Author: Notnick

Cantucci (Italian Almond biscuits)

Biscotti and Cantucci are kinda the same thing – divided by region.

450g plain flour
1tsp baking powder
170g softened butter
340g caster sugar
3 eggs + 1 extra yolk
225g whole almonds
vanila extract
freshly grated nutmeg

cream together the butter and sugar. Add the eggs + yolk, nutmeg and vanilla – beat till smooth. add the flour, baking powder and almonds to make a smooth batter/dough. Refrigerate for 30mins to make it easier to handle, and then roll into 2-3 batons.

Bake these for 15-20 minutes at 200ºc intil golden brown. leave them to cool, then cut into diagonal slices about 1cm thick. and return to the oven for 6-8 minutes until golden and crisp. Turn off the oven, and temper them by cooling in the open oven.

Serve these with a sweet wine after dinner – Moscato or vin santo, or even a sparkling asti.

Insalata Caprese

An Italian classic that even looks like the flag. I always forget how good this actually is, and how easy it is to make. Gotta be fresh perfect ingredients, or dont bother. Good buffalo mozzarella and ripe tomatoes are a must…

So – 2 versions of the same salad. Either bocconcini (tiny balls of mozzarella) paired with halved cherry tomatoes – mixed in a bowl, or large buffalo mozzarella balls and ripe beef tomatoes sliced ad layered on a plate.

Ingredients:
by eye – roughly equal quantities of tomatoes and mozzarella
fresh basil leaves, sliced or ripped
salt & pepper
olive oil
a little sherry or balsamic vinegar if the tomatoes need it.

Serve with crusty bread – a good sourdough is perfect.

Halloumi & Avocado Salad

serves 2:

150g halloumi – cut into 1cm slices and fried.
150g tomatoes – chopped (chunky)
1 avocado – sliced
2 little gem lettuce
2 tbl hummus
2 pitta

dressing:
2 tbl nuts – almonds, cashews, pinenuts – whatever you have – chopped
1 chilli (not too hot) finely chopped
1 tbl balsamic vinegar
3 tbl olve oil
1 tbl chopped chives or sping onion
1 tbl pomegranate molasses

cut the lettuces into wedges and griddle them until charred. whisk together the dressing, arrange ingredients on a plate, add dressing and toasted pitta on the side, with a dollop of hummus.


Salad Lyonnaise

Again – a classic french salad of bacon and egg. Nom.

For 2 people:

100g-ish bacon lardons / pancetta
1 clove garlic
Dry bread, no crusts cut into 10-ish crutons
1tbl olive oil (for frying)
1tbl red wine vinegar
1 shallot, finely chopped
1 tsp dijon mustard
2tbl olive oil (for dressing)
2 eggs
head of frisée lettuce

Fry the lardons and garlic (cracked) in oil, remove the garlic before it browns and cook till brown and crispy. Remove the lardons onto kitchen paper to drain, but keep the fat in the pan to fry the crutons until crispy & golden.

For the dressing, mix the oil, vinegar shallot, mustard (salt, pepper) oil last.

poach the eggs in water with a splash of vinegar – soft poach, 3 minutes.

mix the bacon, croutons frisée and dressing – divide ino 2 bowls and add the poached egg to the top.

Niçoise Salad

This is my go to salad meal in a hurry. You can cut some corners, or tweak depending on whats in the house.

For 2 people (or 1 monster portion)

100g new potatoes, boiled, halved.
100g french/fine beans cooked and blanched in cold water
2 boiled eggs, halved
Cos or baby gem lettuce – chopped
6(ish) cherry tomatoes, halved. (or equivalent larger tomato)
5cm-ish length cucumber – chopped (deseeded, but skin on/off- your choice)
1/2 shallot finely sliced, or equivalent spring onion
1 can tuna steak
12 black olives
1-2 radishes – thin sliced (missable, but a nice crunch)
Artichoke hearts (roasted and from the jar) (again missable)
salt, pepper

Dressing –
French dressing if you’re in a hurry – or if you have the time, and feel the love:
3 tbl olive oil
1 tbl red wine vinegar
1 tbl lemon juice
1/2 clove garlic, crushed
1-2 anchovies
1tsp capers

Blend the dressing ingredients, and mix with salad – hold back the eggs and tuna. plate and add tuna and eggs to the top