Category Archives: Italian

Tiramisu, making everything better

Tiramisu | Gather and Graze

It feels a little self indulgent to prepare a big bowl of Tiramisu, when it’s just for the four of us… on a weeknight no less. But with weather temperatures starting to dip, I really don’t require too much coercing to unleash my indulgent side. Thankfully walks around the lake have recommenced with vigor now that school holidays are over, ensuring those oversized portions of tiramisu don’t rest on my hips any longer than necessary. 😉 Continue reading

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A Little Broadway Lasagne with Beef and Mushrooms

Beef and Mushroom Lasagne | Gather and Graze It’s not even my type of music, yet I find the soundtrack to the Broadway Musical ‘Jersey Boys’ strangely infectious. It’s one of 3 musicals that I’ve seen ‘live’ in New York and I have incredibly fond memories of it, mostly due to the fact that I saw it on a fabulous girl’s weekend with a dear friend from Australia who was also living in the USA at the time. Continue reading

Fresh Raspberry Panna Cotta

Fresh Raspberry Panna Cotta | gatherandgraze.com

I’m sure that most of the punnets of raspberries in the shops end up turning mouldy and being tossed out. They usually have such ridiculous price tags attached to them, that I can’t imagine who would be silly enough to buy them, particularly when they’re out of season and look like they’re on their last legs! Quite a tragedy in my opinion… as unfortunately for me they just happen to be my absolute favourite fruit. The perfect balance between sweet and tart… luscious and fragrant… little bites of pure deliciousness.

When I came across these raspberries the other day and noticed that they were half their usual price, I scooped up a couple of punnets in a heartbeat and was on my merry way. They could so easily have been scoffed by yours truly immediately upon exiting the shop, but as you will now see… a number of them were squished and squeezed, others quite shamelessly drowned and the remaining lucky few allowed to adorn the tops of these palest of pink, melt in your mouth Panna Cottas.

Fresh Raspberry Panna Cotta | Gather and Graze

  • 4 Gelatine Leaves (mine are 2g each)
  • 375ml/1½ Cups Pure Cream
  • 125ml/½ Cup Whole Milk
  • 80g/⅓ Cup Caster Sugar
  • 250g/2 Punnets Fresh Raspberries

Soak the gelatine leaves in a bowl filled with cold water for about 5 minutes.

While the gelatine is softening, combine the cream, milk, sugar and 10-12 of the fresh raspberries in a small saucepan. Place the pan over medium heat, squashing the raspberries with a spoon, as you allow the mixture to just come to the boil. When it does, remove from the heat immediately.

Lift the gelatine leaves from the bowl, squeezing out any excess water as you do so. Add them to the cream mixture and stir gently to combine. With a large jug or bowl underneath, pass the mixture through a fine sieve, using a spoon to press down on the berries, pushing through as much colour and flavour as possible.

Pour the panna cotta mixture into 6 individual ramekins (mine are about 150ml/⅔ Cup capacity each). Submerge 2-3 fresh whole raspberries into each ramekin and then place into the fridge for about 3-4 hours to set.

Fresh Raspberry Panna Cotta | gatherandgraze.com

When ready to serve, turn the panna cottas out onto little plates or bowls and serve with a few more fresh raspberries on the side.

Fresh Raspberry Panna Cotta | gatherandgraze.com

Enjoy slowly… savouring every spoonful.

Fresh Pasta – The Bartolini Way!

Fresh Pasta | gatherandgraze.com

The feeling of failure in the kitchen has never been quite so great as when you go to the effort of making fresh pasta dough… kneading it… resting it… rolling it… cutting it… cooking it… and then realising that it’s quite possibly the most awful pasta you’ve ever tasted in your life. You’ve tragically also gone and put this on a plate for your family, who funnily enough are dodging eye contact with you for fear of having to speak and admit that what you’ve dished up is pretty much inedible. Aaaargh, all that hard work for nothing!

