It’s no secret that we are Italy’s biggest fans. Indulging in all things Italian is very exciting and inspirational and makes us incredibly happy. We are thoroughly inspired by their passion for food, family and life in general, so we hope this dinner really reels you in. Italians are brilliant at using quality ingredients wisely, to make humble, but incredible pasta dishes. So hopefully, this will live up to your expectations and mentally transport you over to Italy. These mouthwatering Italian dishes will make your heart sing.
Like any other dish, a good salad is only as good as the quality of its ingredients. Buy whatever is fresh and vibrant and then work all the flavor sensations in together, which is precisely what we did for this choice of salad. The end result is a salty, sour, sweet and spicy blend of flavors. We love the use of fresh basil in a salad, which was our key ingredient for the preparation of this Caprese salad. The cherry tomatoes were laid over a carpet of high quality extra virgin olive oil, basil and garlic, all mixed together into an exquisite dressing. On top of all that – fresh, milky, cold mozzarella. Simple and wonderful! We served the salad with pizza bianca, topped with fresh rosemary, sea salt and lots of extra virgin olive oil.
The best feeling in the world was when we discovered the magic of making real pasta for the first time. But one thing is for certain, when it comes to pasta – you have to know that you can never stop learning. For this occasion we decided to make two of our most favorite pasta dishes: Spaghetti Cacio e pepe and Tagliatelle alla Puttanesca. They are both exceptionally distinct in their flavors and texture. All of these balancing acts of flavors and textures are wonderful to experiment with. Cacio e pepe is enriched with Pecorino cheese and quite a lot of freshly grinded pepper. You would think it’s heavy, but on the contrary – it’s very smooth and silky, with a luxurious and elegant taste. This dish is all about the beauty of simplicity, the beauty of something clean and fresh, accompanied by high quality olive oil and white wine. Life could not be any better.
The Puttanesca sauce provides the perfect excuse for using your home-canned tomatoes as a taste of summer in the spring months. This simple dish can be made almost entirely from pantry staples, so it’s ideal for quick meals during a lazy Sunday evening. Our version of the meal leaves out the anchovies, so it’s also completely vegetarian. This bohemian sauce is a match made in heaven with our home-made Tagliatelle.
Tiramisu. Pure decadence in three layers: a rich mascarpone portion with Sheridan’s Coffee Liqueur topping, added over a rich chocolate mousse, on top of espresso flavored sponge fingers – utterly divine.
As we reached the end of our dinner, the primo, secondo and dolce dishes were gradually throbbing in everyone’s tummies. Once again, we witnessed remarkably amazing food, filled with intensifying and fresh ingredients. Thank you Rozey for welcoming us into your lovely home!
There was one little flaw that we noticed going through the photographs when all of this was already behind us. Somewhere in the middle of creating the menus, we had incorrectly written the word ‘appetizer’. Ouch, no biggie. We all left with smiles on our faces and this can solely be remembered as a small and harmless oversight in what turned out to be a rich and amazing table full of goodness!
Proofread by: Simona Veselinska
Photography by: Missy Onion
All-purpose flour, 750 g
Yogurt, 750 ml
Dry yeast, 1/2 teaspoon
Sliced chili pepper, 2
In a bowl, mix together the flour, yogurt, yeast and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Cover bowl tightly with plastic wrap and allow to rest at room temperature for about 1 hour or until it’s double. Than, divide the dough into 12 pieces and roll out into circles about 2 mm thick. Scatter over the chili pepper and a pinch of salt and press in. Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Add the flat breads and cook for 2 to 3 minutes, turning once, until golden on both sides.
Garlic 1 clove
Fresh basil, large cluster
Cherry tomatoes 400 g or different types of ripe tomatoes
Mozzarella 3 x 125 g
Extra virgin olive oil
Salt & pepper
Put the basil in a blender, add extra virgin olive oil and salt. Mix them together until you get a smooth and structured paste.
Cut the tomatoes in half and place them in a big bowl. Season with olive oil, salt and pepper and mix well.
When the basil paste is ready, spread it evenly in a big white dish. Lay the cherry tomatoes over the basil carpet. Tear up the mozzarella and place the pieces over the salad.
Garnish with a few leaves of fresh basil and your salad is ready. Enjoy!
Pasta 500 g (we chose spaghetti)
Butter 50 g
Freshly cracked black pepper
Finely grated Pecorino 400g
This dish is very simple and easy to make.
Boil the pasta until ‘al dente’, then drain, retaining 250ml of the cooking water.
Meanwhile, melt the butter in a large heavy skillet over medium heat. Add pepper and cook until roasted. Later, add the cooking water and bring to a simmer.
Add pasta, reduce heat and add Pecorino, stirring until melted. Repeat this until there is a thick sauce forming in between the pasta.
Basic pasta dough – Tagliatelle
Fresh rosemary & sage
Kalamata olives 100g
White wine 125ml
Good-quality finely chopped tomatoes 800g
Roll the pasta through your pasta machine and then use a sharp knife to slice the pasta sheets lengthwise into long strips (7 mm – 10 mm), then place them on a flour-dusted
Bring a pan of salted water to a boil. Add the pasta into the boiling water — fresh pasta will need only 3 minutes.
A few minutes before the pasta is ready, heat a splash of olive oil in a heavy-bottomed pan. When the pan is smoking hot, add the garlic, chili, fresh rosemary and sage.
Cook until the garlic is golden. Add the capers and olives and fry them for few minutes until they emit their delicious juices. Then, pour the wine and cook until the alcohol
evaporates and only the flavors remain.
In the end, add the tomatoes and fry them until they are soft and the sauce has a beautiful and compact structure.
When the pasta is cooked, drain it and add to the sauce. Stir together. Serve straight away.
Good-quality dark chocolate (70% cocoa solids), 200g
Butter, diced 50g
Sponge fingers 180g
Good hot coffee 200ml
4 large free-range eggs
Caster sugar 100g
Good quality cacao
Put a glass bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Put the chocolate into the bowl. Add the diced butter and a pinch of salt, and leave for 5 minutes or so until melted and combined. Help it along by giving it a stir every now and then.
Meanwhile, line a large, deep bowl with the sponge fingers, then carefully pour over the hot coffee, then drizzle the melted chocolate all over the sponge fingers. Put it to one side to cool.
Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks and whisk with an electric whisk on the highest setting for about 5 minutes, or by hand, until all the sugar has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and the zest of 1 orange.
Whisk the whites with a pinch of salt until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, and should hold their shape when you lift the beaters from the bowl. Add the egg whites to the yolk mixture and gently fold them in. Spoon and smooth this creamy mixture on top of your chocolate layer.
Spring the cacao over the tiramisu and finely grate over a zest from half of an orange. Pop the tiramisù into the fridge for 2 hours to set.