La Marcella – Italian Food and Recipes

“Farfalle ” with King Prawns and fine asparagus

PrimiJul 20 20140 Comments

farfalleGamberiAspar1

Difficulty: Time:

INGREDIENTS (x 2 persons):

- 160 g of Farfalle pasta
- 110 g fine asparagus
- 175 g large King prawns
- 1 small garlic clove
- 1 teaspoon of cognac
- extra virgin olive oil
- sea salt/fine salt/
- mixed grain pepper, freshly grounded

WHAT TO DO:

1. Wash the asparagus under running water and chop the sticks into smaller pieces.
2. In a separate wide saucepan gently pour some olive oil, stew the garlic clove and add the asparagus with a pinch of salt. Gently cook them with a lid for about 20 minutes until they are soft and tender. If the purchased prawns are fresh, quickly pan-fry them with a slug of olive oil and a drizzle of cognac in a separate small non-sticking pan. Let the alcohol dry out and turn the heat off. It really takes a few minutes.
3. Then, add the king prawns to the asparagus, still keeping them off the fire. Adjust the flavour with a generous amount of pepper.
4. In the meanwhile bring the water for the pasta to boil, add a handful of sea salt and boil the pasta for about 10 min (until ‘al dente’). Please remember to check out the cooking time of the pasta plastic bag as it can differ among brands.
5. When the farfalle are ready, drain them from the water and mix them with the asparagus and prawn sauce. Serve it immediately with some more pepper.

TIPS & TRICKS:

- This is a quick and easy recipe to arrange as a last-minute meal with your friends
- If you are not able to find the fresh king prawns at your local supermarket, you can use the already boiled ones. In this case the only thing to do is to throw the prawns into the asparagus sauce when they are almost ready. At this point add the cognac and let it dry out before switching the fire off.

Dark Chocolate tender brownie cake – Chiara’s way

Dolci, Party recipesJul 11 20142 Comments

brownie3 Difficulty: Time:

INGREDIENTS:

- 250 g Dark chocolate (min. 70% cacao)
- 3 tablespoons of plain flour ‘00’
- 100 g unsalted butter, at room temperature
- 200 g caster sugar
- 3 eggs
- 3 teaspoons of confectioner’s sugar for decoration or Whipped cream

WHAT TO DO:

1. Before starting, warm up the oven at 180°C (360°F). Bring to boil a small pan with water. Then add the chocolate on a plate, which you place on top of the pan (as a lid) to slowly melt (we call this procedure ‘a bagno Maria’).
2. When the chocolate is melted, take it out from the heat and add in sequence, while carefully whisking and mixing, the following ingredients:
* the butter and the sugar (make sure they get soft and fluffy)
* the 3 egg yolks
* the flour (add it little by little in order to avoid clumps)
3. When the mix is smooth, add the 3 egg whites whipped up until stiff.
4. Take a cake tin of 26 or 28 cm in diameter and about 4.5 cm height. Spread a thin layer of butter throughout the pan and spray some flour on top of the butter to avoid the cake from sticking to the pan.
5. Pour the chocolate mix in the pan and bake it until it turns crusty on the outside while moist on the inside. Typically this is after 20-30 minutes, depending on your oven but you can always check the moist with a wooden stick.
6. When ready, cool everything down and decorate it with some confectioner’s sugar and/or serve it with ice cream or whipped cream. We call this a ‘peccato di gola’ (gluttony temptation)!

TIPS&TRICKS:

- This recipe originates from America, but it has spread around the globe as a tasty and tempting sweet for kids and adults. This proposed version of the brownie is one of the more different versions that I have tried. I love it, and a big thank you to one of my best friends, Chiara.
- When you melt the chocolate, I recommend to cut the chocolate in smaller pieces to speed up the melting.
- You can get a crusty outside and moisty inside only by continuously checking with a long wooden stick during the final stages of the baking time.
- You can make it as a whole cake or otherwise prepare smaller different cakes in a shape you prefer (as you can see in this picture).
- The brownie cake is quite heavy in term of calories so cut it in small portions/bites if you care about your diet!

Chicken escalopes with balsamic vinegar cream

SecondiJul 06 20140 Comments

pollo balsamico

Difficulty: Time:

INGREDIENTS: (x4 persons)

- 4 chicken breasts, thinly sliced
- 300 g of plain non-raising flour (‘00’)
- extra virgin olive oil
- salt
- 2 glasses of dry white wine
- 1 glass of balsamic vinegar

WHAT TO DO:

1. Put the flour into a deep bowl and roll the chicken slices until fully covered with flour on both sides.
2. Heat some olive oil in a pan, add the chicken, and pan fry it with a pinch of salt (to be added at the end).
3. When slightly brown, pour the white wine and let it dry up at high heat.
4. Finally, pour the balsamic vinegar and cook it for a few minutes at low heat until you get a creamy sauce. Serve it immediately.

