the wonderful world of italy

IngredIents made sImple

The world of Italy

wonderful

^

WHAT’S INSIDE?

4 Th e Ital ian wayYour Italian culinary journey starts here.

6 First impress ionsServe up an antipasti platter to be proud of.

10 Fo cus on for magg ioDip into the delicious world of Italian cheese.

12 Oil you ne ed to knowLearn how to tell good olive oil from spoilt.

14 Power to the pas taTreat your pasta with respect.

20 Th e pizz a planBake your way to comfort-food heaven.

24 Herb know-howBring your food to life with these classic herbs.

26 Sal ute !Tired of the same old? Try some thoroughbred Italian wines.

28 Dol ce dreamsTake to the sweet side of food.

Welcome to the wonderful world of Italy – or, shall we say, Eat-taly. Pick n Pay has gone to great lengths to bring you the best Italy has to offer. What has not been painstakingly

sourced from artisans in the land of food and fashion has been found here in South Africa, where some very clever people are creating true delights using age-old Italian methods. There are wonderful cheeses, cold meats and antipasti to make up the perfect al fresco lunch – and a bounty of other ingredients that will make you look and cook like a true Italian nonna.

Wit h lov e fr om the PnP Ital y te am, xxx

PUBLISHED ON BEHALF OF PICK N PAY BY JOHN BROWN SOUTH AFRICA

Featured PnP General Merchandise products are available nationwide at Hypers and selected Supers, unless stated otherwise. Can’t fi nd these products? Call PnP’s customer care line on 0800 11 22 88.

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Ape rit ivoThe start of the meal, traditionally kicked off with a drink, alcoholic or not – like prosecco (bubbly) or wine – and a few nibbles, such as olives, nuts, breadsticks and dips.

Antipas tiThe starter, usually served cold. It mainly includes cold meat, cheese, bread, vegetables and fruit.

PrimiThe fi rst course, mostly vegetarian, served warm. Dishes such as

pasta, gnocchi, polenta and risotto are usually served.

SecondiThe main course, and the heartiest of them all. It usually involves dishes like roast meat, chicken or fi sh, and is served alongside the contorno.

Co nto rniThe side dishes. Served with the main course, they’re made up of various vegetables, raw and cooked, and come in their own

crockery – never on the same plate as the main course.

Insal ataA leafy, palate-cleansing salad served after the secondo.

Fo rmagg i e fr utt aA platter of fruits and cheeses. The items served should always be local and in season.

Dol ce Dessert! Dishes such as tiramisù, zuppa Inglese, panna cotta and

gelato (ice cream) are traditionally served to sweeten the deal.

Ca ff è Coffee, plain and simple. It almost always follows a meal – and the stronger the better, so espresso is the order of the day.

Dige st ivoA small, strong liqueur or spirit served after the meal to aid digestion. Limoncello, grappa and amaretto are among the most popular options.

The Italian wayItalians know how to eat, whether they’re tucking into a simple sandwich of the best ciabatta and Parma ham or just taking it easy for a luxuriously long al fresco lunch. This is how they do it…

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PnP Italy Sept 2013 | 5



First impressionsDon’t know your mortadella from your mozzarella? Read on and fi nd out how to start your Italian feast in style

Prosciutt oItaly’s famous dry-cured hams are usually served uncooked (crudo), though some varieties are cooked (cotto). The best prosciutto comes from the Italian regions of Parma and San Danielle. To make the hams, the hind legs of pigs or boars are salted and pressed to remove all moisture, and then hung for up to two years to mature. Look out in store for San Danielle prosciutto crudo, which is aged for 18 months. EAT: thinly sliced as part of an antipasti plate, wrapped around small wedges of melon, or draped over a simple, piping hot margarita pizza.

Mor tadell aThis sizeable Italian sausage is much fi rmer and more intensely fl avoured than a polony, and is produced under strict regulation. All the air is pressed out of the

sausage when it’s made, giving it a fi rm consistency. The fl avour is enhanced with the addition of tiny cubes of pork fat. During World War II Italy could not export produce as food was scarce, and found itself saddled with an abundance of pistachio nuts; the nuts were incorporated into the recipe for mortadella, and have become traditional today.EAT: piled onto antipasti platters, sandwiched in a wedge of ciabatta with rocket and avocado, or alongside poached eggs and roasted tomatoes for breakfast.

