Steak florentina and panzanella

Serves 6. Prep time 5mins. Cook time 10mins

INGREDIENTS

● 6 (about 350g each) beef T-bone steaks

● 1 tbsp olive oil

● Salt and pepper

METHOD

1 Preheat a barbecue flat plate on high. Season the steaks with salt and pepper. Rub with the oil. Cook on barbecue for 4-5 minutes each side for medium-rare or until cooked to your liking. Transfer to a baking tray. Cover with foil. Set aside for 5 minutes to rest.

2 Divide the steaks among serving plates. Top each with a slice of garlic & chive butter. Serve with panzanella salad.

PANZANELLA

Serves 10. Prep time 10mins

INGREDIENTS

● 4 slices day-old Italian-style bread, torn into 2cm pieces

● 4 Lebanese cucumbers, halved lengthways, thinly sliced diagonally

Pizza margherita

Makes 2 pizzas. Prep time 1hour 25mins.

Cook time 10mins

INGREDIENTS

● 100ml Mutti Tomato Passata

● 2 tbsp chopped basil leaves, plus small leaves to garnish

● 1 garlic clove, finely chopped

● 4 bocconcini, sliced 1cm thick

● 2 tbsp freshly grated parmesan

● 8 cherry tomatoes, halved

● Extra virgin olive oil, to drizzle

Pizzabases

● 2 cups (300g) strong (baker’s) flour, plus

Bolognese

Serves 4. Prep time 20mins. Cook time 35mins

INGREDIENTS

1 tbsp olive oil

1 large onion, finely chopped

1 carrot, finely diced

1 stick celery, finely diced

50g gluten free pancetta, diced

2 garlic cloves, crushed

2 tsp finely chopped fresh rosemary

500g pork & veal mince

60ml (¼ cup) tomato paste

125ml (½ cup) dry white wine

400g tin Italian diced tomatoes

340g dried spaghetti

Grated parmesan cheese, to serve

METHOD

● 4 ripe tomatoes, coarsely chopped

● 1 red onion, cut into thin wedges

● ¼ cup fresh basil leaves, coarsely torn

● 2 tbsp extra virgin olive oil

● 2 tbsp red wine vinegar

METHOD

1 Combine bread, cucumber, tomato, onion and basil in a serving bowl. Drizzle over oil and vinegar. Season with salt and pepper and toss to combine. Serve.

RECIPENOTES extra to dust

Note: Start this 15 minutes before serving.

1 Heat olive oil in a large saucepan over a medium heat. Cook onion, carrot, celery and pancetta, stirring occasionally, for 5 minutes or until softened. Add garlic and rosemary, cook for 1 minute more or until aromatic. Add pork and veal mince, cook over a high heat, breaking mince up with a spoon for 5 minutes, or until browned.

2 Add tomato paste, cook stirring for 1 minute, then add wine, simmer until reduced by half. Add tomatoes and 125ml (½ cup) water, bring to the boil then reduce heat and simmer gently for 30 minutes, or until thick. Season with sea salt and freshly ground black pepper.

3 Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente. Drain well. Serve spaghetti topped with the bolognese and grated parmesan cheese.

● 7g sachet dry active yeast

● 1 tsp caster sugar

● 1 tbsp olive oil, plus extra to grease

METHOD

1 For the pizza bases, sift flour into a large bowl. Stir in yeast, sugar and 1 teaspoon salt. Make a well in the centre and add 200ml warm water with the oil.

2 Bring together with a wooden spoon or your hands, then turn out dough on to a floured surface. Knead for 5 minutes by hand (or in an electric mixer with a dough hook) until the dough is smooth.

3 Lightly grease the cleaned bowl with a little oil, then add dough and cover with a tea towel. Set aside in a warm place to prove for 1 hour or until doubled in size.

4 Preheat oven to 240C. Knock back the dough by punching it to remove air and divide into 2 balls. Roll dough out on a floured surface until you have 2 very thin, 25cmdiameter pizza bases. Carefully transfer to 2 lightly floured baking sheets.

5 Combine passata or sugo with basil and garlic, then spread over pizza bases, leaving a 2cm border. Divide the bocconcini between bases, then scatter with parmesan and cherry tomatoes (cutside up). Drizzle with olive oil and bake for 8-10 minutes until cheese has melted and the pizza bases are crisp and lightly golden around the edges.

6 Drizzle pizzas with a little more olive oil, garnish with small basil leaves then serve.