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
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.
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
PETRALI - DOLCI NATALIZI - Italian Christmas Sweets
Ingredients
250gr 00 Flour
75gr Sugar
75gr Lard
3 egg yolks
1 x satchel vanilla
pinch of salt
zest of a lemon
(a little bit of water if too crumbly)
175gr dried figs (ground)
75gr toasted almonds (ground)
150gr walnuts (ground)
1/4 cup vin cotto
Squeeze of honey
Teaspoon of cocoa powder
Teaspoon cinamon
Rind of an orange (or a lemon if you don’t have an orange)
NB mixture should be firm and easy to roll into balls to use for filling. Pastry should rest for half hour in fridge.
WATCH THE METHOD HERE. Cook on around 180c until golden
Here is a ‘make do recipe’ because I had some bacon left over in the fridge. The original recipe calls for Bucatini pasta and guanciale but I only had spaghetti in the store room and the bacon in the fridge. This recipe is straight from the mamma of my very close friend in Rome.
Ingredients -
1 packet of Spaghetti (or Bucatini)
1 small salad onion (or any mild onion)
Half cup white wine
250gr packet of bacon (or guanciale)
2 cans of peeled tomatoes (or Mutti polpa)
1 of the cans of tomato filled with water (rinse your cans and add to sauce)
Pecorino Romano grated (to have on top after served - if you like it)
Watch the video for the method below. Once the sauce has simmered and reduced back to a nice thickness it’s ready.
I just adore a sweet (but never too sweet) Italian ‘colazione’ (breakfast) of a jumbo cup of ‘latte e caffe`’ (milk and coffee) and a huge dunkable ‘biscotto da inzuppo’ (dunking biscuit).
These biscotti are also great for afternoon tea if you prefer. I made these a little thinner than usual but you can cut them thicker no problem!
Ingredients -
3 Eggs
200 g Sugar
1/2 Grated lemon zest, or vanilla essence
80 g Milk
150 ml Sunflower oil
600 g 00 flour
1 bag instant yeast for sweets
(alternatively you can use self raising flour)
Watch the reel via instagram for the method. https://www.instagram.com/the_little_italian_school/
Cook on about 180c for 15-20 min
Plain. Simple. Delicious. Easy to make. Never gets old.
3 eggs
12 tablespoons sugar
12 tablespoons self raising flour
12 tablespoons sunflower oil
6 tablespoons milk
rind of two lemons grated
Mix the wet ingredients first. Add sugar. Mix. Add flour. Mix.
LEMON GLAZE
A few tablespoons of icing sugar. Squeeze the juice from the lemons into it and stir. If too runny just slowly add more icing sugar. If not runny enough add tiny amounts of more lemon juice at a time until you get ‘your’ perfect consistency
Scoll down to find the recipe and click on the link to watch the reel on Instagram
Honestly - if you just put all the ingredients in a bowl and either mix them well in a kitchenaid or knead well by hand , they will turn out beautifully. Don’t over think it!
3 cups flour 00
2 teaspoons dry yeast
1/2 teaspoon salt
100 gr room temp butter
1 & 1/4 cups milk
Knead. Let it rise for a couple of hours or so
IN THE MEANTIME - make your cinnamon butter spread and your icing. Put about 100gr room temp butter, a couple of tablespoons of brown sugar, a tablespoon of cinnamon, and mix until it forms a buttery texture.
For the icing, just a few tablespoons of icing sugar and a tablespoon of milk and mix. If you like it more runny you need more water , or more thick, just add more icing sugar (do it gradually, in small amounts so you get “your” right consistency.
Once risen roll out the dough into a square (ish) shape, spread your butter cream on it, roll and cut and place in a tin. Take a look at the one I have used in my reels to get an idea of the size.
Let rise for about another half hour and then bake.
Bake on around 175 until they are golden.
Head to reels to watch method! https://www.instagram.com/the_little_italian_school/
250 gr butter
2 & 1/2 cups flour 00 (approx)
5 tablespoons zucchero
2 eggs
1 rind of a lemon
2 handfuls macadamia nuts crushed.
Cook on about 180c until golden
Head to reel on instagram to watch method https://www.instagram.com/the_little_italian_school/