Co pp aIn Italy, this cured meat is called capocollo (‘capo’ meaning ‘head’ and ‘collo’ meaning ‘neck’). The shoulder and neck of the pig are used to make coppa, which is generally more expensive due to the selection of the meat: only the most tender and least fatty pork is used. Coppa has a compact

texture, with marbled fat, and should be sliced thinly.EAT: as antipasto, in a sandwich with fresh mozzarella and plenty of rocket, or on a pizza bianco (no tomato) with fresh fi gs.

Sal ami napol i and mil anoDifferent types of salami are cured in different ways. Some varieties are cured by hanging, their casings inoculated with penicillin mould to ward off harmful bacteria and block sunlight, which can turn fat rancid; some kinds are covered with a synthetic casing to lengthen shelf-life. All salami are made in a southern Italian region called La Campania.

Salami Napoli has a course grind and is studded with peppercorns. EAT: as antipasto, on pizzas with peppers and olives, on bruschetta, or in sandwiches.

Salami Milano has a fi ner grind and is seasoned with

garlic, pepper and Italian white wine. EAT: as antipasto, tossed in pasta with ricotta and cherry tomatoes, or on crusty bread.

Fl at pance tt a and rou nd pance tt aPancetta is cut from the belly and rib areas of the pig (indeed, ‘pancetta’ means ‘tummy’), and can be smoked or unsmoked. To produce fl at pancetta, the meat is fl attened (rind on), then cured with spices; the fatty part of the meat adds plenty of fl avour for cooking. Round pancetta is made by rolling the meat (rind removed) and curing it for a short period with spices. EAT: added to dishes such as risotto for extra fl avour, in pasta with Parmesan and peas, braised slowly with cabbage, or sliced wafer-thin for antipasto and cooked pizza.


Platter up Italy

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Seared Caprese salad

Blister 4 ripe red tomatoes and a handful of PnP mixed cherry and PnP vine tomatoes in hot olive oil. Spoon tomatoes into serving dishes with 2 torn balls (125g each) of Mozzarella di Bufala Campana and torn basil leaves. Drizzle with PnP Finest Umbrian olive oil and PnP balsamic vinegar.

Sage and anchovy fritters

Make a runny batter with cold soda water and ½ cup (125ml) each corn and cake fl our. Drain 1 can anchovies in oil and pat dry. Place each fi llet between 2 sage leaves, dip in batter, and deep-fry until golden. Drain on paper.

Parma ham and asparagus

Grill 1 pack (150g) PnP asparagus spears lightly in oil. Cool, season and bundle in Parma ham. Place on a platter scattered with rocket. Dress with PnP extra-virgin olive oil; season with salt and pepper.

Tomato bruschetta

Slice PnP ciabatta and brush with PnP olive oil. Char on a smoking hot grill, then rub with a clove of garlic. Chop 6 ripe red tomatoes and PnP basil leaves. Season and stir in a glug of oil and balsamic vinegar. Spoon onto bruschetta and drizzle with extra olive oil.

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CLASSIC ANTIPASTIRECIPES4X


Starter supplies Italy


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Roa st ed ol ives Tip 2 drained packets of PnP olives into a roasting pan with 4 bruised garlic cloves and a large sprig of thyme. Add a glug of PnP extra-virgin olive oil and a pinch of PnP dried chilli fl akes, and roast at 180°C for 20 minutes. Toss through a glug of PnP balsamic vinegar and serve warm.

st d olst d ol

Starting blocksGet your fi rst course off to a great start with these antipasti basics

1 Granforno Italian breadsticks 2 Consol My Jars, from R9.99 3 Goldcrest caperberries in vinegar 4 Rhubarb Pippa dinner plate, R39.99, side plate, R19.99 5 Olive Pride pitted black olives in brine 6 Mediterranean Delicacies grilled asparagus 7 PnP Finest balsamic dressings 8 Saclà Italia artichoke and char-grilled peppers antipasti 9 PnP Finest balsamic vinegar of Modena


Focus on formaggioTackle cheese like a champ with these recipes and suggestions



THREE-CHEESE RISOTTOA truly decadent comfort dish.

