The wonderful world of Italy

wonderful

The ^world of Italy

Ingredients made simple

elcome to the wonderful world of Italy – or, shall we say, Eat-taly. Pick n Pay has gone to great lengths to bring you the best Italy has to offer. What has not been painstakingly sourced from artisans in the land of food and fashion has been found here in South Africa, where some very clever people are creating true delights using age-old Italian methods. There are wonderful cheeses, cold meats and antipasti to make up the perfect al fresco lunch – and a bounty of other ingredients that will make you look and cook like a true Italian nonna.

W

Wit h love from the PnP Italy team, xxx

WHAT’S INSIDE? 4 The Italian way Your Italian culinary journey starts here.

6 First impressions Serve up an antipasti platter to be proud of.

10 Focus on formagg io Dip into the delicious world of Italian cheese.

12 Oil you need to know Learn how to tell good olive oil from spoilt.

14 Power to the pasta Treat your pasta with respect.

20 The pizza plan Bake your way to comfortfood heaven.

24 Herb know-how Bring your food to life with these classic herbs.

26 Salute!

Tired of the same old? Try some thoroughbred Italian wines.

28 Dolce dreams Take to the sweet side of food.

PUBLISHED ON BEHALF OF PICK N PAY

BY JOHN BROWN SOUTH AFRICA

Featured PnP General Merchandise products are available nationwide at Hypers and selected Supers, unless stated otherwise. Can’t find these products? Call PnP’s customer care line on 0800 11 22 88.

3_Italy_Contents.indd 3

7/24/13 11:05:54 AM

The Italian way Italians know how to eat, whether they’re tucking into a simple sandwich of the best ciabatta and Parma ham or just taking it easy for a luxuriously long al fresco lunch. This is how they do it…

Aperitivo The start of the meal, traditionally kicked off with a drink, alcoholic or not – like prosecco (bubbly) or wine – and a few nibbles, such as olives, nuts, breadsticks and dips.

Antipasti The starter, usually served cold. It mainly includes cold meat, cheese, bread, vegetables and fruit.

Primi The first course, mostly vegetarian, served warm. Dishes such as

pasta, gnocchi, polenta and risotto are usually served.

crockery – never on the same plate as the main course.

gelato (ice cream) are traditionally served to sweeten the deal.

Secondi

Insalata

Caffè

The main course, and the heartiest of them all. It usually involves dishes like roast meat, chicken or fish, and is served alongside the contorno.

A leafy, palate-cleansing salad served after the secondo.

Coffee, plain and simple. It almost always follows a meal – and the stronger the better, so espresso is the order of the day.

Contorni The side dishes. Served with the main course, they’re made up of various vegetables, raw and cooked, and come in their own

Formagg i e frutta A platter of fruits and cheeses.

The items served should always be local and in season.

Dolce Dessert! Dishes such as tiramisù, zuppa Inglese, panna cotta and

Digestivo A small, strong liqueur or spirit served after the meal to aid digestion. Limoncello, grappa and amaretto are among the most popular options.

4 | PnP Italy Sept 2013

4_9_Italy.indd 4

7/24/13 11:19:25 AM

PnP Italy Sept 2013 | 5

4_9_Italy.indd 5

7/24/13 11:19:37 AM

First impressions Don’t know your mortadella from your mozzarella? Read on and find out how to start your Italian feast in style Prosciutto Italy’s famous dry-cured hams are usually served uncooked (crudo), though some varieties are cooked (cotto). The best prosciutto comes from the Italian regions of Parma and San Danielle. To make the hams, the hind legs of pigs or boars are salted and pressed to remove all moisture, and then hung for up to two years to mature. Look out in store for San Danielle prosciutto crudo, which is aged for 18 months.

EAT: thinly sliced as part of an antipasti plate, wrapped around small wedges of melon, or draped over a simple, piping hot margarita pizza.

Mortadella This sizeable Italian sausage is much firmer and more intensely flavoured than a polony, and is produced under strict regulation.

