Nonna’s pantry

Olive oil, pasta, pesto, fresh tomatoes, balsamic vinegar and garlic are just a few quintessential Italian ingredients that are key to creating avourful meals such as osso buco, Tuscan bean stew, chicken cacciatore and more

In Italian, cacciatore means hunter and alla cacciatora translates to a ‘hunter-style’ meal made with chicken (or rabbit), onions, tomatoes, herbs, vegetables, and usually wine or vinegar.

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 4-6

1 red onion

2 garlic cloves

1 SpinneysFOOD Red Capsicum

6 bone-in, skin-on chicken thighs

1½ tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Black Pepper

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

300g SpinneysFOOD Portobello Mushrooms

½ tsp SpinneysFOOD Chilli Flakes

125ml chicken stock

1 x 400g tin SpinneysFOOD Organic Chopped

Italian Tomatoes

2 tbsp SpinneysFOOD Organic Italian Tomato Pesto

1 tsp SpinneysFOOD Dried Oregano

100g mixed pitted olives

2 tsp caper berries or capers

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Fresh Basil leaves

1 Finely slice the onion. Crush the garlic. Slice and deseed the capsicum. 2 Season the chicken with ½ teaspoon each of salt and pepper.

3 Heat the oil in a medium-sized pot or pan and brown the chicken on either side, for approx. 3 minutes, or until the skin becomes golden and crispy. Remove the chicken from the pan and set aside. Reserve the oil in the pan. 4 Add the onion to the same pan along with the whole mushrooms and sauté over a medium-high heat for 3 minutes. Add in the garlic, capsicum and chilli flakes and sauté for a further minute. Lower the heat and add in the stock, tinned tomatoes, tomato pesto, oregano, olives, capers and remaining salt and pepper. Stir to combine. 5 Place the chicken in the sauce and simmer for approx. 30 minutes uncovered. Once the chicken is cooked through stir in the fresh parsley and basil. 6 Serve with crusty bread or creamy polenta.

RAGU

For the herby cannellini gnocchi

2 x 400g SpinneysFOOD Cannellini Beans

185g SpinneysFOOD All-Purpose Flour

1 large SpinneysFOOD Organic Free-Range Egg

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Sea Salt

Handful of SpinneysFOOD Fresh Parsley

To serve

30g SpinneysFOOD Parmigiano Reggiano Grated

1 Finely chop and rinse the leeks. Grate or crush the garlic cloves. Roughly chop the tomatoes.

2 Heat 2 tablespoons of the oil in a deep pan set over a medium-high heat. 3 Season the lamb shanks then fry, turning occasionally, until brown all over. Remove the shanks from the pan. 4 Lower the heat to medium. Add the leeks to the pan and sauté for 2-3 minutes, or until softened. Stir in the crushed garlic and tomato paste and cook for a further minute or two. Add the tomatoes to the pan along with the stock, oregano and balsamic vinegar. Season and bring to a gentle simmer. Lower the heat and cook for 2 hours or until the meat is falling off the bone. 5 Meanwhile, drain and rinse the cannellini beans. Place in a food processor along with the flour, egg, 1 tablespoon of olive oil, salt and parsley. Blend on high until smooth and combined. Form into a ball and place in cling film and refrigerate for 15 minutes.

6 Bring a large pot of water to a boil and season well with salt. 7 Roll the dough into two evensized logs and slice into 2cm pieces. Lightly press the top and bottom together to form the gnocchi. Working in batches, drop into the salted water and cook for 5 minutes, or until they rise to the top. 8 Toss the gnocchi through the ragu. 9 Serve sprinkled with cheese and extra oregano.

For an even quicker version of this dinner, pour the contents of a jar of SpinneysFOOD Napoletana Sauce into the bottom of a baking dish and top with the polenta discs. Bake until the polenta is golden. Prep time: 30 minutes (plus setting time)

Cook time: 1 hour

Serves: 4

Prep time: 45 minutes

Cook time: 2 hours

Serves: 4

For the balsamic lamb ragu

1 large leek

2 garlic cloves

4 SpinneysFOOD Roma Plum Tomatoes

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

500g SpinneysFOOD Australian Lamb Shanks

2 tbsp tomato paste

500ml beef stock

Handful of fresh oregano leaves

2-3 tbsp SpinneysFOOD Balsamic Vinegar of Modena

1 tsp SpinneysFOOD Fine Sea Salt

SpinneysFOOD Parmigiano Reggiano shavings

For the polenta

90g SpinneysFOOD Parmigiano Reggiano

350ml SpinneysFOOD Bottled Drinking Water

350ml SpinneysFOOD Full-Fat Milk

2 garlic cloves

1 tbsp SpinneysFOOD Italian Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Sea Salt