16–24 PnP baby onions, peeledPnP organic extra-virgin olive oilSalt and milled pepperButter1 onion, fi nely chopped3 cloves garlic, fi nely chopped2 cups (500ml) arborio rice1 cup (250ml) white wine6 cups (1.5L) PnP vegetable stock2 PnP bakery ciabatta rolls, torn up½ packet (90g) smoked mozzarella½ cup (125g) crumbled, salted puglia ricotta²/³ cup (180ml) grated Parmesan1 packet (30g) watercress

SERVES 6

Preheat oven to 180°C.Place baby onions on a sheet of foil; season and add a glug of oil, then fold foil to seal.Roast for 45 minutes (until soft).Heat a generous knob of butter and a glug of oil in a pan and sweat chopped onion and garlic.Toss in rice and fry for a minute, stirring, until all the rice is coated in butter and oil.Add wine and allow to absorb.Add stock, ladle by ladle, allowing each to absorb before adding more.Toss breadcrumbs with oil on a baking tray and roast until golden.Add Parmesan, mozzarella, half the ricotta and a knob of butter to the risotto, and mix well.Top with onions, breadcrumbs, reserved ricotta and watercress.

Say cheese?No matter what the dish, you can be sure there’s a cheese to suit it perfectly


1 Igor gorgonzola 2 La Bella Contadina mozzarella di Bufala Campana 3 Cheeseboard, R149.99 4 Meze smoked mozzarella 5 ForGio 6 Meze pecorino 7 Parmareggio parmesan, aged for 24 and 30 months 8 Latteria Soresina pecorino 9 Quattro Colli pecorino

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Oil you need to knowPick n Pay stocks a large variety of excellent extra-virgin olive oils under its own brand, as well as South Africa’s top award-winning olive oils. This is your guide to choosing one you like


Royal oil Italy

OLIVE OIL PRODUCERS

Goedge dach tEarly in season this oil is picante and grassy, with hints of artichoke and pepper. Later in season it’s sweeter, with a nutty, fruity fl avour.

Vesuvi oVesuvio’s pleasantly pungent oil balances fruitiness with a hint of bitterness.

Co st as A good balance of fruitiness, bitterness and herbaceous fl avours characterise this oil.

Mor ge nst erA blend of fi ve different varieties, Morgenster’s olive oil has a fresh taste, a full-bodied texture, and a slight peppery aftertaste.

Olive PrideOlive Pride’s primo olive oil has strong grassy notes and a delicious white-pepper fl avour.

Wil low Cr ee k Directo rs’ Re serveThis award-winning oil evokes tomato vine and artichoke, followed by notes of rocket and salad herbs, and a lingering, peppery nuttiness.

PnP Orga nicPressed from fi ne organic olives, this oil has a mild herby fl avour and a slight nuttiness.

Fine st ToscanaThis superior oil has a delightful green-tomato fl avour and a pleasant pepperiness.

PnP Fine st UmbriaSuperior olives are pressed to make this tingling, peppery oil from Umbria in Italy.

WHAT TO LOOK FOR IN A GOOD OIL

* High-quality extra-virgin olive oil smells like freshly mown lawn, artichokes, green herbs or green apples. The taste is crisp and fresh, with a lingering pepperiness in the back of your throat. It should not have a heavy or greasy texture that leaves your lips slick.

* Bad or rancid olive oil smells of overripe fruit, cheese, wine or old peanuts. Don’t bother tasting it.

HOW TO TASTE

* Pour a little oil in a wine glass. Cup the glass in your hand to warm the oil slightly; this will help release its aromas. Give the oil a swirl and take a deep breath through your nose, inhaling the aroma.

* Take a deep sip of oil, sucking air noisily through your teeth and over your tongue. The air helps loosen thefl avours, making themeasier to taste.

