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ITALIAN NATIONAL DAY FESTA DELLA REPUBBLICA, ALSO KNOWN AS ITALIAN NATIONAL DAY AND REPUBLIC DAY, IS CELEBRATED ANNUALLY ON 2 JUNE, AND COMMEMORATES THE INSTITUTIONAL REFERENDUM OF 1946 WHEN THE ITALIAN PEOPLE HAD TO DECIDE WHAT FORM OF GOVERNMENT TO GIVE TO THE COUNTRY POST-WORLD WAR II AND THE FALL OF FASCISM. ONE OF THE MOST IMPORTANT NATIONAL HOLIDAYS IN ITALY, IT PROCLAIMS THE BIRTH OF THE NATION. JOIN IN THE FESTIVITIES WITH THIS SIMPLY DELIZIOSO ITALIAN-INSPIRED BANCHETTO... RECIPES, STYLING AND PHOTOGRAPHS BY DIANNE BIBBY
Caramelised red-onion and pine-nut focaccia Makes 1 large focaccia (serves 8) EASY 1 hr 15 mins + 1 hr 30 mins, to prove THE FLAVOUR COMBINATIONS RED-ONION JAM 30ml (2 tbsp) olive oil 3 large red onions, peeled and cut into half moons 2,5ml (½ tsp) salt 2 sprigs fresh thyme, chopped 15ml (1 tbsp) muscovado sugar 15ml (1 tbsp) balsamic vinegar FOCACCIA 250g white bread flour 2,5ml (½ tsp) salt 5ml (1 tsp) instant dry yeast 170ml water, at room temperature 30ml (2 tbsp) olive oil 30ml (2 tbsp) pine nuts generous pinch sea salt flakes 20g wild rocket HOW TO DO IT For the jam, heat the 30ml (2 tbsp) 1 olive oil in a saucepan over medium heat, add the onions, 2,5ml (½ tsp) salt and thyme and sauté until soft and caramelised, 20 – 25 minutes. Add the sugar and balsamic and cook for a further 2 minutes. Set aside to cool. For the bread, sift the lour, 2,5ml 2 (½ tsp) salt and yeast into a bowl. Add the water and 30ml (2 tbsp) oil and mix to form a dough. Turn out onto a loured board and knead until smooth and elastic. Place the dough in an oiled bowl, cover with a tea towel and set aside to prove until double in size, 1 hour. Preheat the oven to 200°C. Tip the dough out onto an oiled 3 baking sheet and press or roll out lightly into an oblong shape. Cover and set aside to prove, 30 minutes. Spread the onion jam over the 4 dough and scatter with the pine nuts. Sprinkle over the sea salt lakes, then bake in the oven until golden and cooked through, 25 – 30 minutes. Remove from oven and cool on a wire rack. Top with rocket leaves to serve. Artichoke and kalestuffed conchiglioni Serves 6 EASY 1 hr 20 mins THE FLAVOUR COMBINATIONS ARRABBIATA NAPOLETANA SAUCE 15ml (1 tbsp) olive oil 1 garlic clove, peeled and minced 800g tinned chopped tomatoes 2,5ml (½ tsp) dried red chilli flakes 5ml (1 tsp) dried oregano 5ml (1 tsp) sugar salt and freshly ground black pepper, to taste CARAMELISED RED-ONION AND PINE-NUT FOCACCIA RICOTTA FILLING 30ml (2 tbsp) olive oil 1 small bunch (about 150g) kale, finely chopped (stalks removed and discarded) salt, to taste 250g ricotta 125g crème fraîche 100g marinated, cooked artichokes, drained and diced zest of ½ lemon 2,5ml (½ tsp) sea salt flakes generous pinch nutmeg freshly ground black pepper, to taste 250g conchiglioni pasta shells foodandhome.co.za JUNE 2016 83
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MAN, OH MAN... BOWL DAD OVER WITH T
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KITCHEN SECRETS Heat the remaining
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find your feel-good flavour Toasted
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108 JUNE 2016 CONTENTS 14 for detai
