Chocolate Chestnut Cakes

- SBS Food

Serves: 6 | Cooking Time: 30min | Medium


 

Ingredients:
eggs
85g caster sugar
1/3 cup cornflour
25g Dutch-process cocoa, plus extra for dusting
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1 tablespoon of plain flour
40g unsalted butter, melted
1/2 cup thickened cream
1/4 cup Perrotta Chestnut Cream with Vanilla

Chocolate sauce
200g dark chocolate, chopped
50g unsalted butter

Method: 
1. Using an electric mixer, whisk eggs and sugar until mixture holds a trail.
2. Sift cornflour, cocoa, cream of tartar, bicarbonate of soda and flour over egg mixture and, using a spatula, gently fold in, then add melted butter and fold in until combined.
3. Spoon mixture into two 18 x 26cm baking paper-lined swiss roll pans.
4. Bake at 180C for 12 minutes or until cakes spring back when lightly touched.
5. Stand cakes for 3 minutes before turning out onto wire racks to cool.
6. Using an electric mixer, whisk cream until soft peaks form, then stir in chestnut purée until combined.
7. Using a 7cm-round pastry cutter, cut 12 rounds from sponge, then spread 6 rounds with chestnut cream, top with remaining rounds and refrigerate for 5 minutes or until firm.
8. For chocolate sauce, melt chocolate in a bowl over a saucepan of simmering water, add butter and stir until smooth.
9. Serve cakes, dusted with cocoa and drizzled with chocolate sauce.

July 07, 2017 by Il Providore (Main Login)

Garlic & Anchovy Dip (Bagna Cauda)

- SBS Food

Serves: 8 | Cooking Time: 30min | Easy


Ingredients:
15 garlic cloves, halved 
3/4 cup milk 
2 jars of Sapori di Mare Anchovy Fillets
200g butter, chopped, at room temperature 
1/3 cup thickened cream 
sliced seasonal vegetables (red cabbage, carrots, radishes, bulb spring onion, artichoke, capsicum, asparagus) and crusty bread, to serve

Method: 
1. Place garlic and milk in a small saucepan over low heat for 20 minutes or until garlic is softened.
2. Remove from heat and, using a fork, mash garlic in milk until combined.
3. Drain oil from anchovies into a separate bowl, set aside.
4. Add anchovies to the garlic and milk.
5. Return pan to heat and cook, stirring continuously, for a further 10 minutes to develop flavours and allow anchovies to break down.
6. Gradually stir in butter, then drained anchovy oil, then cream until well combined and butter has melted.
7. Transfer to a small dish and serve with vegetables and crusty bread.

 

July 03, 2017 by Il Providore (Main Login)

Chicken Puttanesca

- Honest Cooking

Serves: 6 | Cooking Time: 1h - 2h | Easy


Ingredients:
5 tablespoons Bova "Costolata" Extra Virgin Olive Oil
1 whole chicken cut into pieces
2 garlic cloves, smashed
10g Sapori di Mare Anchovy Fillets
2 teaspoons Salina Di Cervia "Salfiore Di Romangna" Salt
1 teaspoon freshly-ground black pepper
½ cup chicken stock

For the puttanesca sauce
800g canned diced tomatoes
3 tablespoons Bova "Costolata" Extra Virgin Olive Oil
300g Labbate Red Olives
2 tablespoons capers, rinsed
Salt to taste
1 teaspoon dried chili flakes
3 garlic cloves quartered
¼ cup fresh basil leaves, torn
½ teaspoon dried oregano

Method:
1. Preheat the oven to 180°C.
2. In large cast iron skillet heat the olive oil and garlic cloves over medium-high heat.
3. Add the chicken pieces, skin side down and brown, turning once, for 10 minutes. Remove from pan and set aside. Discard the excess oil.
3. In the same skillet add olive oil, garlic, and anchovy fillets, sauté until translucent. Stir in olives, capers, basil and oregano and cook for 1 minute.
4. Stir in tomatoes and cook for 3 minutes. Season with salt and chili flakes.
5. Return the chicken to the skillet, spooning the sauce over the pieces. Add the chicken stock, cover with an oven safe lid or aluminum foil and bake at 180°C for 1 hour or until chicken is tender and cooked through.
6. Remove from the oven and sprinkle with fresh basil leaves. Serve hot.

June 15, 2017 by Il Providore (Main Login)

Spaghetti with Chicken Livers

- SBS Food

Serves: 4 | Cooking Time: 20 min | Preparation: 10 min | Easy

Ingredients:
250g Pastificio Venturino Spaghetti
250g chicken livers, rinsed
50g butter
2 tablespoons Villa Sibianna Extra Virgin Olive Oil
9 sage leaves, 3 finely chopped and 6 left whole
2 purple shallots, finely chopped
2 garlic cloves, finely sliced
60ml dry Marsala
salt and freshly ground black pepper
¼ cup grated Parmesan 