All the air is pressed out of the

sausage when it’s made, giving it a firm consistency. The flavour is enhanced with the addition of tiny cubes of pork fat. During World War II Italy could not export produce as food was scarce, and found itself saddled with an abundance of pistachio nuts; the nuts were incorporated into the recipe for mortadella, and have become traditional today.

EAT: piled onto antipasti platters, sandwiched in a wedge of ciabatta with rocket and avocado, or alongside poached eggs and roasted tomatoes for breakfast.

Coppa In Italy, this cured meat is called capocollo (‘capo’ meaning ‘head’ and ‘collo’ meaning ‘neck’). The shoulder and neck of the pig are used to make coppa, which is generally more expensive due to the selection of the meat: only the most tender and least fatty pork is used. Coppa has a compact

texture, with marbled fat, and should be sliced thinly.

EAT: as antipasto, in a sandwich with fresh mozzarella and plenty of rocket, or on a pizza bianco (no tomato) with fresh figs.

Salami napoli and milano Different types of salami are cured in different ways. Some varieties are cured by hanging, their casings inoculated with penicillin mould to ward off harmful bacteria and block sunlight, which can turn fat rancid; some kinds are covered with a synthetic casing to lengthen shelf-life. All salami are made in a southern Italian region called La Campania.

Salami Napoli has a course grind and is studded with peppercorns.

EAT: as antipasto, on pizzas with peppers and olives, on bruschetta, or in sandwiches.

Salami Milano has a finer grind and is seasoned with

garlic, pepper and Italian white wine.

EAT: as antipasto, tossed in pasta with ricotta and cherry tomatoes, or on crusty bread.

Flat pancetta and round pancetta Pancetta is cut from the belly and rib areas of the pig (indeed, ‘pancetta’ means ‘tummy’), and can be smoked or unsmoked.

To produce flat pancetta, the meat is flattened (rind on), then cured with spices; the fatty part of the meat adds plenty of flavour for cooking. Round pancetta is made by rolling the meat (rind removed) and curing it for a short period with spices.

EAT: added to dishes such as risotto for extra flavour, in pasta with Parmesan and peas, braised slowly with cabbage, or sliced wafer-thin for antipasto and cooked pizza.

6 | PnP Italy Sept 2013

4_9_Italy.indd 6

7/24/13 11:19:48 AM

Platter up Italy

PnP Italy Sept 2013 | 7

4_9_Italy.indd 7

7/24/13 11:19:59 AM

4

X CLASSIC ANTIPASTI RECIPES

Seared Caprese salad Blister 4 ripe red tomatoes and a handful of PnP mixed cherry and PnP vine tomatoes in hot olive oil.

Spoon tomatoes into serving dishes with 2 torn balls (125g each) of Mozzarella di Bufala Campana and torn basil leaves.

Drizzle with PnP Finest Umbrian olive oil and PnP balsamic vinegar.

Sage and anchovy fritters Make a runny batter with cold soda water and ½ cup (125ml) each corn and cake flour. Drain 1 can anchovies in oil and pat dry.

Place each fillet between 2 sage leaves, dip in batter, and deep-fry until golden. Drain on paper.

1

2

3

4

Parma ham and asparagus Grill 1 pack (150g) PnP asparagus spears lightly in oil. Cool, season and bundle in Parma ham. Place on a platter scattered with rocket.

Dress with PnP extra-virgin olive oil; season with salt and pepper.

Tomato bruschetta Slice PnP ciabatta and brush with PnP olive oil. Char on a smoking hot grill, then rub with a clove of garlic. Chop 6 ripe red tomatoes and PnP basil leaves. Season and stir in a glug of oil and balsamic vinegar. Spoon onto bruschetta and drizzle with extra olive oil.