GOOD AROMAS

* Bitter, fresh, fruity, herby,nutty, woody, sweet.

BAD AROMAS

* Musty, oily, fl at,fusty, metallic,overpoweringlypungent.

noisily through your teethover your tongue. The

helps loosen theours, making themer to taste.

D AROMASer, fresh, fruity, herby,y, woody, sweet.

AROMASty, oily, fl at,y, metallic,rpoweringlygent.



Power to the pastaGive this Italian staple the respect it deserves – with the know-how on the pages to follow, it’s simple


Pasta perfection Italy


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SAUSAGE AND SWISS-CHARD PASTAA lovely, comforting meal.

PnP olive oil1 packet (8) PnP traditional pork sausages3 cloves garlic, fi nely choppedPinch PnP dried chilli fl akes½ packet (150g) Swiss chard, shredded½ cup (125ml) white wine½ tub (125ml) thick creamHandful grated Parmigiano Reggiano Parmesan, plus extra for serving1 packet (500g) tagliatelle, cooked and drainedSalt and milled pepper

SERVES 4–6

Heat a glug of oil in a pan. Slit sausage casings and remove meat.Pinch off small nuggets of meat and add to oil; fry until golden.Toss in garlic and chilli and fry for another minute. Tip in greens and wine, stir-fry for a minute, then cover and cook for 3 to 4 minutes.Add cream and mix well.Toss through parmesan and pasta, then season and serve.

Back to basicsWhether you’re into off-the-shelf or do-it-yourself, PnP has you covered

1 Doves Farm pasta fl our 2 Meze parmesan 3 PnP basil pesto 4 PnP Finest conchiglioni 5 PnP angel hair pasta 6 PnP spaghetti

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All shapes and sizesPair your pasta perfectly with this breakdown of the most common kinds

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Bits and pieces Italy


1. PnP she ll sSmall shell-shaped pasta – serve with chunky sauces to catch all the bits.

2. PnP Fine st lumaconi gi ga ntiGiant, hollow snail-shaped pieces of pasta – fi ll and bake with sauce.

3. PnP Fine st conch iglioniGiant shell-shaped pieces of pasta – fi ll and bake with sauce.

4. Las agn eFlat sheets of uncut pasta – use to make lasagne or open ravioli.

5. Ca nn ell oniLarge, tubular pasta – stuff and bake with béchamel.

6. Fu sil liSpiral-shaped pasta – serve with thick, chunky sauces.

7. Farfal le Bowtie-shaped pasta – good for salads and sauces of medium consistency.

8. Ca va tapp iThin, tubular spiral pasta – good for chunky, hearty sauces.

9. Riga to niTubular, ridged pasta – serve with chunky and meaty sauces.

10. Penn eTubular pasta with angular ends – good for chunky and meaty sauces.

11 . Tagliate ll eMedium-thick ribbon pasta – good for thin cream-based sauces.

12. MacaroniTubular pasta with a slight bend – use for baked dishes such as macaroni and cheese.

13. PnP Let’s Eat Shape s (kids )Fun pasta shapes – good for kids’ dishes and all sauces.

14. RosmarinoRice-shaped pasta – use in soups and stews, or as you would rice.

15. PnP Let’s Eat Alphab et (kids )Small letter-shaped pasta – use in kids’ dishes and soups.

16. Spagh ett iRound, thin pasta – thick, chunky sauces and thin, delicate sauces.

17. PnP Fine st spagh ett i ne ro di sepp iaRound, thin pasta coloured with squid ink – see spaghetti.

18. LinguiniThin, ribbon pasta – think creamy and smooth, light sauces.

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1 PnP low-fat spaghetti bolognese 2 PnP button mushrooms 3 Home Options 24cm pasta pot, R449.99, colander, R59.99 4 PnP Neapoletana sauce 5 PnP beef lasagne 6 PnP light-meat chunk tuna in salt water 7 PnP peeled tomatoes, chopped and whole 8 PnP spinach and ricotta panzerotti 9 PnP garlic 10 PnP pure olive oil

Pasta prontoMaking the perfect pasta dish doesn’t have to take ages – here’s the proof

Mushrooms are certifi ed delicious:

they’re packed with savoury

umami – the fi fth taste.

