Goats Cheese, Fennel and Orange Bruschetta

This tasty, zesty combination is often served as a refreshing salad, here I’ve combined it with a soft goats cheese to make a tasty topping for bruschetta. Ready in 10 minutes it’s perfect for summer lunches!

I’ve used Filippo Berio’s Rustico Olive Oil which is an unfiltered olive oil, meaning its full of flavour, with a mild peppery finish it’s perfect for adding to dishes just like this where you can really appreciate its flavour.

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Goats Cheese, Fennel and Orange Bruschetta

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 5 MinTotal time: 10 Min

A tasty twist on bruschetta with this zesty combo, drizzled in Filippo Berio Rustico Olive Oil

Ingredients

• 1 orange
• 1 fennel bulb
• 200g Soft Goats cheese
• Juice of 1/2 Lemon
• Salt
• 4 tbsps Filippo Berio Extra Virgin Olive Oil
• 2 large slices or 4 smaller slices of bread for toasting such as sourdough or ciabatta

Instructions

1. Firstly prepare your fennel, save fronds for garnishing. Slice your fennel vertically from top to bottom and remove the harder core part by cutting into the ‘V’ of the bulb. Then finely slice or grate the fennel and add to a bowl.
2. Squeeze the juice of half a small lemon (1tbsp) over the fennel.
3. Next, peel the orange and slice into rounds or segments, add to your fennel and add a 2 tbsps of Filippo Berio Extra Virgin Olive Oil. Stir with a spoon or mix with your hands.
4. Now toast your bread, I prefer to grill mine or use a griddle pan, brush with olive oil and toast both sides. If you wish, when warm rub a clove of garlic into the bread too.
5. Spread the goats cheese over the bread and top with the fennel and orange. You can also serve this as a salad on its own.

Nutrition Facts

Calories

856.12

Fat (grams)

51.75

Sat. Fat (grams)

19.09

Carbs (grams)

70.83

Fibre (grams)

6.87

Net carbs

63.96

Sugar (grams)

14.59

Protein (grams)

30.46

Sodium (milligrams)

1347.30

Cholesterol (grams)

46.00

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Italian Style Crispbreads

These tasty crispbreads make a great alternative to breadsticks, crackers or bread and are great for adding tasty toppings. They’re perfect for adding to a sharing platter or serving up as a snack or starter. They taste great on their own, with dips like black olive tapenade or with a topping like I have here.

Italian Style Crispbreds

Prep time: 10 minutes | Cook time: 6-8 minutes | Makes: 16 crispbreads / Serves 6 - 8 | Nutrition: 26 calories per crispbread

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Ingredients

• 60g Strong Bread Flour (white, or 50/50)
• 60g semolina flour
• Pinch of salt
• 100ml luke warm water
• Dried herbs e.g. oregano or chilli flakes

Method

1. Pre-heat the oven to 200 degrees
2. Combine the two flours and salt in a bowl and add the majority of the water. Bring the flour and water together to create a dough
3. If needed add a little more water to combine all the flour
4. Knead for five minutes until smooth
5. Then cut off a small piece of dough, smaller than a golf ball, and flatten with your hand
6. Then roll through a pasta machine or with a rolling pin into a rectangular shape about 0.5cm thick
7. Place on a greased baking tray and brush the tops with extra virgin olive oil, and decorate with a little salt, dried herbs such as oregano or chilli flakes
8. Bake for 6-8 mins until lightly browning and crisp

How to serve

Serve on their own or try topping with different ingredients. I’ve added a few chopped tomatoes, some rocket leaves, shavings of delicious 24 month aged Parmigiano Reggiano, a drizzle of balsamic vinegar and some basil leaves. You could also top with tomatoes and pesto, or what about some homemade caponata or tapenade. Get creative and add your favourites.

Oven Baked Arancini

Arancini, this delightful snack that holds its place in Italian cuisine as Sicilian street food. A ball of risotto rice, seasoned and flavoured and stuffed with cheese, coated in breadcrumbs and traditionally deep fried. 

Don’t get me wrong, traditional in this instance would always be my preferred option. As in straight from a street vendor or served up in a rustic trattoria with all the love and passion of an Italian poured into it. However, failing having either option on my doorstep I decided it was time I made some myself.

