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@chefmatthewluca-blog
Salmone al forna siciliana recipe. A Salmon dish born out of the Mediterranean Sea perfect for al fresco dining. This succulent baked salmon is perfect for those sunny days and BBQ's as its wrapped and cooked in aluminium foil. Best enjoyed with a cool glass of Italian Sauvignon by So Prosecco
Fried Calamari rings are a must for any Italian feast but this version goes one better as it's gluten free so that everybody can enjoy it. Calamari fritti by Matthew Luca
Wondering what to do with left over egg whites? who can refuse a good pavlova anyway. Oodles of cream and crisp buy gooey meringue, soo tasty. Frutta Pavlova recipe by Matthew Luca.
Classic Italian Spaghetti Carbonara by Matthew Luca. If you give an Italian a carbonara with cream then it's vito for you. People often have a fear when using eggs in cooking although they really shouldn't, its authentic Italian cooking at its best.
Caponata su purea di melanzana. I absolutely love capunata, a traditional Sicilian aubergine stew. Often served with fish or simply as a delightful vegetarian dish. This version is a little more refined than the one I grew up enjoying but tastes stunning.
Salmone confit, emulsion di pomodoro by Matthew Luca. Just a few simple ingredients cooked to perfection, this salmon dish is a must try for seafood lovers.
Insalata di commodore e asparago. (Tomato and asparagus salad) A simple approach to salad deconstructed and it looks beautiful. Perfect for dining in the sun with a chilled glass of Gavi de Gavi. By Matthew Luca
Home made bread in just 10 minutes with this tasty Italian flatbread recipe, these Piadina's will impress at the dinner table and are quick and easy to make. great with any main course, soup or served simply with some pesto.
Amazing Italian Ricotta Cookie recipe by Chef Matthew Luca. Traditionally a festive treat but very welcome at any time of year. This fantastic recipe will produce a good batch of cookies that can be stored in airtight containers or gift wrapped for special occasions. I sold out of these at a Christmas Market in Carrickmacross, Co Monaghan last year and for those that have never had the pleasure of tasting ricotta cookies, they are sweet and not savoury and absolutely delicious.
Tasty Chicken and Mozzarella Cacciatore recipe by Matthew Luca. This one pan creation is perfect for family and friends dining at home and encompasses all the best flavours we have come to love of Italian cuisine. For this dish I have used a Cast Iron Skillet as it's suitable for frying and baking in the oven
Conchiglioni Manzo recipe by Matthew Luca. Pasta uncomplicated is a beautiful thing. This simple pasta and meat dish without the need for sauce is a must try for anyone who wants to understand how Italians really like they're pasta.
The most amazing Chicago Pan Pizza recipe by Matthew Luca. An authentic Chicago pan pizza is nothing like the ones you get from takeaway or the frozen food section in the supermarket. For the real deal you would have to travel to Chicago or why not give this recipe a try to save air miles. A Chicago Pizza is actually not a pizza in the traditional sense but a cross between a pizza and cornbread dough oozing with cheese in the middle and normally eaten with a fork while tearing and dipping in the crust.
Tuscan Baked Egg recipe by Matthew Luca. Italian Baked Eggs.
Italians make pretty scrumptious pancakes too, this easy frittelle recipe is amazing. Frittelle Mela Pancake recipe by Matthew Luca. Italian Pancake recipe.
Italians make pretty scrumptious pancakes too, this easy frittelle recipe is amazing.
A Delicious alternative to the flat Focaccia bread, this beauty is filled with melting cheese and spinach. The origins of Stromboli suggest this type of rolled bread is named after an Italian love child based on a film called "Stromboli" and it sure tastes dangerously good, traditionally made with either Italian bread or pizza dough this focaccia version is amazing.
I've often wondered how you can modernise a classic like Spaghetti Bolognese and have seen some quite awful attempts online. My philosophy is that simplicity cant hide and that has always been the success of a good Bolognese, however by twisting the simple approach to add another element (how its served) that literally lifts a classic I think I have just taken Spaghetti to a new level in an acceptable way.
It's more than just a luxurious dessert, it's a return to childhood. The Ultimate Chocolate fondant.