Secrets from an Italian kitchen
October 14th 2006 09:12
Secrets from an Italian kitchen
With a healthy appetite for meals made from the freshest ingredients, I make a point of ‘winkling’ secrets that make well-known favourites just that extra bit special.
SALADS: Break one fresh raw egg into your dressing of virgin olive oil and your preferred additions- modena balsamic vinegar, garlic, chilli, etc. and you will notice the difference in the presentation. The salad leaves are glossier- the dressing smoother.
LASAGNE: DO try this authentic recipe.
a) Grate or chop a small carrot, some stalks of celery and one onion. Put olive oil in the pan and add a generous lump of real butter-heat up and stir in the vegetables…when they are golden, take them out and rest in a dish.
b) Make a large bowl of bechemel sauce by mixing and heating flour, butter and water to make a light creamy consistency, put aside in another bowl.
c) Grate one large cup of good quality Parmesan cheese from a solid piece (the pre-grated packaged type is tasteless by comparison).
d) Brown 2 kilos of lean topside beef mince OR one kilo of beef and one kilo of veal mince in olive oil with an added dollop of butter. Then stir in a half a cup of chopped Parma ham or lean Virginia ham. Add 1 cup of good Chardonnay (I prefer white wine to red- please don’t use a sweet white wine!) and let it "cook down- then season to taste.
e) Boil some lasagne sheets till ‘al dente’ and spread them out on a dry dishtowel.
f) TO MAKE: Use a large rectangular or oval oven dish- put down a layer of lasagne pastry, spoon in some meat/ham mix, then some of the vegetables and grind some black pepper on top, then add a layer of bechemel sauce, then sprinkle on some parmesan cheese. Keep layering the same way until you almost reach the top of the dish.the final layer on top of your last layer of pasta- is the remaining bechemel sauce mixed with double cream, then a final liberal sprinkle of parmesan cheese. Decorate with some Bay leaves.
g) Your lasagne is now ready to heat in the oven…watch for the top layer to brown, check it is hot and bubbling inside and serve.
Bet you will find it tasty!
BORROWED DESSERT RECIPE FROM FRIEND:
We all love a good dessert and this one is very special, and best of all-simple to make. Serve a delicious Strawberry Semi Freddo to cap off a good meal!
STRAWBERRY SEMI FREDDO
Ingredients:
450 grams /1lb strawberries hulled.175 grams/60z icing sugar,
juice of one lemon, 2x250 oz of marscapone cheese..
METHOD:
Mash strawberries, stir in icing sugar and lemon juice into mascapone till smooth.
Mix in strawberries leaving mixture rippled, and transfer to rigid container and freeze 2-3 hours until semi –frozen. Serve in scoops.
FUNGI:
If you are a mushroom lover, then porcine mushrooms are for you. This extraordinarily strong flavoured variety adds oomph to any dish and is an essential item in any kitchen cupboard.
You don’t need to use much as they are so rich.
Gently steep them in boiling water and they are ready to use:
- cook them olives, tomatoes and artichokes to make a favourite pasta dish,
-saute with red wine and peppercorns to complement a poultry sauce,
- chop them together with rosemary and garlic to stuff pockets cut into roasting joints.
- make a rich mushroom and wine sauce to go over a good veal chop.
PASTA: My favourite pasta is penne with vongole (little pippies or clams). Quick and easy to make- delicious anytime. I like penne as they hold all the pasta juices. I use at least half a kilo per person to allow for the ‘shell factor’..You can adjust it to suit. Serving them in their shells is more appealing. The addition of some crusty bread to mop up juices is mandatory.
Method:
a) Boil the penne in salted water till al dente- drain and keep warm.
b) Steep the vongole in a dish of water to remove excess grit, brush
shells if necessary and remove any ‘beards’ attached to the them.
c) Just cover the vongole with water and bring to the boil. Quickly
remove them as shells start to open, drain them and put aside. Discard unopened shells. Strain juices and keep.
d) Chop and brown garlic and one onion in some butter and a little olive oil, add strained vongole juice. Season to taste, then add 2 cups of
dry white wine and cook down.
e) Add *cooked vongole in their shell, stir in penne pasta and serve in a large deep soup dish garnished with chopped italian parsley.
- For a thicker sauce, stir in some double cream. …………
*You can stir in raw vongole if you are brave, however I have had one too many accidents with uncooked or bad shellfish………………
SHOPPING MUSTS IN ROME:
- Shoes, shoes and more shoes.
– ditto leather bags, leather clothing and beautiful silk scarves.
EAT AS MUCH AS YOU CAN OF:
- Parma ham – it just tastes SO different there.
- hundreds of amazing salamis
- ditto regional cheeses and for goodness sake- try whole pieces of parmesan, not ready grated stuff!
- pastas and the crustiest assorted bread- it must be the durum wheat!
DRINK DRINK AND DRINK
– too many to name wonderful wines, liquors-the strong limonchello-
made from pure liquor and steeped lemon peel to create the beautiful yellow colour.
- Start your midday meal with a refreshing aperitif of Punt e Mes
–and DO visit some local wineries.
Before I forget: In the Piazza Navona, look for the Fontana dei Fiumi (one of three fountains in the piazza) with exquisitely carved figures around it. Several have their hands raised, one covering his eyes in a look of disgust. Another’s pointed finger directs your attention to a church opposite- Chiesa di Sant Agnese in Agone. Legend has it that the sculptor-Bernini, who designed the figures on the fountain- and the architect of the building Borromini, were sworn enemies. Some believe the figures derisive reaction to the church is testament to that adversity.
However, others say that the pointed figure is a reflection that the source of the river was not known.