Method:
1. Bring a large saucepan of salted water to the boil and cook the spaghetti until shy of al dente.
2. Drain the pasta, reserving ½ cup of cooking water, then set aside and keep warm.
3. Meanwhile, trim the livers, removing any discoloured bits and membranes. Pat dry on paper towel, then cut into 2–3 pieces.
4. Melt half the butter with the olive oil in a large frying pan over medium heat. Add the chopped sage and the shallots and cook for 2 minutes, then add the garlic and cook until soft.
5. Add the remaining butter and when foaming, add the livers and whole sage leaves and cook for 1-2 minutes. 
6. Add the Marsala to deglaze the pan, then shake the pan again.
7. Remove from pan and season with salt and pepper.
8. Return the pan to medium-low heat, add half the reserved pasta cooking water and half the Parmesan and combine to make a creamy sauce.
9. Return the livers, their sauce and the pasta to the pan and toss well.  
10. Divide among four bowls and serve with the remaining Parmesan.

Suggested wine: Tola Syrah Nero d'Avola IGT 

May 26, 2017 by Il Providore (Main Login)

Peach Jam Crostata

Serves: 8 | Cooking Time: 30 min | Preparation: 30 min | Medium

Ingredients:
250g plain flour
125g sugar
125g butter
1 egg, whole
1 egg yolk
juice of ½ lemon
pinch of salt
splash of vanilla essence 
350g Solefrutta Peach Jam 

Method:
1. Preheat oven to 220°C.
2. In a large bowl, mix flour, sugar, butter, one whole egg, one egg yolk, lemon juice, salt, and vanilla essence.
3. On a floured surface, form a dough by working the mixture with your hands. 
4. Place the dough in a container, and cover with a tea towel. Refrigerate for 30 minutes.
5. Take 3/4 of the dough and roll into a circle large enough to fill tart tin.
6. Press the rolled dough into the tin. With a fork, pierce the bottom of the dough several times to keep the dough from puffing up during baking.
7. Spoon the jam onto the pastry base and spread out evenly.
8. Roll out remaining 1/4 of dough, using a heart cookie cutter, cut hearts and place on top of crostata

9. Bake the crostata for about 30-35 minutes, or until the crust is golden.
10. Let the crostata cool before serving. 

May 16, 2017 by Il Providore (Main Login)

Pistachio-Honey Polenta Cake

- SBS Food 

Serves: 8 - 10 | Cooking Time: 20 min | Preparation: 30 min | Easy

 

Ingredients:
200g unsalted pistachio kernels
100g La Grande Ruota "Stone Ground" Polenta
1 tablespoon baking powder
180g unsalted butter, cubed and softened
110g caster sugar
3 eggs
1 teasspoon vanilla extract
1 tablespoon honey
micro herbs, to garnish
thick yoghurt or mascarpone, to serve

Method:
1. Preheat the oven to 160°C. Grease and lightly flour a 20 cm-diameter springform cake tin.
2. Place the pistachios in a food processor and pulse until coarsely ground. Combine in a large bowl with the polenta and baking powder. Set aside.
3. Beat the butter and sugar with an electric mixer until pale and fluffy. 
4. Add the eggs, one at a time, beating well after each one.
5. Beat in the vanilla extract and honey.
6. Add the pistachio mixture and stir to combine well.
7. Spoon into the cake tin and bake for 30-40 minutes or until the cake is golden, pulls away from the sides of the tin and an inserted skewer withdraws clean.
8. Allow cake to cool in tin for 10 minutes, then gently turn out onto a wire rack to cool.
9. Garnish with micro herbs, and serve with thick yogurt or mascarpone.

May 10, 2017 by Il Providore (Main Login)

Cold Roast Chicken with Amaretti Pangrattato & Radicchio

- The Guardian 

Serves: 4 | Cooking Time: 10 min | Easy

Ingredients:
85g Chiostro soft amaretti, roughly broken up and crushed
50g pine nuts, toasted
1 small radicchio, roughly chopped
2-3 blood oranges, peeled and cut into segments
500g roast chicken, torn into pieces
A small bunch of flat-leaf parsley, roughly chopped
80ml Terre Rosse DOP/OrganicExtra Virgin Olive Oil
2 tablespoon Antica Acetaia Toscana Mosto Cotto Rosso
salt and black pepper

Method:
1. Toast the pine nuts with the broken amaretti in a dry frying pan on a medium heat for about 2 minutes, until the pine nuts are light brown in colour and the amaretti are fragrant. Leave to cool.
2. Add the roughly chopped radicchio to a large serving bowl.
3. Add the fruit and the chicken to the bowl along with the chopped parsley.
4. Make a dressing with the olive oil, vinegar and seasoning in a separate bowl.
5. Dress the salad with the oil and vinegar and scatter with the toasted amaretti and pine-nut mix to serve.

