Chargrilled vegetables

Coniglio San Domenico

Cotoletta alla milanese

Crostata di Pasqua

Crostini di fegatini

Focaccia al Formaggi
It is like a large flat strudel - the dough is just as thin and elastic.  The cheese used is the very soft Certosino but Stracchino o Taleggio cheese can be used instead and there are more widely available.
You can eat this at any time from breakfast to dinner.  It is always delicius.
 

Serves 4

I kg plain white flour
500ml water
100ml olive oil
10g salt
500 g stracchino or taleggio cheese
Olive oil for greasing tin and sealing

Method

Preheat the oven to 240 C / 475 F / Gas 9

In a large bowl mix together the flour, water, oil yeast and salt knead into a dough.  Knead by hand for about 20 minutes (or in a mixer for about 5 minutes) or until the dough is elastic.  Leave to rise in a warm place for 30 minutes.

Grease a large bakig tray with oil.  Take half of the dough and on a floured work surfuce begin to roll out with a rolling pin.  Then stretch the dough by hand to obtain a thickness of 3 mm.  Place on the greased baking tray and dot with knobs of cheese.

Take the other half of the dough and roll out to the same size and thickness and place over the cheese, pressing down with the fingertips.  Seal the edges and dribble some olive oil over the top.  Bake in the very hot oven for 15 minutes or until it is crispy.

Serves 4

For the dough
500 g strong white plain flour
15 g fresh yeast or dry equivalent
300 ml lukewarm water
2 tablespoons extra virgin olive oil
10 g sea salt

For the topping

5 tablespoons extra virgin olive oil
Coarse sea salt
Freshly ground black pepper (or chopped onions, rosemary or other herbs)

Method

Preheat the oven to 240 C 475 F/ Gas 9

Sift the flour ito a bowl.  Dissolve the yeast in the water and pour into a well in the middle of the flour, alon with the oil and salt.  Mix until a dough is formed and knead for about 10 minutes, until springy to the touch.  Alternatevely, mix all the ingredients in a food processor and using the dough accessory knead the bread for 2 minutes.  Put into a bowl, cover with a dam tea towel ad leave to prove for about 1 hour until is has doubled in size.

Knead the bread again to knock out any air bubbles and flatten out to an oval shape with your hands until 2,5 cm thick.  With the knuckles of your fingers press into the surface of the dough at 2,5 cm intervals.  Sprinkle with half the olive oil, then spread it gently over the surface with your finger tips.  Sprinkle with salt ad pepper or onions and herbs.  Leave to rise again for about 30 minuts.  Bake in a very hot oven for about 15 minutes until the base sounds hollow ten tapped.  Remove from the oven and sprincle with the remaining oil.

Makes 24 fritters

750 g cougettes, topped and tailed and coarsely grated
¼ large garlic clove, crushed
3 eggs, lightly beaten
2 tablespoons freshly grated Parmesan
Sea Salt
Freshly ground black pepper
Pinch freshly grated nutmeg
5 tablesppons plain flour
2 tablespoons finely chopped fresh mint leaves
Extra virgin olive oil for shallow frying

Method

Mix al lthe ingrediente togethere.  Shallow fry eaped tablespoons of the mixture in cm of hot oil until crisp and golden on both sides.  Only turn over when a good crust has formed on the first side and work quickly because the salt addet to the mixture will draw out the water from the cougetts.  If this happens add a little more flour but only as a lst resort.

(If you are using lemon, add it at the last minut because it will discolour the beans quickly).

Serves 4

600 g French beans, topped and tailed
2 springs fresh mint
2 thick slices garlic clove
5 tablesppons extra virgin olive oil
Sea salt
Juice 1 lemon (optional) or a few drops of wine vinegar

Method

Simmer the beans in plentyof well salted boiling water until al dente.  Drain well and transfer to a bowl.  Mix with the mint, garlic, olive oil and season just to taste.  Allow to cook, tossing the beans from time to time.  Stir in

Serves 4 675 g mixed funghi
6 tablespoons olive oil
1 red chilly pepper finely chopped
2 garlic cloves finely chopped
2 tauble spoons finely chopped parsley
2 lemons
Salt to taste

Method

Bring to the boil a pot of slightly salted water.  Prepare the muchrooms by cleaning them and then discarding any tough and non-presentalble pieces.  Throw into the boiling water and cook for 5 minutes and drain them.

Meanwhile hear the oil in a pan and gently fry the garlic and chilli for a minute.  Add the mushrooms, stif fry for a minuts or so, add salt and the chopped parsley.  Allow to cool.  Serves with lemon halves and a sprinkling of parsley.

