Pizza sweetie?

How could I walk past this ‘sweet’ pizza in Poundland? And in its own mini takeaway box!

pizzacrop1

To make me feel better about scoffing all those sweets and to balance up the naff/cool stakes – here’s a super trendy starter just crying out to be served up in those pizza boxes.

Cauliflower crust mini pizzas

Whizz the florets (about 600g) of 1 medium cauliflower in a food processor until it is a breadcrumb consistency. Microwave, covered, on high for 7-8 mins. Cool. Mix in 125g grated mozzarella, 3tbsp grated Parmesan. Pat into 6 x 6′ rounds on baking sheets lined with parchment paper. Bake at 180ºC, 160ºC fan, gas 4 for 18-22 mins until golden. Spread 1/2tbsp pasata over each base. Top with torn mozzarella and black olives. Turn up the oven to 220ºC, 200ºC, fan 6. Bake for a further 10 mins. Garnish with fresh basil leaves. Leave for 10 mins to cool slightly. Use a pallet knife to remove from the sheets.

Cook’s Tip

These will last for up to 3 days in the fridge, warm through for 10 mins before serving.

#31 Food news: The best Italian deli in London

Forget gold rings – the real diamond of Hatton Gardens sits proudly at the top of Leather Lane like the crown jewels.

parma ham

Step out of the rain and into the sunshine! I used to work around the corner from Terroni & Son’s deli. In the heart of London’s Italian community – it was always a great place to have a browse, sometimes I’d even go in and get a coffee just for an excuse to stare at the Italian products and produce!

Shop

The perfect way to transport your mind to sunny, relaxing, Italian-Mamma-food-filled holidays in Italy: the rows of lemoncello, the hanging Parma ham (even if they are plastic – British health and safety at work I presume – rest assured the real McCoy are under the counter), the regional wine, steaming vats of pasta and the bowls of olives all help to give you that holiday feeling!

Open since 1878, London’s oldest delicatessen has just won the status as UK Parma Ham Specialist 2013, with Aldo Zilli presenting the award.

Aldo zilli

Of course this was celebrated in Italian style with more Parma ham canapés than you can imagine and some top-notch Prosecco!

Canapes

Go ‘ave a butchers! Terroni and Sons, 138-140 Clerkenwell Rd, EC1R 5DL  (great for those on engagement ring hunts, when it’s all too much drop in for a coffee or a bottle of Lemoncello – depending on how much you’ve spent!)

TOP 6 EASY PARMA HAM CANAPES 

1 Fig, Parmigiano and Parma ham wraps

Cut 12 slices of Parma ham in half lengthways. Wrap 12 fig halves in a strip of Parma ham. Top each with 1tbsp of grated Parmigiano cheese. Then wrap with the remaining Parma ham. Grill for 3-4 mins.

2 Parma prawns with mango salsa

Mix 1 ripe chopped mango, a small handful of finely chopped cucumber and 3 tbsp coriander. Fill 6 dessert spoons or ceramic soup spoons with the mixture. Top with prawns wrapped in Parma ham.

3 Tomato and Parma ham bruschetta

Drizzle 6 slices of lightly toasted ciabatta or French bread with olive oil. Top with sliced tomatoes. Grill for 1-2 mins. Serve topped with Parma ham

4 Parma ham, avocado and goats cheese

Drizzle 8 slices of lightly toasted ciabatta or French bread with olive oil. Top with a slice of avocado, crumbled goats cheese, basil and a slice of Parma ham

5 Melon and Parma ham sticks

Cut 1/2 honeydew melon into 2cm cubes, wrap the cubes in thin strips of Parma ham. Secure with a cocktail stick.

6 Ricotta, pesto and Parma ham blinis (pictured above)

Top 12 blinis with a little ricotta and pesto. Finish with basil leaves and Parma ham.

Visit prosciuttodiparma.com for lots of delicious Parma ham recipes (not just canapés!)

