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Recipes From Our Kitchen

January & February 2013

Click here for Past Recipes

Antipasto ~ Appetizer

Insalata Di Radicchio ~ Warm Radicchio Salad

Number of servings: 2

Ingredients

  • 2 cups of small dried cannellini beans
  • Extra virgin olive oil
  • 1 small sweet onion
  • A handful of parsley
  • 2 oz. of pancetta or prosciutto
  • 1 small head of radicchio, rinsed
  • Sea salt to taste
  • 1 fresh lemon

Instructions

  • Start by soaking your dried beans overnight in water.
  • When the beans are ready, drain and slow cook beans in a pot of water until soft.
  • When the beans have finished cooking, drain.
  • In a separate pan, sauté the onion in enough olive oil to cover the bottom of the pan, season with salt and cook until the onion is golden.
  • Add the parsley, pancetta or prosciutto.
  • Stir and add the beans.
  • Add a little water to the pan if it dries out.
  • Cut the rinsed radicchio into thin slices and place in a large bowl.
  • Add the cooked beans and onion to the bowl.
  • Stir.
  • Add sea salt and lemon to taste and serve warm.

 

Secondo~ Second Course

Brasata al Barolo ~ Beef Braised In Barolo

This deliciously satisfying dish hails from the region of Piemonte, especially the area around Asti / Alba where Barolo is produced. You can of course, make this with another similar wine, but making it with Barolo and enjoying it along with a glass of the same is pretty much unbeatable.

Number of servings: 6

Ingredients

  • 1 1/2 kg rump roast or topside (in one piece)
  • 2 oz pancetta, cut into strips
  • 1 carrot, roughly chopped
  • 2 ribs celery, roughly chopped
  • 1 onion, roughly chopped
  • 3 cloves garlic
  • Sprig rosemary or thyme
  • 1 large bay leaf
  • Few cloves, juniper berries, black peppercorns in muslin bag (optional)
  • 1 bottle Barolo
  • 3 1/2 tbsps butter
  • Splash of brandy

Instructions

  • Using a small, sharp knife, cut little slits in the surface of the roast and insert the strips of pancetta.
  • Place the meat in a large terracotta pot or casserole along with the chopped vegetables, garlic, herbs and the spices, if using, then pour in the Barolo.
  • Cover and leave to marinade in the refrigerator for 24 hours, turning the meat every so often to ensure it marinades evenly.
  • Once fully marinated, remove beef from wine and spices and pat dry.
  • Melt the butter in a heavy casserole dish, and add the meat.
  • Brown the beef on all sides over a medium-high heat then deglaze with a good splash of brandy, scraping the bottom of the pan with a wooden spoon.
  • Add all the marinade ingredients, bring to the boil then cook for about three hours over a medium heat.
  • Once cooked, remove meat from pan and keep warm.
  • Discard the herbs and spices then pass the sauce through a food mill, vegetables and all, adjust seasoning and cook over a medium heat until it reaches desired thickness.
  • To serve, slice the beef, cover with sauce, and accompany with mashed potatoes or polenta. And, of course, a glass of Barolo.

 

Dolce ~ Dessert

Tiramisù

Number of servings: 6

Ingredients

  • 2 cups Mascarpone cheese
  • 1 cup heavy cream
  • 4 eggs, separated
  • 1/3 cup sugar
  • 7 oz. Savoiardi biscuits (ladies’ fingers)
  • 3/4 cup coffee or coffee liqueur
  • 1/2 cup chopped dark or milk chocolate and some dark cocoa powder for garnish

Instructions

  • Beat the mascarpone and the cream together until well mixed.
  • In another bowl, beat the egg yolks with the sugar, until the mixture is thick and pale.
  • Gently fold in the mascarpone and cream, working slowly to keep the mixture light and fluffy.
  • In a clean bowl, beat the egg whites until stiff then fold into the mascarpone mixture, mixing very lightly with a metal spoon.
  • Dip the Savaiordi biscuits quickly in the coffee or liqueur and use them to line a rectangular serving dish.
  • Spoon the mascarpone mixture over the biscuits, adding a layer of grated chocolate.
  • Dip more biscuits into the coffee for the next layer and follow with the mascarpone mixture, topping with the grated chocolate.
  • Cover dish with plastic wrap and leave in the fridge to ‘rest’ before eating the next day.
  • Remove tiramisù from the fridge half an hour before serving and garnish with a fresh dusting of grated chocolate or cocoa powder.