Tag Archives: Italian Recipes

Salmon fishcakes with salsa verde

This is a bit different as the salsa verde is mixed into the fishcakes but go with it, they taste amazing.

To make the Salsa Verde, soak the breadcrumbs in the vinegar briefly, then put into a food processor with the herbs, garlic and seasoning. Process briefly to a coarse paste. Continue reading Salmon fishcakes with salsa verde

Focaccia breaded chicken with salad

This is an excellent twist on a simple breaded chicken recipe using an old foccacia to give it an Italian twist.  Its better if you can make your own focaccia.

First make your breadcrumbs by finely blending the foccacia – you need one that was flavoured with rosemary, garlic and salt.  Next mix with 50g of parmesan cheese and set aside in a bowl.

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Gnocchi with tomatoes, pinenuts and blue cheese

Ok, so this is a bit of a cheat as the gnocchi aren’t homemade but it’s still damned good and let’s face it, sometimes needs must! It’s such a quick and easy dish and the soft pillowy gnocchi with the garlicky sauce and oozy cheese are the perfect comfort food after a busy day. Glass of red wine mandatory.

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Pesto stuffed chicken with parma ham

First make the pesto – place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.

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Chicken and Tuscan bread salad

This is a really simple chicken recipe which captures Tuscan flavours and is ideal for using up old bread, in this recipe it was a focaccia which was just too hard to eat!

First make the croutons, heat the oven to 150 and toast whatever bread you are using in the oven for ten minutes or until golden. Continue reading Chicken and Tuscan bread salad

Pasta with mackerel, Marsala and pine nuts

Soak the sultanas in hot water and put a pan of water on to boil for the pasta. Once boiling, add salt and then the linguine.

Heat the oil in a frying pan and cook the shallots over a low heat for a few minutes until soft. Add the Marsala and let it bubble for a minute before adding the mackerel, the sultanas (after squeezing out the water), capers and a few drops of red wine vinegar. Add the dill and pine nuts and stir well to heat through. Continue reading Pasta with mackerel, Marsala and pine nuts

Chicken and mushroom ravioli with fresh tomato sauce

This is a very simple and easy to follow recipe for chicken and mushroom ravioli which serves 4 as a starter or two as a main course.  First make the pasta  by adding the flour to a large bowl, or just tip onto a large dry surface.  Make a well in the middle and add the eggs, salt and olive oil. Continue reading Chicken and mushroom ravioli with fresh tomato sauce

Pearl barley risotto with roasted squash, red peppers and rocket

Method:

Preheat the oven to 200C. Put the squash and peppers in a roasting tray with a good drizzle of olive oil and the leaves picked from the thyme sprigs. Season and toss well and roast in the oven for 30-35 minutes until tender. Give it a good mix halfway through.

Pour the stock into a small pan and keep warm over a low heat.

Meanwhile, heat a good drizzle of olive oil in another pan (I used a deep-sided frying pan with a lid) and add the onion and garlic. Cook gently for 5 minutes or so, stirring occasionally, until the onion is soft. Add the barley and cook for one minute.

Start adding the stock a ladle or two at a time, stirring well and making sure all the stock has been absorbed before adding more. This will take 30-40 minutes – the barley should be tender but still al dente. When you’re happy that it’s cooked, put the lid on, turn the heat off and leave to stand.

Take the squash and peppers out of the oven. Add these to the risotto with the parsley and gently mix through. Divide between two warmed bowls and top each with the rocket and parmesan. Another drizzle of olive oil and some balck pepper and you’re good to go.

Garlicky pumpkin risotto

Method:

Make the pesto:
Pulse the basil, garlic and pinenuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured puree. Pour into a bowl and fold in the parmesan.

Cook the garlic:
Blanch the 6 cloves in boiling water for 3 minutes. Drain all the water off then add 200ml of the stock and half the butter. Simmer, uncovered, for about 15 minutes until the garlic is really soft and the stock and butter have reduced to a syrupy glaze. Remove from the heat. (You can do this up to 4 hours in advance).

Cook the pumpkin:
Heat oven to 200C. Toss the pumpkin cubes with the olive oil, season and roast for 10-15 minutes until just tender.

Make the risotto:
Sweat the onion in the remaining butter in a large shallow pan until soft – about 5 minutes. Tip in the rice, raise the heat and toast the rice until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before adding the next ladleful.
Once the rice is al dente, fold in the two cheeses, garlic cloves and pumpkin. Cook for a further 2 minutes.

Serve with a drizzle of pesto on top.