Tag: italian
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Cheese: Pecorino Caciotta Saracino Cheese
Pecorino Saracino is a briefly aged Italian sheep’s milk cheese in the Caciotta tradition. It is a enjoyable, light cheese that doesn’t try and steal the show but is tasty in its own right. Milk Sheep Origin Italy Aged 4 – 6 weeks Aroma Very mild lactic aroma. This just means it has pleasant milky,…
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PK’s Beef Parmigiana
This is simple home cooking at its best. The classic Beef Parmigiana (we Aussies call it a Parmi) is a great way to make a little go a long way. They are deceptively rich and filling! Plus you get to take out any of the day’s frustrations out on the cutlets when you give them a…
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Buffalo Mozzarella Cheese
Once you try mozzarella di bufala you can’t go back. It is the most amazing example of stretched cheeses and the taste is sublime. The buffalo milk imparts a higher acidity to the cheese and gives it its signature tanginess. It is exceptionally versatile and you can use it raw in salads, melted on pizzas, cooked in lasagna,…
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Anna’s NoRecipe Fennel And Lemon Salad
This is Anna’s fennel and lemon salad. It couldn’t be easier and if you like aniseed flavours this will be totally moreish. Simply Take a fennel bulb and cut the bottom and tops off. Then cut the bulb into chunky slices. You want bits small enough to eat with a fork but large enough to steal…
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Porcini Mushrooms
As a recently born again mushroom addict I am making up for lost time. I am always on the look out for new varieties to try and Porcini are my current favourite. 🙂 I buy them dried from France as they don’t grow wild in Australia and they have resisted domestication. When you open the…
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Hugh Fearnley-Whittingstall’s Osso Buco Slow Cooker
Considering how much I love lamb shanks I am surprised it took me this long to cook Osso Buco for the first time. I always use Hugh’s recipe for the shanks (River Cottage’s Citrus Braised Lamb Shanks) so it is a no surprise I am using his Osso Buco Alla Milanese. You will be using…
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Pasta: Spaghetti, Spaghettoni, Capellini And Bucatini
Spaghetti is my favourite type of pasta, especially the hollow version (called bucatini) as I find the texture nicer and it holds the sauce better. For most of us, spaghetti is the convenient form of long circular strands of dried pasta (pasta secca) made from wheat and water. Home-made raw pasta (pasta fresca) can have the addition…
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Tomato Passata
Tomato Passata makes the perfect tomato base for a lot of dishes. It is basically salted, uncooked tomatoes that have been pureed (after being strained of their skins and seeds). It differs from tomato paste, tomato puree and tomato sauce in that these have been cooked and processed to varying degrees. I use passata a…
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Cheese: Taleggio Cheese
I love Taleggio for its smell and tangy fruity taste. This cheese has a real presence and it is one of the most pungent cheeses I have tried. I actually like the smell and encourage you to try this cheese and if you don’t like the smell be assured it doesn’t taste like it smells.…
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PK’S Bruschetta With Tomato And Cheese Antipasto
In Australia we tend to think of Bruschetta (an Italian antipasto) as being bread covered with tomatoes. Whilst tomatoes are often involved, Bruschetta is the garlic and olive oil rubbed grilled bread itself. You can then top it with a wide range of meats and vegetables. This is my NoRecipe lazy way of making Bruschetta…
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Buffalo Mozzarella And Basil Antipasto
How wonderful is buffalo di mozzarella? It needs nothing but olive oil and basil to excite the taste buds. Simply Flatten the mozzarella balls with a fork. Add some roughly torn fresh basil. Sprinkle with freshly cracked black pepper. Drizzle with olive oil. Enjoy, PK YOU MIGHT ALSO LIKE ITALIAN CUISINE ANTIPASTO MORE NORECIPE GOODNESS Please…
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Antipasto
Antipasto (plural is antipasti) is the first course of an Italian meal. It is eaten at the table and formally announces that the meal has started. They are usually shared plates of simple fare like seasonal fruit and vegetables, cheeses, breads and dried meats. Such dishes are designed to be enjoyed for their taste, visual…
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Prosciutto Crudo
Prosciutto crudo is made from a pork ham that has been salt cured and then air dried. It differs from hams that have been salt brined and then cooked (called prosciutto cotto). Prosciutto crudo is finely sliced and is often eaten uncooked in antipasto, tasting plates, salads and the like. Cooked, it can be found…
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Prosciutto And Melon Antipasto
It really doesn’t get any simpler than this. The sweet taste and aroma of chilled melon paired with the salty goodness of shaved prosciutto. Heaven. This is why I love antipasto! It is special and fancy without trying to be. Enjoy, PK YOU MIGHT ALSO LIKE ITALIAN CUISINE ANTIPASTI MORE NORECIPE GOODNESS Please consider subscribing…
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Whole Fish Antipasto With Lemon And Mayo
This method of cooking small whole fish is as old as time. Dusted in flour, drizzled in oil and quickly cooked on the barbecue, they make for the perfect antipasto, starter or side. I was given this cooking lesson by a good friend of mine recently. We have used several locally caught Whiting and served them…
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Egg, Roasted Garlic, Mayo And Anchovies Antipasto
Well I guess the really long post title says it all! I normally don’t combine this many ingredients but it is all about giving your guests the control. As you have probably guessed by now I am a big fan of that . 🙂 If you plate it accordingly they can mix and match the…
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White Wine Vinegar
White wine vinegar has very pronounced aromas and multi-layered flavours, it is more than simply sour. It is great in salad dressings, mayonnaises, marinades and dips. You can swap it in and out with apple cider vinegar and like other clear vinegars it won’t change the colour of the dish. The flavours can range and…
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PK’s Eye Fillet Carpaccio Antipasto
I have been in love with Carpaccio since I mustered the courage to try it as a teenager. It is hard to convince people who have never tried it how sublime the flavour combination of the rocket, cheese and beef (that literally melts on your tongue) is. I beg you to try it sometime. Note:…
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PK’s NoRecipe Roasted Garlic Bulbs
You can use roasted garlic in so many ways. Cold on a tasting plate, warm spread on crusty bread, pizzas, pasta, anywhere you use garlic really! It makes your kitchen smell amazing and the roasting process in olive oil gives the garlic a lovely soft texture and a nutty taste. It couldn’t be easier and…
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Durum Wheat Semolina
Semolina is made from a mix of wheat kernel middlings. Wheat middlings are parts of the wheat kernel that are removed from the kernel to get to the endosperm (the inside of the kernel) the purest parts of which are used to make the fine flour we bake bread and cakes with (source information from…
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