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Mario’s Italian Influenza

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 able to spend so much time with her boy (who, to be honest, has probably never been under that roof for so much time since he was a toddler), it was definitely not the holiday we had hoped for. It’s a tradition in Mario’s family to make stracciatella soup for sick loved ones – a light, hearty and nutrient full broth to warm the soul.  True to tradition, mamma whipped up her boy his soup and whilst we can’t say the influenza passed all that easily, there was obviously some magic being worked, as there were no complaints of being stuck at home. As we come into the dreaded flu season in Australia, I suggest you give this soup a …

stracciatella recipe – italian egg drop soup

stracciatella recipe - italian egg drop soup

As we come into the dreaded flu season in Australia, I suggest you give this soup a try, it definitely has some flu fighting properties in it and served with some crusty bread it is a delicious meal in itself.  Have a go at infusing some other flavours in it too, like ginger, garlic and tumeric for those who like to go that extra mile with their nutrients around this time of year. Ingredients: 6 cups reduced-sodium chicken broth 2 large eggs 2 tablespoons freshly grated Parmesan 2 tablespoons chopped flat-leaf parsley salt and freshly ground black pepper   Yield: 4 servings   Instructions: 1. Place stock in a saucepan and bring to a simmer. 2. Crack egg into saucepan and whisk gently. 3. Season with salt and pepper. 4. Simmer for another minute. 5. Sprinkle with Parmesan and parsley, drizzle with extra virgin olive oil and serve immediately.

Zabaglione al Limoncello recipe

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 minutes. 4. Remove the bowl from the heat and quickly whisk in Prosecco.  The consistency should be thick and creamy and coat a spoon. 5. Add limoncello to the mix and whisk again. 6. To serve, pour the zabaglione into serving glasses and top with the partially defrosted berries. 7. Add a savoiardi biscuit to each serve.  Crush the remaining biscuit by hand and sprinkle over the dishes.  Garnish with mint sprigs and serve immediately.   – Zabaglione can be served warm in winter time and chilled in the summer. – Zabaglione can be made up to ½ a day ahead of time however it must be stored, covered with cling wrap and in a refrigerator until serving time.  Give …

Gelato al Torrone ~ Nougat Gelato

Gelato al Torrone ~ Nougat Gelato

  ~ a recipe by the Cali family as featured in The Gourmet Traveller.   “…[this recipe is] from the Piedimonte Etneo pasticceria Caffe Cali.  The gelato features characteristically Sicilian ingredients:  almonds from the town of Avola, pistachios from the town of Bronte and hazelnut and citrus from Etna.”   Ingredients   60g almonds, coarsely chopped 60g hazelnuts, coarsely chopped 50g pistachios, coarsely chopped 80g mixed glace fruit finely diced 50g dark chocolate, coarsely chopped 1 litre (4 cups) milk 250g caster sugar 200ml pouring cream 150g dextrose 1 vanilla bean, seeds scraped       Method   1.  Preheat oven to 180C. Roast nuts separately on oven trays until golden (5-10 minutes), rub skins from hazelnuts, cool, coarsely chop, combine in a bowl with glacé fruit and chocolate and set aside. 2.  Combine milk, caster sugar, cream, dextrose and vanilla seeds in a saucepan over high heat, bring to the boil, place in a bowl over ice and stir occasionally until cool. Freeze in an ice-cream machine, stirring in nut mixture in the last minute of churning. Transfer to a container and freeze until firm (2 hours).  

happy birthday

  Happy birthday mum …. here’s the recipe to your cranberry pistacchio semifreddo xo   mum wasn’t the only one who enjoyed the semifreddo       2 4 6 8 dig in, don’t wait!