Pizza di cipolle. From Bari. This is another “pizza” that is in fact a pie or calzone. This can be made with “long onions” which I have never seen outside Italy, but this recipe uses white onions which are easy to find. Indeed if you can’t find then I’m sure you would get good results with other types of onion. There are versions without the olives and/or anchovies so feel free to leave them out if you prefer. The dough is made without yeast so it is very quick. Serves 6 to 8.
Spaghetti con la gallinella. Gurnard is used mainly as a soup fish here. This recipe however serves it poached and flaked with spaghetti. This avoids the problem of navigating the numerous bones. When you’ve finished you’ll be left with a couple of litres of pretty good fish stock which is worth saving and would freeze well. Serves 4.
Spaghetti with gurnard ingedients
300g whole gurnard – cleaned
Zest from 1 lemon
Parsley – finely chopped
1 clove of garlic
100g small or cherry tomatoes – sliced
Stock vegetables (Onion, carrot, celery)
Peel and chop the stock vegetables. Add to a pan with 3 litres of water and a large pinch of salt. Simmer for 30 minutes. You can omit this step if you are pressed for time.
Add the fish and poach for 5-6 minutes. The fish should be starting to flake, but not dissolving. Remove the fish and allow to cool slightly. Strain and reserve the stock.
Flake the fish taking care to remove all the bones.
Mince together the lemon zest, the garlic and the parsley.
Fry the fish gently in a little olive oil and add a little of the stock. Be careful not to add to much, you don’t want it too sloppy.
Cook the spaghetti in the stock until al dente
Just before the spaghetti is done, add the minced ingredients and the tomatoes to the fish and warm through.
Drain the spaghetti and add to the pan with the fish. Mix well and cook for a further minute or so.
IMHO 🙂 Pasta al forno Pugliese. Baked pasta is popular all over Italy. This version comes from Puglia. It uses Scamorza cheese instead of mozzarella. If you can’t find scamorza you can use mozzarella, but make sure it’s not too fresh as it will make the dish too wet. Actually, that probably wouldn’t be a problem outside Italy 😉 It is traditionally made with pecorino, but nowadays most people use parmesan. There is a lighter meatless version that leaves out the meatballs. Thanks to Grazia and Tiziana for the advice. Serves 6
Ragù per pasta al forno. This is used for many dishes – lasagne, baked ziti etc. There are many recipes, but the proportion of meat to tomato is always similar. One of the most common mistakes people make is to add too much tomato. If you have time, the flavour improves if you make it the day before and leave it in the fridge overnight. Enough for 4-6 portions of pasta.
300g minced beef
75g carrot, finely chopped
75g onion, finely chopped
50g celery, finely chopped
100ml dry white wine
3 tbsp olive oil
Salt and pepper
Heat the oil in a pan and add the onion, carrot and celery. Fry gently for a few minutes until the onions start to go translucent.
Add the meat and break up with a wooden spoon. Cook until it is well browned.
Add the wine and continue cooking until it has almost completely evaporated.
Add the passata, season with salt and cover.
Cook very slowly for at least 2 hours. Add a little water if it starts to dry out.
At the end of cooking, season with freshly ground black pepper.
Coniglio alla Cacciatore or Huntsman’s Rabbit. When I lived in Bergamo the Sunday lunch was usually roast rabbit with polenta. I was regularly woken at seven in the morning by my neighbour grinding his polenta under my bedroom window. I’m sure he did it on purpose (we didn’t get on that well 😉 ) I see that rabbit is coming back into fashion in the UK, so I thought I’d share this recipe. It’s not roast rabbit, but another common Bergamasco dish. You can use any type of mushroom, even porcini if your bank balance will stand it. Serves 4
Rabbit with mushrooms ingredients
1 rabbit cut into portions
400 g mushrooms
100 g passata
1 stick celery
1 clove of garlic
1 tbsp chopped parsley
1 tbsp flour
100 ml chicken stock
1 glass dry white wine
5 tbsp olive oil
Salt and pepper
Chop the carrot and celery into small strips and thinly slice the onion.
Add to a pan with 3 tbsp of olive oil and cook over a medium heat until the onions start to go translucent.
Add the rabbit pieces and brown. Sprinkle them with the flour.
Thinly slice the mushrooms and sautè them in a separate pan with the rest of the olive oil and the whole, lightly crushed clove of garlic. Cook until they are well coloured and start to give off their juice.
Add to the pan with the rabbit and add the wine. Cook over a high heat until the wine has reduced by half.
Add the passata and stock, season with salt and pepper. Cover and cook for about and hour over a low to medium heat.
Spaghetti all’ amatriciana. From Lazio. This is another Italian classic. Pasta with pancetta (or guanciale if you want to be really authentic), tomatoes and chilli. It is more traditionally served with bucatini, but is just as often served with spaghetti. Serves 4.