Daniela e Stefania. Daniela e Stefania products are available from

Transcription

1 Daniela e Stefania

2 Daniela e Stefania products are available from First published in 2013 by UWA Publishing Crawley, Western Australia UWAP is an imprint of UWA Publishing, a division of The University of Western Australia. Daniela e Stefania This book is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission. Enquiries should be made to the publisher. Copyright Daniela Pirone and Stefania Muscara 2013 The moral right of the author has been asserted. National Library of Australia Cataloguing-in-Publication entry: Author: Pirone, Daniela; Muscara, Stefania. Title: Daniela e Stefania : saporito! / Daniela Pirone, Stefania Muscara. ISBN: (pbk.) Notes: Includes index. Subjects: Cooking, Italian. Dewey Number: Photography by Craig Kinder; additional photography by Giovanni Coppola Designed by Hannah Robinson, Xou Creative Typeset in Gotham Narrow/Sentinel by Hannah Robinson, Xou Creative CMYK Colour corrections by Henrik Tived Printed by 1010 Printing, Hong Kong

3 !"#$ %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% &'!"#$%&" '(%)"#$" /01"2#31" %%%%%%%%%%%%%%%%%%%%%% 4#056564"77# %%%%%%%%%%%%% 4#31#6568 "3$11$ %%%%%%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%!#:056 %%%%%%%%%%%%%%%%%%%%%%%%%%% ;<=$%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%!$01$:0" %%%%%%%%%%%%%%%%%%%%%%%% >$?95 %%%%%%%%%%%%%%%%%%%%%%%%%% :#7"5 %%%%%%%%%%%%%%%%%%%%%%%%%%% &( )* +, -&( -', '&. -+- '-- '+' '+) XX

4 *#($+",($-! Antipasti 9

5 Mozzarella in carozza (Mozzarella sandwich) 500 g mozzarella di buffalo or bocconcini 1 glass of milk 4 eggs flour salt and pepper vegetable oil loaf of sliced white sandwich bread Slice your mozzarella, remove the crusts from your bread and cut each slice diagonally to form triangles. Place a slice of mozzarella evenly on each half, add a bit of salt and pepper and top with the other piece of bread. Heat oil in a deep pan, enough to fry the mozzarella triangle. Prepare a plate of beaten egg mixed with milk and in another plate your flour seasoned with salt and pepper. Take your triangle sandwich, dip in egg then flour and fry till golden. Drain on paper towel and serve immediately! NO BETTER WAY TO EAT CHEESE! MAMMA MIA Saporito! Antipasti 11

6 Funghetti all insalata (Mushrooms in a salad) 500 g button mushrooms, sliced 3 garlic cloves, chopped thinly 1 hot red chilli handful dry or fresh oregano extra virgin olive oil 1 L water 500 ml good white vinegar salt parsley, chopped mint leaves, chopped Depending on the size of the mushrooms, you can either leave them whole or cut them in half after you have cleaned them. Prepare a pot of the water and vinegar, and bring to boil. Cook the mushrooms in batches for 1 minute, and drain on absorbent paper and wait until cool. In the meantime combine the chopped garlic, chilli and oregano in a glass bowl and set aside. Add the mushrooms to the herb mix with some olive oil and toss together until well combined. Ensure the mushrooms are well covered with oil and garnish with chopped parsley and mint leaves. Melanzane di Federico (Federico s eggplants) 2 eggplants 3 garlic cloves, chopped thinly 1 hot red chilli handful dry or fresh oregano extra virgin olive oil 1 L water 500 ml good white vinegar salt 2 tsp balsamic vinegar Peel and slice the eggplants into 1 cm slices, or thinner if you prefer. Lay them flat on a tea towel and salt them. Prepare a pot of the water and white vinegar, and bring to boil. Cook the eggplants in batches for 1 minute, and drain on a tea towel and cool. In the meantime combine the chopped garlic, chilli and oregano, set aside On a platter, sprinkle some garlic mix and layer the eggplants flat and add some more garlic mix. Drizzle some oil on the eggplants and repeat the whole process again by repeating the layering. When you finish the layering process make sure that it s all well covered with the olive oil and drizzle with balsamic vinegar. Note: this recipe also works well with zucchini. 12 Saporito! Antipasti 13