#17 FOOD NEWS: Jamie’s Involtini, pizza at Franco Manca & Save or Spree: Piccalilli

KEEPING AN EYE ON ALL THINGS BRITALIAN…

Every monday

Jamie’s  Involtini

Always up for sharing his love of Italian food, I found this little starlet in the latest issue of Jamie mag that had to be tried:

involtini 1

Makes 12

3 long aubergines (straight ones work best)
2tbsp olive oil
6 sundried tomatoes in oil
15g basil leaves, plus extra handful, to serve
50g pine nuts, toasted
3 anchovy fillets in oil
1 1/2tbsp extra virgin olive oil
10 parma ham slices
2 x 125g balls of mozzarella, torn into bite-sized pieces

1 Slice the aubergines lengthways into 5mm-thick pieces, trimming the skin from the outer pieces to give you flat finishes on both sides, then brush them with oil.

2 Heat a griddle pan over a high heat and, once hot, griddle the aubergine slices for 3 minutes on each side, until char-marked and tender. Set aside.

3 In a food processor, blitz the sundried tomatoes, basil leaves, pine nuts, anchovies and extra virgin olive oil until you have a spreadable paste. Season with freshly ground black pepper and pulse again to combine.

involtini steps

4 Lay a slice of parma on top of each aubergine strip, tearing off the excess to use again, and spread on a little sundried tomato paste. Take a piece of mozzarella and basil leaf, place it at one end of the strip, then roll up and secure with a tooth pick. Serve immediately.

To get 6 copies of Jamie mag for £9.95 (half the recommended retail price) visit http://www.jamieolivermagazine.com

Jamie banner1

Get pickled: Save or Spree!

When The Italians last came to stay,  our vast choice of dips and ‘Il pane morbido!’ (‘The soft bread’) got everyone in an arm-waving frenzy of appreciation. I love seeing Mamma Romeo’s reaction to some of our British favorites, so with our hols to Italy just around the corner I’ll be taking Piccalilli to see what she makes of this great British table-topper.

Save

Haywards Piccalilli

As a kid, I remember this being on our table and marveling at the colour! My mum knew her pickles! Haywards piccalilli always came out when there were cold meats on offer. As a youngster I don’t think I was even brave enough to try the ‘yellow stuff’, now as an adult I can’t get enough of it! This tangy piccalilli is the perfect partner for pork pies and pasties but don’t forget it at your next BBQ, the zingy gerkin flavour also works wonders with a burger. Priced around £1.89 for 460g www.haywardspickles.co.uk.

Spree!

F&M

Firstly I love the name: Piccadilly piccalilli. Fortnum and Mason’s version of this classic is a lovely mix of red peppers, silverskin onions and green beans. A fairly subtle flavour, the delicate mustard heat comes through. Top crostini with mortadella and a little dollop of this piccalilli for a delicious Britalian snack or canape. A pantry jar costs£7.95 for 575g www.fortnumandmason.com.

Must go: Franco Manca 

When Giuseppe told me he going Franca Manca with friends, I must admit, I didn’t pay much attention – I was out with the girls and that was that. However when he came back and said the pizzas were delicious, they only cost around £5 each, they’re ready in about 10 minutes flat and his part of the bill was £15, I suddenly found myself listening!

franca manca banner

This reasonable bill included a pizza and beer each (it seems an Italian boys outing is a little different to a group of English lads hitting a er… restaurant where the cost might rocket due to the amount of alcohol consumed, ‘extras’ were a pizza to share and a shared dessert – sounds like they had more of a girlie night than me).

Franca Manca prides itself on their slow-rising sourdough and blast cooking method in a ‘tufae’ – a wood burning brick oven. It sounds like a rustic no-frills kind of place – exactly how I like my Italian restaurants in London.  If you’re lucky enough to have one of the 9 branches near where you work, at £5.90 for Tomato, Mozzarella and basil pizza,  it also sounds perfect for a Friday lunchtime treat.

Pizza photos: http://www.francomanca.co.uk