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Cover: Mamma Mia!

Recipes with onion

12Sep 12

Beef Canneloni

Beef Canneloni

 

There are a million ways you can make canneloni. The combination of fillings and sauces are up to your imagination! My mum used to cook up a beef canneloni with a tomato filling, and so I followed suit. Of course I experiment with other possibilities, but I consider this the classic recipe.

Some people use the tomato sauce on the bottom of the baking pan, placing the canneloni on top of the passata and then smothering it with cheese. Others place the canneloni in first and then pour the tomato on top. My personal preference is combining the two and using both as filling, while drizzling over a delicious buttery cheese sauce. And if you really like cheese, you could sprinkle some extra on top afterwards!

Canneloni is a bit like lasagne: there are a million options for combinations, and the ingredients are made separately and then combined in the oven. Try this fantastic vegetable lasagne, and you’ll see what I mean.

Beef Canneloni
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
My mum's recipe for classic beef canneloni
Ingredients
  • 6 large canneloni tubes
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 230g ground beef
  • 400ml passata
  • 25g butter
  • 12g flour
  • 170ml milk
  • 1 tablespoon nutmeg
  • 1 tablespoon basil
  • 40g Parmesan cheese
  • 50g cherry tomatoes, cut into quarters
Instructions
  1. Cook canneloni according to packet instructions.
  2. Next, pour 4 tablespoons of olive oil into a frying pan and sauté the onions and garlic for 2 minutes.
  3. Add the ground beef and fry for about 5 minutes.
  4. Next, pour in the passata, a pinch of salt, a couple twists of black pepper and the basil. Let it all simmer together between 15 and 20 minutes.
  5. While the meat is simmering, you can prepare the topping and preheat the oven to 200ºC.
  6. Melt butter in a saucepan. When completely melted, whisk in the flour for a minute or two. When completely dissolved, you can add the milk. This step should be done slowly and carefully so as to avoid lumps.
  7. Add salt, pepper and nutmeg and simmer for five minutes, until the sauce has thickened.
  8. Remove from the heat and add the Parmesan cheese and cherry tomatoes, stirring them all together.
  9. Take the meat and tomato mixture, stuffing it inside the canneloni.
  10. Gently place the canneloni side-by-side in a large baking dish, pouring the cheese sauce on top.
  11. Bake for 20 minutes and serve piping hot. But be careful not to burn your mouth!

 

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22Aug 12

Veal Parmesan

Veal Parmesan

This recipe is a hearty favourite of mine. Pasta itself is filling, but with the breaded red meat and strong cheese, I recommend that you make this only when famished!

This is more of a lunch item as well. My wife and I prefer the Mediterranean diet, so we normally eat a substantial lunch and a lighter dinner. Eating a heavier lunch gives us the energy we need and allows time for proper digestion.

I lent this recipe to a friend of mine who wanted to show off his  culinary skills. He proudly served it as dinner to his family. Later, his wife confided to us that although it was tasty, their young son suffered from fairly vivid nightmares all night. We all know that there are a number of things that can affect your dreams, but my personal suspicion is that it was the heavy meal right before bedtime.

I serve a side salad with lettuce and tomatoes, drizzled over with oil and vinegar. The lettuce aids in digesting the meat. You could also try this summer salad with pears and cheese. Or save that option for your light dinner before a peaceful night’s sleep.

Veal Parmesan
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
With breaded red meat, pasta and cheese, I recommend this for when you are famished!
Ingredients
  • 300g fettucine
  • 2 veal cutlets
  • 100g all-purpose flour
  • 2 eggs
  • 100g breadcrumbs
  • 5 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 120ml red wine
  • 250ml passata
  • 1 green onion, chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 100g Parmesan cheese
  • 2 slices Mozzarella cheese
Instructions
  1. Wrap the cutlets in clingfilm and use a mallet to flatten them.
  2. Beat the eggs in a small bowl, setting aside a separate bowl for flour and for the breadcrumbs.
  3. Cover the cutlets in flour by dipping them in the corresponding bowl.
  4. Next drench them in the beaten eggs and coat with breadcrumbs.
  5. In a frying pan on medium-high heat, heat 2 tablespoons of olive oil and brown the veal cutlets until golden on both sides. This should take 2-4 minutes on each side.
  6. Remove the veal from the heat and cover with aluminum foil to keep warm.
  7. Pour in 3 tablespoons of olive oil into the same frying pan to sweat the onions.
  8. Once translucent, add the garlic for another minute.
  9. Pour in the wine and let it evaporate for 2 minutes.
  10. Stir in the passata, basil, oregano, parsley and almost all of the green onion, setting some aside for garnishing later. Let it all simmer together for 10 minutes or so. The sauce should begin to thicken and emit a pleasant aroma.
  11. When almost to the perfect consistency of your liking, place the veal cutlets on top of the sauce, but spoon out a few tablespoons on top of the veal.
  12. On top of that layer of sauce, equally distribute the Parmesan and Mozzarella cheeses.
  13. Let this simmer for another 10 minutes on a low heat so that the veal is warmed up again and the cheese begins to melt.
  14. During those 10 minutes, you can prepare the fettucine according to instructions on the packet.
  15. On a plate, serve the fettucine, sauce and veal cutlets, garnished with the leftover green onion.

