Olive oil cake
I regard this simple and delicious cake as an ideal way to introduce kids to both cake-making, chocolate and olive oil.
Octopus poached in olive oil
I was initially rather reluctant to include this recipe, but when Cheong Liew cooked it
at the Mildura Writers’ Festival for the guest of honour, Clive James, it occurred to me
that this recipe is a real foodie treat and I should include it.
It is not Italian, really, because Italians prefer to boil the octopus, slice it thinly and
then dress it with olive oil and lemon juice. However, its intentions are deeply
Mediterranean.
Three ingredients are important here: the octopus, the garlic and the olive oil. Some
attention to detail is needed in the cooking, but not overwhelmingly so. Served as an
antipasto, you only need small portions.
Half-moon tortellini with prosciutto and chicken
Tortellini are a little fussy to make, and
you can substitute good-quality bought ones. However, not all
food can be simple; sometimes a serious cook has to rise to a
challenge.
Flathead in carpione
In carpione means marinated in vinegar and wine. This seemingly simple dish is excellent, especially when prepared using flathead. It makes a wonderful and unusual addition to an antipasto selection.
Fish guazzetto, almost a soup
This is not really a fish soup, but then there is no exact translation for guazzetto, which is a rather wet tomato-based fish dish. In this recipe the freshness of the fish will determine the outcome.
Eggs braised in tomato
When I was growing up, whenever we had an abundance of eggs, my mother used to boil them, then stew them in a rich, home-made tomato sauce. It was an egg casserole, really, a classic cucina povera.
Eggplant and tomato terrine
Terrine from the traditional to the modern end of the Italian food spectrum. The tomatoes must be perfect – ripe and red and free of water.
Eggs and wet zucchini
Comfort food at its best! You need a rich tomato sauce as a base in which you cook the thinly sliced zucchini. You then crack some eggs straight into the sauce and poach gently.
Duck pieces in tomato, orange and star anise
It is best to use duck maryland in this dish. There is no need to separate the thigh and leg, although you can if you prefer. They are braised slowly and you end up with a wonderful sauce redolent of orange and star anise. Serve with home-made pasta, such as fettuccine, for a complete meal.
Chocolate tortino
There is only one thing that needs to be said here, spaghetti bolognese is one of the most famous dishes in the world. If there’s a guaranteed go-to dinner that will please young and old, this is it
