La Marcella – Italian Food and Recipes

Leek and potato velouté with three colours Goat’s Cheese

PrimiDec 04 20130 Comments

velutèPapatePorri1*

Difficulty: Time:

INGREDIENTS (x 8 persons):

- 2 big leeks
- 600 g medium white potatoes
- extra-virgin olive oil
- 1 vegetable stock cube
- salt/black pepper

To decorate:

- 1 handful of finely chopped parsley
- 1 handful of plain sesame seeds
- 1 handful of roasted sesame seeds
- 100 g of soft creamy Goat’s Cheese

WHAT TO DO:

1. Start by roughly chopping the vegetables.
2. In a large deep saucepan, stew the chopped leeks in olive oil.
3. Then add the potatoes as well as the stock cube, which you just break in small pieces (unless you have it in powder). Cover with water, bring it to boil, and simmer for about 40 minutes until the vegetables get soft.
4. In the meanwhile prepare the small balls of goat cheese to decorate the dish. First, place the 2 kinds of seeds and the parsley in three different small plates. With your hands, take a little amount of goat’s cheese and create a small ball. Roll the ball in one of the three ‘covers’ and put the ball aside. I made one of each kind for each plate.
5. When the velouté is done, make a purée from it with a blender. Correct the taste with seasoning, if necessary.
6. Serve it hot with a drizzle of olive oil, black pepper, and add the three different goat’s cheese balls as the last step.

TIPS & TRICKS:

- If you want to get to a more creamy final result, you could add a teaspoon of single cream or plain yogurt per each dish.
- This dish can also be served with generous Parmesan if you like strong flavours. Otherwise with some crunchy bites of crusty smoke bacon or speck.

‘Dolcetti bulgari’/Crusty almond biscuits

DolciNov 26 20130 Comments

dolcettibulgari5*

Difficulty: Time:

INGREDIENTS (x 8 persons):

- 4 tablespoons caster sugar
- 200 peeled almonds
- 100 unpeeled almonds
- 250 g not-raising plain flour (‘00’)
- 200 g margarine
- Powdered sugar to decorate

WHAT TO DO:

1. Pre-heat the oven at 160° C.
2. Grind the almonds up to a chunky mix.
3. On a wide part of your kitchen counter place the flour and put it in some sort of a ‘volcano’ shape. Add on top the almonds and the sugar, then in the centre of the volcano the margarine.
4. Little by little, use your fingers to mix everything starting from the outside slowly to the inside of the volcano, and try to get to a final compact mass (it will look quite hard to handle, but do not get desperate nor give up…you will eventually get to a single mass).
5. Make little half-moon biscuits out of this ‘hard’ mass. Place them on a tray and gently bake them in the oven until slightly golden.
6. When ready, take the biscuits out from the oven and cool them.
7. Put them on a serving plate only when they are not hot any longer. Sprinkle a generous amount of powdered sugar on top, and, of course, enjoy it with a glass of sweet dessert wine.

TIPS & TRICKS:

- The preparation of the biscuits’ mass requires a lot of patience. Initially, it might be all quite disappointing as it looks like if the ingredients will never blend together into something consistent. Do not give up! Put some strength into it, you will eventually get to it.
- Taste the almonds before grinding them as they could be more bitter than usual. In this case increase the amount of sugar.

Bresaola, rocket and parmesan rolls

AntipastiNov 21 20130 Comments

bresaolaRucola2*

Difficulty: Time:

INGREDIENTS (x 8 persons):

- 16 thin slices of Italian Bresaola, at room temperature
- 1 large handful of rocket leaves
- extra virgin olive oil
- 3 tablespoons lemon juice
- 150g Parmesan, coarsely shaved
- ground black pepper

WHAT TO DO:

1. Wash and dry the rocket.
2. On a large dish place the slices of bresaola and put a small amount of rocket leaves and Parmesan flakes on each slice.
3. Drizzle generously with lemon juice, olive oil and ground pepper.
4. Roll each slice into a wrap and fix it with a wooden toothpick.

TIPS & TRICKS:

- You do not need any salt as the bresaola is a quite savoury dry ham and the Parmesan is salty itself.
- Keep the dish in the fridge if you prepare if beforehand, like half a day. Remember to take the dish out of the fridge in advance get the meat at room temperature.
- This dish works really well as a starter or as a party bite.

