Lasagna di carciofi- Artichoke lasagna

Mercato in Catania, Sicily

Seriously the quickest, easiest and tastiest version of lasagna. It is a much lighter option in respect to the typically heavy meat version from Bologna. Making it perfect for our typically hot weather during the summer months. I also think it is quite a sophisticated dish, making it a wonderful option for a ladies lunch or a fancy dinner party with multiple courses. However I first tasted this unique delight in a very humble country shack in the hills of Tuscany. Of course, it needs to be served with a white wine, perhaps a vermentino?

Yes, I saved my back by using dried pasta sheets from La Molisana. They are really quite impressive in quality and texture, and save so much time when having to prepare multiple courses or you just want to make a quick meal.

Since originally posting this film on instagram, I have received so many messages from around the globe. One lady shared that this lasagna was served at her wedding in Italy over 20 years ago! 

Click here to view the film:

https://www.youtube.com/watch?v=Z55J34_r3NM

Repost from instagram @basile_imports

• • • • • •

Short Film no 2 featuring a twist on an Italian Festive favourite, LASAGNA. 

@kara.privatechef has truly made it easy to entertain at home this Christmas with a few of our pantry essentials. 

LASAGNA with ARTICHOKES

Cooking instructions:

1: Pre-heat oven to 180 degrees.

2: Heat milk in a pan but do not boil, set aside. Use a whisk.

3: To make the bechamel melt butter in a saucepan and add Caouto Flour. Mix together well over a low heat for a minute. 

4: Take saucepan off the heat and slowly start adding warm milk to roux (flour and butter). It is vital at this early stage that there are no clumps. Add small amounts of milk at a time, and whisk continuously and fast to prevent clumps. When the mixture is smooth, add the remaining milk. Slowly simmer mixture whilst stiring continuously, until thick and smooth. 

5: Add freshly grated nutmeg, salt and pepper. 

6: Blend one jar of Colavita Artichokes in blender until it becomes a smooth paste. 

7. Cut the artichokes from other jar in quarters.

8: Grate the Auricchio pecorino cheese, and the Auricchio parmigiano reggiano.

9: To assemble the lasagna line the lasagne tray with a drizzle of olive oil and start with:

- layer of bechamel.

- layer of La Molisana lasagna sheets. (no precooking required – so fabulous)

- layer of bechamel.

- layer of artichoke paste and so on

10: Bake for 25-30 minutes or until golden brown.

Buon Appetito! 

Chef: @kara.privatechef

Styling: @kara.privatechef

Film Director :@kara.privatechef

Videographer: @indiefilmstudios

Crostini with buffalo mozzarella & anchovies

The film crew have taken over my kitchen

It really is a Buona Domenica!

I'm super excited and proud of this collaboration with Basile Imports and Indie Film Studios.

It's been a long and exciting process in producing a series of six short foodie films.

Today, I am overwhelmed with joy to present the first one with you all. 

To be able to truly love what you do as a profession is so soul enriching, and I feel so fortunate to have been able to collaborate with like minded people. To open my home, my mind and my heart and share my love of cooking with you all.

Grazie mille especially to Patrizia from Basile Imports for believing in my vision, giving me autonomy and providing me with the amazing opportunity. To be able to articulate what goes through my mind when cooking in the way of short film is something quite surreal. 

Click here to view the film:

https://www.youtube.com/watch?v=TeEDUJMhNfY

Instagram #Repost FROM @basile_imports

• • • • • •

CHRISTMAS.... Often for the season that brings so much joy, hope and love its the lead up, the planning, the preparation, the care and effort in cooking something truly special for family and friends that makes it all the more meaningful and exciting.

This year the incredibly talented @kara.privatechef lets us into her world and prepares beautiful heartwarming and authentic Italian festive recipes featuring a selection of our quality ingredients to show just how easy it really is to entertain at home this Christmas.

Short Film No 1.

