Month: July 2012

The Italian Cuisine I Love – Moccha Mousse

There is something delightfully retro about  chocolate mousse.  And this recipe is right up there with the best of them  Gooey, luscious chocolate kept from being too sweet by a shot  of coffee and a hefty dose of alcohol.  The recipe called for Strega and rum.  I didn’t have either of these  so I used kahlua and amaretto.  You could really use anything you have on hand!

This looked so cute served in a  demi- tasse cup!

180g dark chocolate
1 tbsp sugar
4 eggs (free range please)
1/4 cup strong espresso
2 tbsp strega cordial
2 tbsp rum
1 cup whipped cream

Separate eggs.
Beat whites until stiff.
Beat egg yolks with sugar until light and creamy.
Melt chocolate in top of a double boiler over simmering water.
When melted, remove from heat, blend in egg yolks, coffee, strega and rum.
Fold in egg whites and whipped cream.
Put in serving bowl, small individual bowls or demi-tasse cups.
Chill well, preferably overnight.

The Italian Cuisine I Love – Cavolo Nero with Chickpeas and Bacon

The original recipe for this used escarole.  I’ll admit I wasn’t entirely sure what that is.  Cook’s Thesaurus said that spinach or rocket could be substituted, so of course I used something completely different.  Cavolo Nero, or Tuscan Black Cabbage is an ingredient I love.  It is at the peak of its season at the moment so I substituted it for the green in this.  As the leaves are a lot tougher than spinach or rocket (or possibly escarole)  I adjusted the cooking times accordingly.

The other change I made to the original recipe, with full apologies to Jules J, was that it originally was a soup.  I wanted it as a side dish so I decreased the amount of stock I  added back in my version.  If you want it as a soup, you will need to add 2-4 cups of stock where I have placed the asterisk in the recipe below.

This was, awesome.  I have a very fussy easter for  a husband, and it is not often he asks for second helpings of sides, particularly ones that are vegetable heavy.  Maybe it was the bacon in this but he not only had seconds, he took the last little bit into work for his lunch the next day!

500 grams eacarole / cavolo nero / greens of your choice

2 cups chicken stock

1 medium onion, sliced

1 clove garlic, chopped

2 spring onions, chopped

1/3 cup lean bacon, diced

1  can chickpeas

1 tbsp parsley, chopped

1/2 tsp basil

2 tbsp grated parmesan

Trim cavolo nero.  Discard tough ends.  Chop into slices about 1 cm thick.

Put chicken stock in a saucepan.  Heat  to boiling.  Add cavolo nero.   If there is not enough stock, top up with water until leaves are just covered.

Cover and cook until crisp/tender.

Drain and reserve cooking liquid.

Saute bacon in a heavy saucepan, add onion, garlic, spring onions, and saute until soft but not browned.  Add the chickpeas and cavolo nero and a few spoonfuls* of the cooking liquid.

Warm through.

Sprinkle with grated cheese and serve.

Delicious!


The Italian Cuisine I Love – Rolled Breast Of Chicken

You may recall this photo from the first post on the Italian cuisine I love.  It’s one o f the photos supplied by the Ruffino Wine Company and one of my favourites from the book.  I made the Rolled Breast of Chicken and it was delicious.  This is a great meal when served with the following recipe for Cavolo nero, and of course some Italian wine!

Rolled Breast of Chicken.

  • 2 tbsp onion, minced
  • 2 cloves garlic minced
  • 2 tbsp oil
  • 4 sweet italian sausages (I  used spicy…because some like it hot!)
  • 1/4 cup fresh white breadcrumbs
  • 1 tbsp parsley, chopped
  • 1 tsp tarragon
  • 2 large chicken breasts
  • 2 tbsp butter
  • 1/2 cup dry white wine
  • salt & pepper

Cut the chicken breast horizontally in half.

Heat the oil in a skillet, add garlic and onion and saute or 1 minute.  Strip sausage out of the casing, add to skillet and cook until well browned, breaking up any lumps with a fork.

Remove sausage, onion and garlic with a slotted spoon and discard all but one tablespoon of fat from the pan.

Mix sausage, onion and garlic with breadcrumbs, parsley, tarragon, salt and pepper and put a pat of this stuffing on  each of the chicken pieces.

Roll them up, tuck in the ends and secure with toothpicks or string.  Add butter to skillet, saute the chicken rolls until browned on all sides – two or three minutes.

Remove rolls from skillet to a hot serving platter  and remove thread or toothpicks.  Add wine to skillet, delglaze quickly and pour sauce over rolls.

My Version

Rolled Breast of Chicken

The Italian Cuisine I Love – Tuna Stuffed Tomatoes

Tuna Stuffed Tomatoes 

These would be great for lunch or a light summer supper.  They are perfect for a hot day as there is no cooking!!!!

They would also be really cute if you made them for a tea party or as a finger food using cherry tomatoes and piping the mixture in.


4 firm ripe tomatoes
1 cup canned tuna
3/4 cup pimento stuffed olives, chopped
2 tbsp grated onion’
1 tbsp parsley, minced
1 tsp capers, chopped
2 anchovy fillets, mashed
1 tsp lemon juice
mayonnaise
1 tbsp chives

Cut the top off the tomatoes, hollow out carefully.

Mash tuna  and combine with all oth er ingredients except mayonnaise and chives.

Mix well.

Add enough mayonnaise to bind the mixture.

Fill the tomato shells and sprinkle with chives.

Chill before serving.

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