So, having attempted fresh pasta with my pasta machine a handful of times before, with little success, this was my first attempt using a recipe (along with a number of invaluable tips for technique and procedure) from John at ‘From the Bartolini Kitchens’. Please link through here to his ‘Mom’s Pasta Dough’ recipe and then also to his post for ‘Home-Made Fettucine, Linguine, Capellini’ for several variations of what to do with the dough once it’s ready to be rolled. John’s blog, which was started back in 2010, is a treasure trove of Italian family recipes, stories and travels that truly delight the senses. If you haven’t already paid him a visit, please do so soon, as you’ve really been missing out!

Now I’ll admit that there is certainly much room for improvement with my pasta technique and I’m sure there must be a way of keeping the flour from dusting the entire kitchen in the process, however the flavour of this pasta really was spectacular… silky and smooth… so if that improves even a little over the coming months/years, this home-made pasta really will be ‘out of this world’! I send heartfelt thanks across to John in Chicago for his wonderful posts and also for his very kind encouragement to push beyond my previous failures!

This is one happy girl, breathing a sigh of relief that her pasta finally worked…

Fresh Pasta | gatherandgraze.com

Fresh Pasta | gatherandgraze.com

Fresh Pasta | gatherandgraze.com

Fresh Pasta | gatherandgraze.com

Fresh Pasta | gatherandgraze.com

Half of the linguine was cooked for our dinner last night and the other half has been frozen for another night… hmmm, I’m already tempted to pull it out of the freezer tonight! This pasta is such a delight to eat and sooo much better than the fresh pasta you can buy from the supermarket. Now I know what I’ve been missing out on! Grazie mille John!

Fresh Pasta | gatherandgraze.com

* Please visit John (and Zia) at ‘from the Bartolini kitchens’ for the original recipe for this fabulous pasta dough and also for a great many more delicious recipes and stories.

Spaghetti and Meatballs

Spaghetti and Meatballs | gatherandgraze.com

There are some dishes that I hesitate in posting, as I feel that they’re probably not exciting enough for my fellow bloggers and readers who I know cook to such a high level and have their own tried and tested recipes. However, part of the reason for creating this blog is to provide a go-to guide and resource for my two young boys, so that eventually when they leave the nest 😢 (or even before then perhaps… when they feel inspired to cook up something for dinner for their parents! Yes, I did stress that word ‘perhaps’!)… some of their favourites will be there to  find easily.

This is a dish that I cook reasonably regularly and it’s most definitely one that puts a smile on everyone’s faces! It comes from a well-used cookbook called ‘Apples for Jam’ by Tessa Kiros. The only changes I’ve made are slightly increasing the quantity of meat and upping the amount of spices. Though feel free to make your own decisions as to how fragrant you like your meatballs!

Spaghetti and Meatballs | Gather and Graze

For the Meatballs:

  • 50g (Day Old) Crustless White Bread (broken into small pieces)
  • 4 Tablespoons Milk
  • 250g Beef Mince
  • 250g Pork Mince
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Cumin
  • ½ Teaspoon Salt
  • Freshly Ground Black Pepper
  • 2 Tablespoons Flat-Leaf Parsley (Finely Chopped)
  • ½ Small Red Onion or French Shallot (Coursely Grated)

(Plus 2 Tablespoons Olive Oil for frying the meatballs)

For the Sauce:

  • 2 Tablespoons Olive Oil
  • 2 Cloves Garlic (Peeled and Smashed a bit)
  • 400g Tin Chopped Tomatoes
  • A few Basil Leaves (Torn)
  • Salt and Freshly Ground Black Pepper
  • 250ml/1 Cup Boiling Water

To serve:

  • 300g Pasta (Spaghetti or Linguine…)
  • Freshly Grated Parmesan Cheese

Begin by making the meatballs… In a large mixing bowl, combine the bread and milk and use fingers to mush it together into something of a paste. Add all other ingredients and once again use hands to mix together until fully combined. Roll into small balls and set aside on a plate until the sauce has been started and you are ready to fry them up.