TIPS & TRICKS:

- The balsamic vinegar is easily found in local shops in towns like London. If not available where you cook, try this recipe without it, maybe adding extra wine to the sauce in order to get a stronger wine flavour.
- You can also make the dish some time before your dinner and warm it up before serving. For the best result, I would suggest to make it last minute and serve it immediately as the sauce tends to reduce and the meat risks to get too dry.

Pasta in the oven with aubergines– mamma’s way

PrimiJun 23 20140 Comments

Difficulty: Time:

INGREDIENTS (x12 persons):

SAUCE:

- 2 bottles traditional plain Italian tomato ‘salsa’
- 1 can with peeled tomatoes
- 1 spoon of Italian double-concentrated tomato puree
- 2 garlic cloves
- 1 big white onion, sliced
- 1 bunch of fresh basil
- extra virgin olive oil
- salt/ground pepper or chilli pepper (optional)
- 1 pinch of caster sugar

FILLING:

- 2-3 big purple aubergines
- sunflower oil, for frying
- 120 g of grated Italian Parmesan
- 1 big bunch of fresh basil
- 400 g mozzarella cheeses
- unsalted butter
- 1 kg rigatoni or tortiglioni pasta

WHAT TO DO:

1. In a large deep saucepan throw some olive oil and sweat the garlic cloves quickly together with the sliced onion. Add the tomato salsa and peeled tomatoes, the tomato puree, salt, few basil leaves (roughly cut) and a pinch of sugar. Let the sauce cook slowly at low-medium heat until creamy.
2. Slice the unpeeled aubergines (about 1 cm slices) and fry them in hot sunflower oil. Drain them when ready on a kitchen towel to absorb the oil. Keep them in a separate bowl while you prepare the other ingredients.
3. Put a deep pan with water on a fire, cover with a lid and let it get up to boil. When boiling, bring down to a gentle boil and add a handful of sea salt. Let the water get back to boiling point before adding the pasta. When ‘al dente’ (or better slightly less), drain it and mix it with a generous amount of salsa and Parmesan cheese.
4. In a deep baking tray (squared) lay, in a sequence:
- some butter, tomato sauce, Parmesan
- a layer of pasta
- few basil leaves
- a layer of fried aubergines, salt, a drizzle of Parmesan, tomato sauce
- mozzarella in slices
- a layer of pasta
- extra tomato sauce, Parmesan, basil, butter flakes
4. Put the tray inside a pre-heated hot and not ventilated oven (180°) and let it cook for about 30-40 minutes covered with aluminium foil.
5. Then take the foil out and grill it for about 5 minutes (depending on your grill options) until slightly crusty on the surface.

TIPS & TRICKS:

- Make the sauce in advance to save some time!
- Be generous with the ingredients as it will give an even better result!
- Try to get the pasta really ‘al dente’ as it has to go inside the oven for extra cooking.
- Few minutes of grill could help getting a crustier top layer.
- Enjoy, it’s my personal most favourite mamma’s dish!

‘Trofie’ pasta with long beans and potatoes

PrimiJun 23 20140 Comments

trofiepesto4

Difficulty: Time:

INGREDIENTS (x 4 persons):

- 350 g of ‘Trofie’ pasta
- 150 g long beans
- 150 g potatoes
- 2 tablespoons of Italian ‘pesto’ (see recipe)
- extra virgin olive oil
- sea salt/fine salt/
- 1 handful of Parmesan or mature Pecorino

WHAT TO DO:

1. Wash the long beans under running water and trim the tips. Peel the potatoes and chop them into smaller dices.
2. In a large deep pan, bring the cold water to boil and add a tablespoon of sea salt before putting in the long beans and the potatoes chops. After about 5 minutes boiling, add the Trofie and let them cook for about other 10 minutes. Please remember to check the cooking time of the pasta on its packaging as the cooking time can differ from brand to brand.
3. Drain the water and mix the pasta and the vegetables with the pesto sauce, some fresh olive oil and a generous handful of Parmesan (or mature Pecorino). Serve it immediately.

TIPS & TRICKS:

- This is one of the most traditional recipes from Liguria in the North-west of Italy, but it is well known and used all over the country.
- Keep aside some of the cooking water to use it later when dressing the pasta with the pesto sauce. This allows you to adjust the density of the sauce according to your taste.
- For a better result, make sure you purchase high-quality products – from the olive oil to the cheese, but also fresh basil to make the pesto sauce.

