Deep fried meatballs in breadcrumbs

Deep fried meatballs in breadcrumbs

I love meatballs, as they remind me of my childhood, my mum, my family and my country Italy. Meatballs are an ideal comfort food for the family, especially for children. They also make a very tasty and economical meal. I never buy the already made ones from the supermarket, as it is so easy to make them.

Ingredients

• Minced beef, 500g
• Sunflower oil, 200 ml
• Natural breadcrumbs for coating, 150g
• Breadcrumbs, just the soft inner side of the bread loaf, 100g
• Milk, 150 ml
• Free-range egg, 4
• Grated parmesan cheese, 3 tbsp
• Plain white flour, 5 tbsp
• Chopped parsley, 1 tbsp
• Salt
• Pepper
• Ground nutmeg, a pinch

Instructions

Soak the soft breadcrumbs in 150 ml of milk for about 5 minutes. Using your hands, squeeze the breadcrumbs to remove the milk in excess, and transfer into a large bowl. Now add all the other ingredients: the minced meat, 1 whole egg, the grated parmesan cheese, the chopped parsley, salt, pepper and a pinch of ground nutmeg. Using your hands, mix all the ingredients until well blended. Form the meatballs, rolling them into tiny balls (the size of large walnut) and set aside. In a small bowl, whisk the remaining three eggs with a fork, for a minute or two. Season with a little salt and pepper and set aside. Coating the meatballs: lightly coat each meatball in flour, then dip in beaten egg, and finally in breadcrumbs. Heat the sunflower oil in a deep pan and fry the meatballs until golden brown, for about 5 minutes. Remove from the oil, drain on kitchen paper. Serve with some lemon wedges and sprinkle with chopped parsley if desired.

Goat Cheese & Walnut Truffles

Goat Cheese & Walnut Truffles

A great, elegant appetiser.. Quick to make and perfect for a pre-dinner drink , it will impress your guests. You can coat the truffles with all sort of spices or nuts (hazelnuts, walnuts, pistachio, paprika... to name just a few). 

In this recipe I have used sesame and poppy seeds, as I like the contrast of the colors.

Ingredients

• Goat Cheese, 150g
• Chopped walnuts, 80g
• Salt and pepper

For the coating

• Sesame and poppy seeds, or,
• Chopped Walnuts
• Chopped hazelnuts
• Chopped pistachios
• or anything you like!

Prepare the coating and set aside.

In a bowl whisk together the goat cheese, the walnuts, salt and pepper. Chill the mixture for about an hour. Take a small spoonful of the goat cheese mixture and shape it into truffles.

Roll the cheese balls in sesame and poppy seeds (or in the coating of your choice) and place on a serving plate.

Easy!

If you think the goat cheese is too strong, you can mix it with some plain soft cheese.

Mini Pizza Canapés - Pizzette di Pasta Sfoglia

Ideal to be served as party canapés or with a nice glass of wine to welcome your guests. You can prepare this a few hours in advance, keep it in the fridge and transfer to the oven when the guests arrive. Happy summer!

Ingredients

• Ready rolled Puff Pastry (2 packs of approx. 375g)
• Thick Tomato Passata
• Grated Parmesan Cheese
• Salt

Method

Preheat the oven to 220°C. Line a baking tray with baking paper. Unroll a sheet of puff pastry and place on the baking tray. Add the salt to the tomato passata and spread the sauce onto the puff pastry sheet.


Sprinkle with parmesan cheese. Line the other puff pastry sheet onto the one with the tomato sauce and press gently. Using a pastry cutter, cut into squares.


Bake for about 10-15 minutes or until golden brown.


Pizzette di Pasta Sfoglia

Ingredienti

• Pasta sfoglia pronta, 2 confezioni da circa 375g
• Passata di pomodoro densa
• Parmigiano grattugiato
• Sale

Metodo

Preriscaldare il forno a 220°C. Ricoprire una teglia con della carta da forno. Adagiare il primo strato di pasta sfoglia sulla teglia. Salare la passata e cospargerla sulla pasta sfoglia. Spolverizzare con un paio di manciate di parmigiano grattugiato. Ricoprire con l’altro strato di pasta sfoglia premendo leggermente. Tagliare in quadratini e cuocere in forno gia’ caldo per 10-15 minuti

Poppy Seed Breadsticks - Grissini con Semi di Papavero

I took this recipe from one of my favourite Italian food blogs http://www.cavolettodibruxelles.it - the recipe is from the Italian chef Nicola Cavallaro http://www.nicolacavallaro.it/. I modified the recipe slightly - I didn’t have fresh yeast so I used 15g of dried active yeast.
Making Grissini is so simple but the results are really delicious.