8 | PnP Italy Sept 2013

4_9_Italy.indd 8

7/24/13 11:20:06 AM

Starter supplies Italy

Starting blocks

4

Get your first course off to a great start with these antipasti basics 2 1

5 3

Roastedd olives 6

8

9

7

Tip 2 drained packets of PnP olives into a roasting pan with 4 bruised garlic cloves and a large sprig of thyme. Add a glug of PnP extra-virgin olive oil and a pinch of PnP dried chilli flakes, and roast at 180°C for 20 minutes.

Toss through a glug of PnP balsamic vinegar and serve warm.

1 Granforno Italian breadsticks 2 Consol My Jars, from R9.99 3 Goldcrest caperberries in vinegar 4 Rhubarb Pippa dinner plate, R39.99, side plate, R19.99 5 Olive Pride pitted black olives in brine 6 Mediterranean Delicacies grilled asparagus 7 PnP Finest balsamic dressings 8 Saclà Italia artichoke and char-grilled peppers antipasti 9 PnP Finest balsamic vinegar of Modena PnP Italy Sept 2013 | 9

4_9_Italy.indd 9

7/24/13 11:20:17 AM

Focus on formaggio Tackle cheese like a champ with these recipes and suggestions

10 | PnP Italy Sept 2013

10_25_Italy.indd 10

7/24/13 11:52:14 AM

THREE-CHEESE RISOTTO A truly decadent comfort dish.

16–24 PnP baby onions, peeled PnP organic extra-virgin olive oil Salt and milled pepper Butter 1 onion, finely chopped 3 cloves garlic, finely chopped 2 cups (500ml) arborio rice 1 cup (250ml) white wine 6 cups (1.5L) PnP vegetable stock 2 PnP bakery ciabatta rolls, torn up ½ packet (90g) smoked mozzarella ½ cup (125g) crumbled, salted puglia ricotta ²/³ cup (180ml) grated Parmesan 1 packet (30g) watercress

Say cheese?

No matter what the dish, you can be sure there’s a cheese to suit it perfectly 2 1

5 3

4

SERVES 6 Preheat oven to 180°C. Place baby onions on a sheet of foil; season and add a glug of oil, then fold foil to seal.

Roast for 45 minutes (until soft).

Heat a generous knob of butter and a glug of oil in a pan and sweat chopped onion and garlic.

Toss in rice and fry for a minute, stirring, until all the rice is coated in butter and oil.

Add wine and allow to absorb.

Add stock, ladle by ladle, allowing each to absorb before adding more.

Toss breadcrumbs with oil on a baking tray and roast until golden.

Add Parmesan, mozzarella, half the ricotta and a knob of butter to the risotto, and mix well.

Top with onions, breadcrumbs, reserved ricotta and watercress.

6

8

9

7

1 Igor gorgonzola 2 La Bella Contadina mozzarella di Bufala Campana 3 Cheeseboard, R149.99 4 Meze smoked mozzarella 5 ForGio 6 Meze pecorino 7 Parmareggio parmesan, aged for 24 and 30 months 8 Latteria Soresina pecorino 9 Quattro Colli pecorino PnP Italy Sept 2013 | 11

10_25_Italy.indd 11

7/24/13 11:52:19 AM

Oil you need to know Pick n Pay stocks a large variety of excellent extra-virgin olive oils under its own brand, as well as South Africa’s top award-winning olive oils. This is your guide to choosing one you like

12 | PnP Italy Sept 2013

10_25_Italy.indd 12

7/24/13 11:52:26 AM

Royal oil Italy OLIVE OIL PRODUCERS

Goedgedacht Early in season this oil is picante and grassy, with hints of artichoke and pepper. Later in season it’s sweeter, with a nutty, fruity flavour.

WHAT TO LOOK FOR IN A GOOD OIL extra-virgin olive oil * High-quality smells like freshly mown lawn,

Vesuvio Vesuvio’s pleasantly pungent oil balances fruitiness with a hint of bitterness.

Costas A good balance of fruitiness, bitterness and herbaceous flavours characterise this oil.

Morgenster A blend of five different varieties, Morgenster’s olive oil has a fresh taste, a full-bodied texture, and a slight peppery aftertaste.