Meat balls in tomato sauce/’Polpette al sugo’

SecondiNov 19 20130 Comments

polpetteSugo3*

Difficulty: Time:

INGREDIENTS (x 50 small balls):

- 500 g lean minced beef meat
- 2 big slices sourdough bread (about 150 g)
- 250 ml milk
- 1 egg
- 1 garlic clove, thinly chopped (optional)
- 1 handful of grated parmesan
- 30 g grated mature English Cheddar cheese
- 1 large handful of parsley, finely chopped
- salt/pepper
- oilseed (to fry)

For the tomato sauce have a look to the corresponding recipe.

WHAT TO DO:

1. Before starting, prepare the tomato sauce.
2. Then, in a large bowl thoroughly mix the minced meat with the egg, salt, pepper, Parmesan, cheddar, parsley and garlic (optional). It is best to mix it with your hands, but a fork can do too.
3. When uniform, take a small amount out of the mix and roll it into a little ball with your hands, previously spilled with cold water.
4. In the meanwhile pre-heat some oilseed in a non-sticky grilling pan. When hot, throw the meatballs into the oil and fry them until slightly brown. When done, take them out from the oil and place them on a plate that already has some kitchen towel on it. The kitchen towel is there to absorb the extra oil.
5. Throw the meatballs into the tomato sauce and flavour up to its first boil, then for about 5-10 minutes more.

TIPS & TRICKS:

- Basically this recipe uses the ‘schiacciatine’ recipe to make meatballs instead of the hamburger shape. The main difference is in the final step, when the breadcrumbs you use for schiacciatine are actually not used at all here. Moreover, the meatballs need to be fried in olive oil before putting them into the tomato sauce.
- You can choose the oilseed that you prefer to fry the meatballs. It is important that you fry it with high temperatures. My mum prefers the sunflower one, but it’s really up to you.
- The dish can be served either warm or alternatively cold during summer meals.

Portuguese Pasteis de nata /Puffy custard tarts

Fooding aroundNov 12 20130 Comments

pasteis2 Difficulty: Time:

This is one of the most popular Portuguese cakes originally prepared at the Antiga Confeitaria de Belém, where they keep on selling the same kind of pastries still now. Believe me, it deserves a visit!

INGREDIENTS (x 10 pieces):

- 2 rolls of purchased, ready-to-use Puff Pastry (460 g)
- 60g flour
- 500 ml whole milk
- 1 organic lemon peel
- 1 cinnamon powder
- 350g sugar
- 120 ml water
- 8 egg yolks

WHAT TO DO:

1. Unwrap the dough carefully and take out round shapes allowing them to fit in a baking tray for muffins.
2. Take one ‘disc’ a time and, with your thumbs, start pushing the centre of the dough. Spread the dough to the edges so that the edges become thicker, making the dough thinner in the center.
3. Place the shapes on the muffins baking tray, already smeared with butter and some flour (to avoid it sticking to the tray).
4. In the meanwhile get the custard ready. In a medium-sized bowl, whisk the flour and 120 ml milk until it is smooth and without clumps. Set everything aside.
5. Then, in a small saucepan, bring the sugar, 120 ml water and the lemon juice to a boil and boil until you get a fluid and slightly gold caramel (it should get to 100°C which you can reach after 3 minutes). Do not stir.
6. Meanwhile, warm up the remaining milk with the lemon peel and the cinnamon powder in another small saucepan.
7. Add the flour mixture and stir well. Stir until it begins to boil and turn off the heat.
8. Now take the sugar syrup, add it to the milk and mix well. Strain in a colander and let it cool down. NOTE: Leave it until cold.
9. Only now, you are ready to add the egg yolks with the cream and stir well.
10. Now you are ready for assembly: fill each cup 3/4 full with the slightly warm custard cream.
11. Bake in a preheated oven at 250 degrees for about 20 minutes. Once baked, they should come out with a golden/brown surface. They can be unmold only when cooled down.
12. Sprinkle the pasteis generously with powdered sugar and cinnamon (optional) and serve.

