Only Recipes, by Alessandra Zecchini ©

Photo by Alessandra Zecchini © Ingredients 2 artichokes Lemon juice 2 garlic cloves, peeled 1 cup Italian parsley Salt to taste Extra Virgin Olive oil 1 shallot 500 g arborio rice 500 ml vegetable stock 5 yellow baby zucchini (as small as a finger) with flower still attached Calendula petals to decorate Serve 6 Cook the artichokes one day earlier. In a bowl filled with water and lemon juice wash the artichokes and cut out a few of the hardest leaves (petals). Finely chop the garlic cloves with the parsley and a little salt and then use to stuff the artichokes. Place in a small saucepan, drizzle with olive oil and cover halfway through with water. Simmer until the outer leaves easily detach from the heart, adding water from time to time if necessary. The water will make a lovely broth. The day after scrape all the flesh from the hardest outer leaves and place in a small saucepan with the artichoke hearts and their water (discard the hard bits). Mush flesh and hearts with a wooden spoon,

Ingredients For the Topping 2 garlic cloves, peeled 1 cup fresh Italian (flat leaf) parsley 2 generous pinches of salt plus more for sprinkling 2 tbsp olive oil, plus some for brushing. 6 large Portobello mushrooms For the risotto 1 medium onion 25 g butter 600 g Arborio or risotto rice 100 ml dry white wine 1.5 l good quality vegetable stock 1 tbsp finely chopped fresh Italian (flat leaf) parsley 1 tbsp finely chopped fresh chives 1 tbsp finely chopped fresh chervil or tarragon 200 ml cream On a large chopping board finely chop the garlic and the parsley together. Collect into a small bowl and add the salt and 2 tablespoons of olive oil. Set aside. Clean the mushrooms with a damp cloth and place on an oven tray, cups facing up. Brush with olive oil, sprinkle a little salt, and place under a medium-hot grill for 10 minutes (depending on size). Turn the mushrooms over and brush evenly with the garlic and parsley mixture. Place under the grill for about 10 minutes and then turn the grill

This is a traditional Tuscan peasant soup based on Cavolo Nero, the Italian black cabbage (well, actually is dark green in colour) that is now making its way into Farmers Markets and fancy restaurants around New Zealand. Cavolo Nero tastes like no other cabbages; in fact it is so delicious that it improves any dish, even the simplest ones, like Ribollita. Ingredients (Serves 6) A few leaves of Cavolo Nero 1 large onion 1 large carrot 1 celery stalk with leaves 1 tbsp Extra Virgin olive oil, plus more to serve 1 can peel tomatoes 2 L light vegetable stock Salt to taste 1 can cannellini beans or borlotti beans 1 tbsp chopped parsley Salt and pepper to taste 6 slices of country style bread, best if one day old. Wash the Cavolo Nero leaves, cut along the central vain and remove it (this is quite hard). Set aside. Chop the onion, carrot and celery into very small pieces and place into a large stock pot. Sauté the vegetables with a tablespoon of olive oil and then add the leaves of Cavolo Ne

Japanese Vegetable Market, Kyoto. Photo by Alessandra Zecchini © Japanese Vegetables with Miso and Sesame Dressing Ingredients: For the dressing: 2 tablespoons toasted sesame seeds 1 tablespoon miso paste A little dashi (vegetable or kombu seaweed stock). For the vegetables: 1) Choose one vegetable among the ‘white Group’: Potato, Daikon (available in Asian stores), cauliflower… 2) One vegetable among the ‘orange/yellow group’: Carrot, pumpkin, kumara… 3) One vegetable among the ‘green group’: Broccoli, spinach, snow peas, asparagus… 4) Cherry tomatoes to decorate. To make the dressing grind the toasted sesame seeds with mortar and pestle, then add the miso paste and mix. Slowly add enough dashi (stock, hot or cold) to make a smooth and runny paste. Set aside. Choose your vegetables, one from each colour group (considering that Japanese food must also be beautiful to look at), and cut into pretty slices. Boil the potatoes, kumara and daikon, but just steam or blanch all other ve