*

HOW TO TASTE a little oil in a wine glass. * Pour Cup the glass in your hand to

Olive Pride Olive Pride’s primo olive oil has strong grassy notes and a delicious white-pepper flavour.

Willow Creek Directors’ Reserve This award-winning oil evokes tomato vine and artichoke, followed by notes of rocket and salad herbs, and a lingering, peppery nuttiness.

PnP Organic Pressed from fine organic olives, this oil has a mild herby flavour and a slight nuttiness.

Finest Toscana This superior oil has a delightful greentomato flavour and a pleasant pepperiness.

PnP Finest Umbria Superior olives are pressed to make this tingling, peppery oil from Umbria in Italy.

10_25_Italy.indd 13

artichokes, green herbs or green apples. The taste is crisp and fresh, with a lingering pepperiness in the back of your throat. It should not have a heavy or greasy texture that leaves your lips slick.

Bad or rancid olive oil smells of overripe fruit, cheese, wine or old peanuts. Don’t bother tasting it.

*

warm the oil slightly; this will help release its aromas. Give the oil a swirl and take a deep breath through your nose, inhaling the aroma.

Take a deep sip of oil, sucking air noisily through your teeth and over your tongue. The air helps loosen the ours, making them flavours, er to taste. easier

GOOD D AROMAS er, fresh, fruity, herby, * Bitter, y, woody, sweet. nutty,

BAD AROMAS ty, oily, flat, * Musty, y, metallic, fusty, rpoweringly overpoweringly gent. pungent.

7/24/13 11:52:33 AM

Power to the pasta Give this Italian staple the respect it deserves – with the know-how on the pages to follow, it’s simple

14 | PnP Italy Sept 2013

10_25_Italy.indd 14

7/24/13 11:52:39 AM

Pasta perfection Italy SAUSAGE AND SWISS-CHARD PASTA

Back to basics

A lovely, comforting meal.

PnP olive oil 1 packet (8) PnP traditional pork sausages 3 cloves garlic, finely chopped Pinch PnP dried chilli flakes ½ packet (150g) Swiss chard, shredded ½ cup (125ml) white wine ½ tub (125ml) thick cream Handful grated Parmigiano Reggiano Parmesan, plus extra for serving 1 packet (500g) tagliatelle, cooked and drained Salt and milled pepper

3

Whether you’re into off-theshelf or do-it-yourself, PnP has you covered 2 1

4

SERVES 4–6 Heat a glug of oil in a pan.

Slit sausage casings and remove meat.

Pinch off small nuggets of meat and add to oil; fry until golden.

Toss in garlic and chilli and fry for another minute.

Tip in greens and wine, stir-fry for a minute, then cover and cook for 3 to 4 minutes.

Add cream and mix well.

Toss through parmesan and pasta, then season and serve.

5

6

1 Doves Farm pasta flour 2 Meze parmesan 3 PnP basil pesto 4 PnP Finest conchiglioni 5 PnP angel hair pasta 6 PnP spaghetti

PnP Italy Sept 2013 | 15

10_25_Italy.indd 15

7/24/13 11:52:47 AM

All shapes and sizes

10

Pair your pasta perfectly with this breakdown of the most common kinds

8

9 4

1

5

7

3

6 2

16 | PnP Italy Sept 2013

10_25_Italy.indd 16

7/24/13 11:52:55 AM

Bits and pieces Italy

12 14

1. PnP shells

10. Penne

Small shell-shaped pasta – serve with chunky sauces to catch all the bits.

Tubular pasta with angular ends – good for chunky and meaty sauces.

2. PnP Finest lumaconi giganti

15 13

12. Macaroni

3. PnP Finest conchiglioni

Tubular pasta with a slight bend – use for baked dishes such as macaroni and cheese.

4. Lasagne 16

17

Flat sheets of uncut pasta – use to make lasagne or open ravioli.

5. Cannelloni Large, tubular pasta – stuff and bake with béchamel.

18

Medium-thick ribbon pasta – good for thin cream-based sauces.