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The pizza planThey’re the best kind of cheesy – and with minimal fuss (not to mention maximum fun for the kids) you can stock your freezer with a pile of them

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Foundations of fl avour Italy


1 Meze parmesan 2 PnP oreganum 3 Wooden pizza board, R149.99 4 PnP tomatoes 5 Parmareggio parmesan stick 6 PnP pizza cutter, R29.99 7 PnP Finest Greek feta-stuffed olives in oil 8 PnP country ham, pepper salami and cervelat

Best pizz a bas esMix together 31/³ cups (500g) fl our, 1 sachet (10g) yeast, 1 Tbsp (30ml) PnP olive oil, pinch of salt, and 1½ cups (375ml) lukewarm water to form a soft dough. Turn dough out onto a lightly fl oured surface and knead well for 10 minutes, or until smooth and elastic. Place dough in a lightly greased bowl, cover,

and allow to rise in a warm place for around 45 minutes, or until dough has doubled in size. Divide dough into 4 pieces and roll each into bases 1cm thick. Spread tomato sauce over each base, followed by grated cheese and toppings of your choice. Bake pizzas at 220°C for 15 minutes, or until golden and cooked through.

Makes 4 medium pizzas.

Tomato sauce Chop a 1kg bag of tomatoes. Fry 4 chopped cloves garlic for a minute in a glug of olive oil. Tip in tomatoes and simmer until a thick sauce forms. Season well and add a handful of torn basil leaves and 2 tsp (10ml) PnP dried oreganum. Spread on pizza bases.

Present your pizzas in rustic

style with these solid-

wood serving boards.

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4 classic pizzas

You can’t go wrong with these pizza standards


Flatbread fantasies Italy


Pizza bianco with garlicky

mushrooms and burrata

Slice 1 packet (350g) brown mushrooms. Heat a glug of oil in a pan and fry mushrooms with 3 chopped cloves garlic and 1 Tbsp (15ml) thyme leaves until browned. Following the pizza dough recipe (p21), roll out 4 very thin oval shapes and scatter mushrooms on each. Divide two packets (about 100g each) of puglia burrata into 4 and dot each pizza with pinched-off pieces. Bake at maximum oven temperature for 6–10 minutes, or until golden and bubbly.

Pizza puttanesca

Top 4 PnP pizza bases with a few tablespoonfuls of tomato sauce

(as per recipe on p21). Scatter with 1 can (about 80g) drained anchovies, 2 Tbsp (30ml) capers, 4 cloves chopped garlic, 1 packet (100g) PnP pitted black olives, and 2 cups (500ml) PnP grated mozzarella loaf. Bake at your oven’s maximum temperature for 6–10 minutes, or until golden and bubbly. Scatter with roughly chopped Italian parsley.

Best-ever margarita

Divide the result of the basic pizza dough recipe into 2 and roll each portion very thinly. Place each on a large, fl oured baking tray. Purée 4 ripe tomatoes, 2 cloves garlic and a few basil leaves until smooth. Spread mixture on bases, then dot

with PnP mini Italian tomatoes and slices of fresh La Campania mozzarella. Season and sprinkle with PnP dried oreganum. Bake at maximum oven temperature for 6–10 minutes, or until golden and bubbly.

Four seasons

Press basic pizza dough into a large rectangular oven tray. Spread over tomato sauce (as per recipe on p21). Divide pizza into 4 and add different fl avour combinations to each – try Parma ham and fresh rocket; ham and mushroom; vine tomatoes and fresh basil or peppers; and onions and olives. Try your family’s own favourite combinations too.

Topped fl atbreads resembling the pizza we eat today originated among the ancient Greeks, who covered breads with herbs, oils and cheese. The word ‘pizza’ is, in fact, related to ‘pita.’