I made this cake for Christmas Eve, the base is frozen New Way puff pastry, which is vegetarian. I cut out four shapes (I was thinking of a Christmas tree), I brushed them with water and sprinkled them with caster sugar (to make sweet puff pastry). With a fork I made some incisions on the pastry so it would not puff up too much during baking. I had some pastry left over, so I mixed it with more caster sugar and cinnamon and rolled it out with the rolling pin and then folded it again a few times (like you do with puff pastry) until all the sugar was well mixed. Then I rolled it up and cut it into small circles, which I lightly pushed up using my finger. I thought that they could look like little pine cones... I baked everything at 180°C until golden (about 15-20 minutes). To make the filling I used Clément Faugier canned chestnut purée: one large can of unsweetened purée, and one small can of the sweet type ( crème de marrons), which has a hint of vanilla. I mixed the chestnu

I am on a roll with biscuits! I use them as little Xmas presents for friends...and I wanted to try my other cutters from Wilton ...so cute! I used the same pastry of the Xmas Tree Biscuits , and as you can see flour was needed from time to time as the dough got sticky! I Baked them at 160°C for about 12 minutes, and then I dusted some biscuits with icing sugar, and I covered the others, wholly or partially, with fondant flowers (cut with the Wilton cutters) When I could not roll any more pastry I started to shape some biscuits by hand. After making the Christmas Tree Biscuits I made these stars (below) which I decorated with white chocolate and yellow icing. Yesterday, instead, the last bit of pastry became a big biscuit for my husband (iced like a miniature cake). And the left over fondant was given to the children, who made these cute snow men! Photos by Alessandra Zecchini ©

Nothing tastes like Aceto Balsamico Tradizionale di Modena. Made following traditional methods, and with at least 12 years of aging and refining in the attics of Modena, this product is a precious condiment which is suited to a variety of dishes. If you happen to be in Modena I can recommend a visit to the museum of the Traditional Balsamic Vinegar of Modena , in the nearby small city of Spilamberto, where I got a 25 years old balsamic, which is just amazing! Strawberries with Aceto Balsamico Tradizionale di Modena 1 punnet of strawberries 1 tsp Aceto Balsamico Tradizionale di Modena (ABTM) 1 tbsp white sugar Hull and cut the strawberries, place in a bowl with the ABTM and sugar, stir and let marinate for a few hours. Serve by itself or with Vanilla ice-cream. Photos by Alessandra Zecchini ©

This recipes has been lightly adapted form my book Sweet As... (New Holland Publishers). I love panforte for Christmas, but here in NZ is ever so expensive, and I prefer the home made version anyway, as it is full of nuts and fruit. It took me a while to develop this recipe, I tried with different spices in different doses until I found the one which worked better for me (always use fresh spices though, otherwise the taste will not be the same), and instead of using candied melon most of the time I use candied papaya, which is easier to find in New Zealand. This time I found both, mixed together, so I was very happy. Also, this time I had some rice paper, usually I do without. This could be a vegan cake, except for the fact that I use honey (and some vegans don't). For the vanilla sugars (white and icing) I just keep them in a jar with a stick of vanilla Ingredients 2 tbsp Honey 2 tbsp vanilla flavoured white sugar 2 tbsp vanilla icing sugar, plus more for dusting 1-2 tbsp w

Everybody is taking mini mince pies to parties these days, so to differentiate I made some little Christmas biscuits. For the pastry: 160 g flour 80 g sugar 80 g unsalted butter 1 egg 1 tbsp candied citrus peels half tsp ground cinnamon Mix the first 4 ingredients by hand and make a dough. Then add the candied peel and cinnamon and mix again, shape into a ball and let it rest for 30 minutes in the fridge. Roll into a long strip, and taking a little bit of dough at time shape with your hands into walnut size biscuits. Place the biscuits onto a baking tray lined with baking paper. Bake at 160˚C for 10-12 minutes. Let the biscuits cool down and then decorate: For half of the biscuits I just dipped one end in melted dark chocolate and sprinkled with some sugar granules (which I got from Italy) on top. For the rest I rolled some ready made white icing, cut it into small circles, to top each biscuit (spread a little apricot jam first to secure the icing in place) and then I decorated them wi

