Adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004).

Ingredients:

1 1/2 cups heavy cream

1 1/4 tsp. plain gelatin

1/4 cup mascarpone cheese or additional heavy cream

2 Tbs. sugar

Pinch of salt

60 g  bittersweet or semisweet chocolate, finely chopped

Method:

Coat four ramekins or custard cups lightly with flavorless oil. Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.

Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.

Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.

To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.

Note: Serves 4. Panna cotta has become a very popular dessert on our shores these last few years, and for good reason. It’s a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate.

Note:  Suitable to freeze. Not suitable to microwave.
Marsala is an Italian fortified wine. Kahlua, Tia Maria or Galliano could be substituted, if desired. Mascarpone is a fresh, thick, dairy product made from the heavy cream of cow’s milk, strained through a finely woven cloth. With the consistency of soft cream cheese, it has a delicately sweet, slightly sour taste.

Ingredients:

4 loin pork chops, ask the butcher to flatten out the chops for you

Marinade:

2 tablesp. olive oil

Juice of a lemon

Sprig of rosemary

Salt and black pepper

Salsa Rossa:

4-5 cloves garlic, sliced

4 tablesp. olive oil

1 can plum tomatoes

2 red peppers, seeded, cut in quarters, grilled, skin removed, and finely chopped

Handful of chopped basil

Salt and black pepper

Method:

Mix the marinade ingredients together and pour it over the pork chops in a deep dish. Set aside while you

make up the salsa rossa. Fry the garlic in the olive oil until just golden, stir in tomatoes and cook gently for 10-15 mins.

Add the peppers and chopped basil. Season to taste.

Grill or barbecue the chops for 5-6 mins on each side and serve with the Salsa Rossa, some roasted peppers and salad.

Note: Make double the Salsa Rossa, it will keep well in the freezer for the next time.

Ingredients:

3-4 large yukon gold potatoes, washed and cut into wedges

1 large yellow onion sliced

1/2 tbs thyme

1/2 tbs oregano

1/2 tbs basil

1/2 teaspoon salt

1/4 teaspoon pepper

oil to grease the pan

Method:

Preheat oven to 220 degrees C.

Slice the potatoes and onion. Sprinkle with the herbs and season.  Brush the slices with the vegetable oil.  Place in a baking pan. Bake in a oven for 15 to 20 minutes, or until tender.

Ingredients:

4 Tbsp olive oil

3 large cloves garlic, crushed

1 yellow medium onion chopped

½ cup chopped parsley

400g can Italian-style tomatoes, well mashed

½ large pepper, core and seeds removed, finely chopped

1 tsp salt

12 mussels, scrubbed and soaked with beards removed

12 raw prawns

1 large squid

500 ml fish stock, either purchased or homemade (click here for recipe)

1kg mix of assorted fish fillets, rinsed (snapper, tuna, monk fish, orange roughy, etc…)

1cup white dry wine (optional)

Croûtes:

French bread or focaccia, thinly sliced

olive oil

1 clove garlic, peeled and halved

Method:

Put the olive oil in a wide saucepan with the garlic , onion and parsley. Cook over a gentle heat, stirring, until garlic just starts to change colour. Add the tomatoes and pepper. Cook gently for 10 minutes, then grind in black pepper and add salt.

While the soup base is cooking, put mussels in a small saucepan, splash them with a little water and cover the pan with a lid. Bring to the boil and cook until the shells open. Transfer mussels to a bowl as they are done.

Add the stock and wine to the soup pan and bring to the boil. Cook gently for 10 minutes, then add the fish fillets. Partially cover with a lid and cook very gently for about 7 minutes or until the fish is just cooked through. Prawns and squid are added during the last few minutes and cook until they turn pink throughout (about 2 minutes) and that squid is not rubbery. Add mussels, if using, for the last minute of cooking, to warm through.

Meanwhile, make the garlic croûtes. Brush the slices of bread with the olive oil and place them on a baking tray. Toast in a preheated moderate oven (180°C) for 7-10 minutes or until golden. Remove the croûtes from the oven and immediately rub each slice generously with a cut clove of garlic. Dish the soup into hot bowls and serve with garlic croûtes.

Note: Brodetto refers to ‘seafood or fish soup’. Variety of fish and seafood mixed together gives better flavour,  but can be done only with fish mix. Use white fish fillets for a delicate flavour and meatier fish fillets for a more robust soup.