Artichoke, feta, mint, prosciutto roll

Artichoke, feta, mint, prosciutto roll by Dwight Stanford

 

I usually have too many fresh artichokes, so I have to eat them 3X a day during season. This is a nice, fresh recipe I found:

 

Ingredients (serves 8)

100g goats feta
6 (about 100g) slices prosciutto
1 x 280g btl whole marinated artichokes, drained, halved
1/4 cup firmly packed fresh mint leaves

Method
Use a sharp knife to cut the feta into 3cm-wide slices. Cut the prosciutto lengthways into 1cm-wide slices.
Top each artichoke half with 1 feta slice and 1 mint leaf.
Wrap 1 prosciutto slice around each artichoke stack and place on a serving platter. Season with pepper to serve.
Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Source
Good Taste – October 2007
Good Taste – October 2007, Page 94
Recipe by Cynthia Black

Spinach, Lemon, Ricotta and Pine Nut Lasagne

Spinach, Lemon, Ricotta and Pine Nut Lasagne by Sarah Topps

Our competition entry – Spinach, Lemon, Ricotta and Pine Nut Lasagne. Delicious and light and a great alternative to the more traditional recipe.
For the pasta:
600g 00 Flour
6 eggs
(you can use packet lasagne if you don’t have time to make your own but this is so much better!)

For the filling:
A huge bunch of spinach
2 tubs ricotta (or equivalent of fresh if you can get it! – Giselle!!!)
2 Lemons, juice and rind
Plenty of Grated Nutmeg
Salt
Pepper
1 bag pine nuts toasted
Parmesan
A few chilli flakes
2 beaten eggs

For the sauce:
70 g butter
30 g all-purpose flour
1 litre milk
pinch salt
freshly grated nutmeg
black pepper

Oven-proof dish 30 / 20 cms approx.

To make the pasta:
1. In a bowl, sieve the flour and make a well in the centre.
2. Crack in the eggs and incorporate by hand
3. Knead for 5 minutes until dough is soft and silky (this can be done by hand or in mixer or bread machine)
4. Place in fridge, covered for 1/2 hour to relax the dough
5. Cut dough into manageable pieces (6)
6. Roll very thinly (the thinner the better) using a pasta machine or rolling pin
7. Cut into oblong strips to fit your lasagne dish and hang up to slightly dry out

To make the filling:
1. Blanch spinach very briefly in boiling salted water and drain well. Cool
2. Drain ricotta well to remove any excess liquid
3. Add ricotta, lemon juice and rind, nutmeg, salt, pepper, pine nuts, parmesan,chilli and eggs to spinach and mix well

To make the sauce:
1. Melt butter in a large saucepan over medium heat.
2. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
3. Increase heat to medium-high and slowly whisk in milk until thickened by the roux.
4. Bring to a gentle simmer, then reduce heat to low and continue simmering until the flour has softened and not longer tastes ‘floury’, 10 to 20 minutes, then season with salt and nutmeg.

Heat oven to 165oC

Now layer the ingredients into your dish, starting with a layer of white sauce, then a layer of pasta, then the spinach mix. Keep going until your dish is full to the top.

Bake on 165oC for 40 – 50 minutes until golden brown and bubbly on top.

Eat with a crisp green salad.

PS The recipe makes quite a lot of pasta and spinach filling so we had plenty left to make ravioli for our next meal – yummy!

 

Fave Bean Salad

Fave Bean Salad by Giselle Stafford

I made a great fresh fave salad yesterday – fave, pecorino shavings, olive oil, lemon juice and seasoned with a little salt and pepper … do you think I remembered to take a picture? Dammit! Fave are absolutely in season right now – whenever I can pick up a tray of them for next to no €€€s, there’s a glut and they’re all around you! So if anyone has a pic – this would be my entry!

Salade Fava Beans, chicken, pecans & kumquats

Salade Fava Beans, chicken, pecans & kumquats by Maureen Horvath

Light refreshing Saturday lunch, kumquats still available here, Georgia is Pecan capital, and Fava beans from Farmers’ Market:

2 cups of prepared fresh Fava Beans 2 cups cooked chicken breast chunks
1 cup shelled Pecan nuts ½ cup sliced kumquats
1 cup EVOO ½ cup fresh squeezed OJ
salt and pepper to taste 2 drops Tabasco
2 cloves garlic minced ½ cup minced fresh parsley
1 head of Romaine lettuce

Toss together the Fava beans, chicken chunks, pecans and sliced kumquats. Whisk together the EVOO, fresh OJ, salt, pepper, Tabasco, minced garlic and fresh parsley. Pour over the Fava bean mixture and toss to coat well. Spoon onto Romaine lettuce.

Peas, Mint & Parmesan Crostini

Peas, Mint & Parmesan Crostini by Maureen Horvath

Yield: 12 servings
12 slices of baguette bread
2 garlic cloves peeled
1 cup fresh shelled Spring peas
Sea salt & cracked black pepper
2 tblsp extra virgin olive oil(EVOO)
1 cup shaved Parmesan
1/2 cup torn mint leaves
1 few drops of balsamic vinegar

Grill the sliced bread and then rub with garlic. Blanch peas in boiling water for about 2 minutes and then transfer to ice bath. Drain and transfer bowl. Mash peas with sea salt & cracked black pepper to taste, and the EVOO. Spread about 1 tblsp of pea mixture on each toast. Garnish with shaved Parmesan, torn mint and a couple of drops of balsamic vinegar.

Risotto con Fiori di Zucca

Risotto con Fiori di Zucca by Amber

Oil for sautéing
2 shallots, finely chopped
3 small zucchini, sliced thin
8-15 zucchini flowers, sliced
350 grams of riso carnaroli
½ cup of white wine
About one liter of broth (a little less!)
50 grams of grated parmigiano
30 grams of butter
Saute shallots for 5 minutes then add zucchini and half the chopped zucchini flowers. Saute until soft. Add rice and make it how you would any risotto. First adding wine and stirring until rice turns clear then adding broth slowly and cooking until rice is tender. About half way through add the remaining zucchini flowers. Turn of the heat, add knob of butter and cheese and combine. Let sit for a few minutes before serving.

One thing, my husband was devastated I wasn’t planning on frying the zucchini flowers so I fried him a few in a basic pastella (made with flour and carbonated water-hence the “garnish”)