Giant, hollow snail-shaped pieces of pasta – fill and bake with sauce.

Giant shell-shaped pieces of pasta – fill and bake with sauce.

11

11. Tagliatelle

13. PnP Let’s Eat Shapes (kids) Fun pasta shapes – good for kids’ dishes and all sauces.

14. Rosmarino Rice-shaped pasta – use in soups and stews, or as you would rice.

6. Fusilli

15. PnP Let’s Eat Alphabet (kids)

Spiral-shaped pasta – serve with thick, chunky sauces.

Small letter-shaped pasta – use in kids’ dishes and soups.

7. Farfalle

16. Spaghetti

Bowtie-shaped pasta – good for salads and sauces of medium consistency.

Round, thin pasta – thick, chunky sauces and thin, delicate sauces.

8. Ca vatappi

17. PnP Finest spaghetti nero di seppia

Thin, tubular spiral pasta – good for chunky, hearty sauces.

Round, thin pasta coloured with squid ink – see spaghetti.

9. Rigatoni

18. Linguini

Tubular, ridged pasta – serve with chunky and meaty sauces.

Thin, ribbon pasta – think creamy and smooth, light sauces.

PnP Italy Sept 2013 | 17

10_25_Italy.indd 17

7/24/13 11:53:00 AM

Pasta pronto Making the perfect pasta dish doesn’t have to take ages – here’s the proof

3

1 2

10

8

Mushrooms are certified delicious: they’re packed with savoury umami – the fifth taste.

9

4

7

5

6

1 PnP low-fat spaghetti bolognese 2 PnP button mushrooms 3 Home Options 24cm pasta pot, R449.99, colander, R59.99 4 PnP Neapoletana sauce 5 PnP beef lasagne 6 PnP light-meat chunk tuna in salt water 7 PnP peeled tomatoes, chopped and whole 8 PnP spinach and ricotta panzerotti 9 PnP garlic 10 PnP pure olive oil 18 | PnP Italy Sept 2013

10_25_Italy.indd 18

7/24/13 11:53:06 AM

The pizza plan They’re the best kind of cheesy – and with minimal fuss (not to mention maximum fun for the kids) you can stock your freezer with a pile of them

20 | PnP Italy Sept 2013

10_25_Italy.indd 20

7/24/13 12:11:53 PM

Foundations of flavour Italy

Best pizza bases

2

Present your pizzas in rustic style with these solidwood serving boards.

1

Mix together /³ cups (500g) flour, 1 sachet (10g) yeast, 1 Tbsp (30ml) PnP olive oil, pinch of salt, and 1½ cups (375ml) lukewarm water to form a soft dough. Turn dough out onto a lightly floured surface and knead well for 10 minutes, or until smooth and elastic. Place dough in a lightly greased bowl, cover, 31

3 4 5

and allow to rise in a warm place for around 45 minutes, or until dough has doubled in size. Divide dough into 4 pieces and roll each into bases 1cm thick. Spread tomato sauce over each base, followed by grated cheese and toppings of your choice. Bake pizzas at 220°C for 15 minutes, or until golden and cooked through.

Makes 4 medium pizzas.

Tomato sauce Chop a 1kg bag of tomatoes.

Fry 4 chopped cloves garlic for a minute in a glug of olive oil.

Tip in tomatoes and simmer until a thick sauce forms. Season well and add a handful of torn basil leaves and 2 tsp (10ml) PnP dried oreganum. Spread on pizza bases.

6

7

8

1 Meze parmesan 2 PnP oreganum 3 Wooden pizza board, R149.99 4 PnP tomatoes 5 Parmareggio parmesan stick 6 PnP pizza cutter, R29.99 7 PnP Finest Greek feta-stuffed olives in oil 8 PnP country ham, pepper salami and cervelat

PnP Italy Sept 2013 | 21

10_25_Italy.indd 21

7/24/13 12:11:58 PM

4

classic pizzas

You can’t go wrong with these pizza standards 22 | PnP Italy Sept 2013

10_25_Italy.indd 22

7/24/13 12:12:05 PM

Flatbread fantasies Italy

Topped flatbreads resembling the pizza we eat today originated among the ancient Greeks, who covered breads with herbs, oils and cheese. The word ‘pizza’ is, in fact, related to ‘pita.’

