With cooler weather on the way, we’re looking forward to cosy nights in and delicious comfort food, and nothing beats home-cooked Italian dishes. Flavoursome and hearty, these are a couple of our favourite Italian recipes which make use of some handy home appliances that take all the pain out of cooking by doing the hard parts for you.
bresaola & burrata pizza
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil 260ml water
500g wholemeal flour
140g tomato paste
150g cups grated mozzarella
2 tablespoons fresh oregano leaves
200g vine-ripened cherry tomatoes; halved
200g bresaola; thinly sliced
200g burrata cheese or baby bocconcini; torn
A handful of rocket leaves
Balsamic vinegar, to serve
Dough: Combine the yeast, sugar, salt, olive oil and water in a large bowl and stir. Fold through the flour until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms. Place the dough ball into a lightly oiled bowl, cover with cling wrap and set aside in a warm place for 30 minutes or until it has doubled in size. Place the dough on a floured surface and knock back (punch it) to remove excess air. Knead lightly then divide into 4 x 180g balls.
Pizza: Turn on your BREVILLE Crispy Crust pizza maker, then switch to the PREHEAT setting for 15 minutes. Roll out the dough balls into 24cm discs and place them onto separate large squares of baking paper. Prick the base with a fork then spread about 35 grams of tomato paste evenly across the base. Top the base with mozzarella cheese, oregano, cherry tomatoes and bresaola, then season. Select THIN crust setting then transfer the pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes. Open the lid and slide the paper out, then close the lid and cook for a further 4-5 minutes – monitoring the progress through the viewing window. Open the lid with an oven mitt and remove the pizza. Top it with burrata cheese, rocket and balsamic vinegar.
risotto al funghi
2 tablespoons of oil
30g of butter
6 to 8 eschallots; finely chopped
400g of assorted mushrooms; sliced
350g of Arborio or Carnaroli rice
125ml of a good dry white wine
1.5 litres of vegetable or chicken stock
60g of grated pecorino or parmesan cheese
2 tablespoons of chopped fresh sage
Using the BREVILLE Risotto & Rice Cooker press the MENU SELECTOR button to the SAUTÉ setting and heat for 3 minutes with the lid on. Remove the lid, add the oil and butter and heat for 1 minute or until the butter has melted. Add the eschallots, cover with a lid and cook for 3-4 minutes, stirring occasionally, until the eschallots have softened.
Add the mushrooms, cover with the lid and cook for another 3 minutes or until the mushrooms are slightly softened. Add the rice and mix well, cover with the lid and cook for 2 to 3 minutes, stirring occasionally. Stir in the wine, mixing it well and cook uncovered for 3 minutes or until all the wine is absorbed. Stir in the stock, mixing well.
Cover with the lid and press the MENU SELECTOR button to the RISOTTO setting. When the Risotto & Rice switches to the WARM setting, which will take about 20 to 30 minutes, remove the lid and stir through the grated pecorino cheese and chopped sage.
Season to taste with salt, pepper and a healthy dash of olive oil.
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