mangiare

A selection of recipes that i love to cook from my restaurant and beyond

Sunday, September 13, 2009

sun dried tomato pesto

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what you need 1/2 cup packed basil leaves 1/2 cup toasted whole almonds 4 garlic cloves 1 tsp lemon zest 1/4 tsp coarse salt 1 generous pac...
2 comments:
Saturday, September 12, 2009

marinated mushrooms

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This recipe for marinated mushrooms is so easy, it keeps for weeks and can be done in large volumes. So now you can serve homemade marinate...
2 comments:
Friday, September 11, 2009

beef goulash

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what you need 2 tablespoons olive oil 1.25kg boneless veal shoulder, cut into 3cm cubes 2 brown onions, halved, sliced 1 large red capsicu...
2 comments:
Thursday, September 10, 2009

basil pesto

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what you need 45g (1/4 cup) pine nuts 1 1/2 cups fresh basil leaves 2 small garlic cloves, halved 60g (3/4 cup) shredded parmesan 5 tbs oliv...
1 comment:
Wednesday, September 9, 2009

Chicken Cacciatore

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Chicken cacciatore literally means 'hunter's style chicken'. This stew originates in central Italy and dates to the 15th Centur...
3 comments:
Sunday, September 6, 2009

eggplant rolls

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what you need 3 eggplants 250 g cottage cheese or soft cheese 1-2 garlic cloves rosemary, thyme, parsley, salt to taste cracked pepper oli...
1 comment:
Saturday, September 5, 2009

chilli spiced polenta cakes

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what you need 1 1/2 cups polenta 1/2 cup diced roasted green chilies 1 small onion, finely diced 3 cloves garlic, minced 3 cups chicken br...
2 comments:

lamb kofta with garlic & lemon yoghurt

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what you need 8 garlic cloves 200g plain natural yoghurt 1/2 cup chopped fresh coriander 1 teaspoon finely grated lemon rind 1 tablespoon l...
1 comment:
Thursday, July 16, 2009

italian braised pork

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what you need 2 tablespoons olive oil 1.5kg pork shoulder, rolled and tied 2 cloves garlic, crushed 1 medium brown onion (150g), chopped coa...
3 comments:

date and chocolate torrone

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what you need 1/3 cup (55g) currants ¼ cup (60ml) brandy 200g unsalted butter, chopped 300g dark chocolate, chopped 2 eggs ½ cup (110g) cast...
Saturday, June 27, 2009

bread and butter pudding

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As the winter settles in and the temperature falls this is a great winter dessert and good way to warm up, make sure you use day old bread, ...
4 comments:
Friday, May 22, 2009

mixed berry & frangellico trifle

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This well presented, simple mixed berry trifle individually served is a perfect dessert for any dinner party. what you need 2 egg yolks 1/4 ...
2 comments:
Thursday, May 21, 2009

potato doughnuts

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what you need 4 cups sifted all-purpose flour 3 teaspoons baking powder 2 teaspoons salt 2 1/2 teaspoons ground nutmeg 1/4 teaspoon baking ...
2 comments:
Wednesday, May 20, 2009

Pappardelle with Wild Mushrooms

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what you need 2 tablespoons plus 4 teaspoons extra-virgin olive oil 3 pounds assorted wild or cultivated mushrooms (such as oyster, porcini...
4 comments:

orange and polenta cake

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what you need 200g butter, melted ½ cup polenta 1 cup cake flour, plain 1 cup castor sugar 1 teaspoon baking powder Zest of one orange 3 e...
2 comments:

Chicken Pizziola

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This isa fool proof, quick and simple chicken dish that you can just top and pop in the oven with out lots of fussy cooking that will be rea...
1 comment:
Monday, May 18, 2009

beef & red wine casserole

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what you need 500g diced beef (use chuck or topside) 2 tbsp olive oil 6 small onions, peeled and left whole 2 carrots, thickly sliced 2 tbsp...

pumpkin & pinenut ravioli

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pasta dough 1/2 recipe from my blog what you need for the filling 500g pumpkin, chopped 1/2 cup pine nuts 2 cloves organic garlic 1/4 cup ol...

spaghetti con cozze

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what you need 1/2 extra-virgin olive oil 4 cloves garlic, thinly sliced 1 cup dry white wine 2 pounds small mussels, scrubbed and debearded...
Sunday, May 17, 2009

rustic vegetable soup with italian sausage

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With the weather starting to change her in australia and temperatue dropping, nothing warms you up like a good soup, this rustic vegetable s...
2 comments:
Friday, May 8, 2009

creamy garlic prawns

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what you need 250 grams green (raw) prawns 2 cloves of garlic 50 grams butter table spoon olive oil 30-mls brandy or white wine Chopped shal...
Sunday, May 3, 2009

braised lamb shanks

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what you need 4 tablespoons olive oil 1 pound onions, chopped 2 carrots sliced 2 stalks celery chooped 5 large shallots, sliced (about 1 c...
Monday, April 27, 2009

chilli mussels

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Chilli mussels are one of those dishes that everybody loves, and we sold so many in my restaurant, but get them wrong and people will let yo...

chocolate walnut brownies

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what you need 150 gm walnut halves, lightly toasted and coarsely chopped 250 gm good-quality dark cooking chocolate, chopped 200 gm dark br...
3 comments:
Friday, April 17, 2009

warm lemon and herb olives

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what you need 500 grams of a variety of whole olive in brine that are different sizes, colours and varieties - drained and rinsed (eg. Kalam...
2 comments:
Monday, April 13, 2009

three cheese risotto

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what you need 1 litre hot chicken stock 1 tablespoon olive oil 1 medium onions, peeled and finely chopped 2 cloves garlic, peeled and finely...
Sunday, April 12, 2009

baby beetroot. asparagus and fetta salad

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For the salad 6-8 baby beetroots 4 asparagus spears, blanched 1/2 spanish onion, thinly sliced handful continental parsley, roughly chopped...
Saturday, April 11, 2009

ricotta stuffed figs

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what you need 8 medium figs (480g) ¼ cup (25g) roasted walnuts chopped coarsely ½ cup (120g) ricotta cheese 1 tablespoon caster sugar 1/3 cu...

spaghetti puttenesca

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This pasta sauce originally was made by Neapolitan prostitutes, who quickly put it together while waiting for the next client what you nee...

fettucini alfredo

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The original dish consists simply of butter and freshly grated parmesan cheese. Rich and creamy, this pasta dish is delicious, there are m...
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jodachef
As a chef I know no better smell than that of food and in particular pizza that has come straight out of a wood fired oven . Cooking in a wood-fired pizza oven is one of life’s great pleasures. Few things compare with the experience of firing your oven, watching the flames heat the oven dome, feeling the heat of the oven on your face, and cooking some of the world’s best pizza, bread and roasts in your own back yard.
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