Ingredients:

• Plain White Flour, 400g
• Strong White Flour, 100g
• Extra Virgin Olive Oil, 100g
• Dried Active Yeast 1 level tbsp (15g)
• Salt, 8g
• Water
• Poppy Seeds or Rosemary (optional)

Method:

In a jug, dissolve 15g (1 level tbsp) of yeast with some warm water and whisk thoroughly. Leave in a warm place until the surface is covered with approx. 2 cm of froth (10-15 mins).
If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier), add the extra virgin olive oil, the flour, and start mixing the ingredients together, adding enough water to obtain a smooth dough that doesn’t stick to the bowl. Add the salt (which should never be mixed directly with the yeast as it inhibits yeast growth) and mix the dough for about 15 minutes.
By hand: You can knead the dough with your bare hands until the dough is smooth.
Cover the bowl with plastic wrap and let rise in a warm place for about 2 hours.
Preheat the oven to 200ºC.
Turn the dough out onto a work surface, cut in small pieces and roll each piece to form long, thin sticks.


Brush the dough sticks with water, sprinkle with poppy seeds or chopped rosemary, and roll them again to make sure the poppy seeds and rosemary stick to the surface.


Line a baking tray with baking paper. Place the bread sticks onto a baking tray and bake in a preheated oven to 200ºC for about 10-15 minutes or until golden and crisp.

Grissini ai Semi di Papavero

Questa ricetta, che ho trovato su uno dei miei siti preferiti http://www.cavolettodibruxelles.it/, e’ dello chef Nicola Cavallaro (http://www.nicolacavallaro.it/). Ho pero’ apportato una piccola modifica. Non avendo a disposizione il lievito fresco ho usato 15g di lievito secco disidratato.

Ingredienti:

• Farina ‘OO’, 400g
• Farina Manitoba, 100g
• Olio Extra Vergine d’Oliva, 100g
• Lievito Secco Disidratato (15g)
• Sale, 8g
• Acqua q.b.
• Semi di Papavero o Rosmarino (optional)

Metodo:

Sciogliere il lievito in un po’ di acqua tiepida e lasciare riposare per 10-15 minuti.
Versare quindi nell`impastatrice e aggiungere l’olio extra vergine di oliva. Iniziare ad impastare aggiungendo gradatamente la farina. Aggiungere il sale e continuare ad impastare per circa 15 minuti, incorporando acqua fino a quando il composto non risulta essere liscio ed elastico (non deve risultare appiccicaticcio).
Se non avete un kitchen mixer potete impastare a mano.
Coprire con della pellicola alimentare e lasciare lievitare per un paio d’ore.
Preriscaldare il forno a 200ºC.
Trascorse le due ore ricavare dalla pasta dei bastoncini rotolando dei pezzetti di pasta sul piano di lavoro fino ad ottenere dei bastoncini di 12-15 centimetri di lunghezza.
Inumidire i bastoncini con dell’acqua e cospargerli con i semi di papavero (o pezzetti di rosmarino), arrotolandoli di nuovo in modo che i semini o il rosmarino si attacchino alla superficie.
Disporre su una teglia ricoperta di carta da forno e trasferire in forno preriscaldato a 200ºC per 10-15 minuti, o fino a quando i grissini saranno dorati.

Mini Milk Bread Rolls with Poppy Seeds (Panini al latte con Semi di Papavero)

Ideal to be served as party canapés. Your friends will be impressed by the look and taste of these simple, yet delicious, Italian Mini Panini al Latte imbottiti.

Milk Mini Bread Rolls with Poppy Seeds (Panini al latte con Semi di Papavero) - This recipe makes approx 30 mini rolls.

Ingredients

• Plain Flour 500g
• Butter 50g
• Dried Active Yeast 1 level tbsp (15g)
• Whole Milk Approx 320g
• Sugar 2 tsp
• Salt 2 tsp
• Egg 1
• Poppy seeds

Method

In a jug, dissolve 2 tsps of sugar in 150g of warm milk. Sprinkle with 15g (1 level tbsp) of yeast and whisk thoroughly. Leave in a warm place until the surface is covered with approx. 2 cm of froth (10-15 mins).

. If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier), add the rest of the warm milk and the liquefied butter and start mixing the ingredients together adding the flour gradually. Add the salt and mix the dough for about 15 minutes.Turn the dough out onto a work surface and knead for about 5 minutes.

By hand: You can knead the dough with your bare hands until the dough is smooth.

Cover the bowl with plastic wrap and let rise in a warm place for about one hour and a half.

Turn the dough out onto a work surface and cut into little balls, weighting approx 25 grams each (about a walnut size). This recipe makes approx 30 dough balls. Work each dough ball into a round shape and place onto a greased baking tray. Brush with warm milk and leave in a warm place to rise for 30 minutes.

Brush the dough balls again with the beaten egg and sprinkle with poppy seeds. Bake for approx 13-15 minutes in a preheated oven to 200ºC or until the top of the bread rolls is golden brown.

Leave to cool on a wire rack and fill with your favourite ingredients – buffalo mozzarella, artichoke hearts, Parma Ham, etc.