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PROMOTION The stuff of winter PREPA
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LETTERS & ONLINE Next month’s win
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ROBERT FARRAR CAPON IN PARTY SPIRIT
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COVER DISH TURN THE PAGE TO DISCOVE
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foodbites Trending: Pizza cones RE
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BUYS FOR GUYS WONDERING WHAT TO GET
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EAT OUT@ Cape Town YUMCIOUS Johanne
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THIS MONTH, JANE GRIFFITHS, AUTHOR
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WONDERING WHAT YOU CAN WHIP UP WITH
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Jennifer (Jen) Su is a South Africa
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EATING LOCALLY A pinch of KHOISAN J
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YNTZE SCHRAUWEN BRITT GEACH leaving
Page 33 and 34: EATING LOCALLY COOK’S TIP Use som
Page 35 and 36: EATING LOCALLY Chocolate terrine wi
Page 37 and 38: 4June Blaauwklippen Road Vintners O
Page 39 and 40: MY OLIVES COME FROM ITALY MY CHEESE
Page 42 and 43: BOOKS COOKS DIGESTING THE LATEST ON
Page 44 and 45: 1 PUMPKIN SPICE Mix together 45ml (
Page 46 and 47: CRUNCHY AND CRISP, THIS UNSUNG VEGE
Page 48 and 49: Creamy celery, chilli and prawn spa
Page 50 and 51: SUPPER ON THE THESE EASY-PEASY MIDW
Page 52 and 53: COMPETITION SPOIL YOURSELF WITH A P
Page 54 and 55: IN SEASON CONTAINS 2.5 OF YOUR 5 A
Page 56 and 57: IN SEASON COOK’S TIP If you enjoy
Page 58 and 59: IN SEASON For the illing, heat the
Page 60 and 61: A DAY FOR DAD BREAKFAST TART 58 JUN
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Page 64 and 65: A DAY FOR DAD The first Father’s
Page 66 and 67: up! Surf’s THE INTERNET IS A LARG
Page 68 and 69: RESTAURANT ROUND-UP Shredded-lamb b
Page 70 and 71: RESTAURANT ROUND-UP THE EATALIAN he
Page 72 and 73: EATERY JHB ichelin-star chef, Thoma
Page 74 and 75: THOMAS hen you hear people reminisc
Page 76 and 77: THE GENERATOR arlo Zourides is a mo
Page 78 and 79: ! IN OUR ATTEMPT TO CURRY FAVOUR TH
Page 80 and 81: THE RIGHT SPICE Add the ish to a ro
Page 82 and 83: THE RIGHT SPICE evenly, about 2 min
Page 86 and 87: CRÈME FRAÎCHE DRIZZLE 125g crème
Page 88 and 89: PAN-ROASTED POTATO AND PESTO GREEN-
Page 90 and 91: A FEEL FOR FLAVOUR Inspired by the
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Page 96 and 97: FOUNDING FATHERS WHO ARE THE GUMPTI
Page 98 and 99: ALLEN AMBOR OF SPUR By Jenny Handle
Page 100 and 101: JENS TIBSHRAENY OF WILLOUGHBY & CO
Page 102 and 103: INTEREST GEORGE CATZAVELOS OF ST GE
Page 104 and 105: EACH MONTH, F&HE FINDS AN INDULGENT
Page 106 and 107: Leftover bread THE FLAVOUR COMBINAT
Page 108 and 109: A CRUST OF BREAD, and all the heave
Page 110 and 111: FOLLOW THE MELLOW SILK ROAD A 10TH-
Page 112 and 113: THE SPECTACULAR, UNADORNED INTERIOR
Page 114 and 115: BOYS PLAY IN THE RUINED SILK ROAD C
Page 116 and 117: This month, we love... Known for th
Page 118 and 119: LOOKING FOR RECIPES? JUNE 2016: MAC
Page 122: SLICE OF LIFE BEST CELLAR EMUL At o
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