Here's a recipe for your cheat sheet. Instead of regular pizza dough, we use a butter puff pastry. The butter in the pastry takes these tasty morsels to another level. Of course, you can use a margarine/canola puff.. but in my opinion..if you're going to indulge in puff pastry, it might as well be the … Continue reading Pizzette
Pipis are yummy little clams found around Oz and New Zealand. Substitute them with whichever clam-like molluscs you can find around your neck of the woods. Years ago, pipis were primarily used as bait in South Australia, and it was not until Italian immigrants introduced vongole into restaurants in the 1990s that they became part … Continue reading Pasta Vongole (Pipis)
There comes a time in every gardener's life when you find yourself with too many zucchini. Signs of an over abundant zucchini plant include your neighbors finding a few in the letterbox and the kids asking for beans and broccoli... anything but another zucchini dish. Thankfully, as kids, we never had that problem. Mum would … Continue reading Zucchini Fritters
Signora Rosa lives around the corner from our childhood home. She and her husband Giovanni belonged to a generation who survived the hardships of WWII and the poverty which swept through rural Italy in the post war years. As children, Giovanni would always encourage us to persevere in our studies and pursue our love of … Continue reading Pizzelle (Italian Waffles)
Sicily, (the little island at the bottom of the boot, in Italy) is the home of Arancini. There you can find Arancini commonly served in bars, as a sort of street-food sized meal, with different fillings. (See our traditional Arancini recipe.) At H&T kitchen today, we are serving them in snack size morsels. Once you have mastered the original … Continue reading Porcini Mushroom Arancini
"What's that??" I hear you say..."You've never heard of Pasta Rotolo?" Ain't it funny that dishes such as lasagna and cannelloni have become so mainstream, but this wonderful dish has been hidden from pasta lovers around the foodie globe. The one (and only) time I saw this dish commercially produced was at a wedding function … Continue reading Pasta Rotolo with Warrigal Greens
A Spring time favorite!
For as long as I can remember, our mother has always used this recipe on her barbecued meats. It may sound monotonous, but the reality is...it marries well with all meats, including fish... and is pretty hard to beat when it comes to ease of preparation and flavour. Salmoriglio (Sarl-more-illi-oh) is a Southern Italian marinade. … Continue reading Salmoriglio
“Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.” Lemony Snicket, The Carnivorous Carnival. We can all agree that meatballs are a universal dish. Every culture seems to have their own version of these tasty little morsels, flavoured with … Continue reading Chicken Meat Balls… A wonderfully tender and juicy dish that’s easy to make.
Thank God for weekends... when we can be slow and consistent like tortoises... Sometimes, just thinking about the busy days ahead is enough to get my head in a spin (and maybe yours too). That's when we rely most on our 'go-to' meals to keep us nourished and perhaps sane as well. This minestrone … Continue reading Minestrone with Veal Shank
hare & tortoise kitchen 