Ricotta Dumplings with Fresh Tomato Sugo (Gnudi al Sugo Fresco)

DSC_0970 (1)

Call them dumplings, gnudi or patties, these soft, zesty morsels will have you beam in delight at the very first bite. What could go wrong when you combine the milky richness of fresh ricotta (rigorously full cream!), with home-made breadcrumbs, zingy herbs and the warm piquancy of nutmeg? These delectable bites are delicately poached in a fresh tomato sauce ready to be devoured with a generous chunk of crusty bread or gently mixed through perfectly al dente spaghetti. Did I mention they are ridiculously easy to make?

INGREDIENTS, serves 4

For the Sugo

850 gr (2 lb) of fresh tomatoes (or 1 tin of good quality tinned tomatoes or your own Passata)

1-2 shallots (or 1 medium brown onion), finely chopped

4 tablespoons of Extra-Virgin Olive Oil

1 garlic clove, skin on, bashed with back of a knife

1 small celery stick, finely chopped

salt flakes, to taste

a handful of basil leaves

For the dumplings

450 g (2 1/2 cups) full-cream ricotta (using low-fat ricotta won’t work…Live a little!)

1 egg

1/2 teaspoon salt flakes

1 pinch freshly ground white pepper

100–120gr (2/3 cups) of fresh breadcrumbs (simply place stale bread in a food processor and blitz until you have coarse breadcrumbs)

2/3 cup (50 g) freshly grated pecorino

1 good handful of chopped parsley

1/2 teaspoon of freshly grated nutmeg

semolina flour for dusting

HOW TO

1. Start by making the sauce. Wash the tomatoes, score the top gently with a knife and blanch them in boiling water for 1 minutes. Plunge them  into cold water to allow the skin to come off easily. Peel the tomatoes, chop them roughly and set aside.

2. Heat up the oil in a large, heavy-based frying pan. Stir fry the shallots, celery and the garlic on medium heat for 1-2 minutes or until the shallots turn translucent and slightly golden and the garlic smells fragrant. Drop in the chopped tomatoes with half a cup of water (or tinned tomatoes, if using. Or, if you’ve been amazingly good, your own Passata…), season with salt and cook on medium-low heat for 15-20 minutes. Turn off the heat, cover with a lid and set aside. For a smoother sauce, blitz in a food processor for 4-5 seconds. Scatter some basil leaves on top and set aside.

DSC_0926

3. Make the dumplings by mixing all the ingredients in a large bowl. The mixture needs to feel sticky, but workable. If too dry add a few tablespoons of milk. If too wet, add a little extra cheese or breadcrumbs.

DSC_0875

4. Let the mixture sit in the fridge, covered with plastic film, to firm up for 30 minutes or overnight.

5. Shape the dumplings with wet hands, the size of a golf ball. Place them on an oven tray lined with baking paper and dusted with semolina flour until ready to cook.

6. Heat up the tomato sugo in a large pot of frying pan. Add a little water if it looks dry. When the sauce comes to a simmer, gently drop in the dumplings. Cover with a lid and let the steam cook them through, for about 5-6 minutes. Take the lid off and gently, using a wooden spoon, turn them over. They are extremely delicate, so be mindful! Cook for a further minute, uncovered then turn the heat off.

7. You can serve them immediately, although I find that they are better the next day, a little firmer in texture and all the flavours harmoniously combined.

DSC_0973

Serve with crusty bread or freshly cooked pasta.

DSC_0996

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Craving Italian Tomatoes…(Oven roasted Tomatoes with Evoo and Balsamic)

OLYMPUS DIGITAL CAMERA

Italian cooking is always associated with the abundant use of tomatoes, may they be fresh, placed on a chunck of crunchy bread smeared with extra-virgin olive oil and garlic, or used in a sauce. The reason behind it is that in Italy we are blessed with the sweetest and most flavorsome  varieties. It has to do with a combination of great soil and holy water, and maybe a miracle by the Madonna thrown in for good measure, but what is certain is that it poses quite a challenge for me to find a red fruit that can stand the comparison with Italian Pomodori. So, when I am away from my Bella Italia, and I crave the Campania sun-ripened jewels of the vine, I make do with what I can find and use a few tricks to enhance it and turn it mighty good. This is my secret revealed…

INGREDIENTS, serves 4

3 cups of cherry tomatoes (or heirloom tomatoes), halved

3 tablespoons of Extra-virgin olive oil (evoo)

2 tablespoons of balsamic vinegar

a small pinch of sugar

salt and pepper to season

fresh herbs (oregano, basil, parsley…)

2 garlic cloves, bashed with the back of a knife

1 small chillie (optional)

HOW TO

1. Turn your oven onto 160 C (330 F)

2. Line an oven tray with baking paper

3. Mix the tomatoes with the rest of the ingredients and tip onto the oven trayOLYMPUS DIGITAL CAMERA

4. Roast for 1 hour or so or until the tomatoes look sun-brunt and wrinkly and are oozing out their delectable nectar… that’s when you know they are ready to meet their match, a large chunk of home-made sourdough bread…This classifies as the best lunch ever. Especially if you pair it with a glass (or two) of  chilled rose’ …

OLYMPUS DIGITAL CAMERA

You can also use them  as a dressing for pasta,  as the ultimate bruschetta topping, served with Italian savory donuts or as a side dish to accompany meat or fish

Buon appetito!

