- 200g strong white flour
- 7g fast-action dried yeast
- pinch of salt
- 140ml water, warm
- 3 tbsp extra virgin olive oil
FOR THE TOPPING:
- 200g passata (sieved tomatoes)
- 2 mozzarella balls, drained and cut into cubes
- 4 tbsp extra virgin olive oil
- 8 fresh basil leaves
- salt and pepper to taste
Pour 1 tbsp of oil each onto 2 baking trays & spread it with your fingers or pastry brush. Brush the inside of a large bowl with oil.
DOUGH: put flour, yeast and salt in a large bowl, make a well in the centre and pour in the water with 1 tbsp of oil. Use a wooden spoon to mix everything together to create a wet dough.
Turn out dough onto a well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Place in the oiled bowl, brush the top with oil and cover with clingfilm. Leave to rest at room temperature for 25 minutes. Preheat the oven to 200°C.
Once rested, turn out dough onto a well-floured surface and divide it into 2 equal halves.
Use your hands to push each one out from the centre, to create 2 round discs about 25cm in diameter. Place the pizza bases on the oiled baking trays.
Spread the passata evenly over the top of the bases using the back of a tablespoon. Season with salt and pepper. Divide the mozzarella between the 2 pizzas and drizzle each one with 2 tbsp of extra virgin olive oil. Cook in the middle of the oven for 18 minutes until golden brown.
Two minutes before the end of the cooking, scatter over the basil and continue to cook.
SPICY CHICKEN LINGUIN
- 2 chicken breasts, sliced
- 1 box linguini pasta
- ½ cup Classico spicy pepper sauce
- ¼ cup diced tomatoes
- ¼ cup sundried tomatoes in oil
- 1 onion, chopped
- 2 tbsp basil pesto classic sauce
- 1 cup feta cheese
- 3 garlic cloves
- 1 tsp olive oil
- 2 tbsp fresh basil
- 2 tbsp hot chilli pepper
- 2 tbsp cajun spice
- 1 orange or yellow bell pepper
Cut chicken into slices and fry in olive oil. Add basil pesto, onion, Cajun, hot chilli pepper and garlic until golden brown. Add tomatoes, basil, spicy pepper Classico sauce & peppers. Let sauce simmer for 20 mins.
Top with feta cheese, salt and pepper.
SHRIMP & BOWTIE PASTA
- 25 med raw shrimp
- 3 tbsp butter
- 1 tbsp flour
- 3 cloves garlic minced
- 1 ½ cups half & half cream
- 1 cup finely shredded parmigiano cheese (additional for topping)
- bowtie pasta
- salt/pepper to taste
In a frying pan, melt butter, add in garlic, salt & pepper and shrimp. Cook until shrimp is pink and opaque. Add bowtie pasta to a pot of boiling water. While waiting for the pasta to cook, get a medium saucepan, heat cream, whisk in flour and add cheese.
Once everything is cooked, combine shrimp, pasta and sauce together and sprinkle with additional cheese.
PROSCIUTTO & BOCCONCINI SKEWERS
- 8 slices prosciutto
- 16 small bocconcini
- 8 cherry tomatoes cut in half
- fresh basil leaves
- balsamic glaze
- 16 wooden skewers
Cut prosciutto in half lengthwise. Roll it up into a ball and thread onto a skewer. Follow with bocconcini, folded basil leaves and cherry tomato.
Continue until all skewers are complete & arrange on a plate.
Drizzle with balsamic glaze and enjoy.
TOMATO & CUCUMBER SALAD
- ½ English cucumber
- 2 Vine-ripe tomatoes
- ½ red onion
- 1 garlic clove, chopped
- 3 tbsp extra virgin olive oil
- pinch of fresh parsley, chopped
- pinch of fresh basil, chopped
- salt & pepper to taste
Dice cucumber, tomatoes and red onion and combine in a salad bowl.
Add the rest of the ingredients and stir well.
I usually store the salad in the fridge for about half an hour or so to let the true flavour come out.
Cannoli ricotta cream filling:
- 1 container (32 oz) – ricotta cheese
- ½ cup confectioners sugar
- 1 tsp vanilla extract or lemon zest
- Cannoli shells
Mix all ingredients together. Add more confectioners sugar as needed for sweetness.