Ingredients for the cake-
4 eggs
1 bustina vanilla - or a pod
1 rind from a lemon
300gr sugar
100ml sunflower oil
150ml milk
100ml vermouth white
100gr cornflour
400gr 00 flour
16gr raising agent for sweets
Ingredients for the icing -
250gr icing sugar
1 egg white
(add droplets very slowly of water to thin out if its too thick)
WATCH INSTAGRAM REEL FOR METHOD
FILLING
750gr Ricotta
500gr Cream Cheese
4 eggs
1 1/2 cups sugar
Rind of 1 lemon and it’s juice
Vanilla
1 1/2 tablespoons cornflour
1/4 cup cream (or milk)
Cook on 170c for 50 -60 minutes. Suits a large cheesecake tin
BASE
250 gr of any biscuit you have
125gr melted butter
CARAMALISED PEAR TOPPING
4 pears peeled and diced
Half cup sugar - cooked until water evaporate and pears brown
Head to instagram to watch method here
Ingredients -
Large baking tray (big enough to fit a whole Pandoro sliced)
1 Pandoro
3 cups cream
4 cups milk
5 eggs
3/4 cup sugar
Vanilla (bustina, pod or essence)
About 100gr butter (chopped and placed on top before baking)
Cook on 160c for an hour
Watch instagram reel for method click here
Ingredients -
300gr milk chocolate
250gr dark chocolate
300gr Hazelnuts (remember to toast them)
Half glass full cream milk
One and a half tablespoons of 00 flour
2 tablespoons of honey
Watch the reel on instagram for the method.
OR -
Toast the hazelnuts.
Melt the chocolate in the microwave or in a bowl over hot water. Add the warm hazelnuts and all other ingredients and mix well. Place in a tray lined with baking paper and place in the fridge until it sets.
Mix all of the ingredients below to form a paste and then make balls, sprinkle with icing sugar and bake for approx 20 minutes on 175c
3.5 cups almond meal
2 cups icing sugar
2 eggs
rind of a lemon
a drop of almond essence
2 tablespoons of limoncello liquore
Watch the instagram reel here for the method.
Ingredients -
1 large bowl to add everything and combine and a large pie tin
About 5 sheets of puff pastry
1 leek (fry and place in your bowl)
1 egg
About 2-3 bunches of chard (boiled, drained, chopped and put in bowl)
500 gr of ricotta
3 tablespoons grated parmigiano (or grana padano - or anything you like really)
1 packet (180gr) fetta cheese (not traditionally Italian but you can subsitute with mozzarella if you prefer)
Salt and pepper to taste
Combine all ingredients. Place the puff pastry in your tin. Pour the mixture into the tin and bake in about 200c fan forced oven until the pastry is golden.
Buon appetito!
Click here to watch the instagram reel
2 cups of cream
1 cup of milk
1/4 cup sugar
grated orange zest (1/2 orange)
Whisk 2 egg yolks and 3 whole eggs
1/4 cup sugar
Drop of vanilla essence (or a pod or a vanillina satchel)
Poor the hot cream mixture into the egg mixture and stir.
Strain the mixture and then pop into small bowls in a tray lined with some water in the over on 170c for half and hour
Squeeze the juice of the orange you used in a pan with a few tablespoons of sugar and a dash of tripple sec and boil until it thickens a bit then put it on top of the cooked creme caramel once cooled.
Watch the video reel here https://www.instagram.com/p/Cwo-KEYvbRZ/
Quick, easy and delicious soup as we head towards the end of winter. This quantity feeds 5 with leftovers.
INGREDIENTS
Half an onion
1 large carrot
3-4 celery sticks
2 potatoes
1 small tin of crushed tomatoes
2 tins lentils (or fresh soaked over night if prefer)
1 large bunch chopped chard
Salt and pepper to season
Water - enough to cover ingredients
METHOD -
Watch instagram reel for method using this link here
Cook until all vegetables are cooked but not mushy.
Creamy Custardy Rice Pudding.
If you love puddings, this one is for you. A comfort food desert recipe just in time for the cold weather. Budino di Riso was my nonno’s favourite during the winter months and I remember screwing my nose up at it as a child ….but now I love it!
