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Panettone – Recipe to make this grand, festive cake at home

PANETTONE Ingredients 15g Dry baking yeast 250ml Lukewarm water 45g Caster sugar 2 Eggs 125g Low-fat plain yoghurt 1 Vanilla bean 15g Grated lemon zest 1 pinch Salt 500g Flour 00 (see note below) 85g Currants 85g Sultanas Icing sugar Melted butter (to brush, optional) In a medium bowl, combine yeast, water and caster sugar....

Salmon and Pesto Genovese Lasagna with Sautéed Vegetables

Salmon and Pesto Genovese Lasagna with Sautéed Vegetables

Serves: 6 Prep time: 20min Cooking time 25-30 4 tbs Olive oil 1 onion sliced julienne (fine, even, long slices) 1 celery stalk sliced julienne 1 carrot sliced julienne 1 zucchini sliced julienne 1 eggplant sliced julienne 1 leek, sliced julienne 300gr diced, skinned fresh salmon fillets, bones removed 250gr Barilla lasagna sheets 190gr Pesto...

Chestnuts (Castagne) Desserts

Chestnuts (Castagne) Desserts

All across Europe chestnuts mean winter, street vendors on corners selling them hot off the coals and in Italy in particular, warm chestnut desserts. Castagnaccio originates from Lucca where it’s made for the Sagra Volto Santo. This festival celebrates the Crucifix of the Cathedral of San Martino, which is carried through the streets on 13...

Limoncello Recipe

Limoncello Recipe

Make limoncello at home Ingredients • 1L water • 1L vodka • 1kg sugar • 8 large lemons • Begin by thoroughly washing the lemons and drying them with a paper towel or clean tea towel. • Peel the lemons. Place the vodka in a large bottle and add the lemon zest. Close the bottle...

Artichokes (stuffed) – Carciofi ripieni with Salvatore Pepe

Artichokes (stuffed) – Carciofi ripieni with Salvatore Pepe

Artichokes are very popular in Italy, particularly in Rome, where the traditional Jewish method of preparation is still used to this day. Good artichokes are readily available in Australia when they are in season. Look for fresh, tightly closed heads with a thick stem as this is the best part for eating. Serves 6 6...

Salmon-Carpaccio di Salmone

Salmon-Carpaccio di Salmone

The salmon and ocean trout farmed in Tasmania is some of the best in the world. You can use either fish for this recipe but the ocean trout gives a softer, almost buttery texture which I love. The quality of the extra virgin olive oil is also important to ensure the best result. This dish...

Nude Ravioli (Ravioli Nudi)

iterally translated, this is nude ravioli, without its cloak of pasta. It began as a way of using up left over ravioli filling, but soon became popular as a dish in its own right. It is quick and easy to make and a perfect entrée dish. Traditionally, the spinach dumplings are served with salsa al...

Cuttlefish – Risotto al nero con seppie alla griglia

There is a big difference between cuttlefish and squid. Cuttlefish is far sweeter and only their ink should be used to flavour risotto for this reason. Cuttlefish are a bit harder to find, but you can preorder if you have a good fishmonger. Serves 4 2 medium cuttlefish 1 sack of cuttlefish ink 300g carnaroli...

Ligurian Chef-Italian Cuisine with Modern Techniques

Ligurian Chef-Italian Cuisine with Modern Techniques

BORN AND RAISED in Savona, in the region of Liguria, Luigi blends traditional Italian cuisine with modern techniques and styles. “I come from a family where the table was always very important because my nonna was a very good cook. Mealtime was family time, spent with my parents and grandparents. Nonna would cook for everyone,...