Torta Pasqualina

 Torta pasqualina finished dish

Torta pasqualina finished dish

LiguriaTorta Pasqualina or Easter Monday pie is a very popular dish to have today that has its origins in Liguria. Easter Monday is traditionally a day for picnics and this is often one of the things taken along. This is a slightly simplified version as it uses pre prepared puff pastry. It’s good to know that doctors no longer say eating cholesterol is bad for you as it includes at least 10 eggs. Serves at least 6.

  • 500g puff pastry
  • 500g swiss chard or spinach, stalks removed
  • 1 small onion, finely chopped
  • 80g of parmesan or pecorino romano (or a mixture of both)
  • 1 tbsp chopped fresh marjoram or parsley
  • 10  eggs
  • 300g ricotta, passed through a sieve to remove lumps
  • 1 tbsp of single cream
  •  Olive oil
 Torta pasqualina ingredients

Torta pasqualina ingredients

Put the swiss chard, the onion and 2 tbsp of oil into a saucepan. Season with salt and people and cook over a medium heat until the chard is completely wilted. Allow to cool and squeeze out as much liquid as possible.

 Torta pasqualina wilting chard

Torta pasqualina wilting chard

Chop finely and transfer to a bowl. Add an egg, 50g of cheese and the marjoram or parsley and mix well.

Torta pasqualina filling

Torta pasqualina filling

In another bowl mix together the ricotta, the cream, 2 eggs and 30g of cheese.

 Torta pasqualina assembling pie

Torta pasqualina assembling pie

Roll out 2/3 of the pastry and use it to line an oiled cake tin. Make a layer with the chard. Cover with the ricotta. Crack 6 eggs, regularly spaced onto the surface.

 Torta pasqualina ready for the oven

Torta pasqualina ready for the oven

Roll out the remaining 1/3 of the pastry and use it to close the pie. Trim off the excess pastry and fold over and crimp the edges to seal. Brush with olive oil and bake at 180 °c for 45 minutes.

 Torta pasqualina after baking

Torta pasqualina after baking

Panzerotti

Panzerotti. From Bari. These are one of the most famous and popular dishes from Bari. They are deep fried pockets of dough stuffed with a variety of fillings. Two of the most common are mozzarella, cherry tomatoes and oregano and ricotta forte (also called skuanda), cherry tomatoes, onion and anchovies. Ricotta forte is a bit of a “Marmite” ingredient. By that I mean it is very strongly flavoured and you either love it or hate it.  I am in the first camp, lovely stuff. Rather than cherry tomatoes, “appesi” are more traditional. These are small tomatoes which are picked when still not completely ripe and hung up for later consumption. As these are hard to find, you can use any type. I went to a party here and a lady was employed just to make panzerotti all evening. The last round was filled with Nutella! The size of the panzerotti varies, but I made 12 with this recipe.

Panzerotti ingredients

Panzerotti ingredients

For the pastry

  • 500 g 00 flour
  • 100 ml tepid milk
  • 1 cube of fresh yeast
  • 2 tablespoons of olive oil
  • 10 g salt

Dissolve the yeast in the milk. Add the milk to the flour, oil and salt along with enough tepid water to make a smooth dough.

Oil the dough, cover with a tea towel and leave to rise for up to 2 hours.

Separate the dough into 12 portions and roll into small balls. Cover with a tea towel and leave to rise for a further half an hour.

Panzerotti balls of dough

Panzerotti balls of dough

Take one ball of dough and roll it into a large disc. Place a large tablespoon of filling in the middle of each one. Fold the dough over to form a half moon shape. Press down well and try to exclude as much air as possible. Either fold over and crimp the edges or cut off the excess pastry with a pasty wheel and seal the edges with a fork.

Panzerotti ready to cook

Panzerotti ready to cook

Deep fry the panzerotti until they are lightly golden. Some people use extra virgin olive oil and some people use regular vegetable oil. You can also bake them in an oven at 200 °C for 15 minutes, but the result is quite different.