Scroll down for the recipe and a quick method - or click here to head to our instagram page and watch the process. https://www.instagram.com/the_little_italian_school/?next=%2F
Budino di Riso
RICETTA -
6 cups full cream milk
1/2 cup sugar
3/4 cups arborio rice
1 satchel of vanillina (or vanilla extract)
2 egg yolks
1 cup cream
1/2 teaspoon cinnamon
METHOD
Bring the milk, sugar , vanilla to boil.
Add the rice, return to boil, then turn right down to let cook for half hour.
Whisk 2 egg yolks in a bowl. When rice has cooked for half an hour, scoop out a ladel worth into the egg yolks and whisk vigorously so they don’t scramble
Add yolk mixture & cream into the pot with the rice and simmer for another 5 or so minutes
Add the cinnamon (or not if you don’t like it)
NB always stir your rice often when on the heat to avoid milk burning on the bottom of the pot and once taken off the heat let it rest a while stirring every so often
Writer Grace Flynn
As an Australian, I was quite surprised to learn that the unofficial dinner time in Italy sits somewhere between 8pm and 9pm. This was especially puzzling to me considering the rather unfortunate scoff-a-sandwich-at-your-desk lunchtime ritual so many of us Aussies partake in. How can Italian’s stave off hunger until close to what may or may not be my unofficial bedtime? The answer would be aperitivo.
Along with honouring lunch or ‘pranzo’ as the main meal of the day, one of the key ingredients to the Italian eating schedule is aperitivo. Derived from the Latin verb ‘aperire’, meaning to open, the ritual of a pre-dinner drink and snack is about opening one’s appetite up before dinner while enjoying the company of friends and family. Although it’s not an everyday event, aperitivo is always an option in Italy, taking place at around 7pm or 8pm and typically involving a bitter alcoholic beverage, like the popular negroni or americano, alongside olives, cheeses, meats and bread.
Of course, the best way to learn anything is by doing. So, if you’re looking for the best joints in Perth to dabble in the age-old practice of the Italian aperitivo, we’ve got you covered.
La Sosta
Fremantle’s La Sosta has long been a favourite spot for Italian cuisine, boasting fresh homemade pasta dishes, authentic antipasti and an extensive wine list. Meaning ‘stopover’, La Sosta is certainly a top place to stop by for an afterwork drink and nibble, Italian-style. Staying for a full meal is also a good idea. Since opening in 2012, the family-owned restaurant has expanded over two levels and features an Insta-worthy alfresco dining area overlooking the city streets.
Source La Sosta Facebook
Mummucc’
Offering delectable Italian fare, an exceptional wine list and the best martini Tania has ever had (which is no small feat!), Mummucc’ is easily one of the best spots to aperitivo in Perth. Opened by Tania’s good friend Tania Nicolo alongside her partner Ryan Bookless, the elegant wine bar is situated just a stroll away from the couples’ popular pizzeria, Monsterella. Oh, and in case you didn’t know, Mummucc’ (pronounced ‘ma-mooch’) is Abruzzese dialect for ‘dearest mother.’
Source Mummucc’ Instagram
StreetFood dal Porco
This Beaufort Street beauty is being hailed as one of Perth’s most authentic Italian trattorias. If you’re looking to indulge in some proper Italian charcoal barbequed meats like ‘Bistecca alla Fiorentina’ , arrosticini, and mouthwatering crostini alongside your favourite birra or vino (StreetFood is BYO only), look no further
Source Streetfood Dal Porco Facebook
La Madonna Nera
Led by Fiona Di Lanzo, La Madonna Nera is a cosy Italian wine bar situated on Scarborough Beach Road in Mount Hawthorn. Showcasing native Italian varieties as well as Australian drops, La Madonna Nera’s wine list is sure to impress, along with its contemporary Italian menu.
Testun
Brought to Mount Lawley by the owners of well-known Italian trattoria Threecoins, neo-Italian osteria Testun is sure to surprise with its inventive menu and bold interiors. Located on Beaufort Street, the wine bar offers classic aperitivi like limoncello spritz, vermouth and olio martini, making it a great spot for Italophiles to enjoy a Friday bevvy.
Source Testun Facebook