Great recipe for leftover risotto

I’ve been making extra risotto every time now so I can make arancini with the leftovers. I started by frying them, which gave an amazing true to style texture and finish but I’m not a fan of frying, and I don’t have a fryer so I decided surely I could make something equally delicious by oven baking them. After several attempts I have perfected the method which I will share with you here.

What type of risotto to use for arancini

Sausage and Tomato Risotto makes a great arancini

I have tried this with various risottos, from lemon and mascarpone to asparagus and pea, and sausage and tomato – all work in my opinion it just depends what your reference is, the key is to not make anything with large pieces of veg or meat in, you want a smooth finish. I’ve also tried different cheeses but mozzarella remains my favourite, you can’t beat the texture and flavour of mozzarella as it combines with the rice with the first mouthful you take.

Serve arancini as a snack or starter

And finally arancini can be served straight up as a finger food snack or as part of a sharing platter, but I also love serving them with a smooth tomato sauce as a starter.

There’s no real need for measurements, but this will easily be enough to finish 12 golf ball sized arancini, which is about 150 - 200g of cooked risotto.

Oven Baked Arancini

Prep time: 20 minutes | Cook time: 20 minutes | Makes: 12 | Nutrition: 136 calories per serving

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Ingredients

• 50g breadcrumbs, I have been using Panko Breadcrumbs
• 2-3 tbsp of Filippo Berio Mild and Light Olive Oil
• 1 tbsp plain flour
• 1 egg, beaten
• 200g cooked risotto (follow my recipe for sausage and tomato which makes a delicious filling)
• ½ ball of Mozzarella, diced

Method

1. I recommend washing your hands, and leaving them wet for this process. Before you start have your flour and breadcrumbs on separate plates and your egg beaten in a small bowl.

2. Pour the Filippo Berio Light and Mild Olive Oil onto the breadcrumbs and toss together so they are coated in the oil. Start with 2tbsp and add a little more if required, it just needs to be a light dressing of oil on to coat them, you don’t want them swimming in oil.

3. Pre-heat the oven to 200 degrees (fan oven).

4. Using a teaspoon, take a tsp of risotto rice and place in the palm of your hand, loosely shape the base into a ball.

5. Place a piece of diced mozzarella in the middle and then take another teaspoon of cooked risotto and shape around the mozzarella, ensuring the mozzarella is pushed into the middle so the risotto surrounds.

6. With your wet hands, roll into a golf sized ball shape like you would a meatball (see video).

7. Then roll the risotto ball in the flour to give it a light dusting.

8. Dip the risotto ball into the beaten egg.

9. Finally, roll the risotto ball in the breadcrumbs and then place on a baking tray lined with baking parchment.

10. Repeat the process for each arancini. Once they are all made you can choose to refrigerate until you are ready to cook or put straight into the pre-heated oven for 20 minutes until golden brown, and crispy.

11. Leave to stand for a few minutes before serving, either on their own or with a tomato sauce.

Top tip: Make sure the mozzarella is firmly in the middle of the risotto, and surrounded by the rice otherwise it will ooze out of the filling.

For a smooth tomato sauce

This is one to make and then use the rest of the sauce for pasta or freeze for a later date:

• 1 onion, finely chopped

• 1 garlic clove, finely sliced

• 1 tsp dried herbs, basil, oregano, Italian mixed whatever you’ve got!

• 1 tin plum tomatoes

• 2 tbsp extra virgin olive oil

  Add your oil to the pan and on a low heat cook your onions for at least 5 minutes until soft and translucent.

  Add the garlic, and dried herbs, followed by your tomatoes.

  Allow to simmer on a low heat for at least 15 minutes. Breaking up the tomatoes with the back of a spoon as they start to break down.

  Remove from the heat and transfer the sauce to a blender. Blitz for 30 seconds until smooth. Add some fresh basil if you have some.

  Add a tablespoon or two to a plate and place two arancini on top for a starter.

  Save the rest of the sauce for a quick and easy pasta dinner, it can also be frozen. 