* Tip: I prefer to place my uncooked meatballs in the fridge for at least half an hour, as they seem to hold their shape a little better when frying.

To make the sauce, place the olive oil and smashed garlic into a medium-sized pot and place over low/medium heat. Heat until the garlic is gently frying and aromatic. Add the tinned tomatoes and basil, along with a grinding of pepper and a pinch of salt. Allow to simmer uncovered for about 10 minutes.

Spaghetti and Meatballs | gatherandgraze.com

At this point, start frying the meatballs in the extra oil in a large frying pan. Be careful not to overcrowd the pan. Fry until golden brown all over.

Spaghetti and Meatballs | gatherandgraze.com

Now add 250mls (1 Cup) of boiling water to the pot with the sauce and stir combine. Add the cooked meatballs into the sauce and continue to cook on a gentle simmer (uncovered) for another 20-25 minutes, until the sauce has thickened beautifully. Be sure to check for seasoning and adjust if need be.

Have your pasta water boiling and ready to go. Cook the pasta until ‘al dente’, then place into a serving bowl. I like to coat the pasta with a small splash of olive oil (so that the strands don’t all stick together), before piling on top the meatballs and sauce.

Spaghetti and Meatballs | gatherandgraze.com

Serve with some freshly grated parmesan on the side, a crisp green salad and some crusty bread for mopping up the sauce.

Spaghetti and Meatballs | gatherandgraze.com

Dinner was happily eaten outside on this particular evening. A glass of red… or white (as is my preference going into the warmer months) complements this dish rather well too!

Spaghetti and Meatballs | gatherandgraze.com

* Recipe from ‘Apples for Jam’ by Tessa Kiros

Italian Zucchini & Parmesan Soup

Italian Zucchini Parmesan Soup | Gather and Graze

There was a monster in my garden! My stomach turned as I contemplated how to get rid of him. Should I slash at him ruthlessly, cutting him off from his life-supply? Should I preserve and bottle him like a specimen in the museum? Or should I leave him in situ in the interests of science to see how truly monstrous he could actually become? I had turned my back for a week or two and he had swelled and distended himself to become the zucchini magnificent that he is today.

In reality, with a sense of quiet respect I did indeed snip him off from his life-supply and then carried him carefully to my kitchen to ponder how best to show thanks for such a splendid squash. My calls for suggestions (through Facebook) did not go unanswered; the likes of zucchini slice, courgette cake and stuffed zucchini being the most popular and gratefully accepted. I searched the web to further pursue the idea of a stuffed zucchini, but all provoked the most unattractive turned up noses from my family. There was no way I could eat an entire monster-stuffed-zucchini on my own!

The following soup appeared with perfect timing (ie. the zucchini had been sitting there for too many days) and has a simple list of beautiful ingredients that inspired the ‘wanna be’ Italian in me. It’s derived from a Neil Perry recipe, though some of the quantities have been adjusted slightly. I hope you’ll give it a try! I understand it is also wonderful served chilled in summer.

Zucchini | Gather and Graze

The Monster from the Garden

Italian Zucchini & Parmesan Soup

  • 4 Tablespoons Olive Oil
  • 5-6 Cloves Garlic (Chopped)
  • 1kg Zucchini (Diced into 1cm cubes)
  • A Couple of Handfuls of Basil Leaves (Chopped)
  • Sea Salt and Black Pepper
  • 1 Litre Free-Range Chicken Stock
  • 100ml Pure Cream
  • Handful Flat-Leaf Parsley (Chopped)
  • 60g Parmesan Cheese (Freshly Grated)

Italian Zucchini Parmesan Soup | Gather and Graze

Heat the oil in a heavy-based saucepan over medium heat. Add the garlic, basil and zucchini, along with a little sea salt and allow to cook gently for about 10-15 minutes, until the zucchini has softened and is lightly golden-brown.