TIPS & TRICKS:

- The pasteis are best eaten warm on the day they’re made.
- If the Puff Pastry is not available in rolls at your local supermarket, make sure you start preparing these tarts by stretching the dough into a rectangle with a rolling pin. Wrap the dough in a roll, pressing well.
- You can use a cinnamon stick instead of a powder if you prefer. With the powder the quantity can be more easily increased according to your taste.
- Because home ovens can’t match the heat of those at the Antiga Confeitaria de Belém, where these treats were first made, your pasteis may not brown as much as those you can buy over there! Don’t be disappointed.

Grilled Courgettes Parmigiana

Party recipesNov 11 20130 Comments

parmigiana di zucchine alla griglia

Difficulty: Time:

INGREDIENTS (x 4 persons):

- 4-5 long courgettes
- 2 mozzarella, in small cubes
- 3 round savoury tomatoes, roughly chopped into small cubes
- extra virgin olive oil
- salt/pepper
- 3 large handfuls of grated Parmesan
- 2 handfuls of basil leaves
- oregano or thyme
- 1 handful or plain breadcrumbs

WHAT TO DO:

1. Cut the courgettes in thin, long slices and grill them on a griddle non-sticky pan. On a separate plate, drizzle them with olive oil, salt and oregano. In the meanwhile heat up the oven (180°).
2. Take a deep baking plate, smear it with some olive oil.
3. Place the grilled courgettes, the tomato cubes, some mozzarella in rough, small cuts, a teaspoon of Parmesan, a pinch of salt and pepper, and 1-2 leaves of basil. Alternate the layers until filling up the tray (you generally need at least three layers of courgettes). Top up with breadcrumbs, grated Parmesan, some olive oil, and oregano.
4. Firstly, bake the dish covered with an aluminium foil at high heat for about 10-15 minutes.
5. When the cheese is starting to melt, change the program into ‘grill’ mode and cook ‘au gratin’ until crusty. Serve them warm.

TIPS & TRICKS:

- It is better to use a hard mozzarella. It works nicely with the local brand of cubes for pizza.
- If you want to extra extra savour to your dish, try to substitute the sliced fresh tomatoes with a already made tomato sauce.

‘Arrosto al latte’ /Milky creamy stewed meat in a roll

SecondiOct 31 20130 Comments

arrostolatte10*

Difficulty: Time:

INGREDIENTS: (x 8-10 persons):

- 1 kg pork loin in a roll
- 2 onions, roughly chopped in big chuncks
- 1 liter fresh whole milk
- 1 tablespoon unsalted butter
- extra-virgin olive oil
- 1 glass dry white wine
- 1 garlic clove
- salt
- 2 or 3 rosemary branches

WHAT TO DO:

1. Place the onions and the garlic in olive oil in a deep saucepan,. Add the rosemary, the meat and pan-fry it on all sides at high heat while covering the pan with a lid.

arrostolatte4*

2. Adjust with salt after roasting and then add the white wine. Make sure the wine burns off at a lower heat and without the lid, then take the garlic clove and the rosemary out from the pan and add the milk.
3. Slow down the heat and let it gently cook, stirring from time to time, until you get a creamy and dense sauce (it will take about 30-40 minutes).
4. When ready and cooled down, place the meat in a separate container or Tupperware box and keep it in the fridge for at least 2-3 hours. The sauce will stay in the sauce pan to be heated separately.
5. About ½ hour before serving, warm up the meat sauce.
6. Take the piece of meat out from the fridge and cut it into thin slices (1-2 mm), which you will place, carefully, on a serving plate.
7. Gently pour the sauce on top of your meat slices and serve it warm.

TIPS & TRICKS:

- Warning: This recipe is originally based on pork loin, but it can turn out difficult to find in your supermarket. Perhaps a local butcher can give you a good piece of pork loin. I have tried to do this recipe with a veal shoulder roll, and it didn’t come out nicely at all. So please keep in mind that you cannot do it unless you find the right meat, pork loin in a roll.
- This recipe requires a lot of time so I would suggest to make it the night before and keep it in the fridge overnight.
- It is easier to slice the meat when it is very cold and stiff. Slice it up an hour before your lunch/dinner and then let it stay at room temperature to gently warm up.
- If you like it warm, you can add the slices to the sauce and heat it up altogether meat and sauce.
- Get an even better results if you roast some potatoes and put them on the side of the dish.

