La Piadina

La Piadina

106 Glenayr Ave

Sydney, NSW 2026

Danz & I had our 4^th anniversary a few weekends ago, so to celebrate being the food lovers we are, we decided to check out La Piadina which had been highly recommended.

A little piadinerie, with a funky feel to it.

It took us while to finally decide what to order. I felt like something light and basic, so Danz got stuck with what I wanted. The options were too good and we simply wanted to try everything on the menu. 

Limoncello to finish off the meal, perhaps?

This didn't happen. So we settled for an espresso while we waited for our food, and we watched. You can see it all! From them cooking the dough to slicing the prosciutto fresh off the bone right down to the final touches of sprinkling the pepper.

We ordered 2 to share; (the menu is numbered, so I don't have names)

First, what I would call a Speciale, with buffalo mozzarella, cherry tomatoes and basil. 

This combination is my all time favourite for ANYTHING!!!

Yes, it's basic but the flavours are perfect everytime. The warm bread slowly melting the cheese, with the fresh basil and juicy tomatoes full of so much flavour. & yeah this may sound funny but the salt and pepper really add to it.

Second, buffalo mozzarella, prosciutto, rocket and cherry tomatoes.

Danz and I created a pizza based on this very combination

see: The Loop @ Secret Slice

Again, the warm bread & melting cheese, with the soft taste of the cold freshly sliced prosciutto, add the strong taste of rocket & you have...

Perfection! 

The menu is great, and I definitely have a few more still to try. Speck is a must next time, as I haven’t had speck since Italy. 

From what I understand speck is a double smoked prosciutto 

the vegetarians, the carnivores, 

the gourmets and the basic’s 

they have you covered

& of course we couldn’t pass on a mini Nutella piadina. 

 I won't lie! 

I was wishing for it to be large and ooooozing with warm Nutella.

But no...

A perfect dessert to top off a wondeful meal!

Gnocco Fritto

Last year I spent a few months in Europe. 

First half; was spent with Mum & Brother travelling around the North of Italy, visiting family and eating plate after plate of delicious authentic Italian food.

To name a few;

Zia Rita’s Trofetti con pesto… fresh pesto only!

& Minestra brodo con tortelini

 

Genovese Focaccia

Speciale

 Mezzo Kilo, Nutella & Kinder, QC Gelato

~

Marti’s Pomodoro

I regret not taking more photo’s of the food I ate!

So one night at Marti’s, we walk in to find her dropping dough like squares into a shallow pan of oil.

Intrigued, we sat back and watched as each square bubbled and browned into a yummy soft, yet crispy bread.

We ate a few plain ones on the side while the rest of the batch was cooking. Before we were treated to cheeses and cold meats which is used for stuffing the Gnocco Fritto. 

To create a kind of, Gnocco Pocket.

Sweet and simple.

Downside; I forgot to ask for the recipe.

Having been a year it slipped from my mind. Until my gorgeous little Nonna told us about the local Napolitana club who were hosting a gnocco fritto lunch event.

& of course… there was no question! We would be going!!

These are the pics from our luncheon, enjoy.

Lambrusco

Penne Ragu

Pasta Leaf Ravioli

It’s been a while since I’ve written...
And the photo’s are now pilling up!


Way back, for Mother’s Day I took my wonderful Mamma to a pasta master class run by 
Nik and Rocco from My Kitchen Rules.

It was great!! I learnt a few things and came back with a few ideas and also a few of their recipes.
Oh Yeah… how could I forget… I also left with a Brand New Kenwood K-Mix. 

Thanks to the Winning Ticket – (FavColour) GREEN F50 (FavFerrari)

The tickets still in my purse.

So this weekend Danz and I tried Nik & Rocco’s Leaf Pasta Ravioli.
We messed it up a bit (& we rushed it). The pasta sheets were too thick but the leaf print came out perfectly.

The mixture we used for the filling; ricotta, finely chopped parsley, parmigiano and 1 egg.

Like I said the dough was too thick and we couldn’t get the ravioli mould to cut it properly. 

Hence the unique edges :)

We complimented the pasta with the suggested Sage & Butter Sauce.
This is when things got a bit crazy and when somehow our Sunday lunch turned into a competition.
 
So here are the entires:

Danz, Vegetarian Leaf Pasta Ravioli with Sage and Butter Sauce

After he plated up and mid way through me taking photos, Danz remembers the Pancetta!!

Danz, Leaf Pasta Ravioli with Pancetta and Sage Pasta Sauce 

with micro herbs

Sanj's, Leaf Pasta Ravioli and Pancetta 

cooked in a (little bit of..)

Sage and Butter Sauce 

(..Danz stole most of the sage for his dish)

topped with parma for that wholesome look. 