Broad bean and ricotta bruschetta

This makes a great alternative or to accompany a more traditional bruschetta of tomato. It’s a quick recipe to make and you can prep the broad bean and ricotta topping ahead of time, so all you need to do is toast the bread and serve when you’re ready.

The broad beans work perfectly with the zing and zest of the mint and lemon, and then blended with the ricotta for a creamy finish. Serve with a chilled Vermentino for the perfect aperitivo this summer.

Broad Bean and Ricotta Bruschetta

Prep time: 10 minutes | Serves: 4 | Nutrition: 184 calories per serving

Ingredients:

• 200g podded broad beans
• 125g ricotta (or top with crumbled feta instead)
• 1 tbsp olive oil
• Lemon juice and zest
• Fresh mint leaves, 10
• Ciabatta or sourdough slices

Instructions:

1. Pod the broad beans and cook for a few minutes. I used frozen beans for ease.
2. Using a mini food processor blend the beans with lemon zest and mint until you have a chunky mix.
3. Add the ricotta along with a with splash of olive oil, and a squeeze of lemon juice (about half a small lemon). Blend until you have a creamy consistency.
4. Beore toasting your bread, drizzle it in olive oil, season with salt and rub with a garlic clove. Grill until lightly browned. If you're using a toaster season with thh oil, salt and garlic after toasting.
5. Spoon the broad bean mix onto the toast, you can always top with some rocket.

Caprese Salad

This simple, classic Italian salad, insalata caprese, never disappoints on a sunny afternoon – whether it’s at home in your garden or al fresco in Italy.

Originating from Capri in Italy, hence its name Caprese and known for its famous tricolore colours (red, white and green) this simple salad served with a crusty piece of bread makes a great sharing platter for lunch.

Traditionally buffalo Mozzarella is used and thickly sliced but I also like this switching this up with some burrata, the creaminess with the tomatoes, olive and some bread is too good to miss! 

Caprese salad

Prep time: 5 minutes | Serves: 2-3 | Nutrition: 334 calories per serving (based on two people sharing)

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Ingredients

• 1 Ball of Buffalo Mozzarella or Burrata

• 2 large tomatoes

• 1 tsp dried oregano

• Olive Oil

• Basil leaves

Instructions

It’s best to serve the tomatoes and the mozzarella at room temperature rather than straight from the fridge as it intensifies the flavours. 

Slice your tomatoes and mozzarella about 1.5cm thick, layer on a plate. If using burrata place in the middle and decorate the tomatoes around it. Or just before serving break open and tear onto the tomatoes with the creamy middle.

Drizzle with Extra Virgin Olive Oil, season with salt and dried oregano. Decorate with fresh basil and serve!

Serving suggestions

You can also add rocket, olives and although not traditional my family love to add avocado.

Serve with crusty bread for mopping up all the delicious oil at the end. Lots of people to like to drizzle over a good quality balsamic vinegar too, mix it up how you like!

Focaccia

This is one of my most asked for recipes after my workshops. I always make fresh focaccia to serve alongside antipasti platters in my Pasta Making Workshops, and there’s never any left!

What I love most about focaccia is you can change the toppings to suit the season or your mood. I love a classic topping of fresh rosemary, and sea salt with plenty of golden Extra Virgin Olive Oil.

Sometimes I stuff halved cherry tomatoes into the springy dough to let it engulf around the tomato. As it roasts, and the bread bakes, the sweetness of the tomatoes comes out. It’s always the best bite when you get a deliciously soft, doughy part of focaccia with a bite of sweet tomato and a little sea salt!

Make ahead of time

This recipe is pretty fool proof, it never seems to fail me. Although there is a lot of time between proving and resting the actual process of making the dough and baking is all relatively quick, so just make it on a day where you know you’re home for a few hours, and if you want it fresh, leave enough time to make it!

Keep focaccia fresh by freezing

You can also freeze focaccia. I often make one big one and cut it into halves or quarters and then freeze them. You just warm them through in an oven for 10 -15 minutes when you fancy a slice of warm italian bread.

Focaccia serving suggestions

Eat it on its own, dip it in extra virgin olive oil or serve with meats, cheese and olives for a traditional antipasti.