7 ."#%-%--.$//" Antipasti 47

8 Pizza dough 1 kg 00 flour 1 tbsp salt 25 g yeast 600 ml warm water 1 tbsp sugar semolina flour THIS IS A FINE ITALIAN FLOUR FOUND IN MOST SUPERMARKETS. Add sugar and yeast to warm water and mix until bubbly. Add to flour and salt, and knead till soft and smooth. Cover with a tea towel and keep it in a warm place to rise for about 1 hour or more. After the first rise knead the dough a little bit and divide into five or six balls. Let it rest for a further 30 minutes. You are now ready to roll out your pizzas. Use a little semolina flour on the bottom of every tray so that it doesn t stick. Top each pizza as you desire. 48 Saporito! Pane e Pizza 49

9 Pizza bianca basic pizza dough recipe salt, to taste oregano, to taste rosemary, to taste extra virgin olive oil Preheat oven to 250 C. Sprinkle the pizza base with the salt, oregano and rosemary and cook for 7 10 minutes, until golden. Cook for 7 10 minutes. Drizzle with olive oil and serve. Quattro formaggi con un po di tartufo (Four cheeses with a bit of truffle) basic pizza dough recipe extra virgin olive oil 100 g mozzarella 100 g Parmesan 100 g fontina 50 g gorgonzola shaved truffle (optional) Preheat oven to 250 C. Evenly spread the four cheeses over the pizza base and cook for 7 10 minutes. Once cooked drizzle over olive oil and shaved truffle. NOTE: COOKING TIMES MAY VARY DEPENDING ON YOUR OVEN. 50 Saporito! Antipasti 51

10 .",("-% 0$,1((1

11 Serves 4-6 Serves 4-6 Penne con sugo di carciofi e crema (Penne with artichoke and cream) 500 g penne pasta 1 garlic clove, chopped finely 1 small red onion, chopped 4 rashes bacon, diced 5 artichokes olive oil 300ml thickened cream 5 leaves radicchio, thinly sliced salt and pepper handful of Parmesan cheese, grated handful of Italian parsley, chopped Remove the outside leaves of the artichoke as they are too tough to eat. Also cut the spikes off the end. Cut off the stalk and shave it until all you are left with is the middle tender bit. Slice the remaining artichoke thinly and chop in small pieces. In a frying pan add the oil and brown the onion and garlic and then fry the bacon pieces for just a few minutes. Add the artichoke pieces and let cook until tender. Add the cream and let simmer until all combined. At the end add the radicchio and cook until it wilts. In the meantime bring to boil a pot of water and cook the pasta until it s al dente. Remove from the stove and drain. Toss the pasta in the artichoke sauce and season with salt, pepper and some Parmesan cheese. IT S DELICIOUS! Ditalini di pasta con piselli (Pasta with peas) We love our pasta cooked till al dente, which means to the tooth in Italian. It means that it is tender with a little bit of bite. It is always best to cook your dried pasta for the time indicated on the packet. 400 g peas (fresh not frozen) 1 small garlic clove small bunch of Italian parsley, chopped ½ cup of olive oil 2 cup chicken or vegetable stock salt and pepper 500 g ditalini (very short tubular pasta) handful of Parmesan cheese, grated In a heavy saucepan heat the oil, and add chopped parsley and garlic and sauté together for 1 minute. Add the peas cook for about 5 minutes with the lid on. Add the stock and season and let the peas cook for about minutes, until all cooked. Taste and see if they are ready. In a separate pot boil the water with a pinch of salt. Cook the pasta until al dente. Add the cooked pasta to the peas and let it all cook for another minute or so. If you feel that you would like it with more broth, add a ladle of the pasta cooking water to the pea s broth. Taste again for seasoning. Serve hot with some chopped parsley on top. You need to eat it hot, because as it cools down it dries out. BUON APPETITO! 66 Saporito! Pasta e Risotto 67