 So I Win!

Pasta Rolls

Nic and Rocco’s
Imitation Bird’s Nest Pasta
with a twist.

Spinach and Ricotta with Proscuitto

So after watch this season’s My Kitchen Rules, it dawns on me… 

‘Why don’t you try cooking one of their meals?’

Of course this ingenious idea came about half way through the Final episode.

maybe a bit to late?

 I was a Nic and Rocco fan from the first time they cooked, more so because of the Ferrari they had parked in the background.

The Bird’s Nest Pasta 

I loved the idea, because I knew I could make it my own.

Bechamel Pancetta and Mozzarella

So here’s the low down…

I cooked my sauce on simmer from the start, let it stew over for a good hour. Add in the regular flavours, dry white wine, garlic and oregano. Adding in water to reduce the strong tomato flavour and bring out the sweetness.

This is what I used; you don’t need all of this, as I made a few variations.
Parmigiano-Reggiano
San Daniele Prosciutto
Pancetta
Bocconcini
Mozzarella

Ricotta
Spinach

Next we made the spinach and ricotta filling adding in Parmigiano, salt and a bit of pepper.

After making the pasta and preparing it into thin rectangular sheets. While waiting for the water to boil we made Nic and Rocco’s creamy Béchamel Sauce.

Béchamel sauce

330ml milk

Pinch nutmeg

20g butter

30g plain flour

40g grated parmesan

1. To make béchamel sauce, heat milk and nutmeg in a small saucepan until hot. Remove from heat. Season with salt and pepper.

2. Melt butter in a medium saucepan over medium heat. When it begins to foam, add flour and whisk until smooth. Cook, whisking, for a further 3 minutes.

3. Gradually add half the hot milk in a steady stream, whisking constantly until mixture comes together. Slowly whisk in remaining milk. Bring to a simmer. Simmer for about 3 minutes or until thickened. Remove from heat. Whisk in cheese. Strain into a clean bowl. Cover surface with plastic wrap. Stand at room temperature until required.

I had Danz’ help today! He would drop the past for 2-3 mins, or until it was soft but still slightly firm. Like I said we made mixed it up a bit, so each pasta roll is like a little surprise.

The Loop v.2 – Spinach & Ricotta, San Daniele Proscuitto,  Bocconcic, Parmigiano-Reggiano

Cinque Formaggi – Spinach & Ricotta, Mozzarella, Parmigiano-Reggiano and Bocconcini 

Nic&Rocco - Béchamel Sauce, Pancetta and Mozzarella

Spinach and Ricotta Proscuitto Bocconcini Parmigano Mozzarella

SUPER YUMMY!!

 Today I made this specially for…
Danz, who I share all of my food experiences with.

Charlie-Chalk (Dad), who we missed over Easter because the poor guy was stuck in hospital.

And for my dear friend Maha, who I have missed for the past 11 months. Due to us both being so busy discovering the world.

WELCOME HOME MAHA!

Sanjra's Chocloate Ban

Thursday 9th February...

To be honest I didn't even think I would make it this long.

I was dared to give up chocolate for a month.

I chose February (29 days)

CHOCOLATE IS EVERYWHERE!!

my will power is getting strong.

but the temptations have never been higher.

So on the 30th January. I had my last dessert. 

I ordered a Nutella Calzone.

from Il Piatto on Walgrove Road, Horsely Park.

with a double Nutella layer.

topped with strawberries.

Veronica couldn't believe it!

(they dont have nutella pizzas in Italia).

BUT SHE LOVED IT!

Pasta All'Ubriaca with Veronica Zanoni

♪ Songs that remind me of Italy ~ A Far L'amore Comincia Tu ~ ~ Il Piu Grande Spettacolo Dopo Il Big Bang ~ ♪ 

For the next few months we have adopted a new family member, 

all the way from Quatro Castella in Italia...

Veronica Zanoni 

So recently over dinner one night… Like most Europeans, we spent the entire night discussing ‘Food’! In the middle of our massive feast.

Then Veronica says "one night I will make for you, Pasta All'Ubriaca" 

There was no need for a translation! 

As an 18 year old, when I travelled in Italy it was vital information learning the word 'Ubriaca'

 translation: Drunk Pasta

Ingredients: serving 4-5 people

• 4-6 Thick Italian Sausages - Prepare by squeezing out all of the sausage meat into a bowl and separating into smaller then bite size chunks.
• 500g of Pasta – We used penne mezzanine rigate.
• 3 x 750ml bottles of Donnari, Lambrusco Dell’Emilia. Semi-dry Italian Red Wine 
• Pancetta - You can find pancetta at any Italian deli ask them to cut it thick (5mm) - Prepare by dicing into 5mm-10mm (1cm) squares
• Thickened cream.. only need a little bit for pouring
• Salt & Oil

Preparations for the Pancetta (left) and Italian Sausage (right)

You’re still thinking… 3 bottles of wine?! 

