Tuscan bread...Pane Toscano

Ciao fellow foodies, get your arms ready we are making bread, the mama Italiana way. Yes we live in an age of purchasing fresh pane from our local panificio bakery but where's the fun or should I say challenge in that! Once you get over the sore arms and place that bundle of work into your ready hot oven, just wait... For the aroma of freshly baked bread...delizioso! Godere ...

3 1/2 cups of bread flour

Plus extra for dusting

7g dried yeast

2tblespn olive oil

1 1/3 cups lukewarm water 

Mix flour, yeast & salt together in a large bowl. 

Make a well in a centre.

Gradually mix the liquid into the farina flour mixture with a round bladed knife. Gather the mixture together with your hands to form a soft dough. 

Turn the dough onto a lightly floured surface. Now start kneading! Impastare for 5-7 minutes or until the dough becomes very smooth and elastic. 

Return the dough to a greased bowl and cover with cling wrap, then leave to resto in a warm area of your cucina for about an 1 hour! It should double in size roughly. 

Turn out and gently impastare again for 1 minute or until smooth. 

Preheat the forno to 200 c/400 f. Oil a sheet of baking paper. Shape the dough into an oval shape and transfer onto the prepared paper. Cover with a clean tea towel or oiled cling wrap and leave to rise for 30 minutes. 

Make several slashes in the top of the bread with a sharp knife. Bake in the preheated forno for 30-35 minutes. 

To test the pane is cooked. Turn it overand tap it on the base. If it sounds hollow, it's cotto cooked! 

Leave to cool on a wire rack and godere...

MamaG xx 

Prosciutto and Spinach Arancini...ricotta e spinaci arrancini

• Lunch pranzo is the perfect time to create arancini a or "cruncy rice balls" as my bambini like to say They are simply delizioso...there is something about their delightful crunchiness and the soft centre that oozes in your mouth. Arancini are very popular in la Mia casa and its amazing the different types you can come up with. This is a much lighter version than the popular bolognese Arancini. It works well as a lovey lunch dish with a side of crisp green salad. Godere... 

 1 litre salt-reduced chicken stock

 2 teaspoons olive oil

 1 small brown onion, finely chopped

 2 garlic cloves, crushed

 4 slices prosciutto, finely chopped

 1 1/2 cups Arborio Risotto Rice

 2/3 cup parmesan cheese, finely grated

 50g baby spinach, finely chopped

 2/3 cup plain flour

 3 eggs, lightly beaten

 2 cups dried breadcrumbs

 80g mozzarella cheese, 

 Vegetable oil, for deep-frying

 Lemon wedges, to serve

Hheat the olive oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Add prosciutto. Cook, stirring for 2 minutes or until golden.

Add rice. Stir to coat in mixture. Cook for 1 minute. Add 1/3 cup hot stock. Cook, stirring constantly, until liquid is absorbed. Continue adding stock, in batches, until liquid is absorbed. Remove from heat. Add parmesan and spinach. Stir until spinaci has wilted. Season with pepper. Set aside to cool. Cover and refrigerate for some 2 to 3 hours or until cool.

Place flour on a plate. Place egg in a bowl. Place breadcrumbs on a plate. Using wet hands, roll 1 tablespoon risotto mixture into a ball. Using your thumb, make an indent in centre of ball. Place 1 piece of mozzarella in indent. Shape risotto mixture around formaggio to enclose. Repeat with remaining risotto mixture and mozzarella.

Dip a ball in flour, then egg and breadcrumbs. Place arancini balls on a tray lined with baking paper. Repeat with remaining balls. Refrigerate for 30 minutes.

Heat vegetable oil in a large, deep saucepan over medium heat. Cook arancini, in batches, turning, for 3 to 5 minutes or until golden. Drain. Cover with foil to keep warm. Serve with limone.

Godere... MamaG xxx

Lets make an Omelette.... lascia fare una frittata

Italian cucina doesn't always have to be about carbs and loads of cheese, there  are ways to serve up your favourite meals with a healthier approach. 
So why not start with the most important meal of the day...prima colazione! 

The Italian Omelette is both light and heathy. For a vegetarian version, substitute the ham for mushrooms.

Olive Oil

2 red onions
2 garlic cloves, crushed
4 slices fat free leg ham
4 eggs lightly beaten
8 egg whites, lightly beaten
1/4 cup of skim milk
1 tablespoon grated reduced fat cheese
1 tablespoon chopped oregano
200g reduced fat ricotta

Heat a small frying pan over low heat and add small amount of olive oil. Gently cook the onions, garlic and ham for a few verbale (minutes) until softened.

Combine eggs, egg whites, milk, cheese, and oregano in a mixing bowl. Remove the onion mixture from the heat, allow to cool and fold into the eggs.

Add a little more oil to the frying pan and pour a quarter of the mixtures into the pan. Cook overs medium heat until it begin to set. Sprinkle 50g of the ricotta over one half of the omelette and use a spatula to fold over the other side to cover.

Cook for a further 5 verbale loosen the base and sides gently slide the omelette out of the pan. Repeat with remaining mixture.

Godere....MamaG xx

I have returned! Lets Cook! .....Sono Tornato! lascia cuoco!

Ciao fellow foodies! Sono Tornato. Things in la Mia casa have been busy of late and it was requested by my little bambini, that we have a break from Italian cuisine every night! Oh mama Mia! You can just imagine my reaction but I was out numbered and have been trying my hand at a few different dishes, way out of my comfort zone! stir fries, the humble steak & pomme frites (yes I just spoke french!) and even a little spicy morrocan. Which pains me to say some of these exotic cuisines can be quite delizioso!

But that's not why we're here. we have a love affair with Italy. And I have kindly been given the green light to jump back into the cucina and do what MamaG does best! CUCINARE ITALIANO!

 

So lets start with the most important meal of the day...prima colazione! Keep an eye out for my healthy Italiano Frittata in my next blog.  


Godere....MamaG xx

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

Crespelle

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........

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....

Almond Biscotti.....biscotti di mandorle

Biscotti's are delicious, especially dipped in freshly made espresso or homemade zabaglione.  Biscotti means 'biscuit' in italian. There are many different ways to bake biscotti's and many flavours but my favourite is Almond! You could even throw in a few pistachios if thats what you prefer. Happy baking, godere....

1 cup caster sugar

2 eggs

Finely grated lemon rind

2 cups of plain flour

1/2 teaspoon baking powder

150g blanched almonds

Preheat the oven to 170 C and line baking tray. 

Place eggs, sugar and lemon rind in mixing bowl. Beat with electric beaters until pale and thick. 

Fold in sifted flour, baking powder and almonds. Then use your hands to knead dough on a lightly floured surface. 

Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely.

Preheat oven to 140c. Cut logs into 0.5 cm diagonal slices.

Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.