Elsa
Van der Nest, talented chef, author, superb teacher now living in
Singapore, has an irrepressible passion for food and has recently produced
two informative and accessible books celebrating a Feast of Flavours from
both the French and Italian Kitchens. Elsa is no stranger to either as she
has worked with some of the top chefs worldwide from Anton Mosimann and
Raymond Blanc at Le Manoir Aux Quat' Saisons to Gennaro Contaldo and
Michael Ginor.
On
Showcook you will be able to enjoy the first of a step-by-step two part
series from Elsa's FEAST OF FLAVOURS. We have chosen portable starters;
little vegetable tarts, succulent grilled fig with goat's cheese and
prosciutto, delicious mini pizza margheritas and her rocket and
salami frittata.
Elsa tells
us that throughout Italian culinary history, one thing has remained
constant - the pursuit of the freshest possible, best quality ingredients
and the respect for those ingredients by cooking them in ways that
highlight their glorious natural flavours. It is no surprise, then, that
Italian Heritage is enjoyed on so many tables throughout the world today.
ROCKET
AND SALAMI FRITTATA (Frittata
con Salmone e Rucola)
The
Frittata is a traditional Italian omelette in which other ingredients
such as cheese and ham are mixed with the eggs before cooking.
4
large eggs, preferably free-range
2 egg yolks, preferably
free-range
1 tbsp double cream
salt, to taste
freshly ground black pepper, to taste
4 tbsp finely grated Parmesan cheese, preferably Parmigiano–Reggiano
50 g (2 oz) Rocket (arugula) leaves, finely chopped + extra for
garnishing
90 g (3oz) Salami, thinly sliced and chopped
extra virgin olive oil
Combine
eggs, egg yolks, cream and seasoning in a mixing bowl. Beat lightly. Add
Parmesan cheese, rocket leaves and salami. Adjust seasoning to taste, if
necessary. Grease
a patty tin with olive oil. Spoon egg mixture into cups. Bake in a
preheated oven at 200°C (400°F) for 10-15 minutes or until mixture is
set.
MINI
PIZZA MARGHERITA
(Pizzetta
Margherita)
These
freshly made, bite-size pizzas make a fantastic appetizer.
2
tbsp or 1 sachet (30 g) instant yeast
1 tbsp sugar
500 – 750 ml (16-24 fl oz/2-3 cups) warm water
750 g plain (all purpose flour)
½ tbsp salt
2 tbsp olive oil
300 g (10 oz) mozzarella cheese (thinly sliced)
250 g (9 oz) cherry tomatoes, quartered
2 tbsp finely chopped oregano
1 ½ tbsp extra virgin olive oil
If
using fresh yeast, dissolve with sugar in 375 ml (12 fl oz)/ 1 ½ cups)
warm water. Allow yeast mixture to proof, or turn creamy and frothy.
Sift flour into a large bowl. Add salt, frothy yeast mixture, combine
with sugar, flour, salt, water and olive oil.
Knead
mixture, adding just enough of remaining water, until resulting dough is
smooth and pliable. Leave
dough to rise in a bowl until doubled in volume. Knock
risen dough down, then roll out into a round sheet on a floured surface.
Cut 5 cm (2 inch)
rounds using a pastry cutter. Place on a baking tray. Pre-bake
dough in a preheated oven at 230°C (450°F) for about 5 minutes.
Cover
pizza bases with tomato paste. Top with mozzarella and tomatoes.
Sprinkle with oregano and drizzle extra virgin olive oil over. Return to
oven until pizzas are slightly browned, about 10 minutes. Serve hot.
VEGETABLE
TARTS (Tortine
di Verdure)
Spinach
and Ricotta are popular ingredients in the making of Italian savoury
tarts or pastries.
55
g (2 oz) dried porcini (cep) mushrooms
450 g (1 lb) ready made dough, thawed according to packet instructions
500 g (1 lb 1 ½ oz) baby spinach
2 tbsp butter
1 tbsp chopped onion
1 stalk leek, finely chopped
2 tbsp chopped marjoram
salt, to taste
freshly ground black pepper, to taste
3 large eggs, preferably free-range, beaten
200 g (7 oz) Ricotta cheese
60 g (2 oz) Parmesan cheese, freshly grated, preferably Parmigiano
Reggiano
1 tsp nutmeg
Soak
mushrooms in lukewarm water for about 30 minutes. Once hydrated, drain
and chop coarsely. Set aside. Roll
out shortcrust dough and line as many greased 5 cm (2 inch) tartlet cups
as possible. Freeze for 20 minutes. Remove
tartlet cups from the freezer and stack them to press pastry down.
Separate and bake tartlet shells in a preheated oven at 200°C (400°F)
for 10 minutes.
Wash
spinach and blanch in boiling water for 1 minute. Drain, squeeze dry and
cool, then shred. Heat
butter in a pan over low heat. Sauté onion and leek until translucent.
Add mushrooms, marjoram and spinach. Season to taste, then remove from
heat and leave to cool.
Beat
eggs with both cheeses and nutmeg, then add to vegetable ingredients.
Pour mixture into
pre-baked tartlet shells, spreading out evenly. Bake at 170°C (340°F)
for about 25 minutes. When tartlets are cooked, egg mixture should be
set and golden on top. Remove from oven, cool and serve.
GRILLED
FIGS WITH GOAT’S CHEESE AND PROSCIUTTO (Fichi
Alla Griglia, Formaggio Caprino E Prosciutto)
Prosciutto
and figs or melon (honeydew or cantaloupe) are traditional and popular
summer combinations for appetisers in Italy.
12
dried figs
2 tbsp extra virgin olive oil
120 g (4 oz), cut into small cubes Goat’s milk feta cheese in olive
oil
salt, to taste
freshly ground black pepper, to taste
12 – 16 small sprigs, shredded basil
16 slices, preferably best –quality Italian prosciutto
Place
figs on a baking tray and drizzle olive oil over. Top each fig with 2
cubes of feta cheese. Season
to taste with salt and pepper. It a stronger basil flavour is preferred,
top with some shredded leaves. Place
under a preheated grill for about 5 minutes or until cheese is softened
and warmed through. Loosely
roll up a slice of prosciutto and place on top of a portion warmed
cheese. Repeat until all the figs have been topped with prosciutto.
Garnish with
remaining basil and serve with crusty bread.
FEAST
OF FLAVOURS from
the Italian Kitchen 
A
Step-by-Step Culinary Adventure
by Elsa Van der Nest
Marshall
Cavendish International (Asia)
Times Centre, 1 New Industrial Road, Singapore, 536196
Tel: +65 6213 9300
audrychow@sgmarshallcavendish.com
For
more information see Cook's Corner
