OMG! This is amazing. It’s like the easiest lasagne ever but no need to stand there layering stuff up. Instead you dunk garlicky buttery crisp bread into oozy cheese sauce and rich bolognese. A word of caution though, let it stand for 10-15 minutes once removed from the oven or prepare for a scalded mouth for the next 2 days. I learned the hard way.
For the garlic butter toasts:
- 4 slices white bread
- 1 Tbsp butter
- 3 garlic cloves, grated
- Parsley or oregano, chopped
For the fondue:
- 100g gruyere, grated
- 3 tsp corn flour
- 1 cup white wine
- A splash of milk
- Salt & Pepper
- 25g parmesan, grated
For the Bolognese:
- 1 Tbsp oil
- 1 onion
- 1 carrot, finely diced
- 1 red bell pepper
- 2 garlic cloves, grated
- 250g beef mince
- 1tsp each oregano, thyme, chopped
- 1 Tbsp tomato puree
- 400g can chopped tomatoes
- Salt & Pepper
- Chopped parsley
- Preheat oven to 180ºC.
- Roll slices of bread flat with a rolling pin. Add the crushed garlic and herbs to the butter and melt in the microwave for 10 seconds. Brush the bread with garlic butter on both sides. Cut into four triangles, corner to corner.
- Place flat on a baking sheet and bake for 20 minutes flipping half way through until golden brown and crisp.
- To make the Bolognese, add the oil to a pan over a high heat and brown the beef mince. Add the onion, carrot and peppers, reduce the heat to medium and continue to brown gently for 5 minutes. Add the garlic and continue to cook for a further 2 minutes.
- Add the herbs, seasoning and tomato puree. Stir to combine.
- Add the chopped tomatoes and a little water then let the Bolognese simmer over a low heat for 20-30 minutes. Set aside.
- Mix together the cheese and toss in the cornflour.
- Heat the wine in a large saucepan over medium heat. Whisk in the cheese mixture a handful at a time until you have a thick smooth sauce.
- Pour in some milk and allow the mixture to bubble and thicken.
- Spread Bolognese on the bottom of a dish. Pour fondue mixture over top and grate parmesan to cover. Bake in the oven for 25 to 30 minutes until bubbling.
- Top with chopped parsley.
- Dip toasts in and enjoy!
Italian Stromboli loaf loaded with artichokes, olives, sausage, gooey mozzarella and rich tomato sauce. I seem to be making a lot of stuff under the guise of baked bread stuffed with cheese recently but it’s not something I plan to change any time soon. This is a really satisfying, comfort food. It takes a while to put together but is surprisingly simple and totally worth the effort. You can put whatever you want in the middle. Jalapeño and chorizo is another winning combo. My little brother even likes ham and pineapple in his.
- 1 quantity pizza dough (see my recipe for pizza dough on ‘pizza’ post)
- 1 jar pizza topping sauce
- 1 bunch fresh basil
- 3/4 cup artichoke heart pieces, drained
- 1/2 cup chopped green olives
- 1/2 pound cooked Italian sausage, crumbled
- 1 cup grated mozzarella cheese
- 1 tablespoon melted butter
- Cracked black pepper
- Preheat the oven to 200C. Roll out the pizza dough on a piece of parchment paper, into an 11 X 15 inch rectangle.
- Spread 1/2 cup pizza sauce over the dough, leaving a 2 inch border around all sides.
- Top the tomato sauce with fresh basil leaves. Layer the sausage, olives, artichokes and cheese over the basil leaves.
- Then lifting the parchment paper, gently roll one short end toward the other short end, creating a log with the seam facing down.
- Brush the loaf with melted butter then sprinkle with pepper. Bake for 25-30 minutes, until golden brown. Allow the Stromboli to rest 10 minutes before slicing. Serve the remaining pizza sauce in a bowl to dip the Stromboli slices into.
Fatayer is a pizza-like dough stuffed with a herby cheese filling in this case. They are found throughout North Africa and the Balkans in differing variations and are traditionally served during breakfast or as a snack with a hot drink.
The combination of the salty cheese, fresh parsley, fresh mint, and nigella seeds makes these fatayer irresistible. I used feta cheese since it is more readily available but if you wish to make the fatayer more authentic, use akkawi cheese.
I have also tried a combination of ricotta and mozzarella cheese, using half of each, which was equally tasty but more subtle and creamy. Experiment with different cheeses and see what you like best. I prefer the tart tanginess of feta.
Tip: Shape the fatayer as soon as the dough finishes resting. To keep the fatayer from puffing up too much and losing their shape, it is important to bake them right away. I made the cheese fatayer into boat-like shapes, which is the way they are traditionally made, but you can use any shape you prefer, including making them into mini pizzas.
- 450g strong white bread flour
- 1 teaspoon salt
- 1 teaspoon nigella seeds
- 1 teaspoon caraway seeds
- 1 teaspoon caster sugar
- 2 x 7g sachets fast action dried yeast
- 300ml warm water
- 2 Tablespoons good olive oil
- 200g crumbled/grated cheese of choice (I used 100g feta, 50g parmesan, 50g boursin)
- ½ bunch of parsley, finely chopped
- ½ bunch of mint, finely chopped
- ½ tsp baking powder
- 3 spring onions, finely sliced
- Freshly grated black pepper
- Freshly grated nutmeg
- 1 large egg
- For the dough: Place salt, caraway, nigella seeds and flour into a large bowl. Add the sugar and yeast but do not let the yeast directly contact the salt.
- Pour in the water and olive oil. Mix together with your fingers.
- Work the dough into a soft warm ball then slap it onto a lightly floured surface and knead for 10 minutes until soft and elastic.
- Place the dough in a lightly oiled, large bowl and lightly oil the dough itself so a crust does not form. Cover the bowl with a plastic bag and leave in a warm place for about an hour until the dough has doubled in size.
- For the filling and constructing: Place all the ingredients in a bowl and mix well until combined.
- Divide the dough into 6-8 equal pieces.
- Roll out into an oval shape.
- Put 1½ teaspoons of the filling in the middle and spread.
- Lift one edge and press the ends. Do the same with other edge making a boat-like shape.
- Place on a baking tray lined with greaseproof paper and bake in a preheated oven at 200C for 15-20 minutes. Serve warm.