Flavours from Around the World: ITALY

MARGHERITA PIZZA

INGREDIENTS:

  • 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

DIRECTIONS:

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

INGREDIENTS:

  • 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

DIRECTIONS:

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

INGREDIENTS:

  • 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

DIRECTIONS:

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

INGREDIENTS:

  • 8 slices  prosciutto
  • 16 small bocconcini
  • 8           cherry tomatoes cut in half
  •              fresh basil leaves
  •              balsamic glaze
  • 16         wooden skewers

DIRECTIONS:

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

INGREDIENTS:

  • 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

DIRECTIONS:

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

Cannoli ricotta cream filling:

  • 1 container (32 oz) – ricotta cheese
  • ½ cup    confectioners sugar
  • 1 tsp      vanilla extract or lemon zest
  •              Cannoli shells

DIRECTIONS:

Mix all ingredients together.  Add more confectioners sugar as needed for sweetness.

Author: LivingSpaces

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