ITALIAN CHICKEN OR PORK POLPETTE IN TOMATO SUGO
(Frikkadelle in tamatie en uie smoor)
250 g minced chicken or pork
3 tbsp dry bread crumbs
1 tbsp freshly grated Parmesan cheese (not the powdered junk)
1 tbsp finely chopped parsley
1/2 onion, finely grated
1 large egg yolk beaten
salt and pepper
Category Archives: Italian / Greek / Portugese
SPANAKOPITA WITH MOZARELLA
SPANAKOPITA WITH MOZARELLA
Spanakopita. Tasted delicious
1 roll of filo pastry
1 cup butter melted
2tbs canola oil
8 stalks of English spinach (stalk removed) chopped finely
3 shallots chopped
1 cup feta cheese crumbled
3/4 cup mozeralla cheese
3 eggs +1 extra
40g butter melted
Pepper( just a sprinkle) Continue reading
ENRICA’S FOCACCIA WITH ROSEMARY
ENRICA’S FOCACCIA WITH ROSEMARY
300 ml luke warms water
500 g bread flour
7 g instant dry yeast
1 teaspoon salt
50 ml olive oil
1 and half teaspoons fresh chopped rosemary Continue reading
ITALIAN MEAT BALLS ON SPAGHETTI
ITALIAN MEAT BALLS ON SPAGHETTI
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder1 egg, beaten
SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper Continue reading
PETRé SE MOUSSAKA
PETRé SE MOUSSAKA
3 eiervrugte ( plat skywe gesny)
Olyfolie om eiervrug in te braai
Sout
Sprinkel eiervrugskywe met sout, en laat n halfuur staan.
Spoel af en maak droog met handdoek papier.
Verhit olyfolie, en braai eiervrug tot goudbruin. Pak op handdoek papier.
1 kg maalvleis
2 groot uie gekap
2 knoffelhuisies fyn gekap
1/4 teelepel fyn neut
1/4 teelepel fyn kaneel
1 teelepel kruie fyn gekap
2 eetlepels pietersielie fyn gekap Continue reading
ITALIAN SAUSAGE RAGOUT
ITALIAN SAUSAGE RAGOUT
1 chopped onion
some olive oil
1 chopped clove garlic
6 (I used 8) pork sausages
2 sprigs rosemary, chopped
2 teaspoons fennel seeds, optional
400 g chopped tomatoes
1 tablespoon tomato purée
200 ml chicken stock
a good splash of red wine
Parmesan, to serve on top
Fry the onion in the olive oil, then add the clove garlic. Skin the pork sausages and fry with onions, breaking it up as you go, about 10 minutes.
Add the rosemary and fennel seeds (optional). Then add the tomatoes, tomato purée and chicken stock and red wine if you like.
Cook for about 10 min. Serve with tagliatelle (ribbon) pasta or some creamy polenta and lots of Parmesan on top.
Recipe and photo: Lorraine Mountford
NICCI SE CANNELONI
NICCI SE CANNELONI
Canneloni
Filling:
500 gram mushrooms ( finely chopped )
2 × onions (chopped )
500gram x spinache (frozen)
Herbed cream cheese
Salt Continue reading
KOFTAS
KOFTAS
1 kg mince meat
2 large onions
½ cup of parsley
4 stalks of mint
salt and pepper
1 chilli Continue reading
The secret of Italian cooking
The secret of Italian cooking
I have been living in Umbria for about five years now, enjoying every day. I have discovered a few myths and theories debunked… Italian cooking? Every 30 km it changes. Every region has its specialities and particular methods. The one stand-out thing I have learnt, is however,
“ La rispetta della materia prima” the respect of the main ingredient.. Too often we try to over complicate recipes with fancy sauces and over spicing. True Italian cooking is fresh, simple and true to its roots. Continue reading
CANNELLONI FILLED WITH RICOTTA CHEESE AND SPINACH
For Filling you need:
300 gr very very fresh Ricotta cheese
40 gr good quality grated Parmesan cheese
1 whole egg
a large packet of fresh English spinach (Swiss chard is bitter)
1/4 tsp ground nutmeg
salt and pepper Continue reading