200g instant polenta

For the sauce

2 small red onions

1 garlic clove

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Chilli Flakes

10g fresh oregano leaves

1 x 400g SpinneysFOOD Organic Chopped Italian Tomatoes

285g SpinneysFOOD Roasted Mixed Peppers

SpinneysFOOD Fine Sea Salt, to taste

200g bocconcini

Handful of fresh oregano

1 Place a 40cm x 30cm sheet of cling film on the kitchen counter. Roughly grate the Parmigiano Reggiano. 2 Place the water and milk in a large saucepan and bring to a simmer. Crush the garlic and add to the pot along with the olive oil and salt. Slowly add the polenta while whisking until thick. Cook, stirring often for 3 minutes, until the polenta pulls away from the sides. Add 30g of the Parmigiano Reggiano. 3 Transfer to the cling film and quickly shape into a large cylinder – use the cling film to tightly roll the polenta. Twist the ends to secure it. Chill for 1 hour. 4 To make the sauce, finely chop the onions and crush the garlic. Heat the 2 tablespoons of the olive oil in a large pan then add the onion and garlic. Sauté for 5 minutes until softened. Stir in the chilli flakes, oregano, tinned tomatoes, roasted mixed peppers and salt. Mix well and simmer gently for 20 minutes. Place the sauce in a serving platter. 5 Preheat the oven to 220ºC, gas mark 7. 6 Gently unwrap the chilled polenta and transfer to a cutting board. Trim approx. 2-3cm off the ends, then cut the polenta into 1cm-thick slices. 7 Tear the bocconcini and arrange over the tomato sauce. Arrange the polenta discs overlapping slightly over the cheese. Drizzle with the remaining olive oil. 8 Bake for approx. 35 minutes until golden and bubbly. 9 Serve immediately.

To test the oil before you fry the pizza fritta (fried pizza), drop a cube of potato into the hot oil. When it turns golden and rises to the surface, the oil is ready. Prep time: 20 minutes (plus proofing time)

Cook time: 30 minutes

Makes: 12 small pizze

For the pizza dough

350ml lukewarm SpinneysFOOD Bottled Drinking Water

4g dried yeast

5g SpinneysFOOD Fine Sea Salt

500g Tipo 00 flour, plus extra for dusting

For the Napoletana sauce

1 garlic clove

1 fresh red chilli

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Handful of SpinneysFOOD Fresh Basil, leaves and stems

1 x 400g tin SpinneysFOOD Organic Chopped

Italian Tomatoes

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Black Pepper, freshly ground

SpinneysFOOD Pure Sunflower Oil, for frying

For the topping

200g bocconcini

Handful of SpinneysFOOD Fresh Basil leaves

50g SpinneysFOOD Basil Pesto

150g SpinneysFOOD Artichokes in Sunflower Seed Oil

150g SpinneysFOOD Ricotta

100g black olives

1 Pour the water into the bowl of a stand mixer along with the yeast. Set aside for 2 minutes or until foamy. Add in the salt and a handful of the flour. Mix to form the batter. With the machine running slowly, add in the flour, a handful at a time until a soft pliable dough forms. You should be left with approx. 10% of the flour. Knead the dough in the mixer for 10 minutes or on a floured work surface for 20 minutes, until smooth and elastic. 2 Place the dough in an oiled bowl with a damp tea towel placed over it and set aside for 1 hour to proof, or until doubled in size. 3 Once proofed, knock down the dough and roll into a sausage. Divide into 12 equal pieces and roll into balls on a lightly floured surface and cover with a tea towel. Rest for 15 minutes. 4 To make the Napoletana sauce, finely slice the garlic and halve the chilli lengthways (removing the seeds, if necessary). 5 Heat the oil in a medium-sized pot and fry the sliced garlic until golden then add in the chilli and basil (including the stalks). Add in the tinned tomatoes and mash down any large chunks. Bring to a boil then lower to a gentle simmer for 10-15 minutes. Pass the sauce through a coarse sieve, pressing everything through. Season with the salt and pepper. 6 Working with one ball at a time, press down, stretching and flattening it into a 15cm round. 7 Fill a large pot with sunflower oil and place over a medium-high heat. Working in batches, fry the dough rounds for 2-3 minutes per side, or until golden and crispy. Drain on paper towels. 8 Top each mini pizza with Napoletana sauce, torn bocconcini, basil leaves, pesto, artichokes, ricotta and olives. 9 Serve immediately.

If you like a thicker stew, blend 250-500ml of the mixture and add it back to the pot.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4-6

1 brown onion

2 medium carrots

1 fennel bulb

2 tbsp SpinneysFOOD Italian Extra Virgin Olive Oil

1 garlic clove

¼ tsp SpinneysFOOD Chilli Flakes

½ tsp SpinneysFOOD Black Pepper

1 tsp SpinneysFOOD Fine Sea Salt

150g SpinneysFOOD Cherry Tomatoes

100g kale

2L chicken stock

1 tbsp white grape vinegar

2 x 400g tins borlotti beans

Handful of SpinneysFOOD Fresh Parsley

1 Dice the onion, carrots and fennel bulb to roughly the same size. 2 Heat the oil in a medium-sized Dutch oven. Sauté the onions for 5 minutes, until softened. Lower the heat and add in the carrots and fennel. Grate in the garlic then add the chilli flakes, salt and pepper. Cook for approx. 5-10 minutes, or until the vegetables are tender. Add in the cherry tomatoes. 3 Chop the kale and add to the dish along with the stock, vinegar and beans. Bring to a boil then lower the heat and simmer for 15 minutes. 4 Finely chop the parsley and add to the stew before serving.

