Lasagnia al Nero di Seppia

This lasagna has three components which can be prepared in advance and assembled just before serving.  A bit complex but easy to follow.  Recipe is enough to serve 4-5 portions.

Lasagna
150g durum wheat flour
150g strong plain white flour
3 small eggs
2 fresh cuttle fish ink sacks
1/4 tsp salt


Dried Pea Puree

150g dried peas soaked overnight
1 onion roughly chopped
1 clove garlic
Salt & Pepper

Cuttle Fish Mustard Salsa
2 Fresh Cuttle fish cleaned
50g pancetta
1 small carrot chopped
1 celery stick chopped
1 small onion chopped
1 clove garlic crushed
2 tablespoons mascarpone chees
2 teaspoon dijon mustard
2 tablespoons olive oil
1 tbsp chopped fresh marjoram
Salt and Pepper

Add peas to a pot, cover with water and bring to boil.  Boil covered for 15 minutes then turn off heat.  Stand for 1  hour then boil again for another 15 minutes.  Test peas, they should be just tender.  Add chopped onions, garlic salt and pepper and continue to boil uncovered till liquid nearly evaporates. Pour contents in a food processor and blend till smooth.  Set aside.

Prepare pasta by adding ink to eggs and lightly beat with a fork.  In a food processor add flours salt and egg mixture and mix till a stiff ball forms.  Remove contents, arrange to a ball and cover with cling film.  Leave to chill in a refrigerator for around 30 minutes.  Using pasta machine roll pasta several times till smooth and then using the last setting prepare thin sheets around 10x10cm.  Layer on a baking sheet dusted with flour to avoid sticking.  Leave in refrigerator till needed.

Make the Cuttlefish salsa by chop all ingredients in small cubes. Heat a medium pan add olive oil and gently fry onions till translucent.  Add carrots, garlic, celery and pancetta and continue to fry for about a minute. Add 1/2 cup of water and simmer till all vegetables are cooked.  Add chopped cuttlefish and cook for just 1 minute.  Turn heat off. Finally add mascarpone cheese, herbs and mustard and stir till cheese melts. Season with salt and pepper  Just before serving heat mixture but do not boil.

Prepare a pan with hot water add 1 tablespoon salt and when it boils add pasta sheets.  Boil for just 1 minute as fresh pasta does not take longer to cook.  Using a slotted spoon, transfer lasagna to a large plate and drizzle some olive oil on top.

Arrange the plate by first adding about two tablespoons of pea puree, then  l layer lasagna. 2 tablespoons Cuttlefish sauce. Then continue three more layers alternating with lasagna and cuttlefish sauce ending up with lasagna on top.  Drizzle some olive oil and decorate with seasonal flours. pea shoots or bean flours and cuttle fish pieces.

Vanilla Sweet & Sour Burpees

Burpees are a yellow type of beet root.  I find them not as earthy as the red version, however they make a good pickle.  To be enjoyed with cheese or as a side refreshment with curries.

4 medium sized burpees
1 cup Sugar
1 Cup Cider Vinegar
1 Vanilla Pod
1 Cup water

Heat oven to 200c. Wash burpees and cut in 4 segments.  Place on a shallow baking tray and bake for 30 minutes.  Remove from oven place in a bowl and while still hot cover bowl with cling film to create some steam.  When completely cold, peel and chop to 1cm cubes.

In a medium sauce pan, add sugar vinegar and water and on a slow heat bring to boil till sugar dissolves.  Split vanilla pod in half lengthways and scoop out the tiny seeds and add to the vinegar mixture. Cut the bean in two and also add to vinegar.  Add chopped burpees to the vinegar mixture and any liquor that may have come out during cooking.  Bring to boil once again then turn off heat.  When completely cold, pour in sterelized jars and cover with plastic lid.  It keeps well refrigerated for about two weeks.

Artichoke au Gratin

Add this recipe to your cheese or meat board and wash down with a crisp Puligny Montrachet!  Poshy but highly pleasing to all senses!!

4 large Globe Artichokes

1 lemon

1 tsp salt

4 tablespoons Grated Pecorino

3 tablespoons Olive Oil

Fresh Cracked black pepper

Half fill medium pot with cold water.  Cut lemon in half and squeeze the juice then add the lemon halves to water.  Add 1 tsp salt and set aside.  

Remove outer leaves from the artichoce. Trim, cut the top hard leaves then cut in half lengthways. Scoop out the hairy bits from the centre then slice into 1cm slices and put in prepared water.

Cover and bring to boil.  Boil for about 15 minutes till just tender.  Drain.

Drizzle 1 tablespoon of oil  in a bottom of an oven proof dish.  Layer artichokes evenly. Sprinkle cheese on top and drizzle the remaining olive oil.  Season with some freshly ground black pepper and grill for about 10 minutes till golden.  Serve with galletti or hot crusty bread.