Serves 4

8 sausages (approximately 750 g either pure pork or wild boar
400 g Castelluccio lentils
Leave from 2 stalks of celery chopped
2 garlic gloves
4 tablespoons virgin olive oil
1 fresh chilli finely chopped
10 sun dried tomatoes halved
Salt
Stock as required

Method

Boil the sausages in water for 30 minutes, then peel off the skins.  Cover the lentils with water and then bring to the boil.  Add the celery leaves and one whole clove of garlic and continue to cook until soft.
In onother pan heat the olive oil and fry the chillies, the other garlic clove, finely chopped and the sun dried tomatoes for one minute.
After removing and discarding the whole garlic clove, mix the lentil mixture with the tomatoes and chilli and add the sausages.  Allow to cook on a moderate heat for 10 minutes.  The consistency must not be too soupy but neither must it be too thick so add stock if necessary.  Add salt to taste and serve with bread.

Serves 4

4 garlic cloves
40-50 fresh basil leaves
10 g coarse sea salt
50 g pine kernels
Extra virgin olive oil, as required
50 g freshly grated parmisan
500 g dried trofie or strozzapreti or fusilli
Basil leaves to garnish

Method

Put the garlic and basil leaves in a mortar and add salt, which under the pestle and the power of your elbow will function as a grinder.  Also add the pine kernels and reduce to a paste, slowly drizzling in some olive oil.  Incorporate the Parmesan and continue to grind with the pestle adding enough oil to achieve a very smooth and homogenoous sauce of a brilliant  green colour.  Boil the pasta in slightly salted water according to the instructions on the packet.  Drain, transfer to a pre-warmed chine bowl and mix thoroughly with the pesto sauce.  Decorate with some basil leaves and serve immediately.  The sauce should cover each piece of pasta and there should be none left on the plate.
 

Makes 6 x 20 cm pizzas

For the dough

500 g "00" or plain white flour
20 g freash yeast or dry equivalent
Pinch of salt
Olive oil for frying

For the topping

Basic tomato sauce (fryied onion and tomatos)
50 g freshly grated parmisan

Method

Put the flour in a large bowl.  Dilute the yeast in water and leave for a fwe minutes.  Add this, the salt and a little more water to the flour to obtain a fairly soft dought.  Cover with a kitchen cloth and leave to prove for 1 hour by whichtime the dough will have doubled in size.

Gently heat the tomato sauce.  Meanwhile take a piece of dough about the size of an egg and roll it out on a floured work surface.  Heat the oil in a pan and when it is hot add the pizza and fry on each side until golden.  Place on a plate and whilst still hot our on a little of the tomato sauce and spread evenly.  Add the Parmesan and some basil leaves.

Serves 4
90 g instant pre-cooked polenta
675 ml water
2 teaspoons finely chopped fresh flat-leaf parsley
1 shallot, finely chopped
50 g unsalted butter
3 leaved fresh basil
Chilli oil or finely chopped fresh chilli pepper to taste
12 x 65g uncooked king prawns peeled
4 tablespoons dry white wine
Sea salt
Freshly ground black pepper

Method

Bring the water to the boil, add salt and pour in the polenta in a fine stream stirring until it thickens to prevent lumps forming.  After 7-8 minutes, remove from the heat and add the parsley.
Fry the shallot gently in the butter until soft without colouring, about 2 minutes.  Add the basil leaves, chilli and then the king prawns, frying briefly on both sides.  Add the white wine and fry for 2 minutes to evaporate the alcohol.  Season to taste.
Arrange 2 tablespoons of polenta in the centre of each plate and spoon the scampi and the scampi and the sauce around it.

If wild mushrooms are not available the best replacements are the cultivated shiitake, oyster and buttn mushrooms witht the addition of some dried porcini for taste.

Serves 4

10 g dried porcini
150 ml tepid water
200 g risotto rice, carnaroli, vialone nano or arborio
1 small onion, finely chopped
2 tablespoons extra virgin olive oil
250 g mixed mushrooms thinly sliced
1 tablespoon finely chopped fresh flat-leaf parsley
Sea salt
Freshly ground black pepper

For the vinaigrette
2 tablespoon extra virgin olive oil
Juice of ½ lemon
1 tablespoon finely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
Sea salt
Freshly ground black pepper

Method
Soak the dried porcini in the tepid water for 15 minutes then squeeze dry reserin the soaking liquor.
Simmer the rice in a large pan of ligtly salted water untill al dente.  Drain and if the starch still remains rinse witha kettle of boiling water. Meanwhile fry the onion gently until soft without colouring.  Add the fresh muchrooms, soaked porcini and parsley, together with a little salt to help extract the juices of the muchrooms.  Mix the rice with the mushrooms, adding 2 tablespoons of the soaking liquor for moisture.  Mix the vinaigrette ingredients together thoroughly and tir into the rice.  Adjust the seasoning and serve chilled.