12 Serves 4-6 Tagliatelle con scampi e rucola (Tagliatelle with scampi and rocket in a creamy brandy sauce) 500 g dried tagliatelle 600 g scampi 100 g rocket 400 g tin peeled tomatoes 20 g butter ½ glass of brandy 150 ml cream salt and pepper Take the heads off the scampi and set scampi aside. In pan place the butter and scampi heads and brown them to release flavour. Add your brandy and let the alcohol burn off. Add tomatoes, salt and pepper and simmer on medium heat for about 10 minutes. Add your scampi and cook for a further 5 minutes, then add the cream and heat through. In the meantime cook the tagliatelle till al dente. When ready lift pasta out of the pot with tongs and place straight into your scampi sauce, add rocket and toss till well combined. Serve straight away. THE BEST PART IS SUCKING THE JUICE FROM THE SCAMPI HEADS. LOVE BEING ITALIAN! Pasta Genovese di Mamma Maria (A Neapolitan onion and beef sauce to serve with penne or rigatoni) THIS BRINGS BACK MANY WONDERFUL MEMORIES OF LUNCH ON SUNDAYS WITH MUM AND DAD! 1½ kg onions, sliced 2 carrots, finely diced 1 stick celery, finely sliced 1 kg beef shin 100 g pancetta, finely diced, or prosciutto crudo 2 cups water or stock sea salt 2 cups dry white wine 500 g penne or rigatoni olive oil In a large pot, place the oil and cook the pancetta for a few seconds and then the onions, carrots and celery. Add the meat and wine and water, and let this cook slowly for about 2 3 hours. Stir every 20 minutes, season with salt. It will be ready when the meat falls apart. Keep an eye on it as you might have to add more water. You can t let it dry out. In a separate pot cook the pasta till al dente, once ready toss in some sauce. When you plate it up make sure to ladle on more of the sauce and the meat. 68 Saporito! Pasta e Risotto 69

13 .%,2%

14 ABSOLUTELY YUM YUM YUM! Calamari alla Daniela (Calamari tentacles Daniela s way) I LOVE THIS WHEN MY COUSIN MAKES IT AND THE FACT THAT I HAVE INTRODUCED CORIANDER TO HER DIET, SHE HAS ME TO THANK! STEFANIA X 1 kg clean squid tentacles plain flour salt and pepper vegetable oil for frying Dressing 1 handful of coriander, chopped 2 cloves garlic, crushed 50 ml sweet chilli sauce 50 ml Schezchuan wine 50 ml olive oil 50 ml white wine vinegar juice of 2 limes salt 2 red chillies, chopped finely rocket leaves Clean your tentacles and pat them dry. If they are too big cut them in half or quarters. Pour your flour in a bowl and add some salt and pepper. Start heating your oil in a deep frying pan, when the oil is hot enough take a few calamari and toss them in the flour, shake off the excess and fry till crisp and browned. Drain on absorbent paper. Continue till all fried. In a shaker add your dressing ingredients salt olive oil, garlic, chilli sauce, white wine vinegar, lime juice, Schezchuan wine and shake vigorously till well emulsified. On a platter lay some rocket leaves and place your calamari generously on top. Sprinkle your chopped chillies and coriander on top and generously dress it with the dressing. Taste your dressing to suit your own palate. 110 Saporito! 111

15 Serves 6 BUON APPETITO! Baked barramundi encased in sea salt YOU NEED A WIDE OVEN FOR THIS, OR MAKE SURE YOU BUY A FISH THAT WILL FIT IN YOUR OVEN. YOU WON T BELIEVE HOW MOIST THIS FISH IS. 1 whole barramundi approx. 2 kg 2 kg sea salt 2 lemons, sliced 1 bunch of lemon thyme, chopped 1 bunch fennel, chopped 4 egg whites 2 lemons, squeezed 1 bunch of Italian parsley olive oil Preheat the oven at 200 C. In a large bowl place salt and egg whites, mix well. Place approximately 500 g of this mixture on a large baking tray, spreading across the tray. Place the fish on the salt mixture, and inside the fish place all of your herbs and a lemon. On top of the fish place the remainder of the lemon and drizzle with olive oil. Cover the fish completely with the rest of the salt mixture. Place the tray in the oven and cook for about 1½ hours. Once cooked take it out of the oven and rest it for 15 minutes, then with a knife gently crack open the salt shell. Peel skin away from fish and serve portions with salad. Hint: For every kilogram of fish cook for ½ an hour. Pesce 113

16 3"4#%

17 Serves 4 Capretto al vino bianco Baby goat in white wine THIS BABY GOAT IS SUCH A GREAT, EASY DISH ALL YOU NEED TO DO IS MARINATE AND SLOW COOK. YOU COULD EVEN HAVE A NAP WHILE IT COOKS! 2 kg baby goat pieces 1 cup olive oil salt and pepper 5 garlic cloves, squashed with skin on 1 large red onion, chopped 1 punnet cherry tomatoes or sundried tomatoes 1 cup kalamata olives basil, Italian parsley, thyme and sage leaves 1 lemon 2 bay leaves 2 cups dry white wine Marinate the baby goat with all of the ingredients for a minimum of 1 hour. Preferably let it marinate for a few hours before cooking. Slice the lemon and place it on top of the baby goat. Lace in a large casserole dish and then cook the marinated goat and marinate on medium for 20 minutes until all seared. Let it simmer for 2 to 3 hours on low until tender. When cooked serve with desired vegetables. WHEN YOU MENTION CAPRETTO IN AN ITALIAN FAMILY EVERYONE WILL COME FOR DINNER... MA WHO INVITED YOU? 126 Saporito! 127