Focaccia | Italian Bread Recipe

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 2 | Nutrition: 226 calories per serving

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Ingredients

• 500g strong bread flour
• 7g fact action yeast
• 1 tsp salt
• 300ml warm water
• Extra Virgin Olive Oil

Instructions

1. In a bowl mix the yeast, flour and salt together; then make a well in the middle and add 3 tbsps of extra virgin olive oil and the warm water
2. Then knead for at least 10 minutes it will go beautiful and springy
3. Place the dough in a large bowl that has bee brushed with extra virgin olive oil and cover. Leave to rest for an hour.
4. Then gently slide into a large, deep baking tray that is again brushed in olive oil and use your hands to create dimples in the dough. Keep it about 3cm deep.
5. Cover and leave to rest for 45 minutes
6. Using your fingers create more dimples in the dough. Add you toppings of choice and drizzle in extra virgin olive oil. You can eep it simple with rosemary and sea salt.
7. Cook in a preheated oven at 180 degrees for 20 minutes, or until lightly brown on top
8. Leave to cool on a wire rack

Bruschetta with Filippo Berio

Bruschetta has got to be one of my favourite starters or lunch appetisers. It’s simple to make and it’s great to have on your own or with your guests (when lockdown is over). Plus it rolls me back to long lunches in Italy with my parents in little trattorias. I remember some of the best we had were in Sicily’s hilltop town of Taormina, relaxing in the winding cobbled streets in the afternoon heat with an ice cold drink – perfect.

I have teamed up with Filippo Berio as part of a series of cook alongs during the Covid-19 crisis to bring you easy recipes using store cupboard ingredients, and of course delicious olive oil. Bruschetta is also a great way to use up bread that is a little past its best.

Here’s a couple of ideas for you to try.

Tomato Bruschetta

• Prep time: 5 minutes
• Cooking time: 5 minutes
• Total time: 10 minutes

Ingredients:

• Filippo Berio Extra Virgin Olive Oil
• Handful of cherry tomatoes or 2 – 3 larger tomatoes
• 1 tsp dried herbs, use what you have but oregano, mixed Italian or basil would be perfect
• Few fresh basil leaves if you have it but not essential
• Salt and pepper

Instructions:

1. First things first, dice your tomatoes. I like doing this a bit haphazardly so they’re different sizes but it’s up to you how precise you want to be.
2. Next add a good glug of Filippo Berio Extra Virgin Olive Oil (2-3 tbsps at least), salt, pepper, dried herbs and if you have it some chopped or torn basil into the bowl, mix it up and leave while you prepare the bread, allowing all the flavours to soak in.
3. Slice some ciabatta or French bread into slices about 1 – 1.5cm thick.
4. Drizzle it with Filippo Berio Extra Virgin Olive Oil and rub a cut garlic clove over the bread to flavour it and season with a little salt.
5. For ease I usually toast my bread in the oven (5 minutes 180 degrees) but you can place under a hot grill, use a griddle pan or even the toaster for speed.
6. Once the bread is lightly toasted, although a bit burnt does add to the flavour (!), it’s ready to serve.
7. Top with your tomatoes and a drizzle of olive oil. You could add mozzarella or grate some parmesan over the top too if you have it.

Tuna and caper bruschetta

Ingredients:

• Filippo Berio Extra Virgin Olive Oil
• Tin of tuna
• Red or white wine vinegar
• 1 tbsp capers
• 1 tbsp of pitted olives, sliced
• Salt and pepper

Instructions:

1. Follow the same process as above for preparing the bread.
2. In a small bowl combine 2tbsps of olive oil and 1tbsp of red and white wine vinegar, if you have some lemon add a squeeze of lemon juice, salt and pepper and then combine together with a spoon.
3. Drizzle the dressing over your tuna and mix together. You could always add cannellini beans too.
4. Top the bruschetta with the tuna, dress with the capers and olives, drizzle with Filippo Berio Extra Virgin Olive Oil and serve.

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We’d love to see if you make your own bruschetta during lockdown and the Covid-19 crisis. Tag @FilippoBerio and @CookingCarafes and we’ll share them.

