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Mario’s Italian Influenza

It was meant to be a short break to spend quality time with Mario’s parents, who celebrated their 50th wedding anniversary, and the rest of the family.  A celebratory break of sorts, to be there for this milestone, take a few days out with the family and the chance to grab some well-deserved rest and relaxation in between the Christmas craziness, catering jobs and other events. Whilst it was definitely ‘quality’ time with the family, being that we really didn’t leave the famiglia home much, if at all, and we did get to partake in the amazing wedding vowels renewal and feast that followed for the anniversary party – it was really the one and only day that we could really call a holiday. You see, Mario was unfortunately struck down with a horrible case of influenza and associated viruses, which kept him couch ridden for much of our holiday.  While his mother loved being

Panettone Zuccotto Recipe

  Zuccotto is an Italian dessert with origins in Florence, believed to have been inspired by the city’s famous “Duomo” (cathedral dome). Regardless of its origins, it is a dessert made throughout all of Italy, with each area adding its own regional touch, via citrus fruits, local nuts, chocolate, liqueurs and even the cake used to form the dome, resulting in vary flexible and delicious dessert.       Do not be deceived by the look of the zuccotto – it is not the prettiest dessert you’ll see around.  The elegance and creativity of this dessert is shown in how it is filled and the skill required to “turn it out” onto a serving platter, the final decorative touches and flavour …. all things you will want to show off to your guests as they will not believe you have made the dessert yourself without breaking a sweat. As mentioned above, the variations of this

Zabaglione al Limoncello recipe

The exact origins of zabaglione, or sabayon as it is known in France, is not clear.  It is known to have originated in Italy in the north, most likely in the Veneto region.  Traditionally zabaglione is served in winter and is made with egg yolks, sugar and fortified wine.  Our recipe provides a zesty and refreshing version for spring/summer, which can also be served as an alternate to the traditional version in winter. Ingredients 6 egg yolks 3 tbsp sugar 1/3 cup limoncello 1/3 cup Prosecco 100g frozen berries 6 savoiardi biscuits fresh mint sprigs Directions 1. Place frozen berries in a bowl and put to the side, away from direct heat. 2. Combine egg yolks, sugar and limoncello in a stainless steel bowl or double boiler. 3. Place on top of a saucepan of gently boiling water (medium heat) and whisk the mixture continuously until it becomes foamy and begins to thicken, about 4-6

Involtini alla Palermitana recipe

Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling.  Involtini can be made with meat, poultry, seafood or vegetables and with fillings like pasta, cheese, vegetables, cured meats and nuts.  This particular recipe is for the traditional involtini served in Palermo (“alla Palermitana”) and sees the Arab influence on Sicily with the use of sultanas and pine nuts in the filling. Ingredients 1 kg veal backstrap, sliced to about 5mm thick Extra virgin olive oil (to brush) 24 lemon leaves (optional) 1 large red onion, cut into quarters Breadcrumbs, for dipping For the stuffing 50g pine nuts Salt and pepper 50g sultanas 50ml extra virgin olive oil 150g pecorino cheese, grated 150g breadcrumbs 1 large red onion, chopped finely   Skewers Lemon wedges (to serve) Directions 1. Place the sultanas in a small dish of water to rehydrate for about 10 minutes.