My three course italian

Antipasti 

This starter I can’t take too much credit for since I bought almost everything at my favourite

deli shop. I love this combination: prosciutto San Daniele, creamy mozarela (this one is

almost as good as those in Italy), lightly seasoned artichoke, sweet tomatoes, salty greek

Kalamata olives and ciabatta bread. To be honest I often have it as the main course... can't get

enough :)

Casarecce with mozzarella and eggplant

For the main course I made one of my favourite pasta dishes! I tried this first time in Amalfi and fell in love. Traditionally it's served with scialiatelli pasta, which I have to try and

make one day but for now casarecce is similar enough. Tomato sauce, mozzarella

and eggplant make this a light dish so slightly thicker pasta shape suits it perfect.

Ingredients 

3 anjouvis

2 cloves of garlic

1 chili

900gr cherry tomatoes

2 eggplant

1 mozzarella

250gr Casarecce pasta

basil

olive oil

salt

pepper

Proces

Cut garlic and chili into small pieces.

Cut tomatoes in quarters/halves.

Fill a large cooking pan with water and salt and bring it to a boil.

Cut the eggplant into 1cm thick slices, place on aluminium foil covered baking dish, drizzle

with olive oil, salt. Bake on 200° for around 30min then cut into 1cm chunks.

In a large sauce pan with high sides gently heat up couple of tbsp of oil. Add the anjouvis and

dissolve them. Add garlic and chili. Sweat them until they soften and release flavour but don’t

get much colour.

Cook the pasta. 

To the sauce base add tomatoes, season with salt and pepper. Turn up the heat and let them

soften. If they let out much liquid cook the sauce until it concentrates a bit.

Add the eggplant, pasta, mozzarella chunks and basil leaves to the tomato sauce.

Serve immediately! 

Lemon tiramisu

Citrusy, creamy and light! Perfect for summer and those who don’t like coffee like myself. 

Ingredients

2 eggs

10 Lady finger biscuits

150gr Mascarpone

1tsp lemon zest

75gr sugar

Cacao

For the syrup

300ml water

1 lemon

60gr sugar

Proces

Beat the egg whites until stiff.

Beat the egg yolks and sugar until creamy. Stir in the mascarpone with a whisk. Add the lemon zest. Add the egg whites and combine gently so that mixture stays fluffy.

Combine the ingredients for the syrup in a pan then on a medium heat simmer for couple of minutes until sugar dissolves and the liquid reduces to syrup. Cool.

In a serving dish form layer of syrup dipped biscuits, cover them with mascarpone cream, repeat layer of biscuits then finish with layer of cream.

Dust the surface with some cocoa then leave in fridge for couple of hours before serving.

M