Wednesday, 15 October 2014

Crespelle with ricotta, spinach & Sundried tomatoes....

Its lunchtime in my house, and i just dont feel like a sandwich today but something delicious and light! Crespelle! Perfecto! With some gorgeous fresh ricotta mixed in with spinach, the perfect light lunch accompanied by a cold limoata!

2 tablespns of olive oil
280g pkt baby spinach leaves
20g butter
700g fresh ricotta
100g sundried tomatoes
1/2 cup fresh basil
2tblespns fresh chives finely chopped
1 lemon rind finely grated
1/2 percorino cheese
1 cup tomato passata


1 cup plain flour
3 eggs
1 cup fat reduced milk
20g butter cooled
1/4 cup water

Heat the oil in a large frying pan over medium heat. Add half the spinach, cook stirring for 1-2 minutes until just wilted. 

Repeat with the remaining spinaci. allow to cool completely set aside.

Preheat oven 180 degrees c.

For the crespelle place flour in a bowl. Using a wooden soon, stir in eggs until well combined. Stir in 1/4 cup milk till well combined. now stir in the remaining milk. Slowly sir in burro (butter). Ser aside for 10 minutes. Strain through a seive into a bowl. Stir in water, just enough so it has a smooth consistancy.

Heat a non stick frying pan over low heat. Add a knob of burro and swirl it around the pan. Slowly pour in 1/4 of the batter. Tilt the pan to cover the base. Cook for 1-2 minutes until the edges of the crespelle start to curl up.

Turn over, and cook for another 1-2 minutes.  Transfer to a plate. Repeat with the rest of the batter. Makes about 12 crespelle.

Grease a baking dish with butter. Cobine ricotta, basil, tomato, chives, rind, spinach and half of the cheese in a bowl.  Season.

Place one crespelle on a clean dry surface.  Spread half with ricotta mixture.  Fold in half twice to form a triangle. Tepeat with remaining crespelle and ricotta mixture.

Pour 2/3 of the passata into a dish. Arrange crespelle into the dish. Pour the remaining passata over the crespelle.

Sprinkle with remaining cheese. Bake for 10-15 minutes or until golden. Godere........

Thursday, 2 October 2014

Saffron Risotto.....Risotto Allo Zafferano

This gorgeous risotto is an absolute Jamie Oliver classic. It can be enjoyed as a side dish with meat or even on its own as a meal. Just a few simple ingredienti and this rich, lucious warm dish will be enjoyed by all. Godere...

1.2 litres chicken stock

1 onion, finely chopped
1 celery heart,  finely chopped
2 tablespoons of butter
1 pinch of saffron threads
450g arborio rice
200ml pinot bianco
80g parmesan cheese
extra virgin olive oil

get out a large high sided pan. Peel the onion and get out your celery heart. Finely chop the onion with the celery heart and put into your pan with a tablespoon of butter. Cook for 15 verbale! (mins), until soft. Stirring occasionally. 

Meanwhile put the saffron threads in a small bowl and cover with a small ladleful of hot stock. 

Stir the rice into the pan for a couple of minutes, then turn the heat up to medium, add the vino and cook it away completely. Then add the saffron stock and stir for a few minutes until well absorbed. 

Your rice will then ooze a gorgeous yellow colour.  

Stir regularly for 16 minutes in total. Or until the rice is cotto (cooked). Add a final splash of stock to give the rice a loose oozy consistency. 

Remove from heat, beat in the remaining knob of butter and finely grate in most of the parmesan. sensazionale! now season to perfection. Cover with a lid and leave for 2 verbale! This allows the rice to relax and become really creamy. Delizioso. Stir well.

Finish with a drizzle of olive oil, grate over the remaining parmesan and serve right away! Godere....