Catherine Fulvio’s Meatballs in a Spicy Tomato Sauce

Catherine Fulvio’s Meatballs in Spicy Tomato sauce

Meatballs in Spicy Tomato Sauce - perfect for spicing up a chilly day!

 

Serves 6

Meatballs form the secondi or meat course at the Italian table, while pasta is the primi, so

they would not traditionally be served together. That said, they work well together, so if this

takes your fancy, allow 400–450g of dried spaghetti to serve four. I also sometimes add

50g freshly grated Parmesan to the meatballs and reduce the salt, yum!

 

meatballs

for the meatballs:

50g fresh breadcrumbs

100ml milk

1 onion, finely chopped

1 garlic clove, finely chopped

225g minced pork

225g lean minced beef

1 tsp dried oregano

1 tsp salt

1⁄2 tsp freshly ground black pepper

1 egg, beaten

extra virgin olive oil

for the spicy tomato sauce:

1 tbsp extra virgin olive oil

1 red chilli, deseeded and finely chopped

1 onion, finely chopped

2 cloves garlic, finely chopped

175ml vegetable stock

500g tinned chopped tomatoes

2 tbsp tomato puree

salt and freshly ground black pepper

pasta, to serve

  1. To make the meatballs, firstly soak the breadcrumbs in the milk.
  2.  Mix the chopped onion and garlic with the pork and beef. Add the breadcrumbs,oregano, salt and pepper to the meat mixture and mix well. Add in the beaten egg and mix thoroughly. Roll the mixture into small balls.
  1. Heat some oil in a frying pan and add in the meatballs. Fry for approximately 5 minutes,turning occasionally, until browned on all sides. Remove from the heat and set aside.
  1.  To make the sauce, heat the oil in a large saucepan. Add the chilli and onion and cook on a low heat for 7–10 minutes, until softened. Add the garlic, stock, tinned tomatoes, tomato puree, salt and pepper. Bring to the boil and allow to simmer for 5 minutes.
  2. Add the meatballs to the sauce and leave to simmer for 10 minutes to heat through.
  3.  Serve with your favourite pasta and sprinkle grated Parmesan on top.

* Have a bowl of cold water beside you when forming the meatballs to dip your hands into, as keeping your hands moist prevents the meat from sticking when forming the balls.

Buon Appetito!

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Catherine Fulvio’s Fig, Almond & Chocolate Biscotti with Whirlpool

Catherine Fulvio’s Fig, Almond & Chocolate Biscotti with Whirlpool

Catherine's Fig, Chocolate and Almond Biscotti are great for dipping! Enjoy with hot chocolate, coffee or even a glass of dessert wine!

For perfect results bake with the Whirlpool 6th Sense Oven.

 

Whirlpool Italy fig biscotti

 

Preparation - 45 mins, Cooking - approx 30 mins & makes 30 pieces

Ingredients

300g plain flour

½ tsp baking powder

220g caster sugar

80g ground almonds

3 eggs

4 dried figs, chopped

50g chocolate drops

1 lemon, zest only

Method:

1.

Preheat the Whirlpool 6th sense oven to 160C/fan 140C. Line a baking tray with parchment.

2.

To prepare the biscotti, combine the plain flour, baking powder, caster sugar and ground almonds together.

3.

Beat in the eggs. Pour in most of the egg and combine. The dough must be stiff. You may not need all the beaten egg.

4.

Mix in the dried figs, chocolate chip and lemon zest by hand until just incorporated.

5.

Place on a floured surface and knead gently. If moist add extra flour on the surface.

6.

Divide the dough in two and place on the lined baking tray and form into two logs about 5cm in diameter. Leave enough space between them as they will spread.

7.

Bake for 30 minutes until lightly browned and fairly firm to the touch. Remove from the oven, leave the logs on the tray for 10 minutes then carefully transfer them to a cutting board. Using a serrated knife, slice about 2cm thick but if you like yours thinner then 1cm works too, though it is a little more delicate to handle.