Silvia’s Cucina is on Facebook, TwitterPinterest and Instagram

OLYMPUS DIGITAL CAMERA

Silvia’s Cucina is on Facebook Twitter and Instagram

Silvia’s Cucina the cookbook is now available in stores and online!

Roasted Cherry Tomatoes and Cannellini Beans Salad

DSCN9868

Have you been looking for a super healthy recipe that combines nutritional virtues with great flavor? Look no further! In the one bowl you have the antioxidant powers of tomatoes, the good, necessary fats of extra-virgin olive oil, the antibacterial boost of garlic and the mood-elevating kick of rosemary. Add to this blissful mix the low-in-fat-high-in-iron, gluten-free, vegan-friendly and utterly delicious cannellini beans and you have granted yourself a beauty treatment for the insides that is sure to show its mighty benefits on the outside too. Whomever said that Italian food is not healthy ought to think again….

INGREDIENTS, serves 4 as a side dish, 2 as a main meal accompanied with bread

600 gr (1.3 lb) of cherry tomatoes (I used mixed heirloom)

4 tablespoon of EVOO

2 tablespoons of white balsamic vinegar (regular balsamic vinegar or verjuice are good substitutes)

A generous handful of mixed fresh herbs (thyme, oregano, rosemary)

Salt, to taste

freshly ground white or black pepper, to taste

1 teaspoon of sugar

1  tin of Cannellini beans, well drained and rinsed (if using dried-and-soaked beans, 450 gr (1 lb) will be more than enough)

HOW TO

1. If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered in water, throw in some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.

2. Preheat your oven to 160 C (320 F).

3. Put the washed tomatoes in a large bowl, leave some whole and cut the rest in half. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.

DSCN9813

4. Pour the tomato mix onto a large roasting tray lined with baking paper. Bake for 45-50 minutes or until blistered, but still intact. Add the well-drained beans to the tomatoes while that are still warm, taste for seasoning and fix as required.

5. Serve warm as a side dish or accompanied by toasted sourdough for a more substantial meal.

DSCN9870

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest

The Real Italian Bruschetta

DSCN0160

Bruschetta (pronouced brus’ketta) is to an Italian as vital as a peanut butter sandwich is to an American. We may have it most days during summer, as a way to celebrate the most awaited season of tomatoes at their ripest and to use up stale bread that simply cannot be thrown out and wasted. It is a combination of simple and humble ingredients and for that it perfectly encapsulate Italian cooking at its best. In Italy we hardly ever stray from the classic combination of bread rubbed with garlic and seasoned with EVOO and salt, grilled on both sides and topped with the juiciest tomatoes you can get your hands on: San Marzano, Pachino, heirloom cherry tomatoes or the glorious oxheart variety. With their ruby-red flesh and the shape of a love heart, they turn my breakfast table into an instant feast for the eyes and the palate. Sweet consolation to the idea that the end of summer in nigh…DSCN0145

INGREDIENTS, serves 4

4 slices of 1 day-old sourdough

1 garlic clove, cut in half

2-3 oxheart tomatoes (depending on the size)

4 tablespoons of EVOO (or home-made basil oil)

salt to taste

basil leaves to serve

HOW TO

1. Place a griddle pan on the stove over high heat. You can also grill your bread on a BBQ or using the grill function in your oven.

2. Rub the bread with the cut size of the garlic.

3. Place the tomatoes on their side and slice them to your desired thickness. Season them with salt and EVOO.

DSCN0148

4. Dip the bread slices, on both sides, in the tomato dish to soak up some of the juices. This will turn your stale slice of bread in a delightful, savory morsel once grilled.

5. Grill the bread on both sides, top with the tomatoes and basil leaves and serve as a healthy breakfast or a light lunch.

DSCN0155

DSCN0151

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest

Related articles

Easy Home-Made Tomato Passata


Have you ever been tempted to make your own tomato pasta sauce, but got put off by the daunting thought that this is a complicated job, best left to the expert, wrinkled  hands of a good-old  Italian Nonna? Think again! Home-made passata is within everybody’s reach. All you need is a food miller, some empty glass jars and, naturally, the ripest, juiciest tomatoes you can fetch. For those of you frolicking in the heat of high summer, this is a reasonably easy feat. We, antipodean dwellers must be patient and wait a few more months before we can get our hands on the ruby-red jewels!