Pizza bianco with garlicky mushrooms and burrata Slice 1 packet (350g) brown mushrooms. Heat a glug of oil in a pan and fry mushrooms with 3 chopped cloves garlic and 1 Tbsp (15ml) thyme leaves until browned.

Following the pizza dough recipe (p21), roll out 4 very thin oval shapes and scatter mushrooms on each. Divide two packets (about 100g each) of puglia burrata into 4 and dot each pizza with pinchedoff pieces. Bake at maximum oven temperature for 6–10 minutes, or until golden and bubbly.

Pizza puttanesca Top 4 PnP pizza bases with a few tablespoonfuls of tomato sauce

(as per recipe on p21). Scatter with 1 can (about 80g) drained anchovies, 2 Tbsp (30ml) capers, 4 cloves chopped garlic, 1 packet (100g) PnP pitted black olives, and 2 cups (500ml) PnP grated mozzarella loaf. Bake at your oven’s maximum temperature for 6–10 minutes, or until golden and bubbly. Scatter with roughly chopped Italian parsley.

Best-ever margarita Divide the result of the basic pizza dough recipe into 2 and roll each portion very thinly. Place each on a large, floured baking tray. Purée 4 ripe tomatoes, 2 cloves garlic and a few basil leaves until smooth.

Spread mixture on bases, then dot

with PnP mini Italian tomatoes and slices of fresh La Campania mozzarella. Season and sprinkle with PnP dried oreganum. Bake at maximum oven temperature for 6–10 minutes, or until golden and bubbly.

Four seasons Press basic pizza dough into a large rectangular oven tray.

Spread over tomato sauce (as per recipe on p21). Divide pizza into 4 and add different flavour combinations to each – try Parma ham and fresh rocket; ham and mushroom; vine tomatoes and fresh basil or peppers; and onions and olives. Try your family’s own favourite combinations too.

PnP Italy Sept 2013 | 23

10_25_Italy.indd 23

7/24/13 12:12:11 PM

Herb know-how

6

3

Add magic to your cooking with these essential herbs

4

3

2

5 1

24 | PnP Italy Sept 2013

10_25_Italy.indd 24

7/24/13 12:12:18 PM

Herbal lore Italy

1. Thyme

6. Oreganum

A woody herb with small, fragrant leaves that punctuate most meats (including poultry), and even fish, with an earthy fragrance. Great with roast potatoes or vegetables, or cooked in tomato sauces.

Use flowers fresh in salads.

The quintessential Italian herb, used fresh, frozen or dried on all kinds of dishes to add warmth and body. Melds wonderfully with melted mozzarella on pizza and baked pasta.

9

2. Marjoram Quite similar to oreganum in flavour, and used with meat and poultry, in vegetable dishes, or as an alternative to oreganum.

3. Italian flat-leaf parsley

7

An underrated soft, leafy herb that can be treated as a salad leaf, and works well for adding freshness and colour to soup, stew, pasta and other dishes.

Use to make a gremolata for osso buco.

8

4. Fennel An aniseed-flavoured herb that adds atmosphere to seafood, and pairs fantastically with pork too. Stuff stems and leaves into a fish cavity before salt-baking, roasting or braaiing.

5. Sage A strong, leafy herb that brings out the best in pork and poultry.

It’s particularly tasty when fried in butter and served with pasta.

7. Basil A soft, leafy herb that charges up salads, and pairs perfectly with tomato, pizza, pesto and pasta. Avoid chopping the leaves – tear them instead to prevent discolouration.

8. Mint A soft, leafy summer herb that adds interest to melon and tomato salad, sparkles with fresh mozzarella and good olive oil, and enlivens fruity desserts.