Italian Zucchini Parmesan Soup | Gather and Graze

Add the chicken stock and a grinding of black pepper and allow to simmer for a further 10 minutes before removing from the heat. Puree soup in a food processor (leaving a quarter of the zucchini in chunks, to stir through at the end if you prefer). Pour it back into the pot and add the cream, grated parmesan and parsley and stir to combine. Serve immediately with a little extra parmesan and some delicious crusty bread.

Italian Zucchini Parmesan Soup | Gather and Graze

Cooking Notes:

  •  Neil Perry’s recipe calls for green zucchini, though my monster from the garden was of the golden yellow variety and worked beautifully as well.
  • Feel free to adjust the amount of chicken stock, if you prefer a thinner consistency of soup.

Oeufs en Cocotte with Prosciutto

Oeufs en Cocotte, Baked Eggs, Gather and Graze

There are some evenings when breakfast fare can seem rather appetising for a light and easy dinner. Nights when husbands are out at work functions and eldest children are away on school camps… perfect timing for this relaxed, simple dish that ticks all the boxes of being deliciously comforting, relatively healthy and ready in a flash…

A dish that can be adapted for all tastes and preferences… the options are endless. Next time I’ll be trying this with strips of smoked salmon and a sprinkling of snipped chives!

Over the next few weeks I’m going to be playing tour guide, host and interpreter for some very dear French friends who are coming out to visit us for the first time here in Australia. My apologies in advance for not being able to post as much as I’d like to over this period and also for possibly not getting a chance to read and comment on all of your posts. If I find the time, I’ll certainly try to post a little something here and there of my adventures around the country avec mes amis français!

Cheers, Margot

Oeufs en Cocotte with Prosciutto | Gather and Graze

  • 8 Slices of Prosciutto
  • 4 Free-Range Eggs
  • 4 Teaspoons of Creme-Fraiche (or double cream)
  • 4 Cherry Tomatoes (halved)
  • Fresh Basil Leaves
  • Sea Salt and Black Pepper
  • Parmesan Cheese (finely grated) – optional

Pre-heat the oven to 190°C.

Line 2 ramekins (mine are about a 1 cup capacity each) with enough strips of prosciutto to cover the base and sides.

Oeufs en Cocotte, Baked Eggs, Gather and Graze

Crack 2 eggs into each ramekin and gently place in the halved cherry tomatoes, a couple of teaspoons of creme fraiche, a few torn basil leaves and a grinding of salt and black pepper. If you like, sprinkle over a teaspoon or two of finely grated parmesan cheese.

Oeufs en Cocotte, Baked Eggs | Gather and Graze

Bake the eggs in the oven for approximately 15 – 18 minutes until cooked to your liking. Serve with a good serving of hot buttered toast.

Oeufs en Cocotte, Baked Eggs, Gather and Graze

Honey-choco-misu

Honey-choco-misu, Gather and Graze

About a week ago my husband and I celebrated our 15th Wedding Anniversary (the crystal glasses seen in my previous post were our gift to one another to remember this rather special milestone). We also decided to take our two boys out for dinner that evening to a local Italian restaurant to delight in some really wonderful food. After a relaxing meal and a glass or two of wine, it finally came time for dessert… tiramisu was spotted on the menu and my choice was made (all rather swiftly). It arrived at the table and naturally the children were keen to have a taste, but with the infusion of coffee and liqueur, a small spoonful was more than enough and they were straight back to their gelato. Phew… all the more for me! 😉

Following that evening, an idea has been rattling around in my head to create a version of this iconic, marvellous dessert that could be equally tempting for both adults AND children. So, despite not having posted a savoury recipe in well over a month, I am hoping that you will indulge me just one more time, so that I can put my head down to rest tonight and get a full night’s sleep! It really has been bothering me to the point of distraction.

