Tag: Italian

Polpette al sugo

~ Sophie ~ Leave a comment

Deliciously comforting – succulent, tender meatballs in a rich tomato sauce. Feeds 2

  • 1 slice of white bread, crusts removed
  • 1 tbsp milk
  • 300g minced beef
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp dried parsley
  • Salt and black pepper
  • 3 tbsp extra virgin olive oil
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp sugar
  1. Rip the bread into pieces and soak in the milk until soft
  2. Put the beef mince into a large bowl with the wet bread, egg, 1 clove of minced garlic, parsley, salt and pepper
  3. Use your hands to mix everything together.
  4. Divide the mixture into 8 large meatballs with wet hands and let them rest while you make the sauce
  5. Heat the olive oil in a large, deep frying pan over a medium-low heat and cook the other minced clove of garlic gently until fragrant
  6. Add the tomato puree and stir in, cooking for 2 mins
  7. Add the tinned tomatoes, half a tin of water, the sugar and seasoning
  8. Cook for 20 mins until the sauce is rich and thick
  9. Drop the meatballs in the sauce, making sure they are submerged
  10. Turn the heat to low, cover the pan and poach for 15 mins

Serve with tagliatelle, or long grain rice or just a pile of crusty bread for dunking.

Biscotti

~ Sophie ~ Leave a comment

My mum’s recipe and the source of endless debate within the family on the correct additions. I am hazelnuts and almonds all the way. You can use pistachios, dried cherries or raisins, or coconut flakes. My grandmother strongly maintained that, once cooled, the end of each one should be dipped into dark chocolate.

  • 250g flour
  • 250g caster sugar
  • 1½ tsp baking powder
  • Grated rind of 2 oranges (or lemons, but I prefer oranges)
  • 300g whole blanched almonds and hazelnuts
  • Pinch of salt
  • 3 eggs, beaten
  1. Pre-heat the oven to 160C fan (180 C)
  2. Mix all the ingredients except the egg
  3. Then add most of the egg and mix. If it’s dry, add a bit more. The dough should be wet and sticky, so flour your hands to bring together with your fingers
  4. Mix well and divide in half. Roll each piece into a long log
  5. Line 2 baking trays with lightly greased baking parchment and lay each log diagonally onto a tray
  6. Bake for 15-20 mins until just firm to the touch, pale brown and substantially spread out
  7. Remove from the oven and allow to cool for around 5 mins until firm enough to cut into 1-1½ cm slices. Remove onto a board before slicing and use a very sharp knife
  8. Lower oven to 120C fan (140C)
  9. Place each slice on one of its cut sides, back on the baking tray and bake again for 12 mins
  10. Flip them over and give them a further 10 mins or so to let them finish drying out. They should be golden but not over-baked or they’ll be too hard to bite!
  11. Cool on a rack and eat with a big mug of tea

Beef and pork ragu

~ Sophie ~ Leave a comment

Technically something close to an Italian ragù napoletano, this meat stew is hearty, filling and rich. Feeds a small army.

  • 4 tbsp olive oil
  • 500g beef shin, cut into chunky pieces
  • 500g pork ribs
  • 200g thick-cut bacon, cut into chunks
  • 1 onion, finely chopped
  • 3 tbsp tomato puree
  • 200ml red wine
  • 1 carrot, peeled
  • 1 stick celery
  • 1 bay leaf
  • 3 tins chopped tomatoes
  • Salt and pepper
  1. Heat the olive oil in a big, heavy-based saucepan, add the meat to the pan in batches and fry until it’s brown all over, then remove from the pan
  2. When the meat is all browned and put to one side, turn down the heat and add the onion to the pan
  3. Cook for 7 mins or so until softened
  4. Increase the heat, stir in the tomato puree and wine and boil for 5 mins
  5. Add the celery and carrot, chopped tomatoes, a tin of water, salt and pepper
  6. Bring to the boil then lower the heat to a low simmer
  7. Add the meat back to the pan, along with any juices that have leaked out
  8. Cover and cook very gently for 2-3 hours. Stir from time to time and check there’s enough liquid – you can add a bit more water if it gets too thick. The sauce will be rich and thick when cooked and the meat will be so tender you can cut it with a spoon
  9. Remove the pork ribs and any bits of gristle, plus the bay leaf, carrot and celery (and eat the veg secretly in the kitchen before serving)

Serve with piles of tagliatelle or papardelle, traditionally as 2 separate courses – the pasta with the tomato sauce (primo) and the meat (secondo).

Pasticcini di mandorle

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Gorgeous little Italian almond cookies. Pale and interesting, they are a delight with a cup of coffee or rich hot chocolate. These also happen to be a perfect gluten free treat if you have someone in your life who can’t eat wheat. Makes 16-20.

  • 350g ground almonds
  • 170g icing sugar (up to 200g for large eggs)
  • Zest of 1 lemon (or 7 drops orange oil)
  • 2 eggs, beaten
  1. Preheat the oven to 160C fan (180C) and line a baking tray
  2. In a large bowl, mix together all the ingredients to form a soft, slightly sticky dough.
  3. Pinch a walnut-sized ball of dough with your fingertips. Deftly and quickly roll it between your palms
  4. Repeat for the rest of the mix, placing the balls on the baking tray
  5. Using your thumb, make a little dent in the centre of each one
  6. The top will crack beautifully as they bake. For cookies with a soft marzipan texture, bake for just 11-12 mins. For a firmer, chewier texture, cook for 14-15 mins. Transfer to a wire rack to cool.