 

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07Aug 12

Aubergine Parmigiana

Aubergine Parmigiana
Aubergine Parmigiana
or La Parmigiana Melanzane originates from the beautiful coastal province of Puglia, set in the heel of Italy. It’s a great way to serve up aubergines, layering them with tomato and cheese, almost like the classic lasagne, minus the pasta.

Serve with fresh garlic bread and a rocket salad. Perfect accompanied with a classic northern Italian red wine, such as Villa Casetta – Barbera d’Alba. Divino!

Aubergine Parmigiana
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A delicious, warming aubergine dish layered with cheese and tomato
Ingredients
  • olive oil
  • 1 garlic clove, thinly sliced
  • 1 small onion, peeled and finely chopped
  • 1 x 400g tin chopped tomatoes, or 500g of fresh ripe tomatoes
  • 1 cinnamon stick
  • 4-5 leaves of shredded basil
  • 2 medium aubergines
  • 1 ball Buffalo Mozzarella, sliced
  • Splash of wine vinegar
  • Handful of Parmesan cheese
  • Handful of dried breadcrumbs
  • Pinch of dried oregano
  • Salt and ground black pepper
Instructions
  1. Heat the oven to 180ºC.
  2. If you use fresh tomatoes, which will be sweeter if they are in season, you first need to de-skin them. Prick the skins and put them in a pan of boiling water for 40-50 seconds. Spoon them out and drop them into a bowl of cold water. Leave for 30 seconds, then remove their skins. Cut up the flesh, removing the seeds.
  3. Heat 2 tbsp oil in a large pan. Add the garlic, onion and dried oregano and gently cook for 7-8 minutes until the onion is soft and the garlic turns a golden brown.
  4. Add the tomatoes and cinnamon and simmer for around 15 minutes until you have a thickened sauce. Season with the basil, wine vinegar, salt and pepper. Remove the cinnamon stick.
  5. Whilst the tomato sauce is simmering, slice the aubergines lengthways about 1cm thick. Brush both sides with oil and a little salt. Pan fry or chargrill, turning a few times until tender. It's important to get the aubergine as tender as possible, so give it time, but don’t burn them! Put them to one side.
  6. Now take an ovenproof dish and spoon a layer of the sauce in the bottom of the dish, cover with aubergine and then the Mozzarella. Repeat 3 or 4 times and finish with a thin layer of tomato sauce.
  7. Sprinkle with Parmesan and breadcrumbs and bake for 30-40 minutes until the dish is bubbling and the Parmesan and breadcrumbs are golden brown.

 

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25Jul 12

Bacon and Borlotti Soup

Bacon and Borlotti Soup

 

I’ve called this bacon and borlotti partly for the benefit of English readers, and partly because I like the alliteration. You could of course use bacon instead of the pancetta I suggest, but of course thin rashers of bacon aren’t rustic, authentic or, let’s face it, macho! (For a vegetarian recipe using similar kidney beans, try this cheesy chilli sin carne.)

This recipe calls for “small soup pasta”. We have terms like ‘pasta in brodo’, which translates as pasta in broth, or ‘pastina’, the latter meaning literally, little pasta. Such pasta comes in many forms including, amongst the smaller types suitable for this recipe, annellini, grattini or stellini, the last of which are, as the name suggests, little stars! Nowadays many stores sell bags of small pasta in mixed sizes and shapes specifically for soup, so you can you have fun seeing what you can find.

Once the pasta is ready, take the soup off the heat and let stand to cool off a little before serving. Nobody wants to scald their mouth; we like to taste our food after going to the effort of cooking it!

Have a nice crusty loaf of unsliced bread and some butter handy, so you break off nice chunks and dip them in the soup. The Parmesan shaving, parsley sprigs and olive oil are all optional extras, and you may not feel you need them.

