Klabb tat-Tisjir » Italian Food

Classic Tiramisu

Anton B.Dougall — Wed, 15 Apr 2009 11:35:00 +0000

ingredients
· 6 egg yolks
· 250g (9 oz) caster sugar
· 275g (10 oz) mascarpone cheese
· 400ml (14 fl oz) double cream
· 4 (175g) packages sponge fingers
· 5 tablespoons coffee flavoured liqueur
· For decoration:
· 1 teaspoon cocoa powder
· 25g (1 oz) dark chocolate
preparation method
1. Combine egg yolks and sugar in the top of a double boiler over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon coloured.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the sponge fingers in half and line the bottom and sides of a large trifle bowl. Brush with coffee liqueur. Spoon half of the cream filling over the sponge fingers. Repeat sponge fingers, coffee liqueur and filling layers, ending with a layer of filling.
4. To garnish, dust the top of the tiramisu with cocoa. Sprinkle with chocolate curls. Refrigerate several hours or overnight.
5. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Classic Panna Cotta

Anton B.Dougall — Wed, 15 Apr 2009 11:34:20 +0000

ingredients
· 5 tablespoons skimmed milk
· 1 (7g) sachet unflavored gelatin
· 600ml double cream
· 100g caster sugar
· 1 1/2 teaspoons vanilla extract
preparation method
1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2. In a saucepan, stir together the cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekins.
3. Cool the ramekins uncovered at room temperature. When cool, cover with cling film, and refrigerate for at least 4 hours, but preferably overnight before serving.

Chicken with Tomatoes and Olives

Anton B.Dougall — Wed, 15 Apr 2009 11:33:31 +0000

ingredients
· 2 skinless, boneless chicken breast fillets
· 4 tablespoons olive oil
· 6 cloves garlic, pressed
· 2 tablespoons chopped fresh rosemary
· 1/2 bottle dry white wine
· 3 plum tomatoes, seeded and chopped
· 75g (3 oz) black olives, pitted and halved
preparation method
1. Place chicken breasts between 2 sheets of cling film or greaseproof paper. Using a meat tenderising hammer, pound each breast to about 1cm (1/2 in) thick.
2. In a large frying pan, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.
3. Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes. Serve with crusty bread and salad.

Chicken parmigiana

Anton B.Dougall — Wed, 15 Apr 2009 11:32:33 +0000

ingredients
· 2 tbsp olive oil
· 1 small onion, finely chopped
· 2 garlic cloves, crushed
· 200g small mushrooms, quartered
· 1 large aubergine, diced
· 450g plum tomatoes, roughly chopped
· 15g fresh basil, roughly torn
· 4 skinless, chicken breast fillets, about 500g in total
· 2 tbsp freshly grated Parmesan cheese
preparation method
1. Preheat the oven to 190°C/ gas 5. Heat the oil in a deep frying pan or flameproof casserole, add the onion and garlic and stir for 2 minutes over a medium heat. Add the mushrooms and cook for 3–4 minutes until lightly coloured, stirring frequently.
2. Stir in the diced aubergine, cook for 2 minutes, then add the chopped tomatoes and stir over a medium-high heat for 2 minutes to combine. Reduce the heat and leave the sauce to simmer for 15 minutes until thick. Stir in the basil and season to taste.
3. If using a flameproof casserole, lay the chicken in the sauce. Alternatively, arrange the chicken in a single layer in a deep ovenproof baking dish or casserole and spoon the sauce over. Cover and bake for 25 minutes or until the chicken is thoroughly cooked.
4. Towards the end of the, preheat the grill. Uncover the chicken and sprinkle over the cheese. Put the dish under the grill for 1–2 minutes until the cheese is melted and bubbling.

Chicken Cacciatore with Pancetta

Anton B.Dougall — Wed, 15 Apr 2009 11:31:49 +0000

ingredients
· 4 tablespoons olive oil
· 1 whole chicken, cut into pieces
· 6 slices pancetta, diced
· 2 onions, chopped
· 60g (2 oz) fresh mushrooms, sliced
· 1 tablespoon chopped fresh parsley
· 1 tablespoon chopped fresh basil
· 1 teaspoon salt
· freshly ground black pepper
· 225ml (8 fl oz) white wine
· 450g (1 lb) tomatoes, diced
preparation method
1. Heat oil in a large frying pan; brown chicken; remove. Add pancetta and sauté over medium heat for about 2 minutes.
2. Add onions and mushrooms and continue to sauté until onions are translucent. Return chicken to frying pan; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from frying pan and pour sauce over chicken.

Chicken Arrabbiata

Anton B.Dougall — Wed, 15 Apr 2009 11:30:58 +0000

ingredients
· 2 tbsp olive oil
· 500g skinless chicken breast fillets
· 1 chopped onion
· 2 crushed garlic cloves
· 2 diced celery sticks
· 2 seeded and chopped fresh green chillies or 1 tsp crushed chilli flakes
· 2 x 400g cans chopped tomatoes
preparation method
1. Heat 2 tbsp olive oil in a pan. Add 500g skinless chicken breast fillets, diced, with 1 chopped onion, 2 crushed garlic cloves, 2 diced celery sticks and 2 seeded and chopped fresh green chillies or 1 tsp crushed chilli flakes. Cook for 5 minutes. Stir in 2 x 400g cans chopped tomatoes and seasoning, then bring the mixture to the boil. Reduce the heat and half-cover the pan. Simmer gently for 15 minutes.