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Herbknow-howAdd magic to your cooking with these essential herbs

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Herbal lore Italy


1. Th ymeA woody herb with small, fragrant leaves that punctuate most meats (including poultry), and even fi sh, with an earthy fragrance. Great with roast potatoes or vegetables, or cooked in tomato sauces. Use fl owers fresh in salads.

2. Marjo ramQuite similar to oreganum in fl avour, and used with meat and poultry, in vegetable dishes, or as an alternative to oreganum.

3. Ital ian fl at-le af parsle yAn underrated soft, leafy herb that can be treated as a salad leaf, and works well for adding freshness and colour to soup, stew, pasta and other dishes. Use to make a gremolata for osso buco.

4. Fe nn elAn aniseed-fl avoured herb that adds atmosphere to seafood, and pairs fantastically with pork too. Stuff stems and leaves into a fi sh cavity before salt-baking, roasting or braaiing.

5. Sage A strong, leafy herb that brings out the best in pork and poultry. It’s particularly tasty when fried in butter and served with pasta.

6. Orega numThe quintessential Italian herb, used fresh, frozen or dried on all kinds of dishes to add warmth and body. Melds wonderfully with melted mozzarella on pizza and baked pasta.

7. Bas il A soft, leafy herb that charges up salads, and pairs perfectly with tomato, pizza, pesto and pasta. Avoid chopping the leaves – tear them instead to prevent discolouration.

8. MintA soft, leafy summer herb that adds interest to melon and tomato salad, sparkles with fresh mozzarella and good olive oil, and enlivens fruity desserts.

9. RosemaryA strong, woody herb that underscores meat beautifully – pork, lamb and poultry especially – but is too strong for fi sh. Use sparingly with pasta, pizza and focaccia.

Mint has hundreds of varieties, with fl avours touching on everything from apple to chocolate.

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Salute!“Health!” is what you’ll hear before you clink glasses in Italy. The word ‘salute’ can be traced back to an ancient Latin greeting – and when in Rome…



Time for drinks Italy


Italy is home to some of the oldest wine-producing regions in the world, making about a third of the world’s supply. Here are some of the best.

WHITE (bianco)

Pinot grigi oCrisp and zingy, this wine complements Thai green curry, chicken à la king and emmenthaler cheese. PnP stocks excellent pinot grigios, from proudly local Flat Roof Manor to Californian label Barefoot.

Trebb iano This pale, easy-drinking white is best served with antipasti and pasta dishes such as creamy spaghetti carbonara. Try Fragolino Bianco Frizzante Sandro Bottega (available at selected PnP stores).

Pecor inoWith its rich, nutty fl avour, this wine loves chicken, pork, fi sh and shellfi sh, as well as tomato dishes and cheese (goat and pecorino).

RED (rosso)

Nebb iol oItaly’s rock-star grape is elegant but sturdy. Serve with mushroom risotto, osso buco or steak with pepper sauce.

Primit ivoFull of spicy, dark-fruit fl avours, this rustic wine tunes into seafood paella, pizza with anchovies or Moroccan-style lamb.

Sangi ov ese Bursting cherry fl avours and earthy, woody tones work perfectly with grilled steak, roast chicken or herby pork chops.

1 San Pellegrino mineral water 2 Flat Roof Manor pino grigio3 Barefoot pino grigio 4 Santa Cristina toscana 5 PnP chardonnay 6 Bamboo Earth wine rack, R159.99 7 Libbey wine glass, R79.99 each 8 Trudeau stainless steel corkscrew, R149.99

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Dolce dreamsKeep it sweet right to the very end with these classic dessert spin-ups


Clementine tiramisù


Traditional treats Italy


Clementine tiramisù

Lay 1 packet PnP ladyfi ngers over the bottom of a 20cm dessert dish. Mix 1 cup (250ml) strong espresso coffee with sugar to taste, and the juice and zest of 1 clementine or naartjie. Pour over the ladyfi ngers and allow to soak. Briefl y beat 2 tubs (250g each) PnP mascarpone with zest and juice of 1 clementine or naartjie and 1/³ cup (80ml) medium-cream sherry. Add 1 tsp (5ml) vanilla seeds, extract or essence and 1–2 Tbsp (roughly 15–30g) castor sugar to taste. Spread cream over biscuits and allow to set in fridge. Dust with cocoa powder and clementine or naartjie zest before serving.