9. Rosemary A strong, woody herb that underscores meat beautifully – pork, lamb and poultry especially – but is too strong for fish. Use sparingly with pasta, pizza and focaccia.

Mint has hundreds of varieties, with flavours touching on everything from apple to chocolate.

PnP Italy Sept 2013 | 25

10_25_Italy.indd 25

7/24/13 12:12:23 PM

Salute!

“Health!” is what you’ll hear before you clink glasses in Italy. The word ‘salute’ can be traced back to an ancient Latin greeting – and when in Rome…

26 | PnP Italy Sept 2013

26_27_Italy.indd 26

7/24/13 10:54:48 AM

Time for drinks Italy

Italy is home to some of the oldest wineproducing regions in the world, making about a third of the world’s supply. Here are some of the best.

Pecorino With its rich, nutty flavour, this wine loves chicken, pork, fish and shellfish, as well as tomato dishes and cheese (goat and pecorino).

1

2

3

4

5

RED (rosso) WHITE (bianco)

Pinot grigio Crisp and zingy, this wine complements Thai green curry, chicken à la king and emmenthaler cheese.

PnP stocks excellent pinot grigios, from proudly local Flat Roof Manor to Californian label Barefoot.

Trebbiano This pale, easy-drinking white is best served with antipasti and pasta dishes such as creamy spaghetti carbonara. Try Fragolino Bianco Frizzante Sandro Bottega (available at selected PnP stores).

Nebbiolo Italy’s rock-star grape is elegant but sturdy. Serve with mushroom risotto, osso buco or steak with pepper sauce.

Primitivo Full of spicy, dark-fruit flavours, this rustic wine tunes into seafood paella, pizza with anchovies or Moroccan-style lamb.

Sangiovese Bursting cherry flavours and earthy, woody tones work perfectly with grilled steak, roast chicken or herby pork chops.

7 6

8

1 San Pellegrino mineral water 2 Flat Roof Manor pino grigio 3 Barefoot pino grigio 4 Santa Cristina toscana 5 PnP chardonnay 6 Bamboo Earth wine rack, R159.99 7 Libbey wine glass, R79.99 each 8 Trudeau stainless steel corkscrew, R149.99 PnP Italy Sept 2013 | 27

26_27_Italy.indd 27

7/24/13 10:54:57 AM

Dolce dreams Keep it sweet right to the very end with these classic dessert spin-ups

Clementine tiramis첫

28 | PnP Italy Sept 2013

28_30_Italy.indd 28

7/24/13 11:04:57 AM

Traditional treats Italy Clementine tiramisù Lay 1 packet PnP ladyfingers over the bottom of a 20cm dessert dish. Mix 1 cup (250ml) strong espresso coffee with sugar to taste, and the juice and zest of 1 clementine or naartjie. Pour over the ladyfingers and allow to soak.

Briefly beat 2 tubs (250g each) PnP mascarpone with zest and juice of 1 clementine or naartjie and 1/³ cup (80ml) mediumcream sherry. Add 1 tsp (5ml) vanilla seeds, extract or essence and 1–2 Tbsp (roughly 15–30g) castor sugar to taste. Spread cream over biscuits and allow to set in fridge. Dust with cocoa powder and clementine or naartjie zest before serving.

Panna cotta with Italian strawberries Dissolve 1 sachet (10g) gelatine in 2 Tbsp (30ml) boiling water.

Heat ½ cup (125ml) PnP extra-thick cream in a pan with ¼ cup (60ml) brown sugar until sugar dissolves. Add seeds of 1 vanilla pod, gelatine and another 1½ cups (375ml) cream, and mix well. Pour mixture into 4 half-cup moulds and leave to set in fridge. Chop 1 packet (300g) strawberries and toss with a few torn basil leaves, a glug of PnP balsamic vinegar and a crack of black pepper. Unmould and serve with a dollop of fruit.