ARE YOU NUTS?!

This is your pasta;

Firstly… pour a glass of the Lambrusco and put it to the side. You will need this later.

Secondly... pour another glass for yourself if you enjoy a tipple. :) 

Then empty those bottles of wine into a large pot and get your wine on the boil! 
boil over a medium heat. 

Pouring in the 3rd bottle of wine.

When the wine comes to boil chuck in your pasta and stir till it is cooked.

Watch the pasta turn purple during this process.

 NOTE: The smell that comes from boiling Lambrusco is 

very strong and very sweet. 

 You may want to open a window. 

This is very much like any other pasta dish, you are simply replacing the water you would usually cook the pasta in, with Lambrusco. 

This is your sauce;

Heat up a pan.

Prepare the Italian sausages and pancetta.
Then when the pan is ready, semi-cook the meats in a drizzle of oil or until lightly browned.

Grab your separate glass of Lambrusco and pour into the pan. Allowing the meats to simmer in the wine until cooked.

Add salt to flavour.

(right) Sausage and Pancetta on simmer.  (left) Pouring cream into the mixture.

When the meat is ready drain out the excess wine. Return to heat & pour in a small amount of cream. 

Stir till the cream turns purple as well.

By this time your pasta should have started to float to the top.

Which means it’s DONE!

Drain the pasta from the boiled wine & then mix it together with the sauce..

Drained Ubriaca Penne

&… then serve it!

&… then eat it!

Buon Appetito

Mamma's Lasagna

... with Dad's help of course!!

Mum rarely make's it into the kitchen but when she does she never fails.

& she was keen to try out her new pasta sauce recipe.

One Word: AAMMMMMMAZZZZZING!!!

Spinach and Ricotta Stuffed Shells

♪  Listening to: Various Remixes of Marvin Gaye's - Got to Give It Up   ♫ 

He made this about a month ago, and being in a cooking mood 

I decided to give it a go myself without the help of 

‘Danz the Connoisseur’.

And I was very impressed with my efforts and outcome. 

Here is what I did; Serving 4-6 people.

300gms Pasta Shells

500gms Ricotta
150gms Spinach, cooked squeezed and chopped

300gms Parmigiano-Reggiano Cheese - I did not use all of this; I just bought a bulk amount because we use it a lot.
1 jar of Napolitana Sauce - or your preferred sauce! Come to think of it, this would probably taste great with a nice creamy boscaiola sauce.
1 cup Shredded Mozzarella
Salt and Pepper

1 clove of Garlic - chopped, diced, sliced, whole! whatever you prefer.
5-10 Basil leaves - totally optional. I LOVE BASIL!!! I have my own little basil tree and I will use it in just about everything.
2 glasses of Dry White Wine. 1 for the sauce & 1 for me… 

My Cute Little Basil Tree

1) Preheat Oven to 180 degrees.

2) Boil the water  - Wait until you have brought the pot to boil, then add in a bit of salt (It takes longer for the water to boil if you add the salt in before). 

3) In a small saucepan add Napolitana Sauce, garlic, salt and pepper (to flavour), 5-10 basil leaves, white wine. 

Mix and let it simmer on LOW.

4) Once your pot of water has boiled cook the shells for about 5-7 minutes, then drain and leave them to cool. You are only half cooking them so they keep their shape for stuffing.

5) In a large mixing bowl; add ricotta, spinach, pinch of salt, and ½ to 1 cup of Parmesan cheese. Combine mixture till there is a nice visible blend between the ricotta and spinach.  

Taste Test It!! You can always add more cheese!

This is our Parmigiano-Reggiano Cheese container. Cool Hey!?!?

6) Keep an eye on the sauce!

After empting the jar of tomato sauce, half fill it with tap water. As the sauce thickens add the water in slowly throughout the cooking process, to reduce it slightly. 

I made 2 trays worth of pasta shells. 

With both trays prior to stuffing I spooned a small amount of sauce 

on the bottom of the dish to create a non-stick surface.

STUFFING TIME!!

After stuffing.

This is a long and messy process but it is well worth it. 

With a butter knife I scooped out small amounts of the Spinach and Ricotta Mix into each individual shell. 

Going into the oven.

After placing them side-by-side in the sauced dish, sprinkle the stuffed shells with mozzarella, then top with the Napolitana sauce and finish it off with a bit more Parmesan after that.

Cook in the over for 20-25min, or just make sure the cheese is melted and a little bit crispy on top.

Coming out of the oven.

AND voilà!!