5 Serve with a drizzle of oil and crusty bread.

Prep time: 20 minutes (plus proofing time)

Cook time: 45 minutes

Serves: 4-6

For the dough

2¼ tsp dry yeast

250ml SpinneysFOOD Bottled Drinking Water

50g SpinneysFOOD All-Purpose Flour

150g semola rimacinata di grano duro (durum wheat semolina)

10g SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Fine Grain White Sugar

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

For the topping

2 brown onions

75ml SpinneysFOOD Organic Mediterranean Extra Virgin Olive Oil

2 tbsp tomato paste

16 anchovy fillets

1 tsp SpinneysFOOD Dried Oregano

Pinch of SpinneysFOOD Chilli Flakes

40g coarse breadcrumbs

200g SpinneysFOOD Pecorino Romano, sliced

50g black olives

3 tbsp capers

1 Mix the yeast with 50ml of water and set aside for 5 minutes, or until foamy. 2 Combine the allpurpose and durum wheat semolina in the bowl of a stand mixer fitted with a dough hook. Add in the salt, sugar and olive oil. Add in the yeast. Set the mixer to a medium speed and slowly pour in the remaining water and knead for 15 minutes, or until the dough is smooth. 3 Place the dough in a lightly oiled bowl and cover with a tea towel, or lightly oiled sheet of cling film. Set aside for 1 hour to proof until doubled in size. 4 Preheat the oven to 220°C, gas mark 7. Lightly oil a 30cm x 20cm oven dish with 1 tablespoon of olive oil. 5 Peel and finely chop the onions. 6 Heat 60ml of the olive oil in a saucepan. Once hot, add the onions and sauté for 5 minutes, or until soft. Add the tomato paste, anchovies, oregano and chilli. Cook for 15 minutes or until reduced and thick – the oil should collect at the top. 7 Scoop off the oil and place it in a bowl along with the breadcrumbs. Mix thoroughly. 8 Place the dough in the greased dish and gently spread it out in the dish, similar to how you would with focaccia. Evenly spread the tomato paste over the dough then top with the sliced cheese, olives and capers. Scatter the breadcrumbs on top. 9 Bake for 30 minutes, or until risen and golden.

Osso buco literally means ‘bone with a hole’ in Italian. The dish is traditionally from Milan and usually is served with risotto Milanese (saffron risotto with the marrow fat from the bone).

Prep time: 30 minutes

Cook time: 2 hours

Serves: 4

For the osso buco

1 large carrot

4-6 celery stalks

150g brown onions

6 beef shins

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

50g SpinneysFOOD All-Purpose Flour, for coating

100ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

3 SpinneysFOOD Bay Leaves

2 strips of lemon zest, each approx. 10cm long

2 garlic cloves

2 sprigs of SpinneysFOOD Rosemary

100ml SpinneysFOOD Pure Sunflower Oil

600ml non-alcoholic white wine

1tbsp SpinneysFOOD Tomato Passata

150ml meat or vegetable stock

For the gremolata

1 lemon

Handful of SpinneysFOOD Fresh Parsley

1 sprig of SpinneysFOOD Rosemary

SpinneysFOOD Black Pepper, freshly ground, to taste

1 Preheat the oven to 180°C or gas mark 4.

2 Peel and finely chop the carrot, celery and onions by hand or in a food processor – this is called soffritto. 3 To make the gremolata, zest the lemon and finely chop the herbs. Place all the ingredients in a bowl and mix well. Set aside. 4 Using a pair of scissors, snip around the fatty edges of the beef shins: this will help them keep their shape. Season each one with salt and pepper, then lightly coat them with flour. Tap off the excess flour. 5 Place the soffritto mix, olive oil, bay leaves, lemon zest strips, garlic and rosemary in a large ovenproof frying pan, or casserole dish, and fry for 5-10 minutes, until the vegetables are translucent. 6 Heat the sunflower oil in a second frying pan and, when hot, fry the beef until golden on both sides. Remove from the pan and add to the soffritto mixture. 7 Add the non-alcoholic wine and allow to reduce for a couple of minutes before adding the passata and stock. 8 Transfer the ovenproof pan or casserole dish to the oven and cook, uncovered, for approx. 1-1½ hours, until the osso buco is tender. 9 Serve with risotto Milanese and the gremolata.

Sfincione is a type of Sicilian pizza, originally made from a dough that’s equal parts bread and pizza flour to get a classic thick crust. It’s traditionally topped with tomatoes, onions, anchovies and breadcrumbs and seasoned with a sprinkle of dried oregano.