How to eat Italian
Barry McDonald, Terry Durack
Format: PDF / Kindle (mobi) / ePub
Each week, Fratelli Fresh feeds between 15-20,000 people across its Sydney-based food empire. Alla Fratelli by Fratelli Fresh is all about seasonal, fresh, heart-warming, delicious eating, dedicated to flavour and tradition - but it rips up the rule book at the same time, challenging some of the older Italian traditions and putting meals together that suit the way we live now.
This is how we should all be cooking at home, with fresh, beautiful, simple, generous, messy Mediterranean market food, shared with children, parents, friends and neighbours.
Winner of Best Restaurant Under $30 from the Sydney Morning Herald in 2013, and Best Cafe from TimeOut Sydney in 2012, Fratelli Fresh is the creation of the McDonald family, from Barry and Karen to daughter Nina and the entire crew/family/staff. Since opening in 2004, it has become Sydney's favourite way of eating Italian style.
cloves, finely sliced 1 dutch cream potato, washed, peeled, cut into 1 cm (½ in) cubes 200 ml (7 fl oz) thickened (whipping) cream 4 eggs, freshly poached juice of 1 lemon 100 ml (3½ fl oz) olive oil � bunch chives, chopped 4 slices ciabatta, toasted Sprinkle 1 teaspoon of sea salt over the fish and refrigerate for at least 6 hours. Rinse the fish and dry on paper towel. Cut into 1 cm (½ in) cubes. Discard any broken mussels, or opened ones that don’t close when tapped on the bench.
Serves 4 This is great cold the next day, smashed into a bread roll for lunch. 4 x 200 g (7 oz) skin-on chicken breast fillets 8 thin slices prosciutto 4 tbsp olive oil 1 bunch chicory or other bitter greens, roughly chopped 4 tbsp mascarpone juice of � lemon Heat the oven to 220°C (425°F). Place each chicken breast between two pieces of plastic wrap and gently pound with the flat side of a meat mallet or rolling pin until about 2 mm (1⁄16 in) thick. Lay the prosciutto on the chicken and
freshly ground black pepper and serve. Cannoli with orange mascarpone Serves 4 Cannoli are big on crunch, big on cream – the perfect vehicle for the season’s best fruits. If you don’t have stainless-steel cannoli tubes to help form the shape, then tubes of dried cannelloni pasta work just as well. Cannoli shells MAKES 20 80 g (2¾ oz) unsalted butter, chopped 380 g (13½ oz) plain (all-purpose) flour, plus extra for dusting 1 egg 2 egg yolks 70 g (2½ oz) icing (confectioners’) sugar 100
frozen. Transfer to an airtight container and freeze until ready to serve. If you don’t have an ice cream maker, you can still make beautiful gelato or sorbetto by freezing the mixture in a shallow container for 1 hour, then removing it and breaking up the crystals with a fork. Repeat this another two or three times and you will have a nice, smooth, melt-in-the-mouth result. Campari & orange gelato Serves 6 If it’s good to drink as a cocktail, it’s good to eat as gelato (pictured right), we
& ham hazelnuts Baci di dama herbs Arancini with taleggio Basil oil Herb aioli Pasta e fagioli Salsa verde Smoked trout fish cakes with soft-boiled egg honey Panettone bread & butter pudding ice cream affogato see contorni side dishes see insaccati salami Italian iced tea Italian sour jam Apricot jam testing for doneness jam, savoury Tomato jam jars, sterilising jelly Cranberry jelly kidney beans, fried Crisp-skin salmon with beans Kyritsis, Janni la passeggiata lamb