Parmigiana di Melanzane

Parmigiana di Melanzane Ingredients 4 medium size aubergine 2 eggs ½ cup of flour 1 cup of milk ¾ cup of extra-virgin olive oil 200g Parmigiano Reggiano 250g Buffalo Mozzarella 2 cups of tomato ragu or Muraca tomato passata Fresh leaves of basil and salt to season [...]

Parmigiana di Melanzane2019-12-21T06:33:01+13:00

Risotto with Tomato & Chilli

Risotto with Tomato & Chilli Ingredients 150g Arborio rice 1 onion, finely chopped Generous handful of parmigiano Salt and black pepper to taste 1 glass dry white wine 700ml vegetable stock Small handful fresh basil, roughly chopped Sicilian Chilli Flakes 3 tbsp olive oil 100g ripe cherry tomatoes [...]

Risotto with Tomato & Chilli2019-12-21T06:18:03+13:00

Risotto con Zucca e Pancetta

Risotto con Zucca e Pancetta Ingredients Onion – finely chopped 2tb Olive Oil 300g Carnaroli or Arborio Rice 250ml White Wine 2½-3l Vegetable Stock 200g Pancetta – cut into cubes 200g Pumpkin – peeled, seeded, and cut into cubes 150g Parmigiano-Riggiano – grated 50g Butter ¼c Flat-leaf Parsley [...]

Risotto con Zucca e Pancetta2019-12-21T06:15:53+13:00

Penne with Eggplant Caponata

Penne with Eggplant Caponata Ingredients 2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, finely chopped 1 large eggplant (about 500g), cut into 2cm cubes 2 x 400g cans chopped tomatoes 2 teaspoons caster sugar 1/2 cup (60g) pitted green olives 1/3 cup (65g) drained capers 2 [...]

Penne with Eggplant Caponata2019-12-21T06:12:53+13:00

Gnocchi ai Quattro Formaggi

Gnocchi ai Quattro Formaggi Ingredients 25g Butter 25g Flour 400ml Milk 50g mild provolone cheese, finely chopped 50g gorgonzola cheese crumbled 50g taleggio cheese, finely chopped salt and finely ground black pepper 500g packet potato gnocchi 25g parmesan cheese grated Method Melt the butter in a [...]

Gnocchi ai Quattro Formaggi2019-12-21T06:21:43+13:00
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