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Evolving over many centuries, Italian cuisine has many European influences including
Roman and Greek. During the Renaissance, as with all the arts and sciences, cookery found
a new dimension with the introduction of new ingredients from the Far East and other
"newly discovered" lands.
Prior to its unification in 1870, Italy was a collection of independent states where
rivalries abounded. Culinary techniques and customs did not escape and each region
boasts its own specialities. We have selected just a few examples of one of the world's finest cuisines - share them with family and friends to truly experience the atmosphere of Italy!
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Garlic Crostini with Pate (serves 4) - A quick and simple starter with lots of taste.
1 small French loaf . Olive oil . 2-3 garlic cloves, halved
Slice the French loaf and fry in hot olive oil until both sides are
golden brown. Gently rub one side of each slice with the garlic and
top with a pate of your choice.
Country Minestrone (serves 6) - An Italian favourite – advanced preparation needed.
125g(4oz) cannellini beans . 3 tbsp olive oil . 2 chopped onions . 2 crushed garlic cloves .
3 chopped bacon rashers . 1.8 litres(3 pints) water . 1tsp fresh chopped marjoram . 1/2 tsp
fresh chopped thyme . 4 skinned tomatoes, deseeded and chopped . 2 diced carrots . 2 diced potatoes .
1 small diced turnip . 2 celery sticks, chopped . 250g(8oz cabbage, shredded . 50g(2oz small soup pasta .
grated Parmesan cheese . salt & freshly ground black pepper . extra Parmesan and chopped parsley to garnish.
Put the beans in a large bowl and soak in water for at least 8 hours, preferably overnight. Drain and rinse
with cold water. Heat the olive oil in a large pan and saute the onions, garlic and bacon for about 5 minutes,
stirring occasionally. Add the drained beans, water, herbs and tomatoes and cover the pan. Simmer gently for
2 hours. Add the carrots, simmering for 10 minutes and then add the potatoes and turnips and simmer for a
further 10 minutes. Add the celery, cabbage and soup pasta and cook until the pasta is tender, about 10
minutes. Season with salt and black pepper to taste. Stir in the Parmesan and serve immediately. Garnish
with extra Parmesan and chopped parsley.
Venetian Beef (serves 6) - An aromatic dish with wine and Marsala – advanced preparation needed.
300ml(10floz) red wine vinegar . 1 chopped clove garlic . 2 cloves . Pinch cinnamon . 2 chopped carrots
. 2 chopped sticks celery . 1 sprig each of rosemary and thyme . 75g(3oz) butter . approx 1.5kg(3lb)
topside or top rump joint . 1 large chopped onion . 300ml(10floz) Marsala . 300ml(10floz) dry white wine
. salt & freshly ground black pepper . fresh herbs to garnish.
Make a marinade by combining the vinegar, garlic, cloves, cinnamon, carrots, celery, herbs and salt and
pepper. Pour over the meat in a deep dish and cover. Keep in the refrigerator for 12 hours, frequently
turning the meat. Drain the meat and vegetables and discard the liquid. Using a heavy based pan, cook
the onion, carrots and celery in the butter until soft. Remove vegetables from the pan, add the meat
and brown well on both sides. Put the vegetables in the pan with the Marsala, wine and salt & pepper.
Cover and simmer for 2 – 21/2 hours until the meat is tender. Cutting the meat into thick slices,
arrange on a hot plate and spoon on the sauce. Garnish with fresh herbs.
Almond Peaches (serves 4) - A speciality from the Piedmont region of northern Italy.
4 large peaches, halved and pitted . 75g(3oz) crushed amaretti biscuits . 50g(2oz) castor sugar . 40g(11/2oz) softened butter . 1 egg yolk . 1/2 tsp finely grated lemon rind .
flaked almonds (optional)
From the centre of each peach half, scoop a little flesh and place in a basin. Combine with the
crushed amaretti, sugar 25g(1oz) of the butter, egg yolk and lemon rind. Beat until smooth.
Divide the mixture between the peach halves, shaping into a mound. Add flaked almonds and a
little butter on each and place in a buttered, ovenproof dish. Bake in a preheated oven at
180’C/350’F/Gas Mark 4 for 25-35 minutes. Can be served warm or cold with single cream.
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