TALKING ITALIAN
Woolworths TASTE|July/August 2021
We may not be able to get on a plane to Italy, but we can bring it to our tables with Abigail Donnelly’s incredible, inspirational tribute to one of the world’s favourite cuisines. Stanley Tucci would be proud

ALLA GRIGLIA

Grilled or braaied meat.

BISTECCA ALLA FIORENTINA WITH MARSALA CREMA AND POTATO AL FORNO

“If you don’t have Marsala, use full-cream sherry. You can also use fillet if you prefer and add a few spoonfuls of drained, crushed green peppercorns to the sauce.”

Serves 4

EASY

Preparation: 20 minutes

Cooking: 45 minutes

For the Marsala crema:

olive oil 2 T butter 1 T

shallots 2,

finely sliced garlic 3 cloves, crushed

thyme 3 sprigs

bay leaves 2

Marsala wine ½ cup

beef stock 1 cup

cream 1½ cups

sea salt and freshly ground black pepper, to taste

For the potato al forno:

potatoes 6, peeled and very thinly sliced

garlic 4 cloves, thinly sliced thyme 4 sprigs

Parma ham 140 g

cream 1½ cups

Parmesan 50 g, grated

Woolworths truffle salt, to taste

green peppercorns, to taste

Woolworths matured thick-cut T-bone

steaks 2, at room temperature

butter 2 T

canola oil 1 T

salt, to taste

1 To make the Marsala crema, heat the olive oil and butter in a saucepan, then fry the shallots, garlic, thyme and bay leaves for 10 minutes, or until soft.

2 Deglaze the pan with the Marsala, then reduce until syrupy. Add the beef stock and reduce for 5 minutes over a high heat. 3 Add the cream and cook until the sauce coats the back of a spoon. Season to taste.

4 To make the potato al forno, layer the potatoes, garlic, thyme and Parma ham in an ovenproof dish, seasoning between each layer and adding the cream as you go. Top with Parmesan and bake at 180°C for 35–45 minutes, or until golden and crispy.

5 Rub the steaks with the butter and heat the canola oil in a pan until smoking hot. Pan-fry the steaks for 2–3 minutes on each side, or until golden brown. Season and finish off in the oven for 10 minutes. Allow to rest for 15 minutes before serving with the Marsala crema and potato al forno.

WHEAT- AND GLUTEN-FREE WINE: Woolworths Bellevue Pinotage

FILO D’OLIO

Literally a “thread of oil”. Usually used to describe a thin stream of oil drizzled over a dish.

BROAD BEAN-AND POACHED LEEK SALAD

“If you can find endive, use the leaves here instead of rocket.”

Serves 6

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 10 minutes

baby leeks 200 g

chicken stock or water 1 cup

sea salt and freshly ground black pepper, to taste

anchovy fillets 30 g capers 50 g

lemon juice 3 T

Woolworths broad beans 300 g, shelled and blanched

pecorino 100 g, shaved

rocket 80 g

olive oil ¼ cup

1 Poach the leeks in seasoned water or stock for 10 minutes. Allow to cool.

2 Lightly crush the anchovy fillets and capers together using a mortar and pestle. Add the lemon juice.

3 Toss together the leeks, broad beans, anchovy dressing, pecorino, rocket and season to taste. Drizzle with olive oil to serve.

WHEAT- AND GLUTEN-FREE WINE: Woolworths Thelema Sauvignon Blanc

ARROSTO

A roast. Can also be used as an adjective, e.g. patate arrosto (roast potatoes).

VERJUICE-ROASTED SPATCHCOCK CHICKEN WITH WALNUT BREAD SAUCE AND BACON PANGRATTATO

“This is definitely a winter Sunday lunch recipe. Serve with diced potatoes roasted with rosemary, or mashed potatoes. If you don’t have verjuice, use lemon juice and white balsamic vinegar, or a bottle of cider.”

Serves 6

EASY

Preparation: 35 minutes

Cooking: 50 minutes

olive oil 2 T

butter 3 T

free-range chicken 1, spatchcocked (see how on p 102)

salt, to taste

garlic 3 cloves, crushed

sage 30 g

verjuice 3 cups

For the walnut bread sauce:

walnuts 100 g, toasted

lemon juice 1 T

lemon zest ½ t

garlic 1 clove, chopped

olive oil 4 t

breadcrumbs 100 g

cream 4 T

For the bacon pangrattato:

olive oil 1 T

bacon 6 rashers, finely chopped

green olives 12, pitted and finely chopped

breadcrumbs 150 g

Italian parsley 30 g

1 Preheat the oven to 180°C. Heat the olive oil and butter in a large cast-iron or ovenproof pan. Season the chicken with salt. Sear the chicken on both sides.

2 Turn the chicken breast-side up. Add the sage and verjuice and roast for 50 minutes.

3 To make the walnut bread sauce, blend all the ingredients until slightly chunky.

4 To make the pangrattato, heat the oil in a pan and fry the bacon until crispy. Add the olives and breadcrumbs and cook until the breadcrumbs are golden brown. Toss in the parsley.

5 Sprinkle the pangrattato over the chicken and serve with the bread sauce and pan juices.

CARB-CONSCIOUS WINE: Woolworths Spier Private Collection Chenin Blanc

AL FORNO

Literally “to the oven”; roasted.

PARMA HAM-ANDARTICHOKE PIZZA PIENA

“This is kind of a quiche with a pizza base. Use cheese, cold meats, red pepper, baby marrow and tomatoes, or anything you like!”

Serves 6

EASY

Preparation: 20 minutes, plus 2 hours’ rising time

Cooking: 1 hour

For the dough:

warm water 3/4cup

dried yeast 1 t

olive oil 3 T, plus 1 t for greasing

flour 300 g

salt 1 t

For the filling:

ricotta 200 g

mozzarella 100 g, grated

mascarpone 200 g

pecorino 100 g, grated

free-range eggs 5

sea salt and freshly ground black pepper, to taste

Parma ham 6 slices

Woolworths artichokes in brine 6, drained

1 To make the dough, mix the water and yeast in a large bowl. Mix the flour and salt in a separate large bowl. Make a well in the flour and gradually add the yeast mixture and the oil. Bring the mixture together using your hands to form a ball.

2 Place the dough on a lightly floured surface and knead for 10 minutes, or until smooth. Place in an oiled bowl. Cover with cling wrap or a clean tea towel and leave in a warm place until doubled in size.

3 Preheat the oven to 180°C. Roll out the dough thinly on a floured surface and place in a 25 cm pie dish. Trim the edges and bake for 15 minutes.

4 To make the filling, mix all the ingredients except the ham and artichokes. Pour the mixture into the baked tart case. Arrange the Parma ham and artichokes on top, gently pressing them in slightly. Bake for 45 minutes, or until set.

WINE: Kleine Zalze Vineyard Selection Chenin Blanc

PANGRATTATO

Breadcrumbs used for crumbing or topping food. Sometimes referred to as “poor man’s Parmesan”.

CREAMY MUSHROOM AND BACON FREE-FORM LASAGNE

Serves 4

EASY

Preparation: 20 minutes

Cooking: 30 minutes

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