Tiramisù

DolciOct 26 20130 Comments

tiramisu

Difficulty: Time:

INGREDIENTS (x 8 persons):

- 500 g mascarpone
- 4 medium-sized free range eggs (4 yolks + 4 egg whites)
- 150 g caster sugar
- 200 g Savoiardi sponge fingers
- 6 strong espressos cups, warm
- bitter cocoa powder
- a glass of Cognac or dark Rum (optional)

WHAT TO DO:

1. Start by preparing the coffee. Put the coffee aside in a bowl to let it cool down and mix it with the Cognac or Rum, according to your preference.
2. Separate the eggs and whisk the whites in a separate bowl until stiff.
3. Beat thoroughly the yolks with the sugar until pale and fluffy and gently add the mascarpone. Please try to mix carefully in order to keep the softness of the eggs. Avoid leaving clumps of the cheese in the mixture.
4. Add the whisked whites and stir it very gently.
5. Dip each sponge finger biscuit into the coffee mix and let it absorb the liquid without getting too wet (I would say, half the biscuit thickness).
6. Lay them on the bottom of a baking tray and pour on top the mascarpone cream. Alternate layers of cream and biscuits and finish with the cream.
7. Keep it protected with a foil inside the fridge for no less than 12 hours.
8. Just before serving, dust the top of the tray with the cocoa powder.

TIPS & TRICKS:

- There are different recipes for Tiramisu but this is my favourite!
- This dessert has to be prepared the day before your party — it requires some hours of preparation having to stay in the fridge to get to its final consistency. Keep this in mind when planning your cooking!
- If you want it creamier, reduce the quantity of biscuits.
- A nice serving is inside small glass cups. You can then eat it with a teaspoon.

Fennel and potato soup with pumpkin seeds and crispy Speck

PrimiOct 23 20130 Comments

crema finocchi patate e speck

Difficulty: Time:

INGREDIENTS (x 8 persons):

- 3 medium-sized fennels
- 600 g medium-sized yellow potatoes
- 2 shallots, finely chopped
- extra virgin olive oil
- 1 vegetable stock cube
- salt/black pepper
- 4 slices of Italian Speck ham
- 4 teaspoons of pumpkin seeds

WHAT TO DO:

1. Start by roughly chopping the vegetables.
2. In a large, deep saucepan, stew the chopped shallots in olive oil.
3. Then add the vegetables, the stock cube and cover with water.
4. Bring to the boil and simmer for about 40 minutes until the fennels and the potatoes get tender.
5. Make a purée out of it using a blender and add the seasoning.
6. In the meanwhile, put a tablespoon of olive oil in a non-sticky pan and deep fry the speck quickly until crispy, thinly cut in small stripes.
7. Serve the soup, add a drizzle of olive oil, black pepper, a few pieces of speck, and some pumpkin seeds. Yummy!

TIPS & TRICKS:

- If you want to get to a more creamy final result, you can consider adding a teaspoon of single cream or plain yogurt in each dish.
- Alternatively, this dish can be served with bacon instead of speck.

Fresh red cabbage salad with feta and apple

ContorniOct 15 20130 Comments

Difficulty: Time:

INGREDIENTS (x4 persons):

- 25 g of walnuts
- ½ red cabbage finely shredded
- 2 sticks celery, sliced
- 2 Pink lady apples, thinly sliced
- 150 g Greek feta, crumbled
- 1/2 red onion, thinly sliced (optional)

DRESSING

- 2 tbsp wholegrain mustard with honey
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- salt/pepper q.b.

WHAT TO DO:

1. Put the cabbage, celery, apple and feta in a large serving bowl and scatter over the chopped walnuts.
2. Add the onion, according to your preference.
3. Whisk together the olive oil with the lemon and the mustard, salt/pepper. Pour it on the salad. Mix all the ingredients and wait for at least one hour before serving it. Enjoy!

TIPS & TRICKS:

- Start slicing and chopping the veggies while preparing other dishes or laying the table. The ingredients get more flavour when you mix them together some time before serving.
- If you do not find the Pink Lady apples in your local supermarket, try to get another type of apples which keeps giving to your salad the original fresh, fruity and crunchy sensation.


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