One other thing that’s been causing a little lack of sleep lately is the fact that we were given a wonderful big pot of honey just before Christmas from our very kind bee-keeping neighbour. Those of you who follow G&G on Facebook may remember seeing photos of the Honey Bee Swarm in our backyard last October and our fabulous bee-keeping neighbour who came to save the day and remove them for us. I have to say that this pot of honey is very well loved, but I really didn’t want to see it all disappear, slathered onto slices of toast (never mind how delicious that is…)! So, developing this dessert has also allowed me to celebrate the amazing honey bees that visit our garden, along with the incredible-tasting honey that my neighbour and his hives  have produced. Thanks very much D!

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Honey-choco-misu | Gather and Graze

  • 12 Savoiardi Biscuits
  • Chocolate (for grating over the top)

Chocolate Dipping Sauce

  • 60ml/¼ Cup Heavy Cream
  • 60ml/¼ Cup Full-Cream Milk
  • 25g Milk (or Dark) Chocolate (chopped into chunks)

Honey Mascarpone Cream

  • 300ml Heavy Cream
  • 100g/½ Cup Mascarpone Cheese
  • 3 Tablespoons Honey

For the dipping sauce, heat the cream and milk in a small saucepan over low heat, until just below boiling point. Remove from the heat and add the chocolate. Leave for a couple of minutes, then stir until completely melted and combined. Allow to cool to room temperature.

To make the Honey Mascarpone Cream, whip the cream in a large mixing bowl until frothy on top. Add the mascarpone and honey and continue to whip until you have soft peaks.

To assemble the dessert, dip the savoiardi biscuits into the dipping sauce, turning them a couple of times in the sauce to ensure completely coated. Place a single layer of the soaked biscuits in the base of a serving bowl (see photos below if unsure), then add a layer of the honey mascarpone cream. Continue layering biscuits and cream, finishing with a layer of cream. Grate some chocolate over the top and refrigerate for about 6 hours (or overnight), for the biscuits to soften and the flavours to infuse. Serve chilled!

Cooking Notes:

Option of adding a little fresh fruit between the layers… berries, sliced banana or mango would all work really well in my opinion.

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Oven-Baked Italian Chicken

Oven-Baked Italian Chicken, Gather and Graze

This is one of our favourite family dinners – a dish that everyone finds appealing and that can easily be adapted for seasonal changes and whims. Shown in the photo above is how this meal usually finds it’s way to our table – with the olive oil, Vino Cotto, garlic and juice from tomatoes coming together to form a wonderful, light sauce to spoon over the top. Continue reading

Pasta con Pollo e Funghi

Pasta Pollo Funghi | Chicken and Mushroom Pasta | Gather and Graze

‘Gather and Graze’ is not about preparing elaborate, complicated meals – that was never my intention. Mostly it’s about sharing food, recipes and ideas that bring both happiness and nourishment to our own small family. It is also published in the unwavering hope that it will reach those people teetering on the verge of discovering how wonderfully simple cooking can be… Continue reading

J-P’s White Chocolate Panna Cotta

White Chocolate Panna Cotta Gather and Graze

Quite possibly, tonight’s dessert will feature in the dreams of my children. I can almost guarantee that it will feature in mine! Continue reading

My kind of Fast-Food: Home-Cooked Pasta Carbonara

Pasta Carbonara Gather and Graze

On nights like tonight, after baking batches of muffins and cookies for children’s end of term parties at school tomorrow, a quick, easy pasta dish for dinner was all I had time for. I love that this recipe is cooked in the time it takes to boil the water and cook the pasta. It’s always a hit with the kids, especially when served with a little garlic bread on the side!

There are so many fabulous variations of Pasta Carbonara out there, but I still felt keen to document and share this particular version – it’s the one we’ve been cooking for years now and we still haven’t tired of it.

A quick post for a quick pasta!