Chicken and spinach risotto

Anton B.Dougall — Wed, 15 Apr 2009 11:30:22 +0000

ingredients
· 900ml chicken stock, made with stock cubes
· 50g butter
· 1 tbsp olive oil
· 1 onion, chopped
· 1 garlic clove, crushed
· 300g arborio rice
· 150ml dry white wine
· 225g baby spinach leaves
· 280g cooked flamegrilled chicken
· 2 tbsp mascarpone cheese
· 2 tbsp chopped fresh parsley
· nutmeg
· 50g Parmesean cheese
preparation method
1. Heat the chicken stock in a small pan and keep it gently simmering. Heat the butter and olive oil in a large pan. Add the onion and garlic, and cook over a medium heat for 4-5 minutes, stirring, until softened.
2. Using a wooden spoon, stir in the rice and coat it with the buttery onions. Then add the wine and simmer until almost evaporated.
3. Gradually add the simmering chicken stock a ladleful at a time, stirring occasionally, for about 20 minutes total. Five minutes before the rice will be ready, increase the heat and stir in 225g baby spinach leaves. Lower the heat when the risotto starts to bubble again. Two minutes before the end of cooking time, stir in 280g cooked flamegrilled chicken and 2 tbsp mascarpone cheese. When the risotto is tender and creamy, stir in 2 tbsp chopped fresh parsley and a little freshly grated nutmeg. Scatter with Parmesan cheese.

Chicken and spinach calzone

Anton B.Dougall — Wed, 15 Apr 2009 11:30:01 +0000

ingredients
· 1 pack pizza base mix, about 280g
· 350g frozen spinach, thawed in a sieve
· 200g ricotta cheese
· 50g Parmesan, freshly grated
· 2 red peppers in brine, drained and chopped
· 6 spring onions, finely chopped
· 2 tbsp shredded fresh basil leaves
· freshly grated nutmeg, to taste
· 200g skinless, boneless roast chicken, finely shredded
· 1 egg, beaten
preparation method
1. Make up the pizza dough according to the pack instructions. Knead the dough briefly on a lightly floured work surface until smooth, then put into a lightly oiled bowl and cover with a clean tea towel. Leave to rise for about 15 minutes until doubled in size.
2. Meanwhile, prepare the filling. Use your hands to squeeze all excess water from the spinach. Put the spinach in a bowl and mix in the ricotta, Parmesan, peppers, spring onions and basil. Season to taste with nutmeg, salt and freshly ground black pepper. Preheat the oven to 220°C/gas 7.
3. Knock back the risen dough and cut it into 4 equal pieces. Roll out each piece on a lightly floured surface to a 20cm round. Spread one quarter of the spinach mixture over half of each dough round, taking it to about 2.5cm from the edge. Pile the chicken on top.
4. Brush the edge of each dough round with beaten egg, then fold over the untopped half to make a half-moon shape. Crimp the edges to seal tightly.
5. Place on a lightly oiled large baking sheet. Brush with beaten egg and bake for about 15 minutes until puffed and golden brown. Serve hot.

Chicken and Red Pepper Rollups with Alfredo Sauce

Anton B.Dougall — Wed, 15 Apr 2009 11:29:30 +0000

ingredients
· 1 tablespoon olive oil
· 1 teaspoon minced garlic
· 1 portobello mushroom cap, cut into 1/2-inch slices
· 1 large red pepper, cut into strips
· 8 asparagus spears, trimmed
· 1/2 teaspoon salt
· 1/2 teaspoon dried oregano
· 4 skinless, boneless chicken breast
· 1 pack of your favourite pasta cooked to your liking
· Alfredo sauce
· 5 tablespoons butter
· 500ml of single cream
· 2 cloves of garlic, crushed
· salt and pepper to taste
· 2 pinches ground nutmeg
· 150g grated Parmesan cheese
· 2 egg yolks
· grated Parmesan cheese to cover finished dish
preparation method
1. Heat olive oil in a frying pan over medium heat. Stir in garlic, and cook until it begins to turn golden brown, about 1 minute. Add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. Pour mixture onto a plate, and allow to cool.
2. Preheat oven to 190 degrees C. brush a small, glass baking dish with olive oil and set aside.
3. Place each chicken breast between two sheets of plastic wrap, and pound to 6mm (1/4-in) thick. Evenly divide the portobello, red pepper, and asparagus among the flattened chicken breasts. Roll up and secure with skewers (soak in Water before use). Place into prepared baking dish.
4. Bake chicken in preheated oven until no longer pink, about 30 minutes.
5. Cook pasta to packet instructions.
6. Meanwhile about ten minutes before chicken is finished, Melt butter in a saucepan over medium heat. Add cream, stirring constantly. Stir in salt, nutmeg, garlic and grated Parmesan cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
7. To serve, remove skewers from chicken, slice each in half at an angle, and place onto the bed of pasta. Ladle the Alfredo Sauce over the top and finish with the remaining grated parmesan

Basil Chicken with Vermicelli

Anton B.Dougall — Wed, 15 Apr 2009 11:28:51 +0000

ingredients
· 250g (8 oz) vermicelli pasta
· 1 dessertspoon olive oil
· 1 small onion, finely chopped
· 1 clove garlic, chopped
· 2 (400g) tins chopped tomatoes
· 4 boneless chicken breasts fillets – cooked and cubed
· 1 small bunch fresh basil, chopped
· 1/2 teaspoon salt
· 1/2 dried crushed red chillies (optional)
· 4 tablespoons freshly grated Parmesan
preparation method
1. Cook pasta according to packet instructions. Drain, and set aside.
2. In a large frying pan, heat oil over medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and chillies. Reduce heat to medium, and cover frying pan. Simmer for about 5 minutes, stirring frequently.
3. Toss sauce with pasta to coat and heat through. Serve with Parmesan.