Lemon & Ricotta Tart...torta di ricotta e limone

I just love lemons, whether its a icy cold lemon granita on a warm summers day or a luscious lemon  meringue   pie after a hearty winters meal. Lemons are delizioso. which brings me to my next recipe. The famous lemon tart but with an italian twist, using ricotta & mascarpone of course. Enjoy this one! Godere... Mama G xxx

1-2 sheets of shortcrust pastry

1 cup ricotta
200g mascarpone
1/2 cup caster sugar
3 eggs
Finely grated lemon zest and juice 
of 2 lemons
300ml thickened cream

Candied Lemon
2/3 cup caster sugar
1 lemon thinly sliced

Pre heat the oven 200c. Use pastry to line a greased 26cm tart pan. Trim any excess pastry. Line the pastry with baking paper and baking weights or uncooked rice. Bake for 8 minutes. then remove paper and weights, and return to the oven for another 3 minutes. Cool slightly.

Place the ricotta, mascarpone, sugar, lemon juice and zest in a food processor and whiz until smooth. Pour mixture into tart case. Bake in the oven for 30 minutes. Set aside to cool.

Meanwhile for the candied lemon, place sugar and 2/3 cup water in a frypan over medium heat. Bring to a simmer and cook for 5-8 minutes until sugar starts to turn golden.

 Add the lemon slices and cook for a further 2-3 minutes until well coated. Then transfer to baking paper lined tray and set aside to cool.

Top tart with cream and candied lemon.

Ricotta Open Lasagne...ricotta lasagne aperto

oh ricotta.. there are so many things i can create with you.. tonight i will be putting a modern twist on the traditional lasagne. Im leaving it open. There is no need to slave over a hot oven, this dish only requires a stovetop and lots of love..godere

                                        1 tablespoon extra virgin olive oil, 

 plus extra to drizzle
2 garlic cloves, thinly sliced
2 tablespoons of white wine
3/4 cup fresh ricotta
50 ml thickened cream
1/2 cup mint leaves, thinlysliced 
1/3 cup grated parmesan, 
plus extra to serve
finely grated zest and juice of 1 lemon,
plus extra zest to serve
8 fresh lasagne sheets

Heat oil in a frypan over medium-low heat. Add garlic and cook, stirring, for 30 seconds until garlic turns brown. Add the wine, ricotta, cream, mint, parmesan, lemon zest and juice.  Seasons and cook for 2 minutes or until warmed through. 

Meanwhile, cook pasta in a pan of boiling salted water for 2 minuted or until al dente. Drain well, then placed a folded lasagne sheet on each plate.   

Divide half the mixture among pasta, then top with a second folded sheet and remaining mixture. Drizzle with a little oil and scatter over extra lemon zest and parmesan to serve. 

MamaG xx

Strawberries with lemon, mint & presecco...fragole con limone, menta e prosceco

The Weekend is here!  lascia festeggiare! (Lets celebrate) With the weather getting warmer and the price of strawberries getting lower. This is a lovely little treat I like to throw together to unwind for the weekend.  Salute....

 punnets of gorgeous strawberries
1 lemon
1 tablespoon of caster sugar
fresh mint
A bottle of your favourite prosecco

Wash, and core the strawberries, put them into a couple of frozen glasses. Squeeze over a little lemon juice. Sprinkle over a tablespoon of caster sugar.  Finely grate a teaspoon of lemon zest. Finally add a few leaves of freshly torn mint.    

little hint: dip the rim of your glass into a little extra sugar, to add extra sweetness 🍸

Last but not least...pour over a good swig of prosecco.......salute 

MamaG xx

Chicken Pasta Bake....spaghetti tetrazzini

This is another pretty semplice dish. I cooked it without the mushrooms and just added some sautéed mushrooms at the end of the dish. It completely up to you. I just love bakes, they are delicious on their own but if you just throw them in the oven for as little as 20 minutes....it lets the cheese melt away and give your pasta that extra passion... godere xx

small handful of fresh mushrooms (optional)

olive oil

2 chicken breasts, diced 

seat salt and pepper

2 cloves garlic, thinly sliced

200ml white wine

455g spaghetti

500ml cream

200g parmesen cheese

freshly pocked basil leaves

Pre heat oven to 200 c. Heat a saucepan big enough to hold all the ingredients. pour in a splash of olive oil.  Season the chicken with sea salt & pepper and brown them gently. thinly slice the garlic and add to the pan.  Add the wine, a dash of water and turn the heat down.  simmer gently until the   chicken is cooked through and the wine has reduced a little.