CROSTINI with buffalo mozzarella and anchovies:

Cooking instructions:

1: Pre-heat oven to 180 degrees.

2: Cut the rustic baguette into even slices and place on an oven tray lined with baking paper.

3: Drizzle bread slices with Colavita Extra Virgin olive oil and place in oven for about fifteen minutes until golden brown and crispy. Remove and allow to cool.

4: Slice Auricchio buffalo mozzarella balls into even slices.

5: Prepare Capriccio anchovy fillets by placing them individually on paper towel to remove excess oil.

6: Place one slice of mozzarella and one anchovy fillet on the crostini.

7: Add edible flowers for decoration or enjoy without!

Chef: @kara.privatechef

Styling: @kara.privatechef

Film Director :@kara.privatechef

Videographer: @indiefilmstudios

Products Featured: Auricchio Bufala mozzarella DOP, Colavita Extra Virgin Olive oil and Capriccio Anchovy Fillets in olive oil served with Valdo Prosecco DOC Etichetta Nera

Buon Appetito ! 

Peas and pancetta- Piselli e pancetta

It's almost embarrassing to call this a recipe, it's that simple. But, it is a recipe none the less, so I feel that I need to jot it down. I am finding that this blog to me lately is becoming a memoirs from my kitchen. I don't know who I am passing these recipes onto, but they are here. That to me somehow provides me with comfort. Speaking of comfort, these pea's are the perfect accompaniment. They are always one of the staple side dishes whenever I cook for special occasions. They are always comforting to have on the table, as to me they represent tradition, they will always be there. Countless times I have cooked these for the people I love. My girlfriend Marybeth in particular is a mad lover of this recipe. So piccola, here is the recipe!

I also like food combinations that start with the same letter, this time both in English and Italian.

What you need:

About 350g of pancetta (you can substitute for bacon)

500g of peas (Yes, frozen is fine. The only time I will use frozen).

Two cloves of garlic 

A good drizzle of olive oil

A sprinkle of chilli flakes

Salt

fresh peas but frozen is totally ok

How to make:

1: Semi defrost peas

2: Cut the pancetta into small cubes, removing the skin and any access fat, but the fat is good as it will crisp up.

3: Add the pancetta cubes to a hot pan and cook until really crispy.  No oil is necessary. If you think they are crispy, just continue cooking as long a they don't burn. Remove from pan and drain access oil. Set aside.

4: Smash garlic cloves and add to a frypan with a generous amount of olive oil. Slightly warm oil and infuse it with the flavour of garlic.

5: Add the peas to the pan, and make sure each pea is coated in oil.

6: Add a tablespoon of water which will help with the cooking process.

7: Add chilli flakes, pancetta and season well with salt.

8: Cook until the peas are cooked though and flavoured well, this should not take any longer than 20 minutes. Serve immediately.

Slow cooked roast lamb- L'angello arrosto

Ah roast lamb, but not just any ole roast lamb. It's show stopping nine hour slow roasted fall off the bone roast lamb. In fact the best roast lamb ever, but minimal fuss required. Truthfully I am not typically the one to cook Easter lunch, as I have always been invited to friend's houses over the last several years whilst living in Italy, where lamb has always played a starring role. Probably one of my most notable memories was a family who had a dedicated room for frying, and lamb cutlets were no exception. Last year was my first year back here in Melbourne, and I cooked this beauty. That's how slow I am with my blog posts these days. However, as Easter 2019 is broaching, I thought I should share my fool proof recipe for you.

The tradition of eating lamb at Easter dates before the birth of Christianity.  To discus the history of religion and it's connection to lamb I would have to start another blog. However Christian's refer to Jesus as the "Lamb of God", so it is not surprising that lamb plays an important part as part of Easter celebrations. On a less symbolic note, in Europe centuries ago, lamb would have been one of the only fresh meats available after a cold and long winter.