Bacon & Borlotti Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A hearty and savoury soup with Borlotti beans and small soup pasta
Ingredients
  • 100 ml water
  • 15g dried porcini
  • 1 tablespoon of olive oil
  • 1 clove of garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 1 sprig of rosemary, roughly chopped
  • 200g canned borlotti beans, drained and washed
  • 100g small soup pasta
  • 75g pancetta, cubed
  • 100ml red wine
  • 1 tablespoon of tomato purée
  • 500ml chicken stock
  • Salt and pepper
  • Parmesan shavings, parsley sprigs and extra virgin olive oil, to garnish
Instructions
  1. - Dried mushrooms need reviving, 'ravvivare' as we say: boil the 100ml of water, pour into a heat-proof bowl or container, and plop your porcini in, making sure they're all taking a proper hot bath! Soak for 15 minutes, drain (reserving the flavoured fluid), gently squeezing out any excess moisture.
  2. - Heat the oil in a large, heavy-bottomed pan, over a low heat, adding the cubed pancetta, carrot, onion and celery. Cook for ten minutes, stirring occasionally. Turn the heat up to medium and add rosemary, garlic and porcini, allowing to cook through for a minute or two.
  3. - Add the borlotti beans and red wine, turn up the heat and boil off the wine. Stir in the tomato purée, followed by the chicken stock and the liquid from soaking the mushrooms. Bring back to the boil, before reducing the heat and simmering the soup gently for about ten minutes.
  4. - Bring the soup back to the boil again and add your pasta, keep stirring the whole mixture, cooking it till the pasta is al dente. Small pasta is best for this recipe, as it keeps the soup kind of rustic and manageable, and also, importantly, will cook quickly.
  5. – Let cool just a bit before serving.

 

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15Jul 12

Rabbit Emilia-Romagna

Rabbit Emilia RomagnaI’m crazy about rabbit! (As you can probably tell by my post on braised rabbit.) If you liked my previous post, here’s another dinner party friendly dish with rabbit. This time it’s a regional speciality from the wealthy Emilia-Romagna, the ‘administrative region’ of northern Italy, home not only to some great food, but also to some other modest home-grown Italian successes like Lamborghini, Ducati, and Ferrari.

This goes well with rice, potatoes or polenta. Last time we had it, we had the potatoes dauphinoise style, – rich and creamy – and we loved it!

As for wine, you could go red, rosé or white with this fairly richly flavoured rabbit dish. We had Cuvée Mythique with it last time, a French red wine that I’d remembered as being very smooth. It was a bit sharper than I had remembered, but we still liked it. Nevertheless, perhaps next time I would try a different wine pairing for this delicious rabbit.

 

 

Rabbit Emilia-Romagna
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is a dinner party friendly dish with rabbit.
Ingredients
  • 1 medium-sized rabbit (about 1.5kg), cut into 8 pieces by your butcher
  • 2 onions, thinly sliced
  • 1 celery stalk, thinly sliced
  • 2 or 3 cloves of garlic, very finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • 125ml passata (tomato sauce)
  • 50g butter
  • 100g lard
  • 100ml dry white wine
  • 250ml chicken stock
  • Salt and pepper
Instructions
  1. In a casserole dish, melt the butter and lard. Over a medium heat, cook the onions and celery and sauté for 3-4 minutes until the onions turn golden. Add the rabbit pieces and continue to cook, turning the meat over to cook evenly. A couple of minutes on either side should be enough.
  2. Add the wine, cook for 2 minutes, and then add the passata. Stir thoroughly to coat all the meat with the tomato, and then add half the chicken stock. Season with salt and pepper, reduce the heat, cover and cook for about 1 hour, turning the meat every 15 minutes and keeping an eye to ensure the food doesn’t dry out. If the sauce is disappearing, top up with some more stock.
  3. Mix the chopped garlic and parsley and add to the casserole, stir well, and cook for a further 10-15 minutes. At this point remove the lid, and depending on the level of liquid sauce, either serve immediately or cook for 5-10 minutes more to reduce the sauce even further.

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27Jun 12

Spinach and Rabbit Tortelli

Spinach and Rabbit TortelliniIn Italian, this dish is ‘tortelli di coniglio e spinaci’. Tortelli is, like ravioli, a variety of stuffed pasta, only more generously proportioned. As this is a bit more of a complex dish, perhaps the kind of thing you might cook for guests at a dinner party, my ingredients this time cater for a larger gathering. This is delicious and impressive handmade pasta with rustic rabbit appeal! (For a vegetarian-friendly filled pasta, why not give this pumpkin ravioli a go?)

