Casatiello

Casatiello

Yield: Makes 2 Loaves

Prep Time: 4 1/2 hrs

Cook Time: 45 mins

Ingredients:

For The Sponge:
5 Teaspoons Active Dry Yeast
1 Tablespoon Sugar
1 1/4 Cups Warm Water
4 Large Egg Yolks
2 1/2 Cups All-purpose Flour
1 1/2 Teaspoons Salt
For The Bread:
4 Large Eggs
1 Teaspoon Salt
About 4 1/2 Cups All-purpose Flour
2 Sticks (1 Cup) Unsalted Butter, Softened
2 Ounces Grated Pecorino Cheese
5 Ounces Diced Fontina or Asiago Cheese
5 Ounces Diced Soppressata or Salami

Directions:

For the sponge, mix together the yeast, sugar and warm water in a bowl, and let rest 10 minutes.
Add the egg yolks and whisk until smooth.
Stir in the flour and salt, and stir until well blended.
Cover with plastic wrap and let sit in a warm spot in your kitchen for about 1 hour, or until doubled in size.
In a large bowl, beat the eggs until blended, then add the salt and a cup of flour.
Mix well, then add the sponge, working it into the egg mixture.
Add the rest of the flour, butter, cheese and meat and mix until you have a shaggy dough.
Dump the mixture onto a lightly floured counter, and knead by hand until the dough is smooth, about 8 minutes, using a little more flour if the dough is too sticky.
Place the dough in a lightly oiled large bowl and cover with plastic wrap.
Let the dough sit in a warm spot until it has doubled in size, about 1 1/2 hours.
Lightly butter two (2 quart) souffle dishes. (or 1 (2 quart) souffle dish and 6 smaller ones as I did)
Divide the dough into two and use your hands to shape into balls and place the balls into the prepared dishes. (the dough should fill the dishes about halfway)
Cover with clean kitchen towels and let rise until the bread rises above the top of the dishes, about 1 1/2 hours.
Preheat oven to 350 degrees F.
Bake the larger loaves for 45 minutes, or until the internal temperature taken using a thermometer reaches 190 degrees F.
If using smaller dishes as I did in my photos, bake for 32 minutes or until internal temperature reaches 190 degrees F.
Let the breads cool for 15 minutes, then run a knife around the edges and turn the breads out onto a wire rack to cool completely.
The bread keeps well if wrapped in plastic wrap for a few days.

Strawberry Tiramisu

Ingredients:

Strawberries:
5 Cups Sliced or Chopped Strawberries
2 Tablespoons Sugar
3 Tablespoons Sweet Marsala Wine
Cream Filling:
2 Cups Heavy Whipping Cream
2 (8 Ounce) Tubs Mascarpone Cream
1/3 Cup Sweet Marsala Wine
10 Ounces White Chocolate, Melted
1/2 Cup Powdered Sugar (Confectioner's Sugar)
Savoiardi:
2 Packages Ladyfinger Cookies
2/3 Cup Orange Juice
1/4 Cup Sweet Marsala Wine
Garnish:
Sliced Strawberries
Melted Dark Chocolate

Directions:

Combine the strawberries with the sugar and wine in a bowl and stir to mix.
Let the strawberries sit for at least 30 minutes.
In a small bowl, whip the heavy cream until soft peaks form, then add the powdered sugar.
In another bowl, beat the mascarpone with the wine until light, about 4 minutes.
Add the chocolate and beat until smooth.
Fold in the heavy cream.
Mix the orange juice with the wine in a shallow bowl.
Quickly dip each savoiardi cookie into the orange juice mixture just lightly wetting them.
Arrange the cookies into a 13 x 9 inch glass dish, break the cookies as needed to fill in corners.
Once you have completely covered the bottom of the pan with cookies, spread half the mascarpone cream mixture over them.
Arrange the berries onto this cream mixture evenly.
Add another layer of the cookies, then finish with the cream mixture, using a knife to smooth the top.
Refrigerate for at least 5 hours.
Cut the tiramisu into squares and arrange on plates.
Garnish with sliced strawberries and a drizzle of dark chocolate.
Serve immediately.

