Recipes – Family Cooking Together – Italian

• Place the beef and pork mince into a bowl with the garlic, parsley, parmesan, sea salt and cracked black pepper. Mix well, then shape into 6 equal meatballs.
• Heat a pan over a medium-high heat. Add the meatballs and cook until browned all over. Remove from the pan and set aside.
• Add the olive oil to the same pan, then fry the banana shallot for 1 minute until softened.
• Add the garlic and cook for 30 seconds. If the shallots begin to brown, add a splash of water.
• Add the cherry tomatoes, chopped tomatoes, sugar, chilli flakes, and balsamic vinegar. Cook for 4–5 minutes until the tomatoes begin to break down.
• Add the water and simmer until the sauce thickens.
• Return the meatballs to the pan and spoon over the sauce. Cook for 3–4 minutes until heated through.
• Finish with the remaining parmesan and fresh parsley before serving.

• Place the 00 flour into a mixing bowl, or onto a clean work surface and shape into a mound with a well in the centre.
• Crack the egg into the middle and lightly beat with a fork.
• Gradually draw the flour into the egg, adding water one teaspoon at a time, until a rough dough forms.
• Knead the dough using the heel of your hand for 5 minutes until smooth and elastic.
• Wrap in cling film and refrigerate for at least 30 minutes before use.

• Take your pasta dough from the fridge 15-30 minutes before using.
• Dust your work surface and pasta machine with flour.
• Flatten the dough with your palm and run it through a pasta machine at its widest setting.
• Fold the dough in on itself to create straight edges and run through on the same setting.
• Repeat this process through each of the machines settings down to the second thinnest.
• Cut the rolled sheet in half so that your tagliatelle isn't too long.
• Lightly dust the pasta cutter attachment with flour, then run the pasta sheets through it.
• Use the wide cutter for tagliatelle or the narrow cutter for spaghetti.
• Arrange the pasta into loose bundles on a floured tray or board ready for cooking, or drape over the machine to dry.

To Cook

• Bring a large pan of heavily salted water to the boil.
• Add the tagliatelle, shaking off any excess flour first.
• Cook for 2-4 minutes until tender.
• Drain well, then toss immediately with your chosen sauce and serve.

• Slice the ciabatta in half lengthways.
• Toast the cut side under a hot grill for 2 minutes until lightly crisp.
• Mix the butter, garlic and parsley together in a bowl.
• Spread the garlic butter over the cut sides of the bread, then sprinkle with parmesan.
• Place onto a baking tray and grill for 5 minutes until golden and toasted.
• Leave to cool for 1 minute, then cut into slices and serve warm.

• Place the double cream and caster sugar into a mixing bowl and whisk until softly whipped.
• Add the mascarpone and orange zest, then fold together until smooth.
• Dissolve the hot chocolate powder in the hot water, then pour into a shallow dish and mix with the orange juice.
• Dip a few sponge fingers at a time into the chocolate mixture for a few seconds until soaked but not soggy.
• Arrange half of the sponge fingers into a serving dish, then spread over half of the mascarpone mixture.
• Grate over most of the dark chocolate.
• Repeat the layers, finishing with the mascarpone mixture on top.
• Cover and chill until firm.
• To serve, dust with cocoa powder and finish with the remaining grated chocolate.