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These Italian twists of classic recipes are guaranteed to have you wanting more. The Alberti Twins - John and Tony - joined us in the Your Morning kitchen to show us  how to cook three Italian dishes with a unique spin.

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Italian Poutine: 

Here is an Italian Twintastico Twist on the famous Canadian Poutine. Adding some much needed Italian style!


WHAT YOU NEED:

For the Polenta Fries

  •  4 cups water
  • 1 cup polenta
  • ½ cup Parmigiano Reggiano cheese
  • ½ stick butter
  • 2 tbsp fresh rosemary finely chopped
  • Extra virgin olive oil
  • Salt & pepper

For the Ragu sauce

  • ½ lb minced beef
  • ½ lb minced pork
  • 1 cup Italian red wine
  • 1 tbsp tomato paste
  • 5 cups tomato passata (purée)/sieved tomato
  • 10 fresh basil leaves finely chopped
  • 5 garlic cloves, finely chopped
  • Extra virgin olive oil
  • Salt and pepper
  • Parmigiano Reggiano to serve

For the Béchamel sauce

  • 1 stick butter
  • 1 cup plain flour
  • 4 cups full-fat milk
  • 1 cup freshly grated Parmigiano Reggiano
  • 1 tsp freshly grated nutmeg

WHAT YOU DO:

For the Polenta Fries

  1. Bring the water to a boil and slowly whisk in the polenta, stirring constantly. Season with salt and pepper and after a few minutes, once thickened, finely grate in the Parmigiano Reggiano, add the butter and stir in the rosemary and combine until smooth.
  2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 2 hours. Preheat oven to 425F.
  3. Cut the chilled polenta into chunky fries and brush with olive oil. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.

For the Ragu sauce

  1. Heat the oil in a large sauté pan and fry the garlic for a few minutes until golden, then crumble the meat between your fingertips and add to the pan and fry until brown – around 10 minutes. Add the red wine and simmer for a further 5 minutes until it has reduced.
  2. Now stir in the tomato passata and tomato paste. Season with salt and pepper. Add the basil and simmer gently for 3 hours until reduced and thickened and always remember to stir the sauce throughout.

For the Béchamel sauce

  1. Melt the butter in a large saucepan over a medium heat. Stir in the flour and cook for 1 minute until it becomes light brown in color. Gradually whisk in the milk, lower the heat and cook for 10 minutes, whisking constantly. Once thickened, stir in the Parmigiano Reggiano and nutmeg. Season with salt and pepper.
  2. To serve, layer the polenta fries on a plate and cover with the ragu sauce and then the béchamel over the top and finish with a generous amount of freshly grated Parmigiano Reggiano.

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Italian Eggs Benedict

Eggs Benedict is a firm favorite around the world. Here is an Italian Twintastico Twist on the classic recipe. It’s eggcellent if we do say so ourselves!


WHAT YOU NEED:

  • 3 egg yolks
  • 2 large eggs
  • 3 tbsp white wine vinegar
  • 2/3 cup butter
  • 2/3 cup pancetta cubes
  • 1 tbsp Dijon mustard
  • Salt & pepper
  • ¼ cup Parmigiano Reggiano cheese
  • Chives - handful coarsely chopped
  • 1 ciabatta bread cut in half
  • Extra virgin olive oil

WHAT YOU DO:

  1. To start, fry the pancetta in a frying pan with a little extra virgin olive oil until crispy, about 5 minutes. The Pancetta adds texture and a nice saltiness to the dish.
  2. To make the hollandaise sauce, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk together with the mustard. Whisking constantly, very slowly (otherwise it will split) pour the melted butter and add the grated Parmigiano Reggiano cheese and whisk well together into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Adding the Parmigiano Reggiano takes the hollandaise sauce to the next level and gives it a rich, creamier taste. Whisk in the white wine vinegar and season. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed.
  3. Cut the ciabatta in half and drizzle with extra virgin olive oil over each half and put on a very hot griddle to brown.
  4. To poach the eggs, boil water in a pan and add a splash of vinegar. Crack the egg into a little bowl. Add the egg gently into the pan and leave for 3 minutes. Remove after 3 minutes and place on top of the ciabatta. Add the sauce generously over the eggs, then sprinkle the pancetta and chopped chives on top to finish

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Italian Stallion Bloody Mary

This is an Italian Twist on the Classic Bloody Mary. The ultimate hangover cure with an extra kick.


WHAT YOU NEED: 

  • 2 tsp balsamic vinegar
  • 4 tsp extra virgin olive oil
  • 1 garlic clove
  • 3 fresh sage leaves
  • 5 fresh basil leaves and extra for garnish
  • 1/2 tsp freshly grated Horseradish
  • Pinch of Peperoncino chili flakes (red pepper chili flakes)
  • Pinch of salt & pepper
  • Juice & zest 1 lemon
  • 5 dashes Worcester sauce
  • 5 dashes Tabasco sauce
  • 1 cup tomato juice
  • 2 oz Premium Vodka
  • 1 celery stalk for garnish
  • Skewered green olive for garnish

WHAT YOU DO:

  1. Blend all ingredients in a blender until combined and smooth. Pour into a tall glass and garnish with a skewered green olive, basil leaves and celery stick.