Purple Cauliflower Tempura

This is a light tempura batter.  I use fizzy water as it gives a lighter texture.  Purple cauliflower is a new entrant to my garden and I made proper justice for the space it took the past four months. Serve with soy sauce or fish sauce mixed with a little water and rice wine.

3/4 cup flour

1/4 cup rice flour

1 1/4 cup Fizzy water

pinch salt

1 medium cauliflower cut into florets

small red pepper 

lime wedges to decorate

Sift flours in a medium bowl, add cold fizzy water and whisk until mixture is smooth and reach a thick paste consistency. Season with a touch of salt and let it stand, covered in a cool place for about half an hour.

Heat oil in a deep fryer preferably at 160c.  Carefully dip cauliflower florets and red pepper slices in the batter and fry for about 2 minutes until lightly golden.  Remove from oil and drain.  Serve with lime wedges.

Vegetable and Ricotta Quenelles

For this recipe, I used baked ricotta, which you should find in a good delicatessen, however you can substitute with fresh ricotta plus 2 tbsp grated Kafeloutieri.  Quenelles are ideal finger food, but can be served as starter.

400g baked ricotta

1 large carrot

1 medium Suede

3 eggs(if fresh ricotta use 2 eggs)

1 small bunch parseley

1/2 broccoli 

1/2 tsp salt

Fresh ground Pepper

pinch grated nutmeg

3 tbsp Olive oil

Peel and cut vegetables into large chunks, cover with water and bring to boil.  Boil till vegetables are just cooked.Drain well and leave to cool slightly. Meanwhile crumble ricotta and add to a food processor.  Add eggs and give a few pulses. Add vegetables, salt,  nutmeg pepper and fresh parsely then give pulses till mixture forms thick crumbly paste. 

Heat a large frying pan add olive oil then form quenelles using two dessert spoons and fry for about 3 minutes on each side till golden.  Drain and serve garnished with halfed cherry tomatoes and a drizzle olive oil, or honey!

Smoked Salmon and Mushroom Salad

Finally, a healthy dish to make up for all the Season's indulgence.  Serves 3-4

1 Medium Broccoli

250g Smoked Salmon

4 Eggs Poached

1 small Romane Lettuce

1 Carrot

300 g button Mushrooms

1 tsp Honey

2 tbsp Olive Oil

1 tbsp Capers in Vinegar

1 tsp English Mustard

1 lemon

50g Pine Nuts

1 tbsp chopped fresh parsely

Sea Salt and Freshly ground pepper

Cut Broccoli into florets, then cover with enough water, add 1 tsp salt and bring to boil.  Boil for 5 minutes then lift with a slotted spoon and give them a run with cold water to hold their vibrant green colour.  Set aside. In the same water, squeeze the juice of 1/2 lemon then add sliced mushrooms.  Boil for 1 minute. Drain but leave in the pan. While still hot add honey, capers, mustard, olive oil  and squeezed juice from 1/2 lemon.  Season with salt and pepper cover pan with lid shake well.

Heat a small frying pan, add pine nuts and toast for 2-3 minutes till golden. Tturning pan all the time for an even colour.

Arrange lettuce on a large serving bowl, scatter broccoli over.  Shave carrot with potato peeler and add to salad.  Layer with smoked salmon slices, arrange poached eggs on top, then  spoon warm marinated mushrooms all over.  Finally sprinkle with toasted pine nuts and chopped parsely

Aubergine and Mozzarella Stack

This is my version of vegetarian moussaka.  It can be prepared hours ahead and baked 30minutes before needed.  Make a good tomato sauce with bold flavours so that it marries well  with the milkiness of mozzarella and the soft textures of aubergines.

2 medium Aubergines preferably round purple ones

1 dried mozzarella ball or caciotta (small provolone)

1/2 cup olive oil

1 tbsp salt

fresh ground black pepper

1 kg ripe tomatoes

2 tsp honey

small bunch of fresh basil

2 cloves garlic

1 small onion

Slice aubergines. Sprinkle some salt over a baking tray, then grind some black pepper and drizzle some olive oil. Layer sliced aubergine side by side, then sprinkle over  more salt , ground black pepper and another drizzle of olive oil, reserve just 1 tsp for the tomato sauce. Cover with cling film and set aside 

Meanwhile prepare the tomato sauce.  Peel tomatoes, remove seeds and chop roughly, then finely chop the onion, and crush the garlic.  Heat a small casserole, add 1 tsp oil, then onions and garlic and fry gently till cooked.  Add chopped tomatoes and cook for 20minutes till sauce thickens.  Add honey and chopped basil and season to taste.  Remove from heat.
Grill aubergines over a hot griddle for 3 minutes on each side.