As a child growing up in Italy, I was exposed from a very early age to the delicate sweetness of my Mamma and Nonna’s passata. Every August, we children were assigned the task of washing tons of plump tomatoes, so ripe they almost burst in our tiny and clumsy hands. Mamma and Nonna would then put them all in a cauldron accompanied by other essentials herbs to stew gently, the sweet fumes impregnating the kitchen wall, our clothes, our hair. They would then mill them vigorously to obtain a thick and peel-free, crimson nectar, read to be bottled. The prospect of winter seemed to be more endurable, all of a sudden!

Ingredients (makes 3×450 gr jar)

2 kg (4 pounds) of ripe tomatoes, cut into quarters

1 stick of celery

2 spring onions, cut into chunks

1 chillie (chilli pepper),  leave out if you don’t like the heat

2-3 handfuls of fresh basil

a few sprigs of fresh oregano

salt to taste

1. Put the prepared vegetables in a large saucepan over medium heat, bring to a gentle simmer, turn the heat to low and cook for 35-40 minutes or until the vegetables have softened and the scent of Italy has invaded your home. Taste for salt and adjust to your liking,

2. Allow to cool in the spot for 10 minutes, then, working in batches, pass the vegetables through a food miller. You can choose to also pass the nectar through a sieve to get rid of seeds, but I personally like it rustic and a bit chunky.

3. Now all is left for you to do it is to put the passata back in the saucepan to heat up for a few minutes, ready to be poured hot into freshly sterilized glass jars and lids.

If you are not familiar with the process, this is how I do it:

– Always use new lids. Old lids will fail to seal the jar safely.

– To sterilize jars and lids, simply put them in the dish water and run a hot temperature cycle. Allow to dry in the machine, then fill the hot jars with hot liquid until 3/4 full. Seal with the lid securely. Turn the jars upside down to facilitate the creation of the vacuum, and allow to cool at room temperature.

– You can also sterilize them in a pot of boiling water for 20 minutes. LIft them out with tongs, allow them to dry, upside down, on a clean tea towel, then proceed as above.

Keep the jars in a dark cupboard and consume within 6 months.

Summer in a bottle!

Home-made Dried Chili Oil

DSCN9699Home-growing is an occupation that I leave entirely to my green-thumbed husband. It’s not that I don’t see the appeal of gardening and I’m not attracted to such rewarding labour, but I must admit I was born with a black thumb. I don’t seem to have inherited my mum’s natural flare for all things green and I am, alas, responsible for the atrocious death of many innocent flower beds, herbs in pots and the occasional tomato plant, that I have had to surrender my resignation. I limit myself to the occasional watering, the picking and, naturally,  the cooking with the bounty that my garden produces under Richard’s watchful eyes. his year he propagated a fecund and lush chili plant from seeds he dried and preserved last year (see what I’m dealing with?), and now our autumnal veggie patch is specked with hundreds of green and red fruits, hiding their potent heat within their plump, shiny flesh.

DSCN9693

Ingredients

1 green-thumbed husband

Alternatively

800 gr (1.7) of mixed chilies

4 cups of extra-virgin olive oil (or enough to fill up the jar you wish to use)

How to

1. Wash the chilies and spread them on an oven tray big enough to accommodate them in one layer. Make sure to line the tray with baking paper.

You have two options here: the one that suits the patient and gracious people, and the one made to please the not-so-patient ones!

If you belong in the first category (my respects):

2. place the tray in the sun everyday for 20-30 days, until the chilies are dry.

2/a. For those, like me, you cannot be asked… every time after  you  use the oven, place the tray inside while its cooling. The residual heat will quickly dry the chilies.

If you do this over a weekend during which you plan to bake a roast, some cookies and perhaps even some bread, that should give you enough residual heat to dry your chilies completely. You know they are ready when they feel dry, hollow and feather-light. My 800 gr (1.7 lb) reduced to a mere 150 gr (0.3 lb)!

3. Roughly chop them with a knife or with scissors.

4. Put them in sterilized  glass jars and submerge them in extra-virgin olive oil.

5. Leave them in a cupboard, away from direct light, for a minimum of 3 weeks before consuming.

You will notice that the heat will increase and concentrate over time. You can use chili oil to add a bit of zest to any food you love, but I particularly like to add it to soups and some pasta sauces.

Note

If you have an abundance of basil in your garden, here’s my basil-infused oil.

Silvia’s Cucina is on Facebook, Twitter and Pinterest