Panna cotta with Italian

strawberries

Dissolve 1 sachet (10g) gelatine in 2 Tbsp (30ml) boiling water. Heat ½ cup (125ml) PnP extra-thick cream in a pan with ¼ cup (60ml) brown sugar until sugar dissolves. Add seeds of 1 vanilla pod, gelatine and another 1½ cups (375ml) cream, and mix well. Pour mixture into 4 half-cup moulds and leave to set in fridge. Chop 1 packet (300g) strawberries and toss with a few torn basil leaves, a glug of PnP balsamic vinegar and a crack of black pepper. Unmould and serve with a dollop of fruit.

The Italian word ‘tiramisù’ literally translates to ‘pick me up’ – no surprise, considering the coffee and sherry under the covers.

Quick cassata

Soak ½ cup (125ml) PnP fruitcake mix in ¼ cup (60ml) of brandy. Mix 2L vanilla ice cream with soaked fruit, 1 packet (80g) glacé cherries, 1 packet (100g) PnP toasted almonds and 1 bar (100g) chopped nougat. Pour into deep 25cm loaf-tin lined with cling fi lm, and freeze. Unmould and serve sliced.



1 Forno Bonomi ladyfi ngers 2 PnP fresh vanilla custard 3 PnP assorted berries 4 Rhubarb Pippa teacups and saucers, R34.99 each 5 PnP Finest Uganda Bugisu ground coffee 6 Cadbury Bournville dark chocolate 7 Lindt dark chocolate 8 PnP mascarpone 9 Forno Bonomi amaretti 10 PnP Finest luxury chocolate salami 11 PnP icing sugar

Sweet somethingsMake the perfect dessert in minutes with these top-notch ingredients

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Italy Simple sugars Sim

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For more information contact us at (011) 762 5261 or visit our website: www.pouyoukas.co.za

Serve up the goodness of natural whole foods.

Your whole foods pantry

Choose life. Choose health. Choose Pouyoukas.

Polenta crusted Mediterranean tart

4. Remove from oven and remove beans or rice and parchment paper and bake for an additional 5 minutes until crust is dry.

5. Remove from oven and increase temperature to 200˚C.

6. Heat a drop of olive oil in a non stick pan and sauté onions until soft.

7. Spray 2 baking trays with Spray n Cook and layer aubergines, tomatoes and baby marrow in a single layer and brush with olive oil. Season with salt and pepper and roast until soft not brown approximately 15 minutes.

8. Once the vegetables are cool layer the bottom with aubergines and sprinkle with of the cheese and some basil. Add the onions and baby marrow and top with another of the cheese and basil then the tomatoes and finish off with the remaining mozzarella and parmesan cheese.

9. Bake for 25 to 30 minutes at 180˚C until cheese is melted and veggies have further wilted.

PASTRY INGREDIENTS

• 100gPouyoukasPolenta • 50gself-raisingflour •¼tspsalt • 30gbutter • 30mloil • 45mlwater

INGREDIENTS FOR THE FILLING

• 30mloliveoil • 2babyonionsfinelysliced • 250gthinlyslicedauberginerounds • 1babymarrowthinlysliced •3mediumtomatoesthinlysliced •¼tspsalt •¼tspblackpepper •90ggratedmozzarellacheese •25gshreddedfreshbasil •25gfreshlygratedparmesancheese

METHOD

1.Preheatovento180˚C.

2.Combinepolenta,flourandsalt in a food processor. Add butter and oil and pulse until mixture resembles small pebbles. Add water and pulse until it forms a loose dough.

3. Remove dough from processor and press into bottom and sides of a23cmtarttin.Placeacutout round sheet of parchment paper on top of the dough cover with uncooked beans or rice and bake for 10 minutes.

Fresh Living Sept_13 (190x210mm).indd 1 2013/07/17 11:36 AM

INGREDIENTS THAT ARE ALWAYS IN SEASON.

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