Angela Casley Recipes: Beef carpaccio, chicken saltimbocca and chocolate cassata
The Italians know how to make a meal of simple, honest flavours from fresh ingredients to share and linger over with a glass or two of wine. It is more about the company than the hours spent in the kitchen.
Beef Carpaccio
Serves 4
If you don’t have time or don’t feel like making pickled red onions, use chopped gherkins or jarred onions instead. This is a simple, impressive starter that comes together in minutes.
Ingredients
300g beef fillet
Rocket Oil
1 cup rocket leaves
½ cup chopped herbs
2 tsp capers
1 clove garlic
2 tsp lemon zest
1 Tbsp lemon juice
½ cup olive oil
Salt and pepper to taste
Pickled red onions
½ cup shaved parmesan
Garnish – fresh herbs
Method
1. Wrap the fillet tightly in plastic wrap and place it in the freezer for at least one hour. This makes slicing thinly easier.
2. For the rocket oil into a blender, place the rocket, herbs, capers, garlic, zest, juice and oil. Blitz until smooth. Season with salt and pepper.
3. When ready to serve, slice the fillet paper-thin and lay it on a platter.
4. Top with pickled onion, parmesan, extra herbs and a generous drizzle of the rocket oil.
Chicken Saltimbocca
Serves 4
I love that this is so simple, and I often think we should make it more often. It’s a great way to stretch a couple of large chicken breasts. The crispy sage leaves on top are a must.
Ingredients
2 chicken breasts
8 slices of prosciutto
1 cup sage leaves
2 Tbsp oil
1 Tbsp butter
1 cup finely grated parmesan
Salt and freshly ground pepper
Method
1. Cut the chicken breast in half horizontally. Place each piece between baking paper and bash with a rolling pin until 5mm thick. Season with salt and pepper.
2. Lay the prosciutto pieces in two on a clean bench. Place a couple of sage leaves on each. Place a piece of chicken on each, then fold over. Refrigerate until ready to cook.
3. When ready to cook, heat 1 tablespoon of oil and the butter in a large frying pan. Add the chicken and cook for a few minutes on each side until crispy and cooked through. Remove to a plate. Add the white wine and deglaze the pan.
4. Heat the remaining oil in a small frying pan. Add the remaining sage leaves and cook for 30 seconds on each side until crispy.
5. Return the chicken to the pan, sprinkle with parmesan and place the crispy leaves on top.
6. Serve with your favourite green or a side salad.
Chocolate and Ricotta Cassata
Serves 6-8
This is a dessert to savour every mouthful, with a sneaky glass of limoncello alongside. I used my homemade limoncello, but use whatever’s in the cupboard to soak the fruit.
Ingredients
½ cup cranberries
½ cup chopped apricots
½ cup chopped prunes
½ cup fresh or frozen raspberries
½ cup masala, limoncello or brandy
1 cup dark chocolate chunks
½ cup chopped almonds
500g vanilla ice cream
200g ricotta
Method
1. Line a loaf tin with baking paper.
2. Into a small bowl, place the cranberries, apricots, prunes and raspberries along with the masala or limoncello. Leave to sit for at least two hours or overnight.
3. Melt the chocolate in the microwave or in a bowl over a pot of simmering water until smooth. Allow to reach room temperature.
4. Remove the ice cream from the freezer and place it in a large bowl to soften. Fold through the ricotta and fruit. Add the nuts and melted chocolate, then combine well without overmixing. Spoon the mixture into the loaf tin, smooth the top, cover, and freeze for a few hours or overnight.
5. When ready to serve, remove from the freezer 15 minutes beforehand. Tip onto a plate. Decorate with extra berries or nuts. Serve with a glass of limoncello.