Pasta With Roasted Cauliflower

Ingredients:

4 Slices Crusty Italian Bread
2 Small Heads Cauliflower, Cut Into Florets
5 Tablespoons Olive Oil, Divided
3 Garlic Cloves, Divided
Salt & Pepper
1 Red Hot Chili Pepper, Minced (Optional - See Notes)
1/3 Cup Kalamata Olives, Pitted & Sliced
3 Tablespoons Lemon Juice
3 Tablespoons Capers, Drained
1/3 Cup Fresh Parsley Leaves
3/4 Pound Pasta Of Choice (See Notes)
To Serve:
Grated or Shaved Pecorino Romano Cheese

Directions:

Preheat oven to 350 degrees F.
Place bread on a baking sheet, and bake until crisp and dry, about 20 minutes.
Rub the bread with one garlic clove, brush with 2 tablespoons olive oil, then cool to room temperature.
Once cool, tear bread into pieces and place in food processor and pulse until you have coarse crumbs.
Set aside.
Place the cauliflower florets on a baking sheet and toss with 2 tablespoons olive oil, salt, pepper, and red pepper.
Bake, stirring after 10 minutes, until the cauliflower is lightly browned and tender, about 10 minutes.
Cook pasta in a large pot of lightly salted water until it is “al dente”.
Peel and thinly slice remaining garlic cloves.
While pasta is cooking, heat the remaining tablespoon of oil, and cook the garlic until fragrant, one to two minutes.
Once pasta has cooked, take a small cup of pasta water and set aside before draining.
Return drained pasta to the pot, and then add the cauliflower, garlic and olive oil, 1/2 cup pasta water, lemon juice, capers, olives, and parsley leaves.
Cook for a minute or two over high heat, until piping hot.
Serve in 4 individual bowls, sprinkling breadcrumbs on top, then offer grated cheese at table.

Ricotta Almond Cake

Ingredients:

1 Cup Full Fat Ricotta Cheese
4 Large Eggs, Separated
1 Teaspoon Almond Extract
1 Cup Granulated Sugar
2 1/2 Cups Almond Meal
1 Teaspoon Finely Chopped Lemon Rind
1/3 Cup Sliced Almonds
Powdered Sugar

Directions:

Preheat oven to 325 degrees F.
Use baking spray or lightly grease and flour a 9-inch springform pan.
Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
Stir in the lemon zest and almond meal.
In a clean bowl, beat the egg whites until soft peaks form.
Fold half the egg whites into the almond mixture, then fold in the rest.
Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
Cool the cake for 10 minutes then remove the sides.
Cool completely, then lightly dust the top with powdered sugar and serve.

Best Ever Lasagna

Ingredients:

1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles

Directions:

1 Brown ground beef, Italian sausage, onion and garlic.

2 Add salt and next 5 ingredients; stirring until well mixed.

 

3 Simmer 1 hour.

4 Cook lasagna noodles according to package directions; drain and set aside.

5 Spray a 13 x 9" baking pan with cooking spray.

6 Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat. 

7 Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese. 

8 Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

 

Salami, asparagus & mushroom pizza

Ingredients:

• 250ml (1 cup) Napoletana Pasta Sauce
• 1 x 440g pkt (two pack) Bazaar Gourmet Pizza Bases
• 150g (1 1/2 cups) coarsely grated mozzarella
• 100g sliced salami
• 100g sliced button mushrooms
• 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
• 1/3 cup fresh basil leaves
• 

• Method

1. Step 1
   Preheat oven to 250°C. Heat 2 baking trays on the top 2 shelves of oven.
2. Step 2
   Meanwhile, spread the sauce evenly over the pizza bases and sprinkle evenly with the mozzarella. Arrange the salami, mushroom and asparagus on top of the mozzarella.
3. Step 3
   Place the pizzas on the prepared trays in oven. Bake, swapping trays halfway through cooking, for 10 minutes or until the mozzarella melts. Top with the basil leaves to serve.