Tips
• Never mix directly salt and yeast, as salt inhibits yeast growth
• The amount of water required may vary depending on flour type and humidity

Panini al latte con Semi di Papavero

Ingredienti – Approx 30 mini Panini

• Farina `00` 500g
• Burro 50g
• Lievito di birra disidratato 2 cucchiani rasi
• Latte intero Approx 320g
• Sale 2 cucchiaini
• Zucchero 2 cucchiaini
• 1 Uovo
• Semi di Papavero

Preparazione
Sciogliere il lievito e lo zucchero in 150 grammi di latte tiepido e lasciare riposare per 10-15 minuti. Versare quindi nell`impastatrice e aggiungere il burro liquefatto ed il resto del latte tiepido. Iniziare ad impastare aggiungendo gradatamente la farina. Aggiungere il sale e continuare ad impastare per circa 15 minuti, o fino a quando il composto non risulta essere liscio ed elastico.

Se non avete un kitchen mixer potete impastare a mano.

Riversare il composto su un piano di lavoro infarinato ed impastare brevemente. Rimettere la pasta nel contenitore dell`impastatrice, coprire con della pellicola alimentare, e mettere a lievitare in un luogo lontano da correnti e possibilmente riscaldato. Lasciare levitare per circa un`ora e mezza.

Riversare il composto sul piano di lavoro e formare delle palline di pasta di circa 25 grammi ciascuna. La dimensione e` piu` o meno quella di una noce. Spennellare con del latte tiepido e mettere di nuovo a lievitare in un posto caldo e lontano da correnti per 30 minuti.

Finita la seconda lievitazione, spennellare con dell`uovo battuto, e mettere in forno a 200ºC per 13-15 minuti, o fino a che i panini iniziano a dorarsi.

Riempire nel modo desiderato. .

Italian Focaccia

Ingredients
• Plain Flour 400g (I mix 100g of Canadian strong flour with 300g of `00` flour)
• Extra Virgin Olive Oil
• Dried Active Yeast 1 level tbsp (15g)
• Water Approx 340g
• Sugar 1 tsp
• Salt
• Rosemary or Olives

Method
In a jug, dissolve 1 tsp of sugar in 340g of warm water. Sprinkle with 15g (1 level tbsp) of yeast and whisk thoroughly. Leave in a warm place until the surface is covered with approx. 2 cm of froth (10-15 mins). . If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier), add two generous spoons of extra virgin olive oil and start mixing the ingredients together adding the flour gradually. Add the salt and mix the dough for about 15 minutes.
By hand: You can knead the dough with your bare hands until the dough is smooth.
Cover the bowl with plastic wrap and let rise in a warm place until doubled in size (about 45 minutes). Turn the dough out onto a work surface and knead to knock out any air pocketsfold. Form the dough into a round, place in the bowl again and let rise for another 30 minutes.
Oil the baking tray with some olive oil and then pat the dough out onto the tray so it’s about 1 cm thick. Brush some warm water and extra virgin olive oil on to the top of the dough. You can cook the dough as it is or sprinkle it with rock salt, rosemary or olives.
Bake the focaccia in a preheated oven to 200ºC for about 15 minutes or until golden brown.
Tips
• Never mix directly salt and yeast, as salt inhibits yeast growth
• The amount of water required may vary depending on flour type and humidity
• If you don`t have `00` flour, just use good quality plain flour


Focaccia
Ingredienti
• 400 gr farina (100g di manitoba e 300g di farina `00`)
• Olio extra vergine di oliva
• 1 cucchiaino di zucchero
• 2 cucchiaini di sale
• Rosmarino o Olive
• Sale grosso
• 2 cucchiani rasi di lievito di birra disidratato sciolti in circa 340 grammi di acqua tiepida
Preparazione
Sciogliere il lievito e lo zucchero nell`acqua tiepida e lasciare riposare per 10-15 minuti. Versare quindi nell`impastatrice e aggiungere 2 cucchiai di olio extra vergine di oliva. Iniziare ad impastare aggiungendo gradatamente la farina. Aggiungere il sale e continuare ad impastare per circa 15 minuti, o fino a quando il composto non risulta essere liscio ed elastico.
Se non avete un kitchen mixer potete impastare a mano.

Riversare il composto su un piano di lavoro infarinato ed impastare brevemente. Rimettere la pasta nel contenitore dell`impastatrice, coprire con della pellicola alimentare, e mettere a lievitare in un luogo lontano da correnti e possibilmente riscaldato. Lasciare levitare per circa 45 minuti, o fino a quando la pasta sara` raddoppiata di volume. Riversare il composto sul piano di lavoro e sgonfiare la pasta con le mani dando dei piccoli pugni. Ripiegare il panetto di pasta e riporlo di nuovo a lievitare per circa 30 minuti.
Stendere la pasta in una teglia oleata, bagnare la superficie con un po` d`acqua tiepida. Schiacciare un po` la pasta formando piccolo fossette, cospargere di sale a piacere e olio extra vergine di oliva. Aggiungere rosmarino o olive a seconda dei gusti. Mettere in forno caldo (200°) per circa 15 minuti.
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