Panzerotti finished dish

Panzerotti finished dish

Fillings

  • 200 g mozzarella
  • 300 g cherry tomatoes
  • Oregano
  • Chop and drain the tomatoes. Cube the mozzarella.  Mix together with a generous amount of mozzarella.
  • 50 g ricotta forte
  • 100 g cherry tomatoes
  • 50 g onions
  • An anchovy
  • Salt and pepper.
  • Fry the onion in some oil, bone and chop anchovy. Spread each disc of dough with ricotta forte. Add a piece of tomato, some onion and a piece of anchovy. Salt and pepper to taste.
  • 100 g ricotta forte
  • 20 g grated pecorino romano
  • 2 cherry tomatoes for each panzerotto
  • 1 egg yolk (optional)
  • Mix together the ricotta forte and the pecorino. Some people like to add an egg yolk to the mixture. Place a tablespoon of the filling and 2 chopped tomatoes in each panzerotto.
  • Radicchio and gorgonzola.
  • Fried minced pork mixed with parmsan and mozzarella. This is traditional on shrove Tuesday.

And of course the very untraditional but popular with children young and old:-

  • Nutella 🙂
Peppina at the party

Peppina at the party

Puglia style meatloaf

Polpettone pugliese. This is another recipe that I cook a lot. Other recipes cook the meatloaf in a tomato sauce, but this one roasts it dry. It uses minced veal, but if you can’t find it then minced beef will be fine. Italians don’t use the crated “white” variety anyway, so the veal is very pink. This is often served with roast potatoes. Serves 6.

Meatloaf ingredients

Meatloaf ingredients

  • 800 g minced veal
  • 2 stale bread rolls
  • 3 eggs
  • 100 g grated parmesan or pecorino
  • Milk
  • Olive oil
  1. Break the bread rolls into small pieces and moisten with some milk.
  2. Mix together all the ingredients and season with salt and pepper.
  3. Form into a loaf and bake for 30 minutes at 200°C.
  4. Remove from the oven and leave to rest for a few minutes before slicing.
Meatloaf finished dish

Meatloaf finished dish

Ricotta and mozzarella pizza

Pizza mozzarella e ricotta. From Puglia. This was cooked for me last week by the mother of a student. Hers of course was better, but mine wasn’t bad either 🙂 It is called a pizza here, but it is actually a type of pie or calzone. Serves 6

Update: Mrs C Looked at the recipe and said it is slightly different than the one she uses. She adds 100 g of salami or 100g of mixed mortadella and ham cut into small cubes. She uses nutmeg instead of pepper and gives the dough 1 hour to rise. Finally, she doesn’t drizzle olive oil on the top. Many thanks.

Ricotta pizza ingredients

Ricotta pizza ingredients

Pastry for stuffed pizzas

  • 500 g 00 flour
  • 1/2 cube of fresh yeast (or 1 packet of dried)
  • 50 cc olive oil
  • 200 ml milk
  • 1 tsp salt
  1. Dissolve the yeast in the tepid milk
  2. Mix together the flour, olive oil, salt and enough of the milk to form a smooth dough.
  3. Knead for about 10 minutes.
  4. The dough doesn’t require much rising. Just leave it to rest for half an hour.
  • 500 g ricotta
  • 200 g mozzarella cut into small cubes
  • 4 eggs
  • 2 tsp grated parmesan
  • olive oil
  • salt and pepper
  1. Make the filling by beating the ricotta until it is smooth then mix in the mozzarella, eggs and parmesan. Season with salt and pepper.
  2. Roll out half the dough so that it is a little bigger than the pizza tin. Oil the tin and put the base of the pizza into it. Push the dough down with your fingers to exclude as much air as possible.
  3. Spread the filling inside the tin. Roll out the rest of the dough until it is a little bigger than the tin. Cover the pie with the base. Pinch together and then fold over and crimp the edges.
  4. Drizzle a little olive oil over the surface and make some air holes with a fork.
  5. Bake in an oven preheated to 200°C for 40 minutes.
Ricotta pizza finished dish

Ricotta pizza finished dish

Ragu alla Bolognese – Authentic recipe

Bologna crestIn truth there probably isn’t one authentic recipe for Ragu alla Bolognese, but this one is close enough. There are however countless inauthentic ones. It bears little or no resemblance to the dish known as Bolognese or Bolognaise found outside of Italy. It is also never served with Spaghetti!

On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, announced the following recipe to be the official one. I’m sure that every family in Emilia Romagna has their own version though. Serves 4.

