Italian Summer Favourites

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Caprese Salad
Preparation Time: 15 Minutes Serves: 4

Ingredients
375g baby gourmet tomatoes 220g tub cherry bocconcini cheese, drained 3 tablespoons Leggos Tomato Paste cup red wine vinegar cup olive oil 1 teaspoon sugar Pinch dried chilli flakes cup baby basil leaves

Method
Arrange tomatoes and drained bocconcini on a platter or in individual bowls. In a small bowl whisk together Leggos Tomato Paste, red wine vinegar, olive oil, sugar and chilli flakes to make the dressing. Drizzle dressing over salad and garnish with basil leaves.

Tips
A variety of baby tomatoes including cherry, yellow pear, roma and Kumatoes looks colourful and taste great! If using larger balls of bocconcini or buffalo mozzarella gently tear or cut into smaller portions. Dressing also makes a tasty marinade for steak and chicken.

Artichoke & Basil Pesto Pizza with Tomato Drizzle

Preparation Time: 15 Minutes Cooking Time: 12-15 Minutes Serves: 4 Pizzas

Ingredients
Basil Pesto 1 cup fresh basil leaves cup pine nuts 2 cloves garlic, peeled 2 tablespoons olive oil Cracked black pepper and sea salt Pizza 1 quantity Rich Pizza dough (see next recipe) 1 cup grated mozzarella cheese Pizza (continued) cup grated parmesan cheese 400g can whole artichokes in brine, well drained and halved cup Leggos Tomato Paste cup Italian dressing 2 tablespoons water

Method
To make the Basil Pesto: Place basil leaves, pine nuts and garlic in a food processor and process until finely chopped. Slowly add oil while motor is running until well combined. Season the pesto with cracked pepper and sea salt. Divide the dough into 4 and roll out into approximately 20cm rounds and place onto greased oven trays. Spread pesto onto pizza bases, sprinkle with mozzarella and parmesan. Top with halved artichokes and bake in a preheated oven at 200C for 12-15 minutes. Combine Leggos Tomato Paste and Italian dressing, adding the water to make a thin consistency. Serve sauce separately for drizzling over the pizzas.

Tips
Gently squeeze whole artichokes to remove excess water before cutting in half. Lemon oil can be drizzled over the artichokes just before baking to add extra flavour. The pine nuts can be toasted to add extra flavour.

Traditional Pizza Dough

Preparation Time: 20 Minutes Cooking Time: 20 Minutes Makes: 1 large pizza base

Ingredients
7g packet (2 tsp) dry yeast 1 cup warm water 1 teaspoon sugar 2 cups plain flour 1 teaspoon salt 2 tablespoons olive oil

Method
Combine yeast, warm water and sugar in a small bowl, cover with plastic wrap and allow to stand in a warm place for 10 minutes or until small bubbles appear on the surface. In a large bowl, combine sifted plain flour and salt. Pour in oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until dough is smooth and elastic. Place dough in a large greased bowl. Cover with plastic wrap and let rise in a warm place for 40 minutes or until dough is doubled in size. Knead the dough again and roll out to line a 30cm oiled pizza tray. Top with your favourite topping and bake in a preheated oven at 220C for 20 minutes or until crust is golden brown.

Tips
Spread pizza dough generously with Leggos Pizza Sauce or Leggos Tomato Paste. A good quality flour suitable for bread making is best. It may be labelled or sold as 00 plain flour. 7g of dried yeast is equivalent to 15g of fresh (compressed) yeast.

