Veal osso buco with saffron risotto

Osso buco is one of my favourite Italian dishes. It simply melts in your mouth but you have to be patient and slow cook it for hours. This one is veal which I believe is better than beef. It was slowed cooked for about 3 hours or so on a stove top with homemade passata and chicken stock. The saffron risotto compliments this dish nicely, it’s expensive but well worth it.IMG_5304

Fettuccine with pesto, potato & green beans

pesto

The start of summer means the start of homemade basil pesto. Homemade pesto is a million times better than anything you will buy in the stores and is not very hard. I always make pesto with a mortar and pestle. It allows me to control the consistency and I like being able to see it all come together right in front of your eyes rather than whizzing everything in a blender. This recipe, like many others, is straight Italian Food Safari (Lucio Galletto) and adding potatoes and green beans is a nice variation to traditional basil pesto dishes.

Vegetable frittata

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Frittatas are a healthy option for all meals at breakfast, lunch and dinner. This one has beetroot, mushrooms, zucchini, spinach and feta however you can mix up your ingredients. Simmer the eggs slowly and remember to place under a hot grill to give that golden finish.

Garlic Prawn Pasta

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This pasta dish is a Donna Hay recipe and is super quick and simple. The best part is you cook with spaghetti and the prawns cook whilst the spaghetti cooks so it’s basically ready in about 10 minutes. The worst part is peeling the prawns but hopefully you have somebody to delegate that too. I’ve made this a couple of times and it can be dry if you cook too much spaghetti so have extra olive oil or lemon juice at the ready.

Bruschetta

This is a classic Italian dish and the best thing about it is the variations you can do. Tonight I used fresh tomatoes and fried mushrooms. Mix it up by warming the tomatoes or frying sliced eggplants for eggplant bruschetta. Traditionally prepare bruschetta on ciabatta bread however this time I used a soy & linseed sourdough, another variation.

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For a tip, rub garlic straight onto the toast rather than including it with the toppings. Drizzle with olive oil and scatter with parsley when ready to serve. Delicious.

Frittata

There is something therapeutic about cooking a frittata. Once I have fried my base ingredients, on this occasion chorizo and mushrooms, I add the whisked eggs and let it simmer for 10-15 minutes. The slower the simmer, the better. IMG_2861

This frittata also has silverbeet and dollops of fresh ricotta. When the frittata is almost cooked, place it under a hot grill to give it a nice golden finish.
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Mix up frittatas with a variety of ingredients. This one has roasted potatoes, pumpkin, italian sausage and feta.

Mushroom & gorgonzola risotto

The best risotto usually only has two key ingredients. Italian cooking is always simple and that’s why I love cooking it so much. This was my first time adding gorgonzola and it compliments the mushrooms nicely. The risotto also has a splash of thickened cream, another first ingredient for me. Topped with parsley and added parmesan if you like your risotto extra cheesy!

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Scallop & asparagus salad

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Scallops are something I have rarely cooked with in the past and this dish has inspired me to start cooking them more often. There are only a few ingredients in this salad yet the flavour combinations are perfect. Be sure not to overcook the scallops, they really don’t take very long. This recipe is inspired by @italyonmymind inspired by Guy Grossi – can’t go wrong with either of them!