  • 400 grams fresh tagliatelle or fettucine
  • 300 grams minced beef – The recommended cut is thin flank aka skirt (finta cartella in Italian) but any good quality mince will do.
  • 150 grams unsmoked pancetta — minced very finely
  • 50 grams carrot — finely chopped or minced
  • 50 grams celery — finely chopped or minced
  • 50 grams onion — finely chopped or minced
  • 30 grams triple concentrated tomato purée(if using double concentrated, increase the quantity by about a third,  purée is known as “tomato paste” in the US)
  • 1/2 glass red or white wine
  • 180 ml fresh milk
  • olive oil
  • salt and pepper
  1. Fry the pancetta gently in a little olive oil until it starts to release its fat. Be careful not to burn.
  2. Add the vegetables and fry until the onions are transparent, stirring from time to time.
  3. Add the beef and cook until it is lightly browned. When it starts to make popping noises, it’s done.
  4. Add the tomato puree and the wine and mix well.
  5. Add the milk, little by little until it is completely absorbed.
  6. Season with salt and pepper, cover and cook very slowly for 3 to 4 hours.
  7. Stir occasionally and if it looks like drying out, add a little more milk.
  8. Serve with Fettuccine or Tagliatelle (NOT Spaghetti!)
  9. Serve with Parmesan cheese on the side. Alternatively toss the pasta first in a little butter and then in Parmesan before adding the meat sauce.
  • Variation: The Academy allows the addition of Porcini mushrooms.
Bolognese finished dish

Bolognese finished dish

This is a more detailed explanation of the dish from Bologna Cooking School

A ragu Bolognese style is a meat sauce that is slow simmered for at least an hour to develop a complex flavor and proper thickness. Cooking the ragu in a heavy-duty enamel or similar pot will hold the heat steady and help to give a velvety texture to the ragu. Bolognese ragu is a classic sauce for lasagne and tagliatelle. The sauce also freezes beautifully.

Bolognese sauce (ragù alla bolognese in Italian) is a meat- and tomato-based pasta sauce originating in Bologna, Italy. It is typically made by simmering ground meat in tomato sauce, white wine, and stock for a long time (often upward of four hours), so that the meat softens and begins to break down into the liquid medium. The original sauce is not done with minced meat; instead, whole meat, usually beef or veal, is chopped with a knife.
Spaghetti alla Bolognese, or spaghetti bolognese which is sometimes further shortened to spag bol, is a dish invented outside of Italy consisting of spaghetti with a meat sauce. In Italy, this sauce is generally not served with spaghetti because it tends to fall off the pasta and stay on the plate. Instead, the people of Bologna traditionally serve their famous meat sauce with tagliatelle (‘tagliatelle alla bolognese). Outside the traditional use, this sauce can be served with tubular pasta or represent the stuffing for lasagna or cannelloni.

While “Bolognese” is undoubtedly the most popular ragù in this country, it is also the most misunderstood.
The ragù you get by that name is usually a characterless tomato sauce with pea-like bits of ground beef floating in it, bearing little resemblance to anything you’d find in Bologna.
And not, in any sense, a ragù.
True ragù alla Bolognese contains no tomato sauce — just enough fresh or canned tomato to add a hint of sweetness and another layer of flavor to a subtle, complex mix. Like all ragùs, Bolognese is characterized by its long, slow cooking, which in this case starts with simmering the meat in milk (to mellow the acidity of the raw tomatoes added later) and wine (some use white, others red), after which the tomatoes are added. The whole lot is cooked together for about two hours

Cream of celery soup

Crema di sedano.  Serves 4.

celery soup ingredients

celery soup ingredients

  • 1 litre stock (vegetable or meat)
  • 25g butter
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 400g celery, chopped
  • 3 medium potatoes, diced
  • 50ml milk
  • salt
  • parmesan cheese
  1. Heat the butter and oil in a pan, add the celery and onion and cook for a few minutes, stirring from time to time.
  2. Pour in the stock, add the potatoes, cover and simmer for 40 minutes.
  3. Puree using a stick blender until smooth. Warm the milk, remove the soup from the heat, stir in the milk.
  4. Serve with parmesan cheese.
celery soup finished dish

celery soup finished dish

Tagliatelle with lemon

Tagliatelle al limone. Serves 4

tagliatelle with lemon ingredients

tagliatelle with lemon
  • 400 grams  fresh tagliatelle
  • zest of 3 lemons — grated
  • 50   grams  butter
  • 50   grams  single cream
  • parmesan cheese
  • salt
  1. Melt the butter in a sauce pan until it starts to foam
  2. Add the zest from 2 of the lemons. When the butter is well flavoured with the zest, remove from the heat and stir in the cream. Season with salt to taste.
  3. Cook the tagliatelle, drain and add to the Lemon sauce. Mix gently.
  4. Turn out onto a warmed serving dish. Sprinkle on the zest of the third lemon and plenty of parmesan.

Note: Use unwaxed lemons for this dish – see comments.

Taglietelle with lemon