18 Serves 4-6 Pollo al forno (Roast chicken) THIS IS A QUICK AND SIMPLE DISH. PERFECT FOR THOSE WHAT CAN I COOK TONIGHT? MOMENTS. A FAMILY FAVOURITE. 1 chicken, cut into pieces, or wings and drumsticks g tin of diced tomatoes fresh rosemary salt and pepper 4 large potatoes, in large cubes olive oil 1 red onion, chopped 1 head of garlic, smashed with skin on Preheat the oven to 180 C. Place all of the ingredients in a large casserole, and cover with baking paper. Put into the oven for 1 hour. Check and stir, then place it back in the oven for another hour until well cooked. Leave it uncovered for the last ½ hour so the chicken goes golden and crispy. Taste for seasoning, and serve with some greens! Greens are very important!! 128 Saporito! Carne 129

19 31#(14#$ "

20 Serves 4-6 Insalata di fagiolini e patate (String beans and potato salad) 500 g string beans 500 g royal blue potatoes extra virgin olive oil 1 red onion, finely chopped handful of oregano, chopped salt 1 garlic clove, crushed Trim the beans and cut them in half. Bring a pot of water to boil, cook the beans until tender, drain and leave to cool. Boil the potatoes without peeling so that you don t lose any of the nutrients in the water. When they are cooked, drain and peel and cut into pieces. Combine potatoes, beans, onion, salt, olive oil and oregano. Taste and adjust flavours to your liking. You can also add chopped Roma tomatoes and fresh Lebanese cucumbers. Usually I add whatever I have in the fridge, or simply leave it as it is enjoy. SIMPLE! 162 Saporito!

21 Serves 4-6 Insalata di couscous con verdura alla griglia (Couscous salad with grilled vegetables) 1 cup couscous 1 cup warm chicken stock extra virgin olive oil 1 eggplant 1 zucchini 1 red onion 1 red capsicum 250 g feta cheese zest of 1 lemon 2 handfuls of rocket and spinach 1 cup of walnuts, chopped balsamic vinegar salt MY GIRLS HAVE MADE THIS SALAD IN SO MANY WAYS ADDING THE INGREDIENTS THEY LIKE! YOU CAN ADD CHICKEN OR SOME BEEF TO MAKE A COMPLETE MEAL. Place the couscous in a bowl with about 2 tablespoons of olive oil. Coat the grains and use a fork to mix it all. Pour the stock in, stir and cover with some cling wrap. Leave it for 5 minutes, until the couscous has doubled in size; use a fork again to loosen the grains. Slice all the vegetables thickly and grill them on both sides until cooked. Cut them into large pieces and toss them in the couscous. Crumble in the feta cheese and toss in the rocket, spinach and walnuts. Add the lemon zest, salt and olive oil to your taste. Drizzle with balsamic vinegar. Toss everything gently and enjoy. BUON APPETITO! 164 Saporito! Contorni 165

22 '561

23 Salsa arrabbiata!! (Angry spicy sauce) 400 g tin crushed tomatoes 100 g pancetta, chopped 1 onion, diced 2 garlic cloves, crushed 1 hot red chilli, diced olive oil basil leaves salt Parmesan cheese ½ cup water In a pan, cook the garlic, onion and pancetta until done. Add the tomatoes and the hot chilli, and let this cook for about minutes. Add salt and some basil. Taste to see if you need to add more salt. Add water if the sauce is too thick. Semplice sugo Napolitano (Simple Neapolitan sauce) 1 garlic clove, chopped finely 1 brown onion, diced 400g tin chopped tomatoes 2 bottles of Italian tomato sauce (passata) salt olive oil fresh basil pinch of sugar In a casserole dish brown the garlic and onion and add the chopped tomatoes and the bottles of sauce. Let this cook until thickened, around 1½ hours. Add salt, sugar and the basil while you are cooking, season to taste. THE MASTERS OF SAUCE MAKING! SERVE IT WITH YOUR FAVOURITE PASTA, TOP IT WITH PARMESAN CHEESE AND IF YOU FEEL LIKE IT A FRESH RED CHILLI SLICED ON TOP. SERVE WITH SOME FRESH ITALIAN CIABATTA. IF YOU RE ITALIAN YOU WILL USE THE BREAD TO SCOOP UP ANY REMAINING SAUCE IN YOUR PLATE. 204 Saporito! Sugo 205