8.

Arrange the slices flat on the baking trays lined with parchment and return to the oven for 25 to 30 minutes until dry and crisp turning them once.

9.

Leave on the tray to cool completely before moving. Store in an airtight container.

* For more of Catherine's recipes with Whirlpool's 6th sense oven, see for example ;

http://www.whirlpool.ie/Innovation-Design/recipes/2018/Classic-Italian-Meat-Balls



Siúcra & Catherine Fulvio’s Cannoli Pancakes

Siúcra & Catherine Fulvio’s Cannoli Pancakes

#SiúcrasPerfectPancakes

Siucra Cannoli pancakes

 

Enjoy a creative meal with Siúcra and Catherine Fulvio’s Cannoli Pancakes.  This Italian inspired recipe takes the traditional pancake to a whole new delicious level. This delectably decadent but easy breakfast idea will bring big smiles to the little ones faces!

Serves 10 – 12 people (depending on the size of the pancakes)

 

Ingredients

For the filling

250g ricotta

100ml whipped cream

4 tbsp. Siúcra Icing Sugar

½ tsp ground cinnamon

¼ tsp vanilla bean paste

2 tbsp. Marsala (or sherry)

2 lemons, zest only

2 tbsp. candied lemon peel

80g dark chocolate, chopped

For the pancakes

180g plain flour

¼ tsp salt

2 tbsp. Siúcra Caster Sugar

1 egg

250ml milk

2 to 3 tbsp water, if batter is too thick

Butter & sunflower oil, for frying

Siúcra Icing Sugar, to dust

Melted chocolate, to decorate

Method

To prepare the filling

  1. Whisk together the ricotta, cream and Siúcra Icing Sugar. Add the ground cinnamon, vanilla bean paste, Marsala and lemon zest.
  2. Lightly fold in the candied lemon peel and chopped chocolate. Spoon into a piping bag without a nozzle and place in the fridge until the pancakes are ready to be assembled.

To make the pancakes

  1. Place the flour, salt and Siúcra Caster Sugar into a bowl.
  2. Whisk the egg and milk together in a jug and then pour it into the flour mix until a thin batter forms.
  3. Pour this back into the jug as it will be easier to pour into the frying pan and leave the batter to settle for 10 minutes.
  4. To cook the pancakes, heat the frying pan and add a little butter and oil. Pour some batter into the hot pan and swirl it around to form a circle. The pancakes should be small to represent the size of a cannoli (8-10cm) so choose a small frying pan.
  5. Cook for about 1½ minutes until golden and then flip or lift over and cook for about another ½ minute.
  6. Place on a clean plate continuing to make all the batter.
  7. Place sheets of parchment paper in between the pancakes to prevent them from sticking and allow to cool.

To serve

  1. Pipe the filling lengthways in the cooled pancakes and roll up, place the cannoli pancakes on a serving platter, dust with icing sugar and spoon over melted chocolate.
  2. Serve immediately and enjoy!

Siúcra & Catherine Fulvio’s Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts

Siúcra & Catherine Fulvio’s Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts

 #SiúcrasPerfectPancakes

Siucra Savoury pancakes spinach leek kale

 

 

These Siúcra and Catherine Fulvio’s Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts will make for a special feast for your loved ones! Adding baby spinach to the batter of these savoury pancakes gives a wonderful vibrant green colour that is sure to brighten up any plate – and create a mouth-watering dish!

Serves 10 – 12 people (depending on the size of the pancakes)

 

Ingredients

For caramelised walnuts

60g walnut halves

100g Siúcra Light Golden Brown Sugar 

For the filling

1 leek, sliced

2 cloves garlic, finely chopped

1 red pepper, thinly diced

1 tsp chopped thyme

60ml vegetable stock

2 large leaves of kale, shredded

4 tbsp cream

Pinch nutmeg

For the pancakes

250g plain flour

2 tbsp. Siúcra Caster Sugar

A small handful of baby spinach, finely shredded

A pinch of paprika

2 eggs

350ml milk                     

3 to 4 tbsp water, if the batter is too thick

50g feta cheese, crumbled, to garnish

Sprigs of thyme, to garnish 

Method

To make the caramelised walnuts

  1. Line a baking tray with parchment and brush lightly with a non-scented oil. Place the walnut halves onto the parchment paper.
  2. Pour the Siúcra Caster Sugar into a non-stick saucepan and heat until just amber in colour. Pour the caramelised sugar over the walnuts and leave to set.

