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Cooking series on Channel 10 featuring Puopolo Artisan Salumi magically turned into mouth-watering and easy-to-do recipes by Chef Luca Ciano
Bresaola & Persian feta, Parmigiano Reggiano crostini, walnuts, rocket pesto, caramelised balsamic vinegar
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Mortadella & buffalo ricotta mousse in choux pastry, olive taponade, toasted pistachios, balsamic reduction
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Mezzemaniche pasta, scarlet prawns & Speck, warm potato and basil foam
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‘12 months aged’ Carnaroli rice, spanner crab, stracciatella, Cacciatore Hot salame, grated bottarga, parsley dust
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200g thinly sliced Puopolo Bresaola
300g Vannella Persian feta, broken into small 2cm pieces
50g Parmigiano Reggiano, grated
100g walnuts, toasted
4 cups fresh baby rocket, washed and roughly chopped + ½ cup to garnish
1 cup fresh basil leaves
4 ice cubes
¾ pine nuts
20g Pecorino Romano, grated + 20g shaved
140ml Pukara Lemon Extra virgin olive oil
20ml Pukara Premium Extra virgin olive oil
4 slices of ciabatta bread cut into 2cm cube
40ml Pukara Caramelised Balsamic vinegar
salt and pepper
Add in a blender:
rocket & basil leaves, ice cubes, pine nuts, 140ml lemon evoo, Pecorino Romano cheese, pinch of salt and pepper
1 - add evoo into a large frying pan
2 - add bread and toast till nice and golden
3 - add seasoning and remove from heat
4 - add grated parmesan and stir continuously till cheese is melted.
5 - set aside
1 - lay bresaola slices onto a very large platter or onto a few large plates, drizzle with lemon evoo
2 - add parmesan crostini, Persian feta, toasted walnuts, baby rocket leaves & rocket pesto
3 - last drizzle with more evoo and balsamic reduction
200g Puopolo Mortadella, roughly chopped
50g Philadelphia
80g buffalo ricotta
10g evoo
Blend all the above into a smooth mix. Keep ready to userefrigerated in a piping bag
100g Pukara black olive taponade
30g pistachio, cut very small
50ml Pukara balsamic reduction
50ml water
30 plain flour
25g unsalted butter, room temperature
1 egg
pinch of salt
1 - add salt and butter to the water and bring to the boil
2 - add flour all in once and stir till combine, cook on a low heat till the dough detaches from the sides of the pot
3 - remove dough from pot and transfer into a bowl
4 - add the eggs one at the time, stirring well till combine
5 - place mix into a piping bag and on onto an oven tray with grease proof paper pipe 20 ‘puffs’
6 - bake in a pre heated oven at 190-200c for 20min. Whenready open slightly the oven door and let them sit inside for a further 10min
1 - cut all choux pastry in half
2 - add 1 teaspoon of olive taponade on top of the bottom part of the choux pastry
3 - pipe the mortadella mousse, cover with the top partof choux pastry
4 - press down the top/lid till the mortadella mousse almost escapes from edges, the roll on the sides with pistachio
5 - serve on a platter with a drizzle on top of balsamic reduction
320g mezze maniche pasta
10 large scarlet prawns, peeled deveined
1 bunch spring onion, cut into 2cm pieces
1 garlic clove, crushed
120g Puopolo speck slices, then sliced into 1 cm stripes
60g Pukara Extra virgin olive oil
20g unsalted butter
salt & pepper
400g desiree potatoe
125g fresh cream
125g cooking water
50g unsalted butter, room temperature
1/3 bunch of fresh basil
1 - cook potato with skin on in plenty of salted water. Drain potato and save 125g of water
2 - add in a blender 230g of cooked potato, 125g cooking water, 50g unsalted butter and basil
3 - blend till smooth and season to taste
4 - pass though a sieve then pour the liquid into a cream whip charger, add 2 gas bottle, shake very well and keep aside till needed
1 - bring plenty salted water to the boil. Add pasta and stir well, cook as per packet instruction
2 - add oil and butter into a large frying pan, when hot add garlic, spring onion an cook for 1 minute
3 - add prawns and cook for 2 minutes, season. Then add speck and cook for 1 more minute
4 - drain pasta al dente and toss with prawns and speck for 1 minute
5 - serve into a deep pasta bowl then shake well your cream charger and pour on top the cream & basil foam
1⁄4 onion, finely chopped
100g butter, unsalted
20ml extra virgin olive oil
300g aged carnaroli risotto or normal rice
40g Parmigiano Reggiano, grated
200g spanner crab
100g bottarga, grated
100g stracciatella, room temperature
1⁄2 cup white wine
1.2L shellfish stock or vegetable stock, boiling
100g Puopolo Cacciatore Hot Salami, 1cm diced
1 bunch parsley (dried in the oven at 80c for 2hrs then turn into a powder)
salt and pepper to taste
1 - in a heavy bottomed saucepan gently cook onions in 25g of butter and olive oil until golden.
2 - add the rice and cook for a few mins. Add the wine and simmer until the wine evaporates. Then add a ladle of boiling stock and simmer.
3 - as the stock is absorbed, add another ladle of stock.
4 - continue until the risotto is cooked “al dente” (approx 16-18 mins).
5 - when ready, remove from heat and add crab meat and stirwell. Then add butter and parmesan. Allow to rest for 2min
6 - meanwhile in a very hot pan cook the spicy salame till crispy
7 - serve Risotto onto a flat plate, then garnish with stracciatella, crispy salame, grated bottarga and parsley dust