Quick cassata Soak ½ cup (125ml) PnP fruitcake mix in ¼ cup (60ml) of brandy. Mix 2L vanilla ice cream with soaked fruit, 1 packet (80g) glacé cherries, 1 packet (100g) PnP toasted almonds and 1 bar (100g) chopped nougat. Pour into deep 25cm loaf-tin lined with cling film, and freeze.

Unmould and serve sliced.

The Italian word ‘tiramisù’ literally translates to ‘pick me up’ – no surprise, considering the coffee and sherry under the covers.

PnP Italy Sept 2013 | 29

28_30_Italy.indd 29

7/24/13 11:05:08 AM

Italy Sim Simple sugars

Sweet somethings

4

Make the perfect dessert in minutes with these top-notch ingredients 1

2 3 5

7 6

10

11 8

9

1 Forno Bonomi ladyfingers 2 PnP fresh vanilla custard 3 PnP assorted berries 4 Rhubarb Pippa teacups and saucers, R34.99 each 5 PnP Finest Uganda Bugisu ground coffee 6 Cadbury Bournville dark chocolate 7 Lindt dark chocolate 8 PnP mascarpone 9 Forno Bonomi amaretti 10 PnP Finest luxury chocolate salami 11 PnP icing sugar 30 | PnP Italy Sept 2013

28_30_Italy.indd 30

7/24/13 11:05:16 AM

Polenta crusted Mediterranean tart PASTRY INGREDIENTS • 100g Pouyoukas Polenta • 50g self-raising flour • ¼ tsp salt • 30g butter • 30ml oil

• 45ml water INGREDIENTS FOR THE FILLING • 30ml olive oil • 2 baby onions finely sliced • 250g thinly sliced aubergine rounds • 1 baby marrow thinly sliced • 3 medium tomatoes thinly sliced • ¼ tsp salt • ¼ tsp black pepper • 90 g grated mozzarella cheese • 25g shredded fresh basil • 25g freshly grated parmesan cheese

4.

Remove from oven and remove beans or rice and parchment paper and bake for an additional 5 minutes until crust is dry.

5. Remove from oven and increase temperature to 200˚C. 6. Heat a drop of olive oil in a non stick pan and sauté onions until soft.

1. Pre heat oven to 180˚C.

7.

Spray 2 baking trays with Spray n Cook and layer aubergines, tomatoes and baby marrow in a single layer and brush with olive oil. Season with salt and pepper and roast until soft not brown approximately 15 minutes.

2. Combine polenta, flour and salt in a food processor. Add butter and oil and pulse until mixture resembles small pebbles. Add water and pulse until it forms a loose dough.

8.

Once the vegetables are cool layer the bottom with aubergines and sprinkle with of the cheese and some basil. Add the onions and baby marrow and top with another of the cheese and basil then the tomatoes and finish off with the remaining mozzarella and parmesan cheese.

3. Remove dough from processor and press into bottom and sides of a 23cm tart tin. Place a cut out round sheet of parchment paper on top of the dough cover with uncooked beans or rice and bake for 10 minutes.

9. Bake for 25 to 30 minutes at 180˚C until cheese is melted and veggies have further wilted.

METHOD

Fresh Living Sept_13 (190x210mm).indd 1

Choose life. Choose health.

Choose Pouyoukas.

For more information contact us at (011) 762 5261 or visit our website: www.pouyoukas.co.za

Your whole foods pantr 2013/07/17 11:36 AM

INGREDIENTS THAT ARE ALWAYS IN SEASON.

You Y ua and nd d Ob Obikwa bikwa - tthe he quick ck ‘‘n n eas easy ass way a to b be e an everyday eryday gourm gourmet gourmet.

Not for Sale to Persons Under the Age of 18.

GLE 5220 (s&s 4436) Obikwa Wonderful World of Italy Print Ad.indd 1 Process CyanProcess CyanProcess MagentaProcess MagentaProcess YellowProcess YellowProcess Black

2013/07/16 11:18 AM