INGREDIENTS: 

• 12 Duck legs 

• Salt 
• 2 Carrots, finely diced 
• 2 Onions, finely diced 
• 2 Tablespoons chopped garlic 
• 4 Sprigs of fresh sage 

• 2 Sprigs of thyme 
• 2 Fresh bay leaves 
• 20g Dried Porcini (rehydrated in 500 ml hot water for 1 hour) 
• 200g Tomato paste 
• 250ml Dry white wine 

• 1500ml Chicken stock 
• Parmigiano Reggiano, finely grated, plus extra to serve. 

METHOD: 

Season the duck legs with salt 1 hour before you start. (Do it at the same time you start to soak the mushrooms.) 

Preheat the oven to 150°C  

In a medium pot that will fit in the oven, brown the duck legs until golden. 

Remove from the pot and then add the carrots, onion, garlic and herbs. Cook for 10 minutes until soft. 

Chop the Porcinis and add to the vegetables in the pot. 

Add the tomato paste and cook for 5 minutes until cooked through. 

Add the wine and boil until it is reduced by half, and the alcohol has evaporated. 

Add the chicken stock and 400ml of the strained porcini water. 

Bring to the boil, add salt and pepper, and then the duck legs. 

Cover with a lid and put into the oven for 2 hours. Cook until the meat is falling off the bone. Cool for 15 minutes, then shred the meat and stir into the sauce. 

Serve with cooked gnocchi, Parmigiano Reggiano, finely grated, and parsley. 

Buon appetito  

The post Gnocchi with Duck Ragù, Porcini Mushrooms & Parmesan appeared first on Lupa Osteria.

Ingredients: 

1 Margherita base 

1 Portion Cajun spiced chicken breasts, sliced into strips 

1 Tablespoon (15 grams) very thinly sliced jalapenos 

½ Avocado, smashed with a little lemon juice 

3 Tablespoons  (45 grams) sour cream 

3 Tablespoons (45 grams) tomato onion salsa 

3 Tablespoons (45 grams) gently crushed nacho chips 

3 Tablespoons freshly chopped coriander 

Method: 

Place the chicken and jalapenos onto the margherita base and cook at a temperature of 180. (If you would prefer, you can lightly brown the chicken in a pan before putting it onto the pizza and into the oven.) 

Remove from the oven, and working quickly, evenly distribute the rest of the ingredients. 

Slice and serve on a wooden board with a side of marinated garlic and chilis. Perfect as a starter to share or as a main. Buon appetito. 

The post Pizza Nacho Libre – By Chris Black appeared first on Lupa Osteria.

15 prawns, L2, peeled and chopped small 

15 mussels, cooked and chopped 

Butter / oil 

500 g frozen Surgital Risotto 

Shellfish stock 

2 tablespoons chopped parsley 

Fry the prawns and mussels in a little butter and oil until just cooked. 

Add the risotto and stock and cook until the risotto is al dente, about 8 minutes. 

Stir in the parsley and cool down. 

Stuff into tubes of calamari, 4 per portion. 

 Brandy and Tomato Cream Sauce: 

1 onion, very finely chopped 

1 tablespoon chopped garlic 

1 level tablespoon fresh red chilli 

1 tablespoon ground fennel seed 

6 tots brandy 

1 litre passata sauce (available at Woolworths) 

100ml cream 

Fry the onion in a pot with salt and pepper. 

Add the fennel seed, garlic and chilli. 

Fry for 1 more minute. 

Add the brandy and boil until it’s almost gone. 

Add the Napoli and bring to the boil. 

Cook for 10 minutes only. 

Add the cream and stir, then taste for salt and pepper. 

Toss the calamari in a little fish spice, then grill on the flat top until golden. 

Heat 180ml of sauce and then add the calamari as normal. 

Serve with extra parsley. 

Buon appetito. 

The post Chris Black’s Risotto Stuffed Squid with a Brandy and Tomato Cream Sauce appeared first on Lupa Osteria.

