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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

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. 

Pane Pizza recipe

The origins of pane pizza is unknown.  What can be told about Mario’s version of it is that this recipe is one he grew up with as a last minute or “clean out the fridge” style dish that has been used time and time again for dinners, entertaining and to curb pizza cravings. Ingredients a soft bread such as traditional ciabatta or Turkish bread For the pizza sauce 300g San Marzano peeled and diced tomatoes Oregano Salt Pepper Extra virgin olive oil For the pizza toppings Black olives, pitted Mushrooms, sliced Fior di latte, bocconcini or pecorino cheese, diced or shredded Instructions 1. Preheat oven to 180oC 2. Place the tomatoes into a bowl and add the oregano, salt, pepper and a good drizzle of olive oil, to taste. 3. Mix well and crush, leaving some chunky pieces of tomato still present. 4. Slice bread evenly and place on a baking tray. 5. Dress bread