Italian Meatballs
Serves 4 Pre-heat oven to 180° Cook for 15 - 20 minutes.
200g beef
200g pork
3 garlic cloves
½ a bunch of fresh parsley
3 tbsp bread crumbs (soaked in a little milk)
2 shallots (finely chopped)
1 red onion (finely chopped)
A pinch of salt and pepper
Italian herb seasoning
2 tbsp Parmesan (grated)
1 egg to bind
Mix together and form mixture in to little balls, dust with plain flour, a little rapeseed or olive oil and cook in the oven.
Sauce for meatballs
Serves 4
2 tbsp olive oil
2 shallots
2 garlic cloves
½ red chilli (sliced)
1 tbsp oregano
1 tbsp basil
salt and pepper (pinch of)
2 tins of tomatoes (400g tins)
Cook for 10 – 15 minutes to thicken.
Focaccia bread
500g wheat flour
2 sachets of dried yeast
2 tbsp olive oil
360 ml warm water
Jar of olives
Optional : Dried red onions, rosemary and garlic granules
Stir mixture until soft then leave for 5 minutes.
Tip on to an oiled surface (olive oil) and kneed for 10 minutes.
Leave for another 5 minutes then spread mixture on to a grease-proof lined tray. Spread olive oil across the top and cover loosely with cling film.
Leave in warm place for 30 minutes (airing cupboard).
Whne risen make dimples in the bread and add the olives, sea salt, fresh rosemary and red onion if required.
Drizzle with olive oil and cook for 15 – 20 minutes at 210° (fan) until crispy.
Once cooked drizzle more oil and serve warm. No need to slice, just tear and share, rip n dip…
Italian Sponge Cake – Pandi Spagna
This sponge is traditionally used in cassata and tiramisu.
*Please note, once baked, the sponge needs to be kept in the fridge over night before serving.
5 large eggs
Pinch of salt
120g self raising flour
120g light brown caster sugar
Beat eggs until light and fluffy.
Sift flour on top of egg mix and fold in gently with a wooden spoon.
Pour batter in to a cake tin which has been previously dusted with flour. Do not smooth batter out.
Bake for 40 minutes or until skewer comes out clean. (Do no open oven for the first 30 minutes).
Turn over off and leave the cake inside with the door slightly open for 5 – 10 minutes to let the cake cool slowly.
Remove the cake and allow it to cool for a further 10 minutes.
Loosen the edges and flip upside down.
Cover with cling film and keep fridge until the next day.
The sponge can be soaked in rum, dusted with icing sugar or served with fruit and fresh cream.
buon appetito!
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