ANTIPASTO

SUGAR CURED OCEAN TROUT WITH DILL

TARAMASALATA

ROASTED EGGPLANT WITH CUMIN AND FETTA

SAUTEED MUSHROOMS

FRESH MUSSELS WITH BALSAMIC VINEGAR

GREEN BEANS WITH PESTO

SPICED CHERRIES

SOFT DRIED TOMATOES

ASPARAGUS, GRAPEFRUIT, CAPERS AND SHEEP'S

MILK CHEDDAR

SUGAR CURED TUNA WITH SECHUAN PEPPER

AND CORIANDER

RED CAPSICUM AND SHALLOT BREAD

POTATO FOCACCIA

NOTES ON SALAME
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 SUGAR CURED OCEAN TROUT WITH DILL

Coarse Salt
Coffee Crystals
Dill
Brandy or Vodka
Fresh Fillets of ocean trout

METHOD

1In a food processor, grind up equal quantities of coarse sea salt,

coffee crystals (200g per kilo) and 50g of fresh dill. Add 50
ml of Brandy or Vodka.

2Cover fillets of trout with mixture and wrap in aluminium foil.

Place weight on top and refrigerate for 2 hours. Turn over
and keep refrigerated for another 2 hours.

3Wash off marinade and brush with olive oil and Brandy.

4Slice very thinly and serve.

NOTES AND OBSERVATIONS

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 TARAMASALATA

Tarama is made from the salted roe of grey mullet or cod. It is

readily available from Greek Delis, also at some good Italian Delis
- do not use tinned Tarama.

This version is spectacularly light - completely different from

commercial varieties as it contains no bread or potatoes.

100g Tarama
1 Onion
Juice of 1 Lemon
100ml Extra Virgin Olive Oil
300ml Sunflower Oil or Light Olive Oil

METHOD

1Blend Tarama and onions in food processor. Add extra virgin

olive oil in a trickle as for mayonnaise.

2When very thick, add lemon juice. Continue to add sunflower oil
until thick again. Lighten with a little cold water.
NOTES AND OBSERVATIONS

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 SALUMI

The word salumi refers to all kinds of cured or preserved meats.

A shop which specialises in selling these items is called a
salumeria. Salumi include all kinds of salame, ham, and various
other types of sliceable prepared meats such as Cotechino and
Zampone.

Here is a brief list of some of the more common varieties you are
likely to come across and how to recognise them.

SALAME: This is a dark red, firm, air and salt-cured sausage with
a thick rind. When it is sliced into rounds, you will see that it has
spots of white fat blended into the meat.

There are several different types of salame, from the tiny little
Cacciatorino to the huge, fat Finocchiona. You can buy salame
ready-sliced and vacuum-packed at all large supermarkets.

PROSCIUTTO CRUDO: This is often mistakenly called Parma ham.

It is, in fact, air-and salt-cured leg of pork, which is then sliced
very thinly. When you want to buy raw, air-and salt-cured ham,
simply ask for prosciutto crudo, unless you especially want ham
from a specific area. The paper-thin slices of ham are dark red to
pale pink in colour with a wide strip of soft fat down one side.
Prosciutto crudo is only given the name Parma ham if the pig
used to make the ham has eaten the whey left over from making
Grana cheese: Parmigiano Reggiano or Grana Padano. As long
as the pigs have been fed this substance, they can rightfully be
said to be Parma ham pigs and the ham will be branded
accordingly during the curing process. The Langhirano Valley, in
the province of Parma, is particularly suitable for the curing of
prosciutto crudo and therefore a great deal of it comes from this
area. However, this type of ham is also produced in neighbouring
regions. Extremely good prosciutto crudo is produced in San
Daniele in Friuli, and at Carpegna in the Marche.

PROSCIUTTO COTTO: This is cooked, ordinary pink ham, very like

British ham. Often, the hams that are not perfect in shape, and

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therefore rejected for prosciutto crudo, are used to make this
type of ham.

MORTADELLA: This is a very large, soft, cured sausage, made

with minced and seasoned cooked pork. It tends to be quite
greasy and bland and has large spots of white fat throughout
each slice.

BRESAOLA: Cured, salted beef. Dark red in colour and very lean,
it is always served sliced paper-thin and coated with olive oil as it
tends to be rather dry.

COPPA: This is best described as a cross between prosciutto

crudo and bacon. Made from various pork offcuts, it is rounded in
shape and tends to be marbled with fat. I call it 'poor man's
prosciutto' because of its texture, but it does have a fantastic
flavour.

PANCETTA: This is Italian bacon, made with the belly of the pig.
It is a great deal fattier than English bacon and is usually cubed
for use in cooking. Unlike prosciutto crudo, it is not normally
eaten raw.

GUANCIALE: This is a different kind of Italian bacon, made from

the cheek of the pig (guancia is the Italian for 'cheek'). It is only
very slightly different from pancetta, and is almost always used
for cooking purposes only. Both types of bacon can be smoked or
unsmoked.

SERVING SALUMI
All kinds of salumi, except when used in cooking, are usually
served as an antipasto. You can serve a selection of them with
olives, sun dried tomatoes, pickles and bread. Bresaola is
excellent on its own, sprinkled liberally with best quality olive oil,
lemon juice and black pepper. Some people also like to cover it
with finely chopped onion. Prosciutto crudo is most commonly
served with melon, although figs or pears are equally traditional
and make delicious partners too.