To prepare the filling

  1. Heat a saucepan with some oil and sauté the leek for 6 minutes until softened but not browned. Add the garlic and cook for 1 minute.
  2. Add the red pepper, thyme, stock and cook for a further 3 minutes before adding the shredded kale and nutmeg. Simmer for about 2 minutes before pouring in the cream. Set aside until the pancakes are cooked.   

To prepare the pancakes

  1. Combine the plain flour, Siúcra Caster Sugar and spinach in a bowl. Add a pinch of paprika. Beat together the eggs and milk and slowly whisk into the flour mix. Pour into a jug.
  2. When ready to cook, heat the frying pan and add a little butter and oil, give the batter a quick stir and then pour just enough into the pan to make a large size pancake.
  3. Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked.
  4. Place on a clean plate continuing to finish all the batter. Place sheets of parchment into between the pancakes to prevent them from sticking.

To serve

  1. Place a pancake on the plate, spoon in the filling on one half and fold the other half over.
  2. Serve 2 pancakes per person and crumble the feta over the top as well as some caramelized walnuts. Garnish with sprigs of thyme.

 

Siúcra & Catherine Fulvio’s Tomato and Olive Pancake Bake

Siúcra & Catherine Fulvio’s Tomato and Olive Pancake Bake

#SiúcrasPerfectPancakes

Siucra Tomato olive baked pancakes

 

Serves 4 people (depending on the size of the pancakes)

Ingredients

For the pancakes

200g gram (chickpea) flour

4 tbsp plain flour

2 tbsp. Siúcra Caster Sugar

2 eggs

350ml milk

3 to 4 tbsp water

For the filling

4 shallots, thinly sliced

2 garlic cloves, finely chopped

6 sundried tomato halves, chopped

3 tbsp black olives, roughly chopped

80g baby spinach

1 tsp chopped thyme

120g quark

3 tbsp grated mature cheddar cheese

2 tbsp grated parmesan

½ lemon, zest only

3 tbsp cheddar cheese, for the top

2 tbsp breadcrumbs, for the top

1 tsp chopped thyme

Sprigs of thyme, to garnish

Method

To prepare the pancakes

  1. Combine the gram (chickpea) flour, plain flour and Siúcra Caster Sugar in a bowl. Beat together the eggs and milk and slowly whisk into the flour mix. Leave to stand for 10 minutes, then pour into a jug.

To make the filling

  1. Heat a little oil in a frying pan, add the shallots and simmer for about 5 minutes until cooked before adding the garlic. Cook for a further 1 minute. Add the sundried tomatoes, black olives and spinach.
  2. Take the pan off the heat and add the thyme, quark, cheddar cheese and parmesan and mix well. Add salt and freshly ground black pepper and lemon zest to taste.
  3. Preheat the oven to 180C/fan 160C/gas 4.
  4. When ready to cook, heat the frying pan and add a little butter and oil, stir the batter then pour just enough batter into the pan to make a large size pancake. Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked. Place on a clean plate continuing to finish all the batter. Place sheets of parchment paper in between the pancakes to prevent them from sticking.
  5. Brush a gratin dish with a little melted butter. Spoon some filling down the centre of each pancake, roll them up and lay them alongside each other in a buttered gratin dish. Sprinkle over the cheese, breadcrumbs, thyme and bake for about 15 or until the cheese has melted and is golden.
  6. Garnish with thyme sprigs and serve.

 

Fine foodCatherine FilvioGood living

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Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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