 Ingredients:

  •  1 medium-sized rabbit (about 1.5kg), cut into 8 pieces*
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1celery stalk, roughly chopped
  • A generous handful of spinach (250g), finely chopped (no stems!)
  • 1 small sprig of rosemary
  • 6 sage leaves
  • 2 or 3 bay leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 50g butter
  • 1 small glass of dry white wine
  • 1/2 a nutmeg seed kernel, freshly grated
  • 150g freshly grated Parmesan (or similar) cheese
  • Salt and pepper

* I almost always ask my butcher to do this for me!

Preparation:

1 –Melt half the butter in a large casserole or cast iron frying pan, and add the rabbit, carrot, onion, celery, bay leaves, and most of the rosemary and sage, setting a little of each aside (finely chop what remains, for later use). Season lightly with good quality sea salt and freshly ground black pepper. Gently cook over a low heat for 20-30 minutes, occasionally turning the rabbit pieces: it’s nice if they’ve taken on a bit of colour before before adding the wine. Add the wine and cook till the rabbit is tender, which should take another 10-20 minutes.

2 – While your rabbit cooks, get your pasta ready: I’m assuming you’re using dough you made earlier (if not see my previous post about making pasta dough). Whether you’re rolling your pasta by hand or with a machine – and you really ought to use a machine for thin filled pasta – you need a thickness of about an 1/8th of an inch, i.e. not thicker than 3mm. What you want is a strip of pasta about 50cm long, and at least 15cm wide.

3 – Once the rabbit is cooked, remove the meat from the bones and set aside. Keep the bones and vegetables; we’ll need them later! Purée the meat in a food processor, pop it in a bowl, and mix together with the cheese, spinach and nutmeg, adding a little seasoning.

4 – Dollop 8 generous teaspoonfuls, evenly spaced (each tortelli should be about 6cm long) and just off-centre, along your strip of pasta, bearing in mind that you’ll be folding over the sheet, and that each little portion needs to be sealed around the three non-folded edges. Using the ‘heel’ of your clenched fist, thump the pasta dough between the portions of filling. Then, with as crinkly-edged pasta or dough cutter, first cut along the length of the pasta opposite the folded edge, before cutting width-wise, i.e. between each portion of filling (and don’t forget the ends!), to separate the individual tortelli. Set aside your pasta on a floured dish or tray as you make up the batches. *

5 – In your original dish, put 350ml of water and the bones and vegetables. Simmer for 10-15 minutes and then strain the liquid into a bowl and discard the bones and veg. Melt the remaining butter in the same pan, add the chopped parsley, sage and rosemary. Cook on a low-medium heat for a minute or two, then add the liquid stock you made earlier and a pinch of salt, and simmer until reduced to a third of the original amount. Remove from the heat and keep covered/warm.

6 – Check that your tortelli are all sealed and there are no ‘air pockets’, pressing the pasta lightly together with your fingers if need be. Bring a large pan of salted water to the boil, and cook the tortelli in several batches (3 or 4 is about right). The pasta should only need 2-3 minutes per batch. Add the batches to a large warm earthenware bowl (I cover it with a tea-towel to keep the pasta warm). When all the pasta is cooked, pour over the sauce, toss together to combine, and serve immediately.

* Confused? Admittedly this is a more complex recipe than most I’ve posted so far. There are videos of chefs making this on YouTube!

Makes: 6-8 servings.

Total Time – 2 hours (preparation, 40 minutes; cooking time, 1 hour 20 minutes)

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25Jun 12

Pigeon Risotto

Pigeon risottoOne species that’s learned to live alongside us pretty well is the pigeon. In our towns and cities, they’re hardly an endangered species! They’ve often been seen as pests, and they certainly can be something of a nuisance. But, seriously, if you can get hold of pigeon, then why not try this delicious risotto recipe? (For a veggie risotto, try this asparagus risotto recipe.)