Suggested wine: Bellini Mamb-O Toscano Bianco IGT

March 30, 2017 by Il Providore (Main Login)

Amaretti & Pumpkin Ravioli with Sage Butter

- The Guardian 

Serves: 4-6 | Cooking Time: 30 min | Medium

Ingredients:
450g Pumpkin, peeled and chopped
1 tablespoon Terre Rosse DOP/ OrganicExtra Virgin Olive Oil
25g Parmesan cheese
¼ teaspoon ground ginger
1 pinch freshly grated nutmeg
3 Chiostro soft amaretti , crushed
salt and black pepper

For the pasta dough
180g plain flour
¼ teaspoon salt
1 tablespoon Terre Rosse DOP/Organic Extra Virgin Olive Oil 
2 eggs
3 egg yolks

For the butter
75g unsalted butter
20 small sage leaves
1 tablespoon lemon juice
Parmesan, to serve

Method:
1. Preheat the oven to 180°C.
2. In a food processor, blend all the pasta dough ingredients until they come together into a ball.
2. Tip the dough out and knead for 5 minutes, until it is smooth and elastic.
3. Wrap the dough in clingfilm and rest it in the fridge for 20 minutes.

4. Mix the pumpkin with oil, salt and pepper and roast for 20-30 minutes until tender. Set aside and leave to cool.
5. When cool enough, in a bowl, mash the pumpkin with the Parmesan, spices, and crushed amaretti biscuits. Add salt and pepper to taste.
6. Cut the pasta dough into thirds. Work with one piece at a time, leaving the rest wrapped and in the fridge.
7. Roll out thinly. Lightly dust the dough with flour between each roll. 
8. Place the pasta sheet on a lightly floured surface.
9. Put 1 teaspoon of the filling at 8 cm intervals along the bottom half of the sheet.
10. Brush a little water around each pile of pumpkin filling.
11. Fold over the top half of the dough. Work from one end, pressing firmly around each dollop of filling with your fingers to remove air bubbles and seal it inside.
12. Trim the edges, then cut between the rows with a fluted pasta wheel, or a sharp knife.
13. Line a baking tray with parchment and dust it with flour. Lay the ravioli on top making sure they don’t touch.
14. Put the tray in the fridge. Repeat with the rest of the dough. 
15. Bring a large pot of salted water to the boil.
16. Meanwhile, melt the butter in a frying pan until foaming, throw in the sage and fry for about 10 seconds.
17. Remove the pan from the heat and add the lemon juice, salt and pepper to taste.
18. Cook the ravioli all at once in the boiling water for 3 minutes. Drain.
19. Pour the warm sage butter over the ravioli.
20. Sprinkle with Parmesan and serve.

Suggested wine: Colutta Chardonnay DOC

March 30, 2017 by Il Providore (Main Login)

Plums with Amaretti Crumble

- The Guardian 

Serves: 4 | Cooking Time: 50 min | Medium

 

Ingredients:
90g Chiostro soft amaretti, crushed
120g unsalted butter, cold, cubed
1kg plums, stoned and quartered
90g sugar
Juice of ½ lemon
140g wholemeal or plain flour (or a mix of both)
1 teaspoon baking powder

Method:
1. Set the oven to 190°C.
2. Tip plums, 30g of the butter, half the sugar, lemon juice and a small splash of water into a deep, ovenproof pie dish, giving the mix a good stir.
3. Put pie dish in the hot oven for 5–10 minutes until the plums have softened slightly.
4. Once plums have softened, remove dish from oven, and put to one side.
5. Pulse the flour, baking powder, remaining sugar and butter in a food processor until the mixture resembles breadcrumbs. Take care not to over mix.
6. Add the crushed amaretti into the crumble topping and gently mix.
7. Pour the mixture over the plums.
8. Bake for 35 minutes, or until it is bubbling at the edges and the top is golden brown.
9. Rest for 5 minutes before eating.
9. Serve with ice-cream, whipped cream, custard or creme fraiche.

March 29, 2017 by Il Providore (Main Login)

Spicy Tuna Pasta Bake

- Taste

Serves: 4 | Cooking Time: 45 min | Easy

Ingredients:
300g Pastificio Venturino Penne Zite
2 tablespoons Crudo Amphora Extra Virgin Olive Oil 
2 garlic cloves, crushed
1 brown onion, finely chopped
700g (1 bottle)  passata
1 tablespoon dried Italian mixed herbs
2 teaspoons white sugar
11/2 teaspoons salt
1 to 2 teaspoons dried chilli flakes
180g (1 jar) Antichi Sapori Black Olives 
200g (2 jars)  Sapori di Mare White Tuna Fillets
1/2 cup grated mozzarella cheese
1/2 cup grated tasty cheese
finely chopped fresh flat-leaf parsley, to serve

Method:
1. Preheat oven to 200°C.
2. In a pot of salted boiling water, cook penne until just shy of al dente. Drain water, and set aside. 
3. In a non-stick frying pan, over medium-low heat, sauté garlic and onion.
4. To the sautéd garlic and onion, add passata, herbs, chilli, sugar and salt. 
5. Bring sauce to a simmer, then reduce heat to low, and let simmer for a further 3 minutes.  
6. To the drained pasta, add sauce, olives and tuna, toss to combine. 
7. Transfer mixture to a baking dish, and sprinkle with cheese. 
8. Bake for 25 minutes or until cheese is melted and golden.
9. Serve sprinkled with parsley.

Suggested wine: Colutta Cabernet Sauvignon DOC

 

March 13, 2017 by Il Providore (Main Login)