Crispy Pasta, Chicken and Pancetta

Preparation Time: 15 Minutes Cooking Time: 9 Minutes Serves: 4

Ingredients
3 chicken breasts each cut into 3 slices diagonally cup plain flour seasoned with salt and pepper 5 tablespoons Leggos Tomato Paste -1 cup coarse dry breadcrumbs 5 tablespoons oil for frying 4 round slices pancetta 100g pappardelle pasta cooked, drained and shallow fried Baby spinach leaves for serving Sauces 4 tablespoons olive oil cup Leggos Tomato Paste teaspoon paprika Pinch each of sea salt and caster sugar Freshly ground black pepper cup chopped fresh basil leaves

Method
Dust chicken pieces with seasoned plain flour. Spread one side of each chicken piece with Leggos Tomato Paste then press firmly into the dry breadcrumbs, repeat on other side. Heat half the 5 tablespoons of the olive oil in a non stick frying-pan and cook the pancetta rounds until crisp, remove and set aside. Add half the chicken pieces and cook on a medium heat for 3-4 minutes on either side. Remove from the pan and drain on paper towel, keeping warm. Repeat with remaining olive oil and chicken. Sauces Combine half the olive oil, Leggos Tomato Paste, paprika, sea salt, caster sugar and black pepper. In another bowl combine basil leaves and remaining olive oil. Combine the two sauces just before serving. Arrange chicken, pancetta and fried pasta on serving plates and serve with the combined sauces. Garnish with spinach leaves Fried Pasta Cook 100g dry pappardelle pasta in boiling water until al dente. Drain well and pat each length dry on paper towel. Pour enough oil into a large frying-pan to measure approximately 1 cm deep. Heat the oil on medium and fry 3-4 stands of the pasta at a time until crisp. Drain on paper towel and set aside.

Tips
Boiled pappardelle pasta can be substituted for the fried pasta. Use an egg lifter to turn the chicken as tongs tend to break the coating.

Trio of Antipasto
Preparation Time: 15 Minutes Cooking Time: 4 Minutes Serves: 4

Ingredients
cup Leggos Pesto-Traditional Basil cup extra light cream cheese Crisp toast pieces or water crackers for serving 12 slices small baguette cup grated parmesan cheese 1 tablespoon pine nuts 2-3 baby cherry tomatoes sliced and quartered 12 toasted wedges pita bread 100g fresh ricotta cheese cut into small thin wedges 2-3 pitted black olives, thinly sliced Baby basil leaves for serving

Method
Quick & Easy Pesto Dip Combine 3 teaspoons Leggos Pesto with cream cheese and stir to combine. Serve in a bowl garnished with baby basil leaves. Mini Pesto Parmesan Toasts Place baguette slices on an oven tray and toast on one side until golden. Turn and spread generously with Leggos Pesto. Sprinkle with grated parmesan cheese and pine nuts and grill until cheese is melted. Serve topped with a piece of tomato. Creamy Ricotta Bites Top toasted pita triangles with Leggos Pesto, slices of fresh ricotta, sliced black olives and baby basil leaves.

Tips
Drizzle Creamy Ricotta bites with lemon infused olive oil.

Pan -Fried Gnocchi with Tomato & Spinach

Preparation Time: 10 Minutes Cooking Time: 10 Minutes Serves: 4

Ingredients
3 tablespoons olive oil 600g homemade or store bought gnocchi 1 small red onion, peeled and sliced 6 medium mushrooms, sliced 575g jar Leggos Chunky Pasta Sauce Grilled Vegetables 1 cup firmly packed baby spinach leaves Fresh basil leaves for garnish

Method
Heat 2 tablespoons of the olive oil in a large non-stick frying-pan and stir-fry gnocchi on a medium heat for 4 minutes or until golden. Remove and keep warm. Pour remaining tablespoon of olive oil into frying-pan, add sliced red onion and mushrooms and pan-fry for 2-3 minutes, stirring occasionally. Stir in Leggos Chunky Pasta Sauce Grilled Vegetables and baby spinach leaves; heat through for 2-3 minutes. Spoon the sauce onto warmed serving plates. Serve the gnocchi piled in the centre of the sauce and garnish with fresh basil leaves.

Tips
To reduce tears when chopping onions, try storing them in a well sealed bag in the refrigerator.