The best thing about this recipe is that you literally place everything in the pan and pretty much leave it in the oven, allowing the wine and lamb to get acquainted. I guarantee that the bone literally falls out, and no carving is required. Allowing you to concentrate on more important things on Easter Day, family. Buona Pasqua xxx 

What you need:

One large leg of lamb, about 3 kilo's (mine was 3.6 kilo's)

Four onions, peeled and quartered

One garlic bulb, whole bulb sliced in half

Four carrots, peel and cut in half lengthways 

400ml white wine

200ml beef stock (homemade)

Handful of rosemary sprigs 

Extra vigin olive oil

Salt and pepper

What to do:

Remember that this recipe takes about 7-9 HOURS to cook (depending on the size of the lamb).

1: Preheat oven to 120 degrees C.

2: Place a large baking pan on the stove top and heat. Brown all sides of the lamb in the pan using a little olive oil. If you do not brown the lamb at this stage, the meat will remain a pale colour.

3: Once browned, add ALL of the ingredients to the large pan with the lamb, placing the ingredients evenly around the lamb. Drizzle with olive oil and season with salt and pepper.

4: Tightly cover the pan with aluminium foil (or even better if your pan has a tight sealed lid).

5: Place in the oven and cook for about 7-9 hours depending on the size of your lamb. The lamb needs to be turned only twice during the cooking process, make sure when you turn the lamb that you cover it in it's own juices, recover and return to the oven until it literally falls of the bone.

6: The lamb is ready when the bone can literally removed with thongs, it really does just fall out.

7: Serve immediately with your favourite side dishes. It is nice to serve the lamb on a large plater with the vegetable pieces soaked in the  juices and presented with some fresh sprigs of rosemary. Drizzle over some of the remains pan juices. Enjoy

#pasqua #lamb #angello #arrosto #buonadomenica 

Crema al lime- Lime curd

So there is the ole famous quote "when life throws you lemons, make limoncello". And we've all been there, made that! But, what do you do when the man at the local market gives you a massive bag of limes? Well, make you make crema al lime (lime curd), of course!

I have been making lemon curd since way back when, but today decided to use the same trusty recipe to make a lime version.

This is stable in my cucina, and is perfect stored in the fridge to whip up last minute desserts. The filling is perfect to fill pastry tarts, and super cute served as fingerfood sized tartlets. I have been asked so many times for this recipe over the years, so I am finally writing it down, before I forget it! 

This filling is guaranteed to change your face, with it's super zingy kick, and sure to be a party pleaser.

Ingredients (this made 10 small jars- half for smaller quantities):

fourteen limes, juice and zest

four cups of sugar

fourteen organic eggs

250 grams of organic butter 

What to do:

1: Wash the limes and then zest the skins, squeeze the juice of the limes and add to a large pan.

2: Add the butter and sugar also to the pan and bring gently to the boil while stirring.

3: Take off the heat. In a separate bowl whisk the eggs. Very gently and slowly whisk the eggs into the lime mixture. VERY slowly.

4: Return to a low heat, continuously whisking over a low heat stir the mixture until it begins to thicken.
5: Pass the thickened mixture through a fine sieve to remove zest and any lumps. 

6: Once the mixture has thickened pour into sterilised jars.

7: Place the jars into a large pot of cold water and bring to the boil, allow to boil for 20 minutes. This will seal your jars, allowing you to store sealed mixture in the fridge for unto three months.

#lime #curd #crema #cremaallime #recipe 

Pasta al forno con tonno- Tuna bake

It's a balmy Sunday evening and my sister is due home tomorrow as she is currently in hospital with the arrival of our family's first bambino. 

I couldn't help myself. It's like instinct takes over. How can I help I ask myself, as I glance over and discover my favourite brand of tuna and pasta in her pantry (originally put there by me). This would have to be helpful, right? Coming home, and finding a ready made, relatively nutritious meal just waiting to be reheated.

It's almost embarrassing that I didn't go to more effort, and that I am actually posting this recipe. But, once again the best things really don't need to be complicated. Stick to good quality ingredients, such as: Italian tuna in olive oil, fresh mozzarella, basil and good quality pasta. Combined with the correct cooking times, and you have a winning simple dish.

