Tag: italian
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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: Like any cooking, there shouldn’t be any nasty surprises when preparing and serving raw meat if you start with the best fresh ingredients and maintain good hygiene.
If you want to make your own simply:
- Purchase some quality beef eye fillet (you will want a thin slice or two per guest), asking your butcher to slice it for you want.
- Place the slices in between sheets of baking paper and flatten them with a mallet or rolling pin.
- Lay the flattened slices on a plate.s
- Garnish with rocket leaves (or another green that has some kick).
- Sprinkle with shaved Parmigiano-Reggiano cheese.
- Drizzle with lemon juice and Jamie Oliver’s Egg Mayonnaise.
Enjoy,
PK
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ITALIAN CUISINE
ANTIPASTI
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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
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ITALIAN CUISINE
ANTIPASTO
MORE NORECIPE GOODNESS
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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 mellow based on:
- The type and quality of the wine.
- The production method eg aged in oak vs commercial methods.
- The age of the product.
There is a wide price range and quality. It is often many times more expensive than white vinegar though.
In short white vinegar differs from white wine vinegar in that the former is made from fermenting distilled alcohol not wine. Because white vinegar is much cheaper and more acidic, you find it being used in larger quantities and not just for cooking.
Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
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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 with some dill, cracked peppercorns, Jamie Oliver’s Egg Mayonnaise and lemon wedges.
Enjoy,
PK
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ITALIAN CUISINE
ANTIPASTI
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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 in several traditional pasta dishes and is often used to wrap other ingredients such as cheese, vegetables and meat. Baked ricotta with wrapped in prosciutto is a perfect example of this technique.
Uncooked it has a pleasingly chewy texture and whilst you can taste the salt it also has a underlying sweetness to it.
Melon with prosciutto:
Enjoy,
PK
Here are some more posts about salumi and Italian cusine:
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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
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ITALIAN CUISINE
ANTIPASTI
MORE NORECIPE GOODNESS
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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 appeal and conversational/sharing effects rather than to fill you up.
Here are a few random examples from the blog:
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Enjoy,
PK
YOU MIGHT ALSO LIKE
ITALIAN CUISINE
ANTIPASTO
MORE NORECIPE GOODNESS
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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.
Milk
Cow
Origin
Italy
Aged
6 to 10 weeks
Aroma
Very discernible but I wouldn’t say off the nose. Grassy.
Taste
Luxuriously smooth, tangy and fruity with a buttery finish. Rind is thin and edible.
Texture
Semi-soft and creamy. Melts and grills very well.
Look
Pale yellow and smooth. The thin edible rind is the colour of straw.
Serving
I have recently made both the most amazing bruschetta and the creamiest grilled cheese on toast you can imagine with it. I love it smeared on water crackers or rye biscuits/bread just as much though.
If you aren’t cooking with it, don’t forget to bring it to room temperature b
Manufacturing and Salting Method
This is a type of washed rind cheese called smear-ripened. Artisanal tradition dictates storing the cheese in the caves of the northern Italian city of Val Taleggio. After smearing the cheeses with good bacteria, the cheeses are washed weekly with seawater to inhibit mould.Wine
I am not a wine paring expert but the team at cheese.com say to try this with your favourite reds or white.
Enjoy,
PK
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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 topped with tomatoes, basil, parsley, flash pickled onion and cheese. I have used an amazing Italian washed-rind soft cheese called Taleggio (Mozzarella di Bufala would go a treat too) and red, yellow and purple cherry tomatoes.
Simply
- Earlier in the day to give it time to work, dice the brown onion and put it in a bowl of vinegar (I used apple cider vinegar and the method is here).
- Rough chop the tomatoes, basil and parsley.
- Drain the onions and mix them into the chopped ingredients.
- Lightly grill the bread and smear with garlic infused olive oil.
- Cover the bread with the the chopped ingredients and slices of cheese.
Enjoy,
PK
YOU MIGHT ALSO LIKE
ITALIAN CUISINE
ANTIPASTO
MORE NORECIPE GOODNESS
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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 packet you are rewarded with a lovely nutty umami smell. They taste just as good and I use them as a flavour base in my stews, casseroles and soups.
Dietary Info: Great for vegetarians, vegans and is gluten free.
Fresh they look stunning and I would love to get my hands on some.
Try them in my PK’s Slow Cooked Beef Bourguignon.
Enjoy,
PK
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THE FULL GICICI INGREDIENTS LIST
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