This one is for the freezer for Christmas!
I sautè 200 gm chicken livers in butter, adding salt and a generous amount of pepper. This goes into the mixer with a handful of chopped capers , the zest of a lemon and extra virgin olive oil. I use the pulse function to amalgamate into a rough rather than a smooth paste.
The cute dishes make this simple recipe look grander!.
This flat bread is popular in Romagna where it would be filled with water cress and soft cheese or Parma ham. Traditionally made with lard, I prefer the olive oil version.
I mix together 250gm flour, two or three tablespoons of olive oil, 2 tablespoons of milk, a teaspoon of salt and a teaspoon of bicarbonate. Then I add about half a glass of warm water to make a dough, which is then rested in the fridge for 45 minutes. I divide the dough into 4 and roll each piece out thinly. I cook the piadina for a few minutes on each side in a dry non stick pan.
I often break up piadine to use for dips with drinks. Last night I had no water cress, so just used a salad instead. Not bad!
…or onion and anchovy pizza from Palermo.
I make the bread dough in the bread machine with 245ml water, a dash of olive oil, 350gm flour, 2 teaspoons of sugar, one teaspoon of salt and a packet of yeast granules. While it proves, I finely slice two onions on the mandolin and sauté in olive oil. When softened, I add a can of tomatoes and cook until thickened, adding salt and pepper. I roll the dough out onto a lighly oiled baking sheet, lay some anchovy fillets on top, then thin slices of Asiago cheese (the Sicilian version would use caciocavallo) and the onions and tomatoes. I sprinkle dried oregano on top and a dribble of olive oil. It cooks in a pre-heated oven at 200°C for 20-25 minutes until top and base are well cooked through.
With a salad, this is sufficient for four people . Needless to say, Augusta and I ate the lot!
We had this as a supper dish, but it would be nice, in smaller quantities, as a starter too.
First, I remove the heads, shells and veins of the prawns. Then I prepare a salad with lettuce and some finely sliced raw courgettes. I dress the salad with lemon, olive oil and salt and arrange it on the plates. I roughly grind fennel seeds, cumin, coriander and one dried chili with a little sea salt. In a dry non-stick frying pan, I toast the spices for 30 seconds, add the prawns and stir until they have turned pink and become encrusted with the spice mix. (2 minutes about). I put the prawns on top of the salad and serve with a piece of toast.
Last night’s jury awarded this dish 10 out of 10!
For her birthday party Teresa asked us to bring something to nibble with drinks, so…
I put the kettle on to make some stock with a teaspoon of vegetable stock granules. I sautè half a finely chopped onion in a little olive oil, and then add 2 cups of risotto rice (Carnaroli or Vialone Nano). I add 4 cups of stock, bring to the boil, cover and simmer for about 10 minutes until all the liquid is absorbed. I put the rice into a bowl to cool, then add a generous handful of parmesan, herbs ( dried or fresh) and two beaten eggs. I taste for salt and pepper. I put the mixture into a shallow roasting tin lined with baking paper and bake in the oven for 20 minutes (180°C) until lightly coloured. When cool, I cut the “cake” into bite-sized squares. I leave half the squares as they are and wrap the others in a small piece of speck or Parma ham.
PS. Thanks for the nice party, Ter!
You need an afternoon at home for this, but it’s worth it.
First I steam a large potato and put it through the ricer. Then in the Magimix I whizz together 400 gm flour (half 00, half 0), the mashed potato, a teaspoon of sugar, a packet of fast action yeast, 2 eggs, 100 gm melted butter, a handful of grated parmesan and 150-200 cl warm milk to make a soft dough. I transfer the dough to a bowl and add diced ham and diced provolone cheese (100-120 gms each). I knead briefly, then I leave the dough (covered) to rise for an hour.
I knock down the dough, and form a sausage shape which I put into a buttered ring mould. I cover the mould and leave it for 2 hours to rise. I t cooks for 40-45 minutes in the oven at 170-180°C. If I see it colouring too quickly on top, I cover it with some aluminium foil.
It’s good with Parma ham or other types of salame. Freeze what you don’t eat!
You need at least an hour to prepare these vegetables, two hours would be better! But they make a nice pre-dinner nibble with drinks.
I cut carrots, courgettes and cucumbers into sticks (carrots should be finer than the rest) and put them in a colander with a good sprinkling of salt. After an hour I add a good splash of white wine vinegar, and l put a plate under the colander. I leave the vegetables for another hour. Every 15 minutes I pour the drained vinegar from the plate back over the vegetables. I arrange on a plate and grind some pepper and coriander seeds over the sticks.
Try with small pieces of cauliflower and turnip sticks too.
William’s birthday supper is to be baba ghanoush, fishcakes and kaiserschmarm. A world tour!
For the baba ganoush I grill aubergines for about an hour, turning every 15 minutes until the skins are blackened and crisp. I scoop out the flesh with a teaspoon and let it drain for 30 minutes. Then I put it in the mixer with some fresh herbs (parsley is best), lemon juice, oil, salt and pepper.
I think pane caresau from Sardinia is nice with this dip.
To accompany a chicken curry I made a small dish of cucumber and yoghurt today. My version of a Greek and Indian classic.
First I peel and grate 2 cucumbers into a colander. I sprinkle over some salt and put a plate with some weights on top. An hour or so later I squeeze as much water as possible out of the vegetable. I rub a bowl with garlic, add the cucumber, two or three spoons of plain yogurt and mix together with a fork. I add pepper and a little salt.
In today’s quick curry, I blended the meat with water rather than yogurt.
This raita or tsatsiki is nice with spicy dishes or as a dip.
This is a recipe from Claudia Roden, the queen of Middle Eastern cooking.
I sauté courgettes and onions. I soak two thick slices of white bread in a little milk. I beat 6 eggs and add the squeezed out bread, the vegetables, a handful of chopped herbs, salt and pepper. I pour the mixture into a well-buttered oven dish, cover it with dampened oven paper and put it into a 160°oven for 30 minutes. I remove the paper and continue cooking for 10-15 minutes. I turn it out of the dish (actually, a non-stick roasting tin would make life easier here) and serve it at room temperature.
Eggah is really nice cut into small squares to serve with drinks.
Cook's Tales 