Traditionally Basil Pesto Sauce

Basic recipesJun 18 20144 Comments

Difficulty: Time:

INGREDIENTS:

- 50 g fresh basil leaves
- 2 garlic cloves
- 100 ml extra virgin olive oil
- 1 pinch rocky salt
- 15 g pine nuts
- 30 g grated Italian Pecorino Romano
- 70 g grated Italian Parmesan

WHAT TO DO:

1. Before starting, keep in mind to clean the basil leaves with a wet kitchen towel in order to preserve the aroma of the herbs.
2. Peel the garlic cloves and place them into a mortar together with a pinch of rocky salt. Smash it until creamy and only then add the basil leaves and another pinch of rocky salt. Grind thoroughly while revolving the pestle until you smash all the leaves.
3. Then add in a sequence the pine nuts, the grated cheeses and the olive oil, always while keeping on mixing the sauce until it becomes like a paste.
4. Serve with pasta, or spread over toasted bread slices.
NOTE: You can also prepare the pesto with a food processor.
In this case, combine the basil with the pine nuts and put everything in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and cheese and pulse a few times more.

TIPS & TRICKS:

- This is the very basic recipe for a home-made pesto, quick and easy. It is the original indication from the Italian “Consorzio del pesto genovese” where the recipe was created a long time ago.
- The Italian “Consorzio del pesto genovese” suggests the use of a sweet and mature extra virgin olive oil which can enhance the aroma of the basil and reduce the intensity of the garlic.
- You can freeze the pesto and use it later, or, alternatively, keep it for 2-3 days in the fridge immediately after preparation. If you go for the last option make sure you cover the surface with a layer of olive oil not to have the basil turn dark.
- If you do not have a mortar and pestle and/or prefer to move faster, you can use a food processor. In this case pulse a few times each time you add an ingredient to the mix. Moreover, slowly add the olive oil in a constant stream while the food processor is on.

Stuffed tomatoes in the oven – mamma’s way

ContorniJun 13 20140 Comments

Difficulty: Time:

INGREDIENTS (x 4 persons)

- 4 ‘San Marzano’/plum tomatoes
- 100 g plain breadcrumbs
- 2 anchovy fillets in a can, finely cut (optional)
- 2 large handfuls of grated Parmesan
- 1 handful of fresh parsley, finely chopped
- extra virgin olive oil
- 1 garlic clove, thinly cut
- salt, ground pepper
- small capers or black chopped Greek olives, without the pit

WHAT TO DO:

1. Cut the tomatoes in two symmetric parts lengthwise, take out the inner bits including the seeds and set it aside. Rub the ‘boats’ with oil, sprinkle salt on them, and put them to drain empty upside down on the kitchen sink .
2. In the meanwhile, get a large bowl and put the tomatoes’ inner bits in it with the breadcrumbs, anchovy fillets, salt/pepper, parsley, Parmesan, garlic, capers/black olives. This mix will become the stuffing.
3. Stuff the plum tomato ‘boats’ with the mix. Finish everything off with a drizzle of olive oil and ground pepper.
4. Grill au gratin into a pre-heated oven until crusty on the surface.

TIPS & TRICKS:

- If you do not find the plum (‘San Marzano’) tomatoes in your local shop, use the round tomatoes. Try to avoid the large tomatoes that you typically use for salads as they are not very savoury.
- You can adjust the proportion of ingredients and substitute some of ingredients with your favourite ones (e.g. adding extra cheese or avoiding capers and black olives). Make sure you do not exaggerate any ingredient as it easily overtakes the flavour of the other ingredients. Balance their quantities to balance the final taste!
- You can serve them warm or cold. This is a great summer dish.
- Substitute the parsley with fresh basil for a fresher flavour.

Savoury “Fusilli ” with mussels and cherry tomatoes

PrimiJun 06 20140 Comments

fusilliCozze5*

Difficulty: Time:

INGREDIENTS (x 6 persons):

- 500 g of Fusilli pasta
- 1,5 Kg mussels
- 300 g cherry tomatoes
- 400 g tomato sauce (a can)
- 3 anchovies, in oil
- 1 handful of small capers, in sea salt
- 1 handful of oregano
- 4 garlic cloves
- extra virgin olive oil
- sea salt/fine salt
- 1 pinch of saffron powder
- 1 pinch of chilli pepper
- 1 handful of fresh parsley, thinly chopped

WHAT TO DO:

1. Cut the tomatoes in large pieces and set them aside. Rinse the capers with running water, drain them, and then cut them in smaller pieces.
2. In a wide saucepan gently pour some olive oil and quickly brown the garlic cloves. Shortly reduce the heat and then add the anchovies, the capers and the oregano. Add the tomatoes and increase the heat back. Only when the tomatoes are slightly soft, add the tomato sauce. Adjust with salt and chilly powder. Add the mussels and let everything cook at medium heat for about 20 minutes. Put a lid on the pan.
3. In the meanwhile bring the water for the pasta to boil, add a handful of sea salt and the saffron powder. Put the fusilli to boil for about 10 min (until ‘al dente’). Please remember to check the cooking time of the pasta on its packaging as it can differ between brands.
4. When pasta is ready, drain it and mix it with the mussel sauce. Serve immediately with a sprinkle of black pepper and some parsley.