Meanwhile cook the spaghetti in salted boiling water, follow packet instructions. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. (Add sautéed  mushrooms here if like) . Add 3/4 of the parmesan cheese, all of the basil and stir well. 

Transfer to an ovenproof baking dish, sprinkle with half the remaining cheese and bake in the oven until golden brown.  Divide your plates, drizzle with extra virgin olive oil and sprinkle with the remainder of the cheese.  Finito ....

Roasted Vegetables with Pasta...verdure alla griglia con la pasta

This is a fantastico easy pasta to whip up on a week night. Great for vegetarians and anyone that loves the full flavours of roasted vegetables...enjoy with your favourite glass of vino and maybe some lievito (sourdough) fresh from the oven...delizioso!

200 ml olive oil

4 cloves of garlic

250g pumpkin, peeled, chopped

2 medium sweet potatoes, roughly chopped

1 parsnip, peeled, roughly chopped

3 zucchini, roughly chopped

2 sprigs rosemary

Sea salt & pepper

1 kg rigotoni/mace ronni pasta

Finely chopped flat leaf pasta 

Freshly grated parmigiano-reggiano 

Preheat oven to 180 C. Put the olive oil and garlic in a large baking tray, then add the vegetables. Roughly chop the fresh rosemary and scatter over the vegetables. Seasoned well, then toss everything gently with your hands until the vegetables are well coated with oil and herbs. Bake for 30 mins.

Cook the pasta in a pit of boiling salted water until al dente. Drain. Toss the pasta through the baked veges, add some parsley and finally the parmagiano! Delizioso... Godere 

Mama G xxx

Gelato for my Dad...gelato per il mio papà

Its a very special day here in Australia. Today we are celebrating our beautiful papas! One of my dad's favourite desert is a good gelato...so happy Father's Day dad...Giorno di padri felice papà



5 egg yolks
110 g sugar
500ml (2 cups) milk
125 ml (1/2 cup) freshly made espresso
1 tablespn Tia Maria

Whisk the egg yolks and half the zucherro (sugar) together until pale. Place the milk, espresso and rest of the sugar in a saucepan and bring to the boil. 

Pour over egg mixture and whisk to combine. Pour back into the saucepan and cook over low heat, stir constantly until the mixture starts to thicken - do not allow the custard to boil! 
Strain the custard into a bowl and allow to cool. Stir in the liqueur/Tia Maria. 

Pour into a plastic freezer box, cover and freeze. Stir every 30 mins to break up the ice crystals and create a smoother gelato. 

Keep in freezer until ready to eat! Enjoy....godere

Smoked pancetta, mozzarella, chilli and tomatoes Pizza

This is one of many delizoso topping you could you use. It very simple to make and the pancetta together with a hint of chilli make this one of my favourites.   In the words of Elizabeth Gilbert who wrote 'Eat, Love, Pray', "Im having a relationship with my pizza" and yes you will be too. Discover a new topping and let it take you to Italy, don't forget to add cheese, formaggio, formaggio. Theres never enough! 

Smoked Pancetta, Mozzarella, chilli and tomatoes

Smear the tomato sauce (see basic pizza dough post) even.y over the pizza base! Tear the mozzarella into  peices or finely slice it. scatter these over the base and a sprinkle of chilli flakes. Season with salt & pepper.

Lay the pancetta over the top so it crisps up during cooking and the juices will cook into the pizza. Drizzle with extra virgin olive oil. cook until crisp. 

godere....enjoy 

Mama G xxx