Recipes – Family Cooking Together – Italian
Family Cooking Together – Italian Recipes
We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as mid-week dinners for all the family.
We Cooked:
- Main & Sides: One pan meatballs with Cherry Tomato Sauce, Tagliatelle and Foccacia bread.
- Dessert: Chocolate Fondant
One Pan Meatballs with Cherry Tomato Sauce
For veggie/vegan use veggie mince such as Richmonds
Ingredients: Serves 2
For the Meatballs:
- 250g Beef Mince or Veggie mince
- Salt & Pepper
- 1/2 Clove Garlic – smashed into paste
- Handful Fresh Parsley – rough chop (plus extra for garnish)
- 1 tbsp Parmesan, finely grated
For the Cherry Tomato Sauce:
- 150g Cherry Tomatoes
- 1/2 tin Chopped Tomatoes (optional)
- 1/2 Banana Shallot
- 1 Garlic Clove
- 1/2 tsp Sugar
- 1tsp Balsamic vinegar
- 1tbsp Olive Oil
- Water
- Parmesan to garnish
Method
Meatballs:
- In a bowl mix the mince, salt and pepper, garlic, parmesan and parsley together. Divide into equal sized balls – approx 6
- Heat a saucepan to medium high and pop the balls in, turning so all sides are coloured.
- Set to one side whilst you make the sauce.
For the sauce:
- Finely dice the shallot, crush the garlic into a paste using salt, and half the tomatoes.
- Heat your saucepan, add the oil and fry the shallots for one minute.
- Add the garlic and fry for another minute. If the onions start to brown, turn the heat down and add a spoonful of water.
- Add the tomatoes, sugar, balsamic and leave to cook until the tomatoes begin to break down.
- Add 1/4 cup of water and leave to simmer until the sauce is thick.
- Add the meatballs back to the pan and spoon over the sauce, to heat
- Serve with a grating of parmesan.
Pasta Dough
The rule of thumb is 1 egg, 100g flour and scale up.
- 2 medium eggs
- 200g ‘00’ flour, plus extra for dusting
Method:
For the Pasta Dough
- Place 00 flour onto a large wooden board and shape into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
- Using a fork, lightly beat the eggs, then mix in the flour a little at time to obtain a consistent ball of dough.
- Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Divide the dough equally before rolling, wrap the extra dough back in the cling film so it doesn’t dry out.
- Flatten the dough to a rough square so that it fits through the pasta machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times to release the gluten which increases the elasticity of the dough and prevents cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2nd to last setting, if you prefer thinner pasta go to the last setting. Using a 9cm cutter, cut out circles.
Tagliatelle Rolling
Follow the pasta dough recipe above which uses 00 flour.
- Roll the pasta dough to the 2nd to last setting using the rollers, the ideal length is 40-50cm. Dust the cutting attachment and run the dough through, pile in small mounds ready to cook. Use the wide part on the attachment for tagliatelle and the narrow for spaghetti.
- Have a large floured board or tray ready and place loosely gathered bundles of tagliatelle onto it. Repeat the process for the remaining pasta dough.
At this stage the pasta can be covered and stored in the fridge under cling film. You can also freeze individual portions, making sure they are well wrapped up.
To cook the pasta, bring a large pan of salted water to the boil. About 100g per person is good, shake off any excess flour. Drop your tagliatelle into the water, Cook for 2 minutes, Drain, season and combine with the sauce of your choice before serving immediately.
Foccacia Bread
Ingredients
- 500g Strong white flour
- 400g Tepid WaterÂ
- 7g Salt
- 5g Dried Active Yeast
- 2 Cloves Garlic, crushed
- Extra olive oil for drizzling
- Fresh Rosemary, finely chopped
Method
- Preheated 190oC Oven.
- In a bowl mix together the flour and salt.  Mix it well.
- Weigh the water in a jug, add in the yeast mix until dispersed.
- Add the water to the flour, using a clawed hand, form a sticky dough.Â
- Squirt some olive oil in the bowl and place the dough onto the oil. Lightly fold for x4 15 min increments (as demonstrated). Until pillowy. Leave to rise for about an hour.
- Line a baking tray with parchment and carefully place the dough in the tray. Drizzle with oil, add rosemary and garlic using your fingers, make indents and leave to rest for 20 mins.
- Glug some more olive oil on top of the bread.
- Place in oven  for30 mins.
Chocolate Fondant
Ingredients – Makes 2
- 50g Plain Flour
- 50g Caster Sugar
- 50g Butter
- 50g Dark Chocolate (60-70% cocoa solids)
- 1 Egg
- 1 Egg yolk (Optional: for extra gooeyness)
- Â
Method:
- Preheat the oven to 190ËšC/170ËšC fan/Gas 5
- Grease 2 ramekins with butter.
- Dust inside of ramekins with cocoa powder
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
- Remove from the heat then add the rest of the ingredients and mix together until smooth and well combined.
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight.
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.
We hope you enjoyed the class!
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