TIPS & TRICKS:

- This is a true ‘southern’ recipe with mussels and, believe me, it is absolutely delicious!
- You can adjust the density of the sauce by cooking it longer (if you want it creamier).
- Remember to keep apart some mussels with their own shell to decorate the dish before serving.

‘Panna Cotta’ with blueberries and a dark chocolate dipping cream

DolciMay 27 20140 Comments

pannacotta3 bis

Difficulty: Time:

INGREDIENTS (x 10 persons):

- 1 liter fresh single cream
- 4 tablespoons of caster sugar
- 5 unflavoured gelatine foils (12 g)
- ½ Vanilla stick or 1 bag Vanilla powder
- 1 cup fresh milk
- 200 g extra dark chocolate
- 1 box fresh blueberries (for decoration)
- Confectioner’s sugar (for decoration)

WHAT TO DO:

1. Place the gelatine foils in a bowl of cold water. Let them soften for about 10 minutes, gently drain them and put them in a saucepan.
2. Pour the single cream into this pan together with the sugar and the Vanilla.
3. Gently stir the cream from time to time over low heat until the gelatine is fully dissolved. When it gets to a full boil, keep on stirring constantly for an extra 4-5 minutes, making sure you do not get lumps in the cream
4. Remove the cream from the heat and pour it into 10 individual ramekin dishes.
5. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
6. For the chocolate cream, roughly chop the extra dark chocolate into small pieces. Place a ceramic bowl onto a pan where you bring water to boil. Lower at medium heat and you will see the chocolate bites will melt down. When soft enough, add the milk to the chocolate and stir to get it to a clear creamy sauce.
7. Pour the chocolate over the panna cotta or put some of it and decorate the dish with some berries and a sprinkle of confectioner’s sugar.

TIPS & TRICKS:

- This is a traditional, easy, and delicious Italian custard.
- If you want to have something different than chocolate, you can serve it with different kind of creams such as warm hot fudge sauce and fresh raspberries.
- Panna cotta can be kept for few days as long as you put it in the fridge.

Roasted lamb with potatoes in the oven-Mamma’s way

SecondiApr 24 20140 Comments

agnelloPatate5*

Difficulty: Time:

INGREDIENTS (x 2 persons)

- 350g extra trimmed rack of lamb
- ½ lemon juice
- 2 shallots (or a small onion), thinly sliced
- 4 big potatoes
- 2-3 garlic cloves, thinly sliced
- 5-6 cherry tomatoes
- rosemary
- 1 glass dry white wine (Sauvignon Blanc)
- extra virgin olive oil
- salt/ground black pepper
- a handful of breadcrumbs

WHAT TO DO:

1. Peel the potatoes, wash them in cold water and cut them roughly in large cubes.
2. Mix together the lemon juice, olive oil, 1-2 garlic cloves and rosemary. Place the lamb rack on a large roasting pan and pour the juicy mix over the lamb. Make sure you go with a pan that you can use both on the stove as well as in the oven.
3. Leave it to marinate, covered with a plastic wrap, in the fridge for 1-2 hours if you have time.
4. After this, pre-heat the oven at 200°C.
5. Take out the meat from the fridge and add fresh olive oil, together with the chopped potatoes. Put it on the stove for roasting on a medium heat, add the tomatoes cut in two and the sliced shallots (or onion). Season generously with salt/pepper, rosemary, and slices of garlic. When roasted on both sides, add some hot boiling water just right to cover the meat. Sprinkle the entire dish with olive oil first, and then with a glass of wine.
6. Cook the dish in the oven at 200° degrees for about 30-40 minutes (according to the size of the meat).
7. A few minutes before serving, add some breadcrumbs on the meat and grill it quickly, also in the oven. Serve it warm.

TIPS & TRICKS:

- This is an easy recipe taken from the ‘Leccese’ (from the town of Lecce) tradition in the south of Italy. It is common to have it at Easter time and it is called, in dialect, “Aunu cullè petàte allu fùrnu”.
- Be generous with the herbs and dressing. The flavours get into the meat and flavour the potatoes as well!
- Adjust the cooking time to the size of your meat as it could require extra time to have it properly cooked.
- Some people prefer it nicely brown on the outside with the meat still a little pink on the inside. In this case, take your time to roast it well before adding the water and the wine. Baking in the oven will last 15-20 minutes at maximum.


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