Thank you to Filippo Berio for inviting me to take part in their Interactive Cookery Sessions along with all the other great cooks; Kathy @Gluts_Gluttony, Carmela @CarmelasKitchen, Paola @thetinyitalian and Suzanne @eastdulwichchef. 

Don’t miss us all cooking up a Supper Club dish every day at 5pm, week commencing 20 April, over on our Instagram Lives.

Rosemary and Fennel Grissini

After my previous successful attempts at Grissini I decided to try a few different things with the recipe. This included adding Organic Wholegrain Oat Flour that I was gifted from Buy Whole Foods Online, and adding some herbs. Personally, I prefer this version as they had a lovely texture and I like the added flavours from the fennel and rosemary. If they’re not to your taste you could still try the dough recipe and add poppy or sesame seeds instead, or keep it simple and just roll them in semolina flour and bake.

Rosemary and Fennel Grissini

• Prep time: 15 minutes
• Cook time: 15 minutes ha
• Total time: 30 minutes

Servings: 15-20 grissini

Ingredients

• 60g strong white flour
• 60g organic wholegrain oat flour
• 1/2 tsp salt
• 1/2 tsp fast-action yeast
• 1 tbsp extra virgin olive oil
• 75ml lukewarm water
• 1tbsp rosemary, finely chopped
• 1tsp fennel, grinded with apestle and mortar

Instructions

1. Put the flours, salt and yeast in a mixing bowl and stir together.
2. Make a small well in the middle and add the water and the olive oil.
3. Mix with a fork or wooden spoon to bring together into a dough, use your hands to combine and then knead on a well floured board.
4. Knead for ten minutes until you have a nice, springy dough.
5. Using the palm of your hand gently flatten the dough so that it's about 1.5cm thick in an oblong/rectangular shape.
6. Using a sharp knife cut a piece of dough 1cm in width
7. Using your hands roll from the middle out to create a long thin grissini. Scatter the board with a little of the rosemary and fennel and lightly roll in the herbs with a dusting of semolina.
8. Place the grissini on a lightly oiled baking tray (use a little olive oil).
9. Continue with the rest of the dough.
10. Leave to rest for 10 - 15 minutes.
11. Preheat the oven to 200C (fan). Bake the breadsticks for about 10 - 13 minutes. I like mine crisp and with crunch, if you're unsure break one to see, but remember if you put them back in the oven for a minute longer not too let them burn!
12. Leave to cool before serving.

These pair perfectly with my homemade dips: Italian Style Hummus, Beetroot Dip and Black Olive Tapenade Don’t forget to tag @CookingCarafes and @BuyWholeFoodsOnline in any recreations of this recipe! We’d love to see them. You can buy Organic Wholegrain Oat Flour at Buy Whole Foods Online

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Grissini

I’d wanted to make grissini for a while and I didn’t realise quite how simple it was, so time to inspire you all to make your own with this basic recipe.

Grissini is the italian name for breadsticks, but when you see them called this in the UK it’s usually a good way to differentiate between the thinner style breadsticks to the chunkier ones we are used to. Personally I prefer my breadsticks thin and crispy, with a good crunch so that’s what this recipe is aimed at.

After a few test batches I also decided to reduce the ingredients so this makes a batch of about 20 breadsticks which would be perfect for a small group of friends but you can double it up if you want to.

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Grissini

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Servings: 15-20 grissini

Ingredients

• 120g strong white flour
• 1/2 tsp salt
• 1/2 tsp fast-action yeast
• 1 tbsp Filippo Berio extra virgin olive oil
• 75ml lukewarm water
• Semolina, fennel, rosemary, poppy seeds, sea salt for the topping

Instructions

1. Put the flour, salt and yeast in a mixing bowl and stir together.
2. Make a small well in the middle and add the water and the olive oil.
3. Mix with a fork or wooden spoon to bring together into a dough, use your hands to combine and then knead on a well floured board.
4. Knead for five minutes until you have a nice, springy dough.
5. Using the palm of your hand gently flatten the dough so that it's about 1.5cm thick in an oblong/rectangular shape.
6. Using a sharp knife cut a piece of dough 1cm in width
7. Using your hands roll from the middle out, with even pressure to create a long thin grissini, then lightly roll in your herbs or seeds of choice.
8. Place the grissini on a lightly oiled baking tray (use a little olive oil).
9. Continue with the rest of the dough.
10. Sprinkle sea salt on the breadsticks and then leave to rest for 10 - 15 minutes.
11. Preheat the oven to 200C (fan). Bake the breadsticks for about 12 minutes (cooking time can vary depending on the thickness of the grissini and the type of oven). I like mine crisp and with crunch, if you're unsure break one to see, but they are quite thin so also make sure they don't burn!
12. Leave to cool before serving.