Ingredients:

For the risotto:

  • 600ml stock (vegetable or chicken)
  • 50g butter
  • 1 tablespoon of olive oil
  • 1 small/medium onion (or half a large onion)
  • 1 or 2 cloves of garlic
  • 200g Arborio rice
  • 1 medium glass of dry white wine
  • Salt and pepper
  • 60g grated Parmesan cheese

For the pigeon ragout:

  • 2 or 3 tablespoons of olive oil
  • 1 Pigeon (prepared by your butcher)
  • Half a medium sized onion, chopped
  • 1 small carrot, finely chopped
  • 1 small stick of celery, finely chopped
  • 2 cloves of garlic, sliced very thinly
  • 2 sage leaves
  • 1 sprig of rosemary
  • 1 glass of red or white wine, according to preference
  • Salt and pepper

Method:

1 – Since it’ll take significantly longer than the rice, start with the bird. In a casserole or similar type dish, combine two-thirds of the olive oil with the wine and some salt and pepper. Place the pigeon into the liquid, and put in an oven preheated to 180°C. Cook for 25 minutes, then remove, place the meat in a bowl to cool and reserve the cooking liquid.

2 – With the remainder of the olive oil in the casserole dish, fry the herbs gently over a low-medium heat for a few minutes before adding the garlic. Gently sauté the garlic for a couple more minutes before adding the pigeon. After a few minutes, pour in the wine mixture and gently simmer for up to an hour to reduce the liquid and cook the bird.

3 – Once the pigeon’s simmering, make a start on the risotto: heat the stock in a pan. Melt about one third of the butter in another deep pan over a low heat. Add the olive oil and then gently sauté the onion, before adding the garlic. In 5-10 minutes the onion and garlic will be ready; add the rice and fry gently for a couple of minutes.

4 – Pour in the white wine. When the wine has cooked off, start adding stock, a ladle-full (or two) at a time, stirring all the while. Risotto rice should be a little like al dente pasta: soft, but with some bite. When the rice is cooked, add the remaining butter and the Parmesan cheese.

5 – Hopefully, if you’ve timed it right, your pigeon and risotto are now both ready. Risotto rice needs to sit for a few minutes before serving: once it’s rested a little, mix in the pigeon ragout, and serve in warmed bowls.

Pigeon is sufficiently robust; it can be paired with lighter red wines, rosés, or more obviously, dry whites like pinot grigio. But I like the peppery Gruner Veltliner grape, associated more with Austria than Italy, I know, but very versatile with food!

Serves: 2
Total Time – 1 hour 30 minutes (preparation, 15 minutes; cooking time, up to 1 hour and 15 minutes)

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14Jun 12

Roast Courgette Ruote

Roast Courgette RuoteThis dish matches wheel-shaped pasta (ruote simply means wheel) with round slices of roast courgette, and pesto if you’ve got any in the fridge.

Despite its earthy simplicity, this dish is somehow light and refreshing, and makes an ideal pairing with cold beer, a good dry white wine, or even prosecco. Eaten outdoors on a balmy night, with a cool refreshing beverage – by water is idyllic – this is a simple, subtly-flavoured food that leaves you quite satisfied.

For more courgette goodness, try these courgette and tomato pizzettas.

Ingredients:

  • 1 large courgette, cut into thin (2-3mm) slices
  • 200g of ruote pasta, or any other fun alternative such as fiori or croxetti
  • 4 tablespoons of olive oil
  • 1/2 a medium-sized onion, fairly coarsely chopped (small stamp-sized pieces)
  • 2 large cloves of garlic, finely chopped
  • Salt and pepper
  • 2 tablespoons of pesto (optional)

Method:

1 – Heat your grill to 200ºC, and place the chopped courgette on a baking/roasting tray, on a sheet of foil if need be, but certainly with a couple of spoonfuls of olive oil sprinkled over them. Get them under the heat, as close as safely and reasonably possible, without setting them alight! Keep an attentive eye on them, and turn over when necessary. Lay the courgette slices out so they overlap slightly, as this will mean some of the soft flesh roasts whilst other parts stay tender.

2 – Whilst the courgettes are roasting, get the pasta cooking. The time this recipe takes depends on two things: how long your courgettes take to roast, and how long your pasta needs. Assuming your courgettes char quickly and you time your pasta right, you should be able to get this done in 30 minutes.

3 – With your courgettes roasting and the pasta cooking, in a heavy-based frying pan, heat two tablespoons of oil, fry the onion till golden, adding the garlic after a couple of minutes. Remove from the heat when the onions are well caramelised and the garlic has started to turn golden, and set aside.

4 – Drain the pasta and return to the pan. Mix in the onion and garlic and, if the courgettes aren’t ready yet, keep warm. But hopefully your courgettes are now nicely roasted. Mix them into the pasta, onion and garlic, season with salt and pepper and serve. You might like to have a little bowl of pesto handy, and plop a dollop on top of your pasta.