24 Il pesto (Pesto sauce) YOU CAN MAKE THIS AND STORE IT IN THE FRIDGE, BUT COVER IT WITH OLIVE OIL AS IT WILL KEEP LONGER. 500 g fresh basil leaves 250 g fresh rocket leaves 100 g pine nuts 100 g Parmesan cheese 4 cloves of garlic 1 cup extra virgin olive oil salt Place all the ingredients in a blender and blend until you get a smooth paste. Taste and adjust the seasoning as you wish. Store it in the fridge in a container covered with the olive oil, and use it as you need it. Great on pasta, as a spread, or as part of your marinades for meat and fish. As an alternative to pine nuts, you can use walnuts to achieve a slightly different taste. TASTE, TASTE, TASTE! Sugo Napolitano bolognese (Bolognaise sauce) 250 g pork mince 250 g veal mince 1 clove of garlic, chopped 1 onion, chopped salt olive oil basil leaves 400g tin chopped tomatoes 2 bottles of Italian tomato sauce (passata) 1 large carrot, finely chopped 1 stick of celery, finely chopped shaved Parmesan In a casserole dish cook the garlic and the onion with some oil. Add the carrot and the celery and let it cook for a few minutes. Then add the mince and cook until all well combined. Add the tinned tomatoes, the bottles of sauce and basil. Bring to a boil then reduce heat to a simmer and let it cook for about 2 to 3 hours, stirring occasionally. Add the salt. Always taste as you are cooking. With this sauce you may use any type of pasta, e.g. penne, fettuccine, rigatoni. This is also a great sauce for your lasagne! Italian food not only tastes saporito it can be used in a variety of ways!! TIP: FOR A BEAUTIFUL BOLOGNESE SAUCE THE SECRET IS TO LET IT SIMMER ON LOW HEAT FOR 2 3HOURS (ADD SOME MORE WATER IF IT REDUCES TOO MUCH). 206 Saporito! Sugo 207

25 !1&2%

26 Makes about 50 Nuvole bianche alla mandorla (Almond clouds) 5 egg whites 200 g sugar 100 g almond flakes or slivered almonds 1 tsp cornflour 1 tsp vinegar 100 g dark cooking chocolate 30 g butter Preheat oven to 150 C. Beat your egg whites and gradually add the sugar until stiff. Carefully fold in the almonds. With a teaspoon place a dollop of the mixture on a lined biscuit tray. Bake for minutes til golden and firm to touch. While biscuits are in the oven, melt the chocolate and butter in a saucepan. Allow biscuits to cool slightly before dipping into the melted chocolate, then let set. 212 Saporito! Dolce 213

27 Panzerotti di frutta (Biscotti filled with fruit mince) Our Zia Maria married to Zio Giovanni (I have to distinguish as there are a few Marias in our famiglia) gave me this recipe and I think it s geniale (ingenious). This pastry is beautiful, there is no wastage, and you can change the filling to whatever you want jam or Nutella would be the kids favourite. 2 cups self-raising flour 2 cups plain flour 250 g copha 2 cups thickened cream 2 x 200 g jars of fruit mince 2 cups caster sugar THANKS ZIA MARIA X Preheat oven to 180 C. Place both flours in a bowl, grate the copha over the flour, and combine it by rubbing in the Copha. Slowly add some cream to form a dough. Keep working the cream in and knead the dough on a lightly floured bench. Break sections off and roll it with a rolling pin to a thickness of 2 mm or as thin as you can. With a square cutter, cut as many squares of 6 7 cm as you can. Place the square of dough in front of you with one corner pointing downwards. Place a teaspoon of the fruit mince in the middle of the square and fold the corner closest to you into the middle on top of the filling and repeat with the corner furthest away. Continue folding the rest. Once you have made all your biscuits, place them on a tray covered with baking paper with the fold underneath. Do not worry, the filling will not come out, as the pastry will swell while cooking. Bake for about 13 minutes until just golden in colour. Once cooked leave them on a wire rack for a few minutes, till they go slightly hard, then while still warm roll them in caster sugar. Rest on a wire rack till cool. 214 Saporito! 215