Photo by Alessandra Zecchini, © cover made with flickr This pizza has mozzarella among the toppings, for a vegan version just omit the mozzarella :-) In gredients Some basic Basic Pizza Dough, recipe here For the topping 1 red capsicum 1 yellow capsicum Salt to taste 2 tbsp olive oil, plus more to drizzle 1 can chopped tomatoes 1 pinch dried oregano 1 pinch salt 1 large mozzarella 3 tbsp black olives Fresh basil leaves Tops 3 flat pizzas Wash the capsicums and then place whole in the oven at 180°C until they smell cooked. Carefully remove the capsicums from the oven and place inside a paper bag for 5 minutes; this will help the skin come off easily. Peel the capsicums, remove the seeds and cut into small slices, then place into a bowl and stir in the olive oil and a little salt. Empty the content of the chopped tomato can into another bowl, add a little salt and the dried oregano. Top the pizzas with the chopped tomatoes, then add a few slices of mozzarella, a few strips of capsic

You may know the Italian classic spaghetti aglio, olio e peperoncino (spaghetti with garlic, olive oil and chilli), but now that it is spring why not try to substitute the chilli with tender rocket (rucola) leaves! Ingredients 500 g spaghetti Salt for the water 5 tablespoons extra virgin olive oil 1 pinch of salt 2 garlic cloves, peeled 100 g young rocket leaves, washed and drained Serves 4–5 Cook the spaghetti al dente in plenty of salted boiling water. In the meantime in a large frying pan heat the olive oil with a pinch of salt and the garlic cloves. You should aim to ‘fl avour’ the oil with the garlic, not burn it, so keep the heat to a medium-low setting. When the garlic is just about golden add the rocket leaves and stir. Sauté for 1 minute, stirring constantly, and then set aside. The spaghetti should be ready: drain and put into the frying pan with a little of their cooking water, stir well and serve immediately.

Photo by Alessandra Zecchini©, cover made with flickr Here is how to make the easiest tomato sauce ever. This recipe, like the pizza dough recipe, comes form my book Savour (New Holland Publishers). As a bonus this sauce can be used for pasta and a variety or other dishes, its doses can be easily halved or doubled and, if you try it once, you will be hooked! Ingredients 2 x 400 g / 14 oz cans Italian peeled tomatoes 2 garlic cloves 2 tbsp olive oil a few fresh basil leaves salt to taste. Dose for 6 flat pizze or one very large deep base pizza slab. Place the content of the two Italian peeled tomato cans into a blender. Add two cloves of garlic, peeled, and blend until smooth. Put the “juice” into a large frying pan, and some water from rinsing the cans (optional). Bring to boil and then simmer, stirring from time to time, for at least 30 minutes, or until the sauce is so thick that when you stir it with a wooden spoon you can see the bottom of the pan. At this point as the salt to

This is my basic dough for a flat pizza. The flour measure can also be doubled without increasing the yeast, and used for a thick slab of pizza. It is so easy and down to earth that now all my friends use it, especially those with families to feed. Ingredients 300 ml warm water 2 ½ (2 and 1 half) tsp active yeast granules (I use Edmonds Active Yeast) ¼ (one quarter) tsp sugar 500 g high grade flour, plus more for dusting 1 large pinch of salt Makes 6 large flat pizzas or 12 smaller pizzas Put the warm water in a large bowl and add the yeast and sugar. After five minutes, when the yeast starts to bubble, add the flour and salt and work into a dough for about 10 minutes. You can knead it directly on the table or in the mixing bowl. Shape the dough into a ball, sprinkle it with flour and let it rise, in its bowl and covered with a tea towel, for about two hours. Punch the dough and knead it for one minute, then divide it into six equal parts to form six small balls. Put these on a

I wrote this recipe two years ago for the New Zealand Vegetarian Magazine. I am sorry I don't have a photo for it. Borlotti and Balsamic Onions Ingredients: 1 small onion (preferably red) 1 tsp Balsamic vinegar 1 can Borlotti Beans 1 tbsp extra virgin olive oil (optional) Salt to taste Finely slice the onion into a bowl. Dress with the Balsamic vinegar and leave to marinate (even for a few hours, if you want more taste). Rinse the beans and add to the onions. Dress with olive oil and salt to taste. If you like add shaving of your favourite mature cheese.