Serves 4

50 g butter
 tablesoons olive oil
200 g skinless pork sausage, or lean port nince seasoned with salt and pepper and a touch of garlic
1 medium onion, finely chopped
300 g vialone nano rice
750 ml chicken stock
1 teaspoon ground cinnamon 40 g Parmesan
Salt and freshly ground black pepper

Method

Heat 20 g of the butter and 2 tablespoons of the oil in a frying pan and add the sausage or mince and fry until brown.
In another large pan, hear the reamining oil and fry the onion until soft.  Then stir in the rice and coat for a couple of minutes.
Add the chicken stock and leave to simmer for about 10 minutes with the lid on. Here it differs from the usual way of making risotto as all the liquid is put in at once and not graually.  After 10 minute, add the meat, stir well and continue to cook for a further 8 minutes.  Add salt and pepper to taste and the cinnamon.  Take off the heat, add the remaining butter and Parmesan, and beat thoroughly for a minute.  Serve immediately.

Serves 4

4 x 50 g samll glove artichokes (trimmed weight) or hearts from 4 large fresh glove artichokes
600 ml chicken or vegetable stock or bouillon cube
1 small onion, finely chopped
 tablespooons extravirgin olive oil
100 g unsalted butter
320 g Jerusalem artichokes, peeled, thinly sliced
350 g risotto rice (carnaroli, vialone nano or arborio)
30 g freshly grated Parmesan
2 teaspons finely chopped fresh flat-leaf parsley
Sea Salt
Freshly ground black pepper

Method
Cut each small glove artichke, or the artichoke heart in half and slicce thinly.  Bring the stock to the boil.  Meanwhile, in a separate pan, fry the onion gently in the oil and 65 g of the butter until soft without colouring.  Add the glove and Jerusalem artichokes and lightly brown over a moderate heat.  Add a little stock and braise for 2 minutes.  Add the risotto rice and stil until each grain are soft but still have a bite to them.  Off the heat, stir in the Parmesan, the remaining butter and the parsley.  Check the seasoning and serve.

If you do not have lentils you can use beans or chickpeas

Serves 4

200 g green lentils
400 salamini
1 bay leaf
2.25 litres chicken stock or a bouillon cube
1 small onion finely chopped
5 tablespoon extra virgin olive oil
200 g potatoes, peeled and cut into 5 mm dice
2 sticks celery, washed and cut into 5 mm dice
2 croots, peeled and cut into 5 mm dice
2 ripe tomatoes, chopped or 2 tablespoons polpa di pomodoro
320 g risotto rice (carnaroli, vialone nano or arorio)
Sea Salt
Freshly grounded black pepper

Method

Simmer the lentils, salamini and bay leaf in the chicken stock for 15 minutes covered.

In the meantime, fry the onion gently in the oil until soft but without colouring.  Add the otatoes, celery, carrots and tomatoes and fry gently for 2 minutes.  Add the risotto rice and stir to coat each grain. Stir in 1 ladleful to the rice at a time and continue to stir allowing each ladleful to to be absorbed into the rice grains before more is added.  Continue until all is incorporated, when the rice should be creamy but still retain some bite.  Check the seasoning and serve.

Serves 4

4 Skinless chicken breasts with the bone
2 tablespoons seasoned plain flour
75g unsalted butter
1 tablespoon extra virgin olive oil
1 tablespoon each of the following finely chopped fresh herbs:
Chervil, dill, parsley, chives, basil, mint and rosmary
½ garlic glove, finely chopped
¼ fresh red chillli pepper finely chopped
Grated rind and juice of 1 lime
4 tablesppons of chicken stock
4 tablespoons dry white wine
Sea salt

Method

Dust each chicken breast with the seasoned flour and fry oer a moderate heat in half the butter and the oil to brown on both sides.  Keep warm.
In the same pan, mel the remaining butter.  Add the herbs, garlic, chilli and the rind and juice of the lime, stock and white wine.  Return the chicken to the pan and poach for about 10 minutes until is cooked.  Season with salt and serve with the sauce.

Use the smaller variety of squid.  Detach the body from the tentacles and pull out the inside from the body.  Peel off the purple skin and fins and sicard.  Cut the tentacles from the squids’ head and squeeze out the beak from the middle.  Incorporate the chopped souted tentacles with the other ingredients.  This dish can be eaten either hot or cold

Serves 4

For the squids
165 g fresh white bread
150 ml milk
1 egg
165 g spinach, cooked, squeezed weight
1 talespoon chopped fresh dill
1 tablespoon pine kernels
Rind ½ lemon (outer skin)
1 tablespoon freshly grated parmisan
20 baby squid, about 500 g cleaned weight
1 small garlic clove, very finaly chopped
½ fresh red chilli pepper, chopped or to taste
5 tablespoons olive oil
Juice ½ lemon
Joice 2 oranges
Sea Salt

For the Risotto
1 Small onion, finely chopped
2 tablespoons olive oil
200 g risotto rice
750 ml chicken stock
2 tablesppons pesto sauce

Method

Preheat the oven to 240 C.