Slice the mozzarella into 3mm thickness.  Make individual portions using adequate oven proof dishes.  Start by spooning 1 tablespoon tomato sauce then 1 aubergine slice then follow by 1 mozzarella slice and again 1 tablespoon tomato sauce.  Repeat till you use 4 slices aubergines and end the process with 1 slice mozzarella on top.  Bake in a 190c oven for 20 minutes till mozzarella bubbles and turn golden.

Aubergine Rolls with Parmesan and Pistacchio Crust

This is another recipe I aquired from Luciano at Da Marianna in Randazzo Scicily.  Aubergines are so easy to work with, and if you get the chance to grow your own, make sure that you make this recipe from the early crop.  As a cheese filling, you can use fresh or baked ricotta, or Maltese cheeselets (gbejniet). This dish is an ideal accompaniment to any meat and can be prepared ahead.  Simply bake  for 10 minutes right before serving.

2 medium Aubergines

100g panchetta sliced

4 tbsp olive oil

2 tbsp salt

4 Cheeselets, or 200g Ricotta

2 tbsp ground Pistacchios

2 tbsp Parmesan Cheese
Fresh ground black pepper

Cut the Aubergines lengthways into 5mm slices. Arrange in a dish, sprinkle salt over each layer.  Cover and stand for 30 minutes.  Wash the aubergine slices from salt pat dry and drizzle over two tablespoons olive oil. Heat the griddle (or bbq) and grill both sides for few minutes till just softened.

Drizzle 1 tablespoon olive oil in an oven proof dish,  layer each aubergine slice with 1 slice panchetta and place a small piece of cheese at one end. Roll aubergines and place one next to the other in the oiled dish.  Sprinkle with parmesan cheese and ground pistacchios, crack some black pepper and drizzle the remaining olive oil all over. Bake in a 210c oven for 10 to 15minutes until lightly golden.

Melon and French Bean Salad

1/2 Rock Melon
4 Asparagus
200g French beans
1 onion finely sliced
200g cherry tomatoes
1 tbsp capers in vinegar
Juice of 1/2 lemon
1 tbsp chopped fresh mint
2 tbsp olive oil
Salt & Pepper

Trim French Beans and  blanch them with Asparagus in boiling salted water for 3 minutes.  Lift with slotted spoon and transfer immediately to cold water to stop the cooking process.  Drain well.

Remove the skin and seeds from rock melon, cut into wedges and then slice each wedge into 5mm slices.

In a large bowl , add Melon slices, onion, asparagus, french beans and mix well.  Cut cherry tomatoes in two, then add to salad bowl.  Add capers, chopped mint, olive oil and lemon juice then season with salt and pepper.  Toss with clean hands and serve.

French Bean and Carrot cooked in Wine Sauce

French Beans can sometimes sound a bit boring, but have them flavoured with wine and salted with bacon and you will get the empty plates!

300g French Beans
300g Carrots
100g Streaky Bacon diced
1 tbsp olive oil
Salt & Pepper
1 medium onion finely chopped
2 clove garlic crushed
1 tbsp tomato paste
1 tsp chicken powder
1/2 cup white wine
1 tsp Sesame Seeds

Trim French beans, then cut carrots into sticks matching the size of french beans.

Heat a large frying pan, add olive oil and streaky bacon, then follow with onions and garlic.  Fry for one minute.  Add carrots and french beans, then stir and turn heat to high.  Add the wine and bubble till it reduce.  Lower heat again. Dissolve the chicken powder into 1/2 cup water and add to pan. Add tomato paste, season with salt and pepper and stir. Cook covered for 5 minutes or until vegetables are just cooked.  Serve sprinkled with sesame seeds.

Zucchini Pot

800g Zucchini
4 tbsp Grated parmesan Cheese
1/2 a Nutmeg Grated
4 Eggs
Freshly ground Pepper
Olive oil for a final Drizzle

Grate Zucchini, (best method using a food processor with the medium hole attachment).  Transfer grated zucchini into a large bowl, add eggs, parmesan cheese, grated nutmeg and pepper.  Stir ingredients together then spoon into ramekin dishes.  Do not overfill.  Bake in a 180c oven for 30minutes or until set.  Serve drizzled with olive oil.

Layered Zucchini & Potato Bake

This is a quick vegetable accompaniment to meat and fish.  Easy to prepare and while it cooks in the oven you will have enough time to prepare the main Protein!