I wrote this recipe two years ago for the New Zealand Vegetarian Magazine. I am sorry I don't have a photo for it. Italian Butter Beans in Tomato Sauce Ingredients: 1 small onion 1 tbsp extra virgin olive oil 1 can Butter Beans 250 g Italian tomato sauce (or fresh chopped tomatoes) Salt and pepper to taste A few leaves of fresh basil More extra virgin olive oil to serve (optional) Slice the onion and sauté with the olive oil until tender. Add the Italian tomato sauce (or chopped tomatoes) and then the beans. Cook until the sauce thickens (5 to 10 minutes), add salt and pepper to taste, fresh basil And a drizzle of olive oil, if desired.

I wrote this recipe two years ago for the New Zealand Vegetarian Magazine. I am sorry I don't have a photo for it. Cannellini bean salad Ingredients: 1 can Cannellini Beans 1 cup fresh rocket of baby spinach 1 tbsp extra virgin olive oil 1 tsp lemon juice Salt to taste Rinse the Cannellini beans and put into a salad bowl. Add the rocket or spinach leaves, rinsed, and dress with olive oil, lemon juice and salt.

I made this dish last year during a demo at the Auckland Vegetarian Festival. I am sorry I don't have a photo for it. Vegan Risotto with Saffron and Porcini Mushrooms Ingredients 2 tbsp dried porcini mushrooms 1 small onion 1 tbsp olive oil 400 g Arborio rice 1 l vegetable stock, hot 1 g saffron Serves 4 Easy steps - Soak the porcini mushrooms in 50 ml warm water. - Slice the onion and sauté with the olive oil until translucent in colour. - Add the rice and stir. - When the rice is hot add the mushrooms and their water. - Add the stock little by little, always stirring. - When the rice is al dente (15 – 20 minutes) add the saffron and stir well. - If the rice is not cooked yet add a little hot water. Serve immediately. Tips and variations Vegetarians can add a little butter or grated vegetarian cheese at the end. For more texture if you like you can add fresh mushrooms (sliced) when sautéing the onion.

Yes, the meadows and orchards of Oratia are full of it, and it is a weed, slowly creeping towards my house, unaware that I will EAT IT! Foraging is back into fashion, and what better excuse to be kind to the environment (Weed Free Waitakere!!!) and your health. Eat raw, or cook. You can eat the flowers, stem and bulbs, finely chopped and tossed on salad or on a steaming bowl of soup. Also add to noodles, fried rice and any other dish that would required chopped spring onions (with the difference that these are free while spring onions cost $2 for about 5 stalks!). The bigger bulbs and stalks can be dipped in dressings and sauces like you would do with carrot and celery sticks. Alternatively chop and sauté in a frying pan with a drop of olive oil, add a pinch of salt, and serve as a side dish, or as an ingredient to make pies, omelets, pasta sauces, or the base for risotto, soups and stews. Excellent sautéed with tofu and dressed with a drop of soy or tamari sauce. Photos by Alessandr

Un cuore di panna The recipe is the same (one sponge cake, many uses) bake in small silicon hearts make a sandwich... ...and fill with cream. Photos by Alessandra Zecchini©

In a cup Photo by Alessandra Zecchini© Ingredients: 50 g salted butter, cubed 200 g sugar 3 eggs, separated 1 drop vanilla essence 200 g self rising flour 200 ml milk Using an electric beater mix with the butter with the sugar. Add the egg yolks and keep beating on full speed for 5 minutes. Add the vanilla essence, then half of the flour and half or the milk. Keep beating. Add the rest of the flour and milk. Beat for a few more minutes. Beat the egg whites to a stiff peak and the fold into the cake mixture with a spatula. Grease two 20cm (8 inch) round cake tins and fill with the mixture. Or use an assortment of small espresso cups (you can fill about 20 with this mixture) or some cupcakes tins. Bake at 180ºC (350ºF) for about 20 minutes (less if the coffee cups are really small). Check to see if it is cooked by inserting a toothpick into the cake.