Soak the bread in the milk, squeeze dry and mix the bread pulp with the egg.  Add the spinach, dill, pine kernels, lemon riind and Parmesan.

 Prepare the squid as described above.  Coarsely chop the tentacles.  Fry the farlic and chilli in 1 tablespoon of the oil for 30 seconds.  Add the tentacles and cook over a high heat for 1 minutes.  Cool a litte and add to the stuffing.  Mix well.  Season to taste with salt.

Using a piping bag, half fill the cavities of the squid with the stuffing and secure the ends with a cocktail stick.  The stuffing will swell during cooking.

Heat 4 tablespoons of oil in a flameproof dish and fry the suid for about 5 minutes on both sides.  Add the lemn and orange juice ad transfer to the oven.  Bake for 10 minutes.

Meanwhile, to prepare the risotto, fry the onion in the oil until soft, add the rice and fry for a ninute, couating each grain will in oil.  Add the stock which you are keeping hot, a laddle at a time untill it has all been absorbed and you have a creamy consistency.  Stir in the posto sauce and set to one side.

Allow 5 pieces of squid for each person and serve each portion with a little of the sauce and some risotto.

Serves 4

4 x 200 g large ripe beef tomatoes
75 g fresh white breadcrumbs
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
½ garlic clove, crushed
sea salt
2 tablesppons extra virgin olive oil

Method

Preheat the oven to 240 C / 475 F / Gas 9.

Cut the top off each tomato to form a lid and schoop out the seeds.  Chop this central pulp and mix with the breadcrumbs, basil, mint, garlic and salt to taste.  Refill the tomatoes and transfer to an ovenproof dish that will just hold them.  Sprinkle with olive oil.  Return the lids and bake in the oven for 30 minutes.

Serves 4
 
4 x 300g trout
200g fennel
1 large lemon
4 springs parsley
65 g butter
Salt and fresly ground black pepper

Method

(use either greeseproof paper or alumiinium foil taking care not to envolope the fish too tightly or il will come into contact with the paper which would remove the skin shen you open the parcel).

Preheat the oven to 200 C / 400 F / Gas 6

Clean, gut and scale the trout or ask the fishmonger to do it.  Chop the fennel and slice the lemon very finely.

Scatter the chopped fennel and a few lemon slices in the middle of 4 sheets of greaseproof paper.  Season the fish with salt and pepper and place on the fennel.  Place a couple of lemon slices inside the fish with a spring of parsley.  Place the remaining lemon slices over the fish and dot with butter.

Seal the edges of the paper making a parcel, place on a baking tray and cook for 20 minutes.

Serve on a long plate opening the parcles in front of your guests.

serves 4

500 g fresh wild mushrooms ro culivated button mushrooms
1 garlic clove, very finely chopped
6 tablespoons extra virgin olive oil
Salt and pepper to taste
2 tablespoons finely chopped parsley

Method

Clean the mushrooms well, discarding all the impurities (try not to wash if possible).  Heat the oil in a pan until very hot, but not smoky.  Add all the mushrooms and saute’ or stir-fry for 10 minutes, until you see the mushrooms reduce in volume.  Then add the garlic and saute’ for another 10 minutes.  Add salt, pepper and parsley and serve.

Serves 4

120 g skinned chicken breast
5 tablespoon freshly ground parmesan
1/3 teaspoon garlic oil or ½ garlick clove very finely chopped
Pinch freshly grated nutmeg
1 tablespoon fresh white breadcrums
1 egg
1 teaspoon chopped fresh flat-leaf parsley
Sea Salt
Freshly ground black pepper
275 g cardoon or celery sticks
1.2  litres chicken stock or a boullon cube
1.3  1 teaspoon fresh chives

Method
Mince the chicken breast with 1 tablespoon of the Parmesan, the garlick, nutmeg, breadcrumbs, egg, parsley, salt and pepper in a food processor.  Using 1 level dessertspoon of mixture for each dumpling, form into little ablls with the palm of your hands, making 10 per person.
Strip the cardoon leaves from the stems, then peel the sticks to remove the outer strings and cut into 1 cm pieces.  Bring to the boil with the stock and simmer, adding the chicken dumplings after 10 minutes until al dente.  Add the chives, divide between the bowls and sprinkle with the remaining Parmesan.