2 large Potatoes thinly sliced
6 medium zucchini thinly sliced
100g panchetta or bacon cubed
2 cups Tomato Pulp
1 tsp sugar
1 clove garlic crushed
2 tbsp chopped black olives
1 tbsp chopped fresh oregano
1 tbsp butter
1 tbsp olive oil
Salt & Pepper

Pre-heat the oven to 180c. Heat the oil in a heavy based pan or casserole,  add butter and when it melts down, layer the bottom with half the potato. Fry gently as you do so.  With the heat on low continue to build the dish by adding half the panchetta cubes.  Layer with half the zucchini slices.  Season with salt & pepper. Stir the Sugar in the tomato pulp and pour half of it over the zucchini. Sprinkle with chopped fresh oregano and chopped fresh olives. Layer the remaining zucchini on top and season again with salt and pepper. Pour over the remaining tomato pulp, then layer with the remaining potatoes.  Drizzle some olive oil on top, sprinkle with crushed garlic, and seson with salt and Pepper.  Remove from heat and continue to bake in the oven for 45minutes or until potatos are crisp and golden.

Tempura Battered Zucchini Flowers with Lemon Ricotta Filling

The zucchini flowers are heavenly good, but not all vegetarian food is healthy and this is a typical example. For crispness they must be deep fried and tempura absorbs loads of cooking oil.  I always use olive oil to deep fry then I drain well on kitchen paper.

10 zucchini flowers
250g Ricotta Cheese
1 egg
1 tsp grated lemon rind
2 tablespoons chopped shelled broad beans
Pinch Salt

Tempura batter
1 cup Flour
1 tbsp corn Flour
1 egg white
1 Cup Ice Cold Water

In a processor add ricotta, egg and lemon rind then pulse till smooth paste forms.  Add shelled broad beans and give few pulses so that beans become roughly chopped. Season with salt and transfer mixture to piping bag fitted with plain 1 cm nozzle.

Prepare tempura batter by putting all ingredients in a jug, then using a hand blender blend to a smooth paste.  leave to rest for 10 minutes.

Meanwhile fill zucchini flowers with ricotta mixture,  heat frying oil, then dip each flower in Tempura batter, and carefully lower into the oil.  Fry till lightly golden, then drain on kitchen paper. Serve with reduced balsamic vinegar.

Cauliflower and potato Chump

1 medium cauliflower
4 medium potatoes
1/2 lemon
1/2 tsp salt
2 tablespoons mayonnaise
2 tablespoons fresh cream

Cut cauliflower into florets. Peel potatoes and cut into quarters. Put vegetables in pan cover with water add half a lemon and boil for 20 minutes until tender. Drain, remove the lemon, mash and add mayonnaise, cream and salt. Mix well and serve with fish or meat.

Creamed Broccoli

2 small broccoli cut into little florets
500ml milk
1 tablespoon butter
3 tablespoon grated Parmesan cheese
2 tablespoon flour
1 teaspoon Dijon mustard
Grated fresh nutmeg

Bring a large pan of salted water to boil. Blanche broccoli for 1 minute and drain. Arrange in an oven proof dish. Heat butter in a pan add flour and stir for 2 minutes to cook the roux. Add milk and whisk until béchamel cooks and thickens. Remove from heat, add Parmesan cheese, Dijon mustard and a little grate of nutmeg and stir well till mixture is smooth and silky. Spoon mixture on broccoli and bake in a medium oven for 20 minutes until top becomes golden brown. Serve as condiment to fish chicken or meat.

Kapunata

French call it Ratatouille, Scicilians Caponata, and us Maltese Kapunata.  I don't know who was the first to come up with the idea of mixing all these lovely summer vegetables and create a delicious accompaniment to fish and meat.  As I was picking my vegetables for this recipe I saw the sweet corn shoots and thought I should add them to my Kaponata making it an original recipe.  They gave colour and extra crunch to my finished dish.

3 large peppers diced
2 Jalapeno peppers finely chopped
3 small aubergines chopped into 1cm cubes
1large onion fienly chopped
4 cloves garlic
6 fresh tomatoes
1 bunch basil
1 medium carrot cut lengthways and chopped 
1 celery stick chopped
1 fresh sweet corn (kernels removed by sliding the knife approx 6mm lengthways
1 tablespoon sugar
Seasonings
2 tablespoons capers 
2 tablespoons vinegar
1 can anchovy fillets
1 tablespoon tomato paste.
 3 tablespoons olive oil
10 kalamata olives

Gently fry the onions and garlic in the olive oil.  Add the anchovies and keep frying until anchovies break.  

Add Peppers, aubergines, carrots, corn, celery.  Fry for about 10 minutes until veggies are just tender.  Add chopped tomatoes and tomato paste, seasonings, sugar and chopped basil. 

Cook on slow heat for further 20 minutes or until mixture is thick and  peppers are properly cooked.  

Finally add capers, vinegar and olives, stir, cook for just one minute.  Turn off heat and serve with hot crusty bread.