An Italian themed starter, main course and dessert for the first part in my new series: Around the world in 80 dates.
Trio of Bruschetta
A mix of fresh, earthy and sweet-savoury toppings served on crisp toasted bread. Perfect as a starter for sharing.
Classic Bruschetta
Makes 6 slices (2 per person)
Ingredients
200g cherry tomatoes, finely chopped
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Small handful fresh basil, chopped
Salt and black pepper
6 slices toasted bread
Method
Mix the chopped cherry tomatoes with olive oil, balsamic, basil, salt and pepper. Let it sit for 10–15 minutes so the flavours start to mingle and the tomatoes release their juices slightly. Spoon generously onto toasted bread just before serving for the freshest bite.
Truffle Mushroom Bruschetta
Ingredients
200g mixed mushrooms, sliced
1 clove garlic, finely chopped
1 teaspoon truffle oil
Salt and black pepper
6 slices toasted bread
Method
Sauté the mushrooms in a hot pan until golden and all moisture has cooked off. Add garlic and cook for another minute until fragrant. Season well, then finish with truffle oil off the heat. Spoon over warm toasted bread so the mushrooms stay rich and glossy.
Peach & Prosciutto Bruschetta
Ingredients
1 ripe peach, thinly sliced
90g prosciutto
2–3 teaspoon pesto
150g stracciatella
Salt and black pepper
6 slices toasted bread
Method
Spread stracciatella over warm toast and season lightly. Layer with prosciutto and fresh peach slices, then drizzle with pesto. Finish with black pepper. This one is sweet, salty and creamy all at once.
Slow-Cooked Beef Short Rib Ragu
A rich, deeply flavoured ragu made for slow cooking and even better leftovers. The beef becomes melt-in-the-mouth and folds beautifully into pasta.
Serves 4
Ingredients
750g beef short ribs
1 carrot, finely diced
1 celery stick, finely diced
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoon tomato purée
125ml red wine
2 cans plum tomatoes
1 rosemary sprig
2 thyme sprigs
2 bay leaves
1 teaspoon sugar
1 teaspoon balsamic vinegar
1 beef stock pot
300ml water
Salt and black pepper
150g–500g pasta (depending on servings)
Olive oil
Method
Preheat oven to 150°C (gas mark 3).
Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a large heavy pot and sear the ribs for 1–2 minutes on each side until deeply browned. Remove and set aside.
In the same pot, cook the onion, carrot and celery over medium-low heat for around 15 minutes until soft and sweet. Add garlic and cook for 1 minute more.
Stir in tomato purée and cook until it darkens slightly. Increase the heat and pour in the red wine, scraping the base of the pan and letting it reduce.
Add plum tomatoes, breaking them up with your hands, then stir in herbs, stock, water (swirl inside the tomato cans), sugar, balsamic, salt and pepper. Return the short ribs to the pot, nestling them into the sauce.
Cover and cook in the oven for 3 hours until the meat is tender and falling apart.
Remove the ribs and shred using two forks. Bring the sauce back to the hob over medium-low heat and simmer gently while cooking pasta.
Return shredded beef to the sauce, then toss with cooked pasta and a splash of pasta water until glossy and coated.
Creamy Tiramisu
This is a soft-set easier no egg tiramisu with a creamy twist. Not traditional and probably not the best tiramisu but it can be made in 15 minutes so it is great for when you are short on time and still tasty.
Ingredients
250g mascarpone
300g double cream
65g sugar
2 teaspoon vanilla extract
2 tablespoon chicory coffee extract or strong coffee syrup (or espresso)
100ml warm water
50ml Baileys (optional)
Around 24 sponge fingers
Pinch flaky sea salt
1 tablespoon cocoa powder
Method
Whip the double cream with sugar and 1 teaspoon vanilla until soft peaks form. Gently fold in mascarpone and a pinch of sea salt until smooth and thick.
In a separate bowl, mix coffee extract with warm water, remaining vanilla and Baileys if using.
Quickly dip each sponge finger into the coffee mixture, then layer them into a dish. Add half the cream mixture, then repeat with another layer of soaked fingers and the remaining cream.
Cover and refrigerate for at least 2 hours, preferably overnight, to set and deepen in flavour.
Just before serving, dust generously with cocoa powder.