5-Course Italian menu

PREP – 5 MIN

COOK – 5 MIN

SERVES – 4

Ingredients

• 150g goat cheese
• 50g double cream
• 1/2 large shallot
• 1 pinch of salt
• 1 pinch of white pepper
• 20g chopped parsley
• 2 cooked beetroots
• 4 slices of Parma ham
• 100g mixed salad leaves

How to Make It

STEP 1

Blend together the goat’s cheese, double cream, shallots, salt, pepper, and parsley.

STEP 2

Slice the beetroot finely and divide across 4 plates. Top with the goat’s cheese mixture and slices of Parma ham. Serve with the mixed salad leaves.

PREP – 15 MIN

COOK – 45 MIN

SERVES – 6

Ingredients

• 2 tablespoons olive oil
• 2 cups finely chopped onion
• 8 garlic cloves, minced
• 4 cups water
• 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 to 2 tablespoons balsamic vinegar
• 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

How to Make It

STEP 1

Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water, rosemary, salt, pepper, chickpeas, and diced tomatoes, then bring to a boil. Reduce the heat and simmer for 20 minutes.

STEP 2

Place 2 cups of the soup in a blender or food processor and process until smooth. Pour the pureed soup into a bowl, then repeat with another 2 cups of soup. Return all the pureed soup to the pan, stir in the balsamic vinegar, and bring to a boil. Remove from the heat. Ladle about 1 1/2 cups of soup into each of 6 bowls and sprinkle each serving with 1 tablespoon of grated Parmesan cheese.

PREP – 10 MIN

COOK – 15 MIN

SERVES – 6

Ingredients

• 1/2 cup butter
• 2 tbsp cream cheese
• 1 pint heavy cream
• 1 tsp garlic powder
• Pinch of salt and pepper
• 2/3 cup grated Parmesan cheese
• 1 lb fettuccine, prepared as directed

How to Make It

STEP 1

In a medium saucepan, melt the butter. Once melted, add the cream cheese. When the cream cheese has softened, stir in the heavy cream.

STEP 2

Season with the garlic powder, salt, and pepper. Simmer over low heat for 15–20 minutes, stirring constantly. Remove from the heat, stir in the grated Parmesan cheese, and serve over the hot cooked fettuccine.

PREP – 15 MIN

COOK – 30 MIN

SERVES – 4

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 2 red bell peppers
• 2 green bell peppers
• 3 tbsp apple cider vinegar
• 3 tbsp sugar
• Kosher salt and freshly ground black pepper
• 2 lbs sweet or hot Italian sausage
• Buns, for serving

How to Make It

STEP 1

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the sliced onion and bell peppers, then cook, stirring frequently, until softened and lightly browned, about 8 minutes. Stir in the apple cider vinegar and sugar until the sugar dissolves. Season with kosher salt and freshly ground black pepper to taste.

STEP 2

Light one chimney full of charcoal. Once the charcoal is covered with gray ash, arrange the coals on one side of the grill. Replace the cooking grate, cover, and preheat for 5 minutes. Alternatively, preheat a gas grill by setting half of the burners to high for 10 minutes. Clean and lightly oil the grill grate.

STEP 3

Transfer the pepper mixture to a 10-inch disposable aluminum pan, or create a foil tray using heavy-duty aluminum foil. Nestle the Italian sausages into the pepper mixture.

STEP 4

Place the tray over the hot side of the grill and cook until the mixture begins to simmer, about 4 minutes. Move the tray to the cooler side of the grill, cover, and cook until the sausages reach an internal temperature of 140–145°F (60–63°C), about 20 minutes, turning them once halfway through.

STEP 5

Remove the grill lid. Using tongs, transfer the sausages directly onto the hot grill grates and cook for about 3 minutes, turning occasionally, until browned and slightly crisp. Return the sausages to the peppers. Toast the buns if desired, then serve the sausages in the buns with the sweet and sour peppers.

PREP – 15 MIN

COOK – 35 MIN

SERVES – 8

Ingredients

• 4 eggs, separated
• 1/2 cup caster sugar
• 250g mascarpone cheese
• 1/3 cup coffee liqueur
• 200ml thickened cream
• 2 tbsp instant coffee powder
• 2 cups warm water
• 28 sponge finger biscuits
• 1 tbsp cocoa powder

How to Make It

STEP 1

Using an electric hand mixer, beat the egg yolks and caster sugar together in a large bowl until pale and creamy. Gently fold in the mascarpone cheese and coffee liqueur. Wash and dry the beaters, then whip the thickened cream until firm peaks form. Fold the whipped cream into the mascarpone mixture.

STEP 2

Wash and dry the beaters again. Beat the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.

STEP 3

Combine the instant coffee powder and warm water in a shallow dish, stirring until the coffee dissolves. Dip half of the sponge finger biscuits into the coffee mixture one at a time, turning to coat. Arrange them in a single layer over the base of a 6cm-deep, 18cm × 28cm baking dish.

STEP 4

Spread half of the mascarpone mixture evenly over the biscuits. Repeat the layers with the remaining coffee-soaked biscuits and mascarpone mixture. Cover and refrigerate for at least 4 hours. Before serving, dust the top with cocoa powder.