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06Jun 12

Pumpkin Fusilli

Pumpkin FusilliYou might remember that I mentioned having a glut of sprouts on our allotment. Well, my wife Teresa loves pumpkins, and we grew quite a few last year. One of the recipes we enjoyed in the Autumn was this delicious pumpkin fusilli.

One of the reasons we love this recipe so much is the memories that it brings whenever we take a bite. We had a very enjoyable and memorable plateful of this on our honeymoon in Varenna, (Italy) by lake Como. Many people wondered why we chose to stay in Italy instead of traveling to a different country, as most newly-weds choose to do. However, we both love Italy so much, and often, we don’t take time to explore our own country. And I’m glad we did, because I had a lovely honeymoon and discovered one of our new favourite dishes!

Ingredients:

  • 400g fusilli pasta
  • 1 medium-sized pumpkin, or 350 ml pumpkin purée
  • 2 cloves garlic
  • 1 onion
  • 350ml vegetable broth
  • 60ml natural yoghurt
  • 60g grated Parmesan cheese
  • 3 tablespoons brown sugar
  • 1 tablespoon butter
  • 2 tablespoons of olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg

Method:

  1. Preheat the oven to 200ºC. Cut the pumpkin into eight equal pieces. Sprinkle a little olive oil on each chunk, and roast in the oven. Remove and allow to cool, before scooping the soft flesh out.
  2. In a bowl, combine the pumpkin flesh with the Parmesan, nutmeg and other spices.
  3. In a frying pan, sautée the onion and garlic until soft. Then add the pumpkin mixture, vegetable broth, butter and brown sugar. Stir well and simmer over a medium heat for 10 minutes.
  4. Bring a pan of lightly-salted water to the boil, and toss in the fusilli pasta. The pasta should be ready in a matter of minutes.
  5. In the pumpkin sauce, add the yoghurt to lighten up the dark orange colour.
  6. Mix in the pasta so that it is completed coated with the sauce.
  7. Serve immediately with salt, pepper and grated Parmesan on top.

I recommend serving this pasta with a side salad like this crunchy sprout salad with pumpkin seeds and balsamic vinegar.

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01Jun 12

Goats’ cheese pizza

Goat Cheese PizzaNow that you’ve got a stock of pizza dough at the ready, here’s one of my personal favourite toppings. I’m absolutely crazy about cheese, and goats’ cheese is one of my most loved varieties. In this recipe the sugary sweetness of caramelized onions complements the richly soft, tart tang of goats’ cheese perfectly.

Goats’ cheese goes well with any type of vegetable. Don’t believe me? After trying my goat cheese pizza, try this goats’ cheese and courgette cannelloni.

Basil can either be added, finely chopped, to the tomato sauce mix or, roughly torn, after cooking (or a bit of both!).

Ingredients:

  • 2 portions of pizza dough
  • 1 tablespoon of olive oil
  • 1 large white onion, halved and thinly sliced
  • 100g red bell pepper
  • 2 cloves of garlic, very finely sliced
  • 50ml tomato purée
  • 100ml passata (sieved tomato sauce)
  • 50g goats’ cheese, crumbled
  • 100g mozzarella cheese
  • Salt and pepper

Method:

1 – Firstly roll out two balls of pizza dough to the desired size and thickness, roughly quarter of an inch thick and about 10-12 inches in diameter is about what we go for.

2 – Turn the oven on to about 180ºC. Heat the oil over a low-medium heat in a heavy-based pan and add the onion and red pepper. Sauté for 3-4 minutes until golden, adding the garlic a minute or two from the end of the time you allow for the onions and peppers. You want the onion to soften up and turn golden without overcooking the garlic. When ready, remove from the pan and set aside.

3 – Turn up the heat and combine the passata and tomato purée in the frying pan. Over a high-medium heat, allow the tomato paste to combine and reduce, soaking up some of the vegetable flavours as it does so. After 3-4 minutes, the mixture will have thickened and reduced by about a third. Remove the pan and set aside.

4 – Place the rolled pizza bases on sheets of baking paper or foil, and place on baking trays. Spoon the tomato sauce over the bases, spreading evenly to within about half an inch of the edge. Add the onion, red pepper and garlic mix evenly over the tomato sauce before sprinkling the mozzarella and crumbled goats’ cheese over everything. Season with salt and pepper, and if you like add a very small sprinkle of olive oil.

5 – Bake for 10 minutes, then serve immediately.

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.