italian – Page 3 – My Whisk and I

Panzanella (Italian Bread Salad)

February 25, 2022by Karen ClaassenLeave a Comment

This is without doubt my favourite salad! If you are a fan of tomato, this is a must-try.

4 x 2cm thick slices of sourdough bread
6-8 fresh, ripe tomatoes at room temperature
half a cucumber
1 small red onion
2 cloves garlic, minced
125ml olive oil
60ml balsamic vinegar
juice of 1 lemon
a bunch of fresh basil leaves

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Cut the sourdough slices into cubes of 1,5 – 2cm.
Spread the bread cubes on the prepared baking sheet and liberally drizzle with olive oil and season with salt.
Place in the oven for 20-30 minutes, until the bread is golden and crisp.
Remove from the baking sheet and set aside to cool.

Dressing:
Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you preserve all of the tomato’s juice.
Add the tomato and the juice to a small mixing bowl.
Chop the onion as finely as you can, mince the garlic and add to the tomato.
Now add the olive oil, balsamic vinegar and lemon juice.
Mix these ingredients together and seasonal with salt and pepper. Make adjustments according to your liking.

Slice the remaining 3-4 tomatoes into chunks and place in a large mixing bowl.
Cut the cucumber into chunks and add that as well.
Pour the dressing over the tomato and cucumber and mix through.
Scatter the croutons and basil on top of the salad and mix through.
Transfer to a serving platter.

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Aperol Gin Cocktail

October 14, 2021October 13, 2021by Karen ClaassenLeave a Comment

This is a deliciously refreshing drink on a hot day and easy to make at home. Serve it for your next aperitivo hour in true Italian style!

30ml Aperol
30ml gin
30ml lime juice
30ml simple syrup
60ml soda water

Add the Aperol, gin, lime juice and simple syrup to a cocktail shaker.
Add 3 ice cubes and shake the mixture for about 1 minute.
Pour the contents into a glass and top with soda water.
Garnish with edible flower ice cubes before serving.

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Spaghetti Carbonara with Zucchini

September 23, 2021by Karen ClaassenLeave a Comment

250g wholewheat spaghetti
4-6 zucchini
250g bacon, cubed
2 cloves garlic, minced
250ml cream
250ml parmesan cheese, grated
5 egg yolks

Cook the spaghetti and set aside.
Make zucchini strips by placing a zucchini on a chopping board and running a vegetable peeler over the length of it. Pull as many strips as you can, flipping the zucchini from time to time. Keep the zucchini strips aside.
Pour a small amount of vegetable oil in a saucepan, add the bacon and cook over medium heat for about 6 minutes.
Add the garlic and cook for another minute.
Remove the bacon and garlic from the pan and set it aside.
Pour the cream in the same saucepan and bring it to a simmer.
Add the egg yolks one at a time while whisking continuously.
Add the parmesan and zucchini strips and simmer for about 2 minutes.
Now add the bacon and cooked spaghetti and toss through.
Serve the pasta with more grated parmesan and an egg yolk on top.

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Mushroom Spaghetti

August 31, 2021by Karen ClaassenLeave a Comment

Easy, quick and fabulous!!

500g spaghetti
45ml butter
200g mixed mushrooms
200g bacon, cut into pieces
1 onion, chopped
3 cloves of garlic, minced
65ml dry white wine
250ml cream
125ml chicken stock
50g parmesan cheese, grated
a handful of parsley, chopped

Cook the spaghetti according to the instructions on the packet and keep warm while you make the sauce.
Put a cast-iron pan on to a high heat and add the butter to it.
Fry the mushrooms, stirring occasionally, until golden brown and slightly caramelised. Spoon into a bowl and set aside.
Turn the heat down to medium and add the bacon to the same pan. Fry for about 3 minutes.
Add the onion and cook until translucent.
Add the garlic and the cooked mushroom and cook for another minute.
Pour in the wine and allow the wine to reduce to half.
Now add the cream, stock and grated parmesan and turn the heat down to low.
Cook for about 5 minutes or until the sauce has thickened.
Add the cooked and drained spaghetti to the sauce, mix through and taste for seasoning.
Scatter a handful of chopped parsley over the spaghetti and serve.

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No-Knead Olive Bread

May 10, 2021May 3, 2021by Karen ClaassenLeave a Comment

This bread involves absolutely no kneading or fussing and I guarantee you that it will be one of THE best olive breads you have ever tasted.

360g bread flour
1,2ml instant yeast
10ml salt
310ml tepid water
250ml olives, stoned and sliced in half

Add the flour, yeast and salt to a large mixing bowl.
Pour the water into the bowl and mix.
Add the olives to the dough mixture and make sure they are evenly distribute – squish them with your hands.
Cover the bowl with a tea towel and leave at room temperature to rest for about 18 hours.

Flour a working surface and scrape the dough onto it.
Form the dough into a ball shape and place it onto a square of baking paper. Cover with a tea towel and allow to rest for another hour.

Preheat your oven as well as a dutch oven to 230℃. (A dutch oven is simply a cast iron pot with a tight-fitting lid)
Once the oven temperature is reached, remove the dutch oven and lift the bread in the paper, into the dutch oven. Replace the lid of the dutch oven and immediately place the bread into the oven.
Bake for 30 minutes, remove the lid of the dutch oven and bake for another 25 minutes.
Take the bread from the oven an cool for about ten minutes before removing it from the dutch oven.
Cool the bread completely before slicing.