Pasta Carbonara

  • Servings: 3-4 (enough for our family…)
  • Print

  • 300g (Dried) Pasta
  • 1 Tablespoon Olive Oil
  • 200g Diced Speck (or Bacon)
  • ¼ cup White Wine
  • 2 Free-Range Egg Yolks
  • 100mls Pouring Cream
  • A large handful of Finely Grated Parmesan (or Grana Padano) Cheese
  • A sprinkling of Freshly Ground Nutmeg
  • A little Sea Salt and Pepper

Place a large pot of water on the stove and bring to a rolling boil. In a book I’m currently reading, ‘In Search of Total Perfection’, Heston Blumenthal recommends about 1 litre of water for every 100g of pasta.

While the water is coming to the boil, place the egg yolks, cream, parmesan, nutmeg and seasonings into a small mixing bowl and stir well to combine. Set this bowl aside for later on.

Once the water is boiling, add some salt (another Heston tip: add 10g of salt for every 100g of pasta) and give a quick stir before throwing in the pasta. Stir again gently to make sure none of the pasta is sticking together.

In a medium-sized frying pan over med-high heat, pour in the olive oil and when hot, add the speck. Fry until nice and golden. Turn the heat down a little and add the white wine, stirring to lift any little bits of speck stuck to the bottom of the pan. Allow the wine to simmer for a few minutes until syrupy and then turn off the heat.

Keep an eye on the pasta and strain it in a colander as soon as ‘al dente’ (tender, but with a slight bite). Add the drained pasta directly into the frying pan and toss briefly in the oil and speck until all of the pasta is coated. Remove the pan from the stove (so that the sauce doesn’t curdle from the eggs coming in to contact with too much heat) and stir in the egg/cream mixture. The sauce will thicken slightly with this gentle stirring. Check for seasoning and adjust if necessary. Serve immediately.

Cooking Notes:

  • If you can find good quality Speck where you live, please give it a try! It has a slightly smoky flavour and a touch of juniper berry, that is really wonderful in this dish.

The last of summer’s offerings…

Tomato Basil Boursin Appetisers Gather and Graze

It was with something of a heavy heart that I went out to pick the last remaining tomatoes from the garden this morning.  They have provided us with such beautiful and bountiful fruit right the way through summer and autumn, however the time has finally come to clear the beds and tidy up before winter hits… and from the forecast I’ve just seen, it appears that winter will rear it’s frosty head tomorrow.  Give me a day or two and I promise that my melancholic mood will give way to much eagerness for all the delicious soups, roasts, casseroles and heart-warming puddings yet to come… however today shall be dedicated purely to the tomato.

Back in very late October I nestled our six little tomato seedlings into their rather large pots and commenced tending to them as if they were my own children.  Often questioning whether they were hungry or thirsty, getting enough warmth and light from the sun and making sure their ever-growing limbs were supported and nurtured in the right directions.  Our season hopefuls included two Romas, two Cherries, a Green Zebra and a Black Russian – an attractive mix of colours, sizes and flavours to adorn the salad bowls of summer.

The following simple idea for an appetiser brings together five of my all-time favourite ingredients, into one luxurious mouthful.  Perfect as they are, accompanied with an aperitif, or perhaps as part of an antipasto platter; I hope you’ll agree that the flavours intermingle superbly and leave you craving for more.

Appetiser - Summer Tomatoes | Gather and Graze

  • Servings: 16-20 Little Bites
  • Print

  • 8-10 vine-ripened Cherry Tomatoes (medium sized)
  • Boursin Cheese (80g will fill approx 16-20 halved tomatoes)
  • 16-20 Fresh Basil Leaves (small to medium sized)
  • Extra-Virgin Olive Oil
  • Balsamic Vinegar

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Using a sharp knife, slice the cherry tomatoes in half and gently scoop out the seeds with a teaspoon.  Scoop a little Boursin onto the tomato halves and top with a basil leaf.  Drizzle lightly with olive oil and balsamic vinegar.