This `pasta al forno`, is basically an Italian version of a tuna bake. I am not typically a pasta bake kind of person, but it is perfect for the purpose of making something in advance. My instincts would also lean towards using penne pasta, however I used casarecce in this, as I took advantage of what was in the pantry.  

It is a written rule in Italy that any form of cheese should never be mixed or topped on seafood. However, when it is canned tuna the rule can be bent a little, and fresh mozzarella is permitted to be added. 

Bake this, and I'm sure that you will agree. This is the perfect summer meal, bursting with classic Italian flavours!

                                

What you need:

700 ml of Italian tomato passata. Homemade is even better.

500gm pasta. I used casarecce from Garofalo 

2 x 160g Italian tuna in olive oil. I used Delicious

250g fresh mozzarella

handful of fresh basil leaves

4-5 cloves of organic garlic

good splash of extra virgin olive oil

Sicilian sea salt

How to make:

1: Boil water in a large pot. Add a good amount of salt to the pot. Add the pasta and stir well. Cook the pasta according to the instructions on the packet. If it suggests 12 minute cooking time, drain the pasta at 10 minuets. As it will continue to cook when baked in the oven, you do not want soggy pasta. Drain the pasta and set aside.

2: Lightly smash the whole olive cloves and add to the olive oil. Cook over a light heat, this will infuse the oil with the favour of the garlic. Remove the whole gloves. 

3: Drain slightly the oil from the tuna and add to the pan. Add also a handful of basil leaves. Stir well until it has heated through.

4: Add the tomato passata, salt to taste. Summer for 20 minutes.

5: Add the pasta to the sauce, and stir through to make sure the pasta is coated evenly. Chop the mozzarella into large chunks, and add the chunks to the pasta mix. Lightly stir through.

6: Add the pasta to a large baking tray, typically used for lasagne. Keep in the fridge or bake immediately. Bake for 20 minutes.

#pasta #tonno #tuna #tunabake 

Green sauce- Salsa verde

Anyone that knows me well, will know that I am not one for sauces. In fact I cringe wh I see plates presented over drizzled with sauces. And that applies to desserts too. Shudder!

Actually that has been one of the biggest adjustments moving back to Melbourne, is that most meals are doused in sauce. Even side dishes come presented with a side of dipping sauce. Why? It is so unnecessary and only adds unwanted calories (I even hate that word), and makes for unhealthy choices.

However, if you must add a sauce, this green sauce is exactly what a sauce should be in my humble opinion. It's smooth, fresh and healthy. 

Traditionally used to drizzle over bollito di carne (slow cooked boiled meat) to add last minute freshness, this green sauce is also magical on fish or your favourite carved meat. Depending on the region, some recipes call for bread and egg yolks. However, I omit both opting for quicker and healthier version.

I was first introduced to salsa verde when living with Silvia in Versilia, she would always have a jar of this in the fridge and  it would often make an appearance on the dining table. She would often drizzle it over fish, salad and ripe tomatoes. 

Throughout my working years I was reacquainted with this vibrant sauce, as the lady I worked for was an avid fan. My fridge would always be stocked with a fresh batch! 

What you need (will make about a cup):
One packed cup of flat leaf/Italian parsley 
One teaspoon of colavita capers http://www.basile.com.au
Five delicous anchovy fillets http://www.basile.com.au
Two gloves of homegrown garlic
Juice of one small lemon
1/2 cup of colavita olive oil http://www.basile.com.au
Pinch of salt

How to make:
1: Place all ingredients in a blender and blend to desired consistency. Experiment with favours and personal preference. You may need to add more capers or lemon juice for example!
2: Place in a glass jar and keep in the fridge for about a week. Top with a thin layer of olive oil to retain freshness.

#salsavere #greensauce #italianfood #sauce #cucinaitaliana