Don’t forget to tag me in any of your recreations of my recipes you can find me on all social as @CookingCarafes.

These pair perfectly with my homemade dips: Italian Style Hummus, Beetroot Dip and Black Olive Tapenade 

Nut free pesto

Make your own pesto

Pesto originates from Liguria and its official home is Genoa, which is why you'll often see Pesto alla Genovese on menus or products. I've decided to break tradition and omit the pine nuts from this recipe, as when you live with someone with a nut allergy any pre-made pesto is totally avoided in the house!Pesto is so simple to make and so much tastier when it's homemade. You can use a blender for speed but to be honest it's just as quick with a pestle and mortar.

Ingredients

• 1/2 bunch of basil

• 1 garlic clove

• 50g Parmesan / Pecorino or half and half

• Olive oil

• Pinch of salt

Pesto and basil

Method

Add the basil, garlic, salt and a tbsp of olive oil to start and pound in the pestle and mortar, until the basil leaves start to break up a little, then add the cheese and more olive oil, a good couple of glugs - you can add the olive oil how you like it, if you prefer it to be more chunky you'll want less.If you're using a blender throw it all in and blend!

Top Tip: I roughly chop my garlic first to make it easier to pound!

Delicious homemade pesto without any nuts!

Serving ideas 

Pesto is great for combining with pasta, add some cherry tomatoes, asparagus or even some chicken and you've got an easy dinner dish! Or use as a dressing for salmon with steamed veg, another simple dinner idea.

Other recipes you might like 

If you like this you might also like my Homemade Hummus Italian Style or my Black Olive Tapenade!

Share the love! 

I love seeing your pictures so don't forget to share them with me on social or if you think you'll know someone else who will love this share it on Pinterest. For more inspiration to cook from scratch follow me on Instagram, Twitter or Facebook.

Beetroot and mint dip

I've been wanting to make my own version of this for ages, without a doubt Co-op do the best one you can purchase in a supermarket but this is just as tasty and super easy to make. It was a hit with friends so I thought I should share the recipe!

Recipe

Servings: 4 - 6 people

Ingredients:

• 70g beetroot

• 200g cannellini beans

• 150g natural yoghurt

• 1tbsp horseradish (optional)

• Small bunch of mint (add to taste)

Instructions:

1. If you're using raw beetroot, simmer it for 45 minutes until soft, peel and dice. Alternatively use pre-cooked beetroot.
2. Put your cannellini beans in a blender and blend so they form a chunky paste.
3. Add the beetroot and yoghurt and blend until it has a smooth consistency.
4. Add the mint and horseradish to taste and give a final blitz.

Create your own trio of sharing dips with my olive tapenade and Italian style hummus. For more inspiration using fresh and homegrown produce, and cooking from scratch follow me on Instagram, Twitter, Facebook or Pinterest.

Olive tapenade

The last time I had good tapenade was in Jamie’s Italian served with Pane Carasau and giant Queen olives - maybe it tasted that little bit sweeter because it was one of the free tasters with my Jamie’s Italian Gold Card (back when Jamie’s Italian was still going strong), that aside it was a brilliant appetiser. When I got my hands on some Crosta & Mollica flatbreads, Rosemary Linguette I knew they would pair perfectly with a tasty tapenade. This is also great to have with my homemade grissini.

Black Olive Tapenade with Crosta & Mollica Flatbreads

Black Olive Tapenade

• Prep time: Less than 5 minutes

Ingredients:

• Pitted black olives 330g (drained weight 163g)

• 1 anchovy fillet (in olive oil)

• 1 tbsp capers

• 1 garlic clove (to taste)

• 1 - 2 tbsp olive oil

• Juice of 1/2 a lemon

• Chilli flakes (to taste)

Instructions:

1. Put everything into a blender except the olive oil and blitz for 30 seconds. I don’t like too much garlic so I added a tiny amount for flavour, probably a ¼ of a clove.