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Recently people have begun serving this type of ham with more
exotic fruits such as avocado, pineapple, mango or kiwi, all of
which are perfectly acceptable if you like the combination of
flavours. Salumi are a very easy and trouble free way of starting
a meal in a very authentically Italian style.

HARRIS, V, Italian Regional Cookery, BBC.

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ASPARAGUS SALAD WITH GRAPEFRUIT AND CAPERS AND
SHEEP'S MILK CHEESE

24 Spears of Fresh Asparagus

Small Jar of Tiny Italian Capers
3 Grapefruit - Cut Into Segments
Olive Oil
Some Shaved Italian Parmesan or sheep's milk cheese

METHOD

1Prepare asparagus - see demonstration. Dress with olive oil and

juice from 1 grapefruit.

2Toss through segments of grapefruit and well washed capers.

Garnish with shaved Parmesan. An excellent side salad for
fish.

NOTES AND OBSERVATIONS

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 POTATO FLATBREAD FROM PUGLIA

13/4 tsp Active Dry Yeast or 2/3 Small Cake (12 gms) Fresh Yeast
1 cup Warm Water
500 gms Unbleached All Purpose Flour
275 gms Lightly Packed Riced, Peeled, Boiled Potatoes
2 tsp Salt

METHOD

1Stir the yeast into 1/3 cup of the water in a small bowl; let stand
until creamy, about 10 minutes. Mix the flour, potatoes,
and salt in a large bowl; mound the mixture in the bowl and
make a well in the centre. Pour the dissolved yeast into the
well and gradually add 1 cup of water, stirring the dry
ingredients from the side of the well into the liquid. Stir
until the dough comes together. Knead on a floured surface
until soft and elastic, 8 to 10 minutes.

2Shaping and Second Rise: Cut the dough in half on a lightly

floured surface and shape each piece into a ball. Place in 2
lightly oiled 9 inch pie plates; stretch the dough out toward
the edges.

3Cover with a damp towel and let rise until the dough has
doubled and completely filled the pans, about 45 minutes.

TOPPING
2-3 tbl Oil From a Jar of Sun-Dried Tomatoes OR
2-3 tbl Olive Oil Mixed with 1tbl Mashed Plum Tomatoes or 1/2 tsp
tomato paste
2 tsp Dried Oregano

1Dimple the tops of the doughs, letting your fingertips dance

across the surface and leave little indentations in the
dough. Using a pastry brush, lightly wash the tops of the
focaccia with the oil and sprinkle with the oregano.

2Baking: Heat the oven to 2000C. Use baking stones if you have

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 them (turn the oven on 30 minutes before baking) and
place the pie plates directly on the preheated stones. Bake
until the edges are golden, 25-30 minutes; if you want, bake
the focacce out of the pans directly on the stones for the
last 10 minutes. Cool to room temperature.

POTATO FLATBREAD FROM PUGLIA

NOTES AND OBSERVATIONS

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 SUGAR CURED TUNA WITH SECHUAN PEPPER AND
CORIANDER

Trim fresh Albacore, Yellow Fin or Bonito, Tuna. Prepare a curing

mix of

1 Part Rock Salt

1 Part Coriander Seed
4 Parts Coffee Crystals
Sechuan Pepper

Process until half original size with coriander seeds in the food
processor. All the seeds should be bruised.

Marinate in mixture for 24 hours, wash, dry and brush with olive
oil. Serve with soy, ginger, garlic dipping sauce.

NOTES AND OBSERVATIONS

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 RED CAPSICUM BREAD AS MADE AT SUNNYBRAE
COUNTRY RESTAURANT

1 kg Basic Bread Dough

100 gms Dried Shallots
Roasted Peeled Capsicums

METHOD

1Prepare Basic Bread Dough.

2Add dried shallots to mixture when starting.

3After 1st or 2nd rising roll out to 1/2 inch thickness. Dot with
roasted peeled capsicums. Roll into a long loaf.

4Let rise in a warm spot until doubled in size.

5Cut criss cross pattern, spray with water. Dust with flour and
cook in hot, "wet" oven for 30 minutes or until ready.

NOTES AND OBSERVATIONS

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 SPICED CHERRIES

Dip cherries in hot salted water. Drain. Prepare a pickle of coffee

sugar, cider vinegar, cloves, bay leaves, chillies and cinnamon.
Steep for 2 weeks. Serve with duck, turkey or game meats.

NOTES AND OBSERVATIONS

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 FRESH MUSSELS WITH BALSAMIC VINEGAR

Steam mussels over white wine, bay leaves and fennell seeds.
Cool with a little balsamic vinegar.
NOTES AND OBSERVATIONS

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 GREEN BEANS WITH PESTO

Prepare pesto with basil, pinenuts, pecorino or parmesan and

olive oil and crushed pepper. See demonstration.

Marinate freshly cooked beans in pesto.

NOTES AND OBSERVATIONS

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 SOFT DRIED TOMATOES

Soft Dried Tomatoes

To prepare your own slice ripe tomatoes. Sprinkle with salt and
pepper. Dry overnight in very slow oven. Brush lightly with
mixture of olive and vegetable oil and dried garlic. Prepare one
week in advance.

NOTES AND OBSERVATIONS

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 SAUTEED MUSHROOMS

NOTES AND OBSERVATIONS

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 ROASTED EGGPLANT WITH CUMIN AND FETTA

Roast eggplants whole until tender. Peel and drain over a

colander to allow excess moisture to drain away.

Mix with garlic, lemon rind and a little chilli and roasted cumin
seeds. Do not blend to leave some of the texture of the
eggplants. (See demonstration).

NOTES AND OBSERVATIONS

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