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Notes:

  • Consider doubling the quantity… these are very moreish!
  • Use a good quality EV Olive Oil and if possible an aged Balsamic Vinegar – they really make a difference when used to dress a dish such as this one.
  • Perfect served with a chilled white wine on a sunny day.
  • I have categorised these under ‘Italian’, as although the cheese is decidedly French, I feel they ooze ‘italiano’ with their mix of tomato, basil, olive oil and balsamic…

Brodetto Italian Seafood Soup

Brodetto Italian Seafood Soup Gather and Graze

With somewhat ulterior motives, I began not so long ago, to trace some of our family history. Knowing that predominantly my ancestry winds it’s way back to English and German origins, I was actually secretly hoping to uncover that gem of a find that I had a drop or two of Italian blood coursing through my veins.  Not just because so much of the country is jaw-droppingly picturesque and packed full of history and culture, or that the deliciousness of their food and wine leaves me so constantly in awe… but mostly because I would love dearly to have grown up with an Italian Nonna in my life.  Complete with her opinionated wisdom on all facets of life and her deep sense of family and love to knit everyone together.  Countless stories she would have told of people and places from her past long ago and while she was telling these stories her hands would be busy kneading dough, rolling pasta, or stirring a pot of the most aromatic ragu ever to grace a cucina.  The sights and sounds and smells would have seeped into my very being, guiding me and staying with me right the way through life.

Alas, I found nothing surprising except an English convict or two to colour my family tree, so I’ll leave you with something of an aromatic recipe which unfortunately comes not from my Nonna, but with love and essence of Italy all the same.  Salute!

Brodetto | Italian Seafood Soup

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  • 4 Tablespoons Olive Oil
  • 1 Small Onion (chopped)
  • 2-3 Cloves Garlic (crushed)
  • 1/3 cup Flat Leaf Parsley (chopped)
  • Pinch of Crushed Dried Red Chillies
  • 1 small Green Capsicum/Sweet Pepper (diced)
  • 400g Tin Chopped Tomatoes
  • 1-2 Tablespoons Tomato PasteDSC_0001
  • ½ cup Dry White Wine
  • 500mls Fish or Vegetable Stock
  • Sea Salt and Black Pepper
  • 500g Boneless White Fish Fillets (cut into bite-size chunks)
  • 12 Raw Prawns (shelled and deveined)
  • Zest of 1 Lemon
  • Handful of Fresh Basil Leaves (chopped into thin ribbons)

Heat the olive oil in a large saucepan over low/medium heat.  Add the onions (with a good pinch of salt) and fry gently for about 8-10 minutes until softened.  Next, stir in the garlic, parsley, dried chilli, capsicum tinned tomatoes and tomato paste and continue to cook for another 10 minutes.  Pour in both the wine and stock, bring to the boil and then reduce heat to simmer for another 10 minutes.  Season to taste with salt and pepper while the soup is simmering.  Add the fish pieces and partially cover the saucepan with a lid, simmer for about 4-5 minutes, before adding the prawns for a further 3-4 minutes until cooked.

Top with lemon zest and basil and serve immediately.  Absolutely perfect with a loaf of crusty bread on the side.

Brodetto Italian Seafood Soup Gather and Graze

Notes on Cooking:

  • The capsicum can be omitted if preferred or substituted for other vegetables such as diced celery, carrot or even small chunks of potato (particularly during winter).
  • Feel free to use boiling water instead of the wine and stock, though be sure to check the seasoning, as more salt and pepper will most likely be required to balance the dish.
  • This soup is beautiful with all manner of seafood added to it – try adding some cleaned mussels, clams, squid rings or scallops.  Be thoughtful of the required cooking times for each…
  • My thanks to a dearly-loved friend in New Zealand who first introduced me to this soup – her recipe has been altered somewhat over the years, yet still makes me think of her each time I cook it…  xx