2. Add olive oil, start with a tbsp and then see how the consistency is, add another tbsp if you prefer it to be smoother - for me tapenade should have some texture with little pieces of olive.

This works alongside other antipasti style stuzzichini or cichetti like stuffed mushrooms with ricotta, lemon and chilli and mozzarella wrapped in parma ham, or a caprese, focaccia and some tasty meats and cheeses - I love making big sharing plates for everyone to tuck into with an aperitivo!

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Homemade hummus...Italian style

I love rustling up quick antipasti dishes for those moments when you fancy a little snack with your aperitivo, or friends and family pop over to join you for a glass of wine. The key to a good antipasto dish is simple, great quality produce coupled with a great wine or your favourite aperitivo.

Rather than buying pots of hummus from the supermarket why not try making your own? Everyone knows hummus is great for dipping so we thought it would be a great accompaniment to grissini or breadsticks. In particular Crosta & Mollica's black olive grissini. The texture of these combined with a smooth hummus are the perfect match.

Hummus is traditionally made with chickpeas but we thought we'd try it with one of Italy's loved ingredients, the cannellini bean! Usually found in salads or served with fish we thought we'd change it up use them to make a classic dip.

Homemade hummus, with cannellini beans

Servings: 8 people

Ingredients:

• 400g tin of cannellini beans

• 1 tsp tahini paste

• 2 tsp cumin

• 2 tbsp extra virgin olive oil

• 1/2 a lemon

• 1 garlic clove

Instructions:

1. Drain the cannellini beans, squeeze the lemon juice and add everything to a mixer. Add the olive oil a tbsp at a time to taste, and depending on consistency.

2. Blend until you have a smooth consistency, a few chunks will add to the texture.

3. Serve with a sprinkle of paprika or parsley.

Pane carasau | Sardinian flatbread

Pane Carasau is one of my favourite things to eat in Sardinia. Traditionally the flat bread was made for shepherds as its long life meant it would last whilst they were out for long periods tending to their herd. Also known as music bread due to its resemblance to the parchment paper that sacred music was written on. It's sometimes hard to find outside of Italy, even in local italian delicatessens. So when I discovered the recipe to make my own I had to try it. By no means was my first attempt perfect and it definitely needs some work but I thought by sharing my own stumbling blocks it might make it easier for others to follow if you want to attempt making your own! You'll need to plan ahead as the whole process including the resting takes approx. 3 and a 1/2 hours. I used Gino D'Acampo's recipe from his Islands in the Sun recipe book and halved the ingredients for my first attempt:

• 500g strong white flour

• 1.5g fast action dried yeast

• 2 teaspoons fine sea salt

Pane Carasau

Ingredients:

• 500g strong white flour

• 1.5g fast action dried yeast

• 2 teaspoons fine sea salt

Instructions:

1. First things first, make your dough.

2. Next, cut the dough into six equal sized pieces and shape into a ball. Leave to rest on lightly floured baking sheets, covered with a tea towel and in a warm place for an hour and a half.

3. Roll out one of the balls to approximately 15cm in diameter and 2mm thick, dust with flour and place a sheet of greaseproof paper on paper and repeat the process with each ball of dough and stack them up. Then leave them to rise for another hour.
4. Preheat the oven to 220° and place a terracotta tile, pizza stone or baking tray in the oven. Turn the stack of flatbreads over and place the one that is now on top on the terracotta tile and close the oven immediately. This next part is key, the flatbread should rise in the oven like the below within about a minute – if it doesn’t, leave them to rest for another half an hour.
5. Remove from the oven and while hot cut the flatbred in half like you can see here. It’s quite important to do this as quickly as you can once you remove them from the oven, otherwise they stick together again.
6. Once you have cut it in half, place one half on top of the other and weigh them down with a wooden board on top. Repeat the process with the other flatbreads.
7. Finally, flip the stack back over and place the one now on top back in the oven for two minutes until you see them start to brown slightly and repeat with the remaining.