Whatever you choose to believe, this lovely piazza is a relaxing place to stroll around eating a gelati from one of the many ice cream stores..except when the market is on!
-------tune in again next week as we travel to Turkey
With a healthy appetite for meals made from the freshest ingredients, I make a point of ‘winkling’ secrets that make well-known favourites just that extra bit special.
SALADS: Break one fresh raw egg into your dressing of virgin olive oil and your preferred additions- modena balsamic vinegar, garlic, chilli, etc. and you will notice the difference in the presentation. The salad leaves are glossier- the dressing smoother.
LASAGNE: DO try this authentic recipe.
a) Grate or chop a small carrot, some stalks of celery and one onion. Put olive oil in the pan and add a generous lump of real butter-heat up and stir in the vegetables…when they are golden, take them out and rest in a dish.
c) Grate one large cup of good quality Parmesan cheese from a solid piece (the pre-grated packaged type is tasteless by comparison).
d) Brown 2 kilos of lean topside beef mince OR one kilo of beef and one kilo of veal mince in olive oil with an added dollop of butter. Then stir in a half a cup of chopped Parma ham or lean Virginia ham. Add 1 cup of good Chardonnay (I prefer white wine to red- please don’t use a sweet white wine!) and let it "cook down- then season to taste.
e) Boil some lasagne sheets till ‘al dente’ and spread them out on a dry dishtowel.
f) TO MAKE: Use a large rectangular or oval oven dish- put down a layer of lasagne pastry, spoon in some meat/ham mix, then some of the vegetables and grind some black pepper on top, then add a layer of bechemel sauce, then sprinkle on some parmesan cheese. Keep layering the same way until you almost reach the top of the dish.the final layer on top of your last layer of pasta- is the remaining bechemel sauce mixed with double cream, then a final liberal sprinkle of parmesan cheese. Decorate with some Bay leaves.
Bet you will find it tasty!
BORROWED DESSERT RECIPE FROM FRIEND:
We all love a good dessert and this one is very special, and best of all-simple to make. Serve a delicious Strawberry Semi Freddo to cap off a good meal!
STRAWBERRY SEMI FREDDO
Ingredients:
450 grams /1lb strawberries hulled.175 grams/60z icing sugar,
juice of one lemon, 2x250 oz of marscapone cheese..
METHOD:
Mash strawberries, stir in icing sugar and lemon juice into mascapone till smooth.
Mix in strawberries leaving mixture rippled, and transfer to rigid container and freeze 2-3 hours until semi –frozen. Serve in scoops.
FUNGI:
If you are a mushroom lover, then porcine mushrooms are for you. This extraordinarily strong flavoured variety adds oomph to any dish and is an essential item in any kitchen cupboard.
You don’t need to use much as they are so rich.
Gently steep them in boiling water and they are ready to use:
- cook them olives, tomatoes and artichokes to make a favourite pasta dish,
-saute with red wine and peppercorns to complement a poultry sauce,
- chop them together with rosemary and garlic to stuff pockets cut into roasting joints.
- make a rich mushroom and wine sauce to go over a good veal chop.
PASTA: My favourite pasta is penne with vongole (little pippies or clams). Quick and easy to make- delicious anytime. I like penne as they hold all the pasta juices. I use at least half a kilo per person to allow for the ‘shell factor’..You can adjust it to suit. Serving them in their shells is more appealing. The addition of some crusty bread to mop up juices is mandatory.
Method:
a) Boil the penne in salted water till al dente- drain and keep warm.
b) Steep the vongole in a dish of water to remove excess grit, brush
shells if necessary and remove any ‘beards’ attached to the them.
c) Just cover the vongole with water and bring to the boil. Quickly
remove them as shells start to open, drain them and put aside. Discard unopened shells. Strain juices and keep.
d) Chop and brown garlic and one onion in some butter and a little olive oil, add strained vongole juice. Season to taste, then add 2 cups of
dry white wine and cook down.
e) Add *cooked vongole in their shell, stir in penne pasta and serve in a large deep soup dish garnished with chopped italian parsley.
- For a thicker sauce, stir in some double cream. …………
*You can stir in raw vongole if you are brave, however I have had one too many accidents with uncooked or bad shellfish………………
SHOPPING MUSTS IN ROME:
- Shoes, shoes and more shoes.
– ditto leather bags, leather clothing and beautiful silk scarves.
EAT AS MUCH AS YOU CAN OF:
- Parma ham – it just tastes SO different there.
- hundreds of amazing salamis
- ditto regional cheeses and for goodness sake- try whole pieces of parmesan, not ready grated stuff!
- pastas and the crustiest assorted bread- it must be the durum wheat!
DRINK DRINK AND DRINK
– too many to name wonderful wines, liquors-the strong limonchello-
made from pure liquor and steeped lemon peel to create the beautiful yellow colour.
- Start your midday meal with a refreshing aperitif of Punt e Mes
–and DO visit some local wineries.
Before I forget: In the Piazza Navona, look for the Fontana dei Fiumi (one of three fountains in the piazza) with exquisitely carved figures around it. Several have their hands raised, one covering his eyes in a look of disgust. Another’s pointed finger directs your attention to a church opposite- Chiesa di Sant Agnese in Agone. Legend has it that the sculptor-Bernini, who designed the figures on the fountain- and the architect of the building Borromini, were sworn enemies. Some believe the figures derisive reaction to the church is testament to that adversity.
However, others say that the pointed figure is a reflection that the source of the river was not known.
Whatever you choose to believe, this lovely piazza is a relaxing place to stroll around eating a gelati from one of the many ice cream stores..except when the market is on!
-------tune in again next week as we travel to Turkey
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