 
SAUCE 
 
½ cup whipped cream 
½ cup milk 
3 tablespoons sugar 
¼ cup Amaretto liquor 
2 teaspoons cornstarch 
 
BREAD PUDDING 
 
1 loaf panettone bread (crusts trimmed), and the bread cut into 2cm cubes 
8 large eggs 
375ml cream 
625ml milk 
1 ¼ cups sugar 
1 teaspoon vanilla extract 
 
To make the sauce:  

Bring the cream, milk, and sugar to the boil over a medium heat, stirring often. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over a medium-to-low heat until the sauce thickens, stirring constantly (about 3 minutes). Set aside and keep warm. 
 
To make the bread pudding:  

Lightly grease a 30 x 24 cm baking dish. Arrange the bread cubes in the dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes and press the cubes gently to submerge. Allow to stand for 30 minutes, occasionally pressing the cubes into the custard mixture. 
 
Preheat the oven to 180c. Bake until the pudding puffs and is set in the centre (about 45 mins). Cool slightly, then spoon the bread pudding into bowls and drizzle with the warm amaretto sauce. 
 
Serve with ice cream, cream or as it is. 

Buon Appetito.  

The post Chris Black’s Panettone Bread Pudding with Amaretto Cream Sauce appeared first on Lupa Osteria.

• 8 red or yellow peppers, cut in half lengthwise, not horizontal 
• 16 anchovies 
• 8 jam tomatoes, cut in half lengthwise 

• 2 tablespoons garlic, chopped and kept in a little oil 
• Pomace olive oil 
• Black pepper 
• 16 leaves of basil 
• 30g Parma ham 

• Bright green basil mayonnaise 
• Rocket 
• Grated Grana Padano 
• 2 crispy breadsticks 

METHOD 

Preheat the oven to 180c. 

Using a sharp paring knife, remove the seeds from the peppers and lay them flat on a roasting tray. Place an anchovy in the bottom of each pepper half, then a little garlic and olive oil, a leaf of basil, and finally, a half a tomato.  

Drizzle the peppers with a good glug of olive oil and season with black pepper.  

Bake in the preheated oven for about 45 minutes until the peppers are roasted  

and a tiny bit charred on the edges.  

Place two halves of peppers on a small plate, spoon two tablespoons of juices on and around the peppers and grate a little grana on top.  

Top with rocket leaves, the Parma ham, and a level tablespoon of basil pesto mayonnaise. 

Garnish with black pepper and 2 breadsticks. 

The post Piedmontese Style Stuffed and Roasted Peppers appeared first on Lupa Osteria.

3 cups red wine vinegar
6 tablespoons of finely chopped chives
2 stalks of celery, sliced lengthwise with
a vegetable peeler
The juice of 1 lemon
5 tablespoons of olive oil

Season the fish with salt and pepper first. Toss the fish in the flour and then fry until just golden and cooked through, about 5 minutes. Remove fish from the fryer and pat dry with a paper towel.

In a medium pan, heat the ½ cup of olive oil over a medium heat. Add the onion, stirring often. Cook until just soft (10 mins). Add the raisins, sugar, pine nuts and vinegar and bring to the boil. Cook for 5 minutes until the raisins are just soft, then remove from the heat. Allow to cool completely.

In a porcelain dish (a rectangular lasagna dish would be ideal), position the fish neatly, overlapping the fillets slightly. Pour over the marinade and seal the dish with clingwrap. Put it in the fridge or cold room for 24 hours.

Remove the tray from the fridge and allow to reach room temperature before serving. Mix the celery ribbons with the lemon juice and olive oil. Use this to pour
over or as garnish on the fish before serving.

The post Sole in Saor appeared first on Lupa Osteria.

60ml olive oil
500 g green beans, trimmed & chopped
1 litre very good chicken stock
½ bunch basil or mint, finely chopped
300 ml cream
150 Grana Padano, grated
120 g pesto

Trim the tough ends off the asparagus, then cut the tips and tender parts into 1 cm pieces. Shell the peas and broad beans

In a saucepan, saute the garlic, celery and onions in the olive oil until very soft. This will take about 15 min.

Divide the asparagus, peas, broad beans and green beans evenly between two bowls.

Add one of the bowls into the onion mixture and cook, stirring to coat with oil, for about 5 minutes.

Season to taste with sea salt and black pepper.

Cover with the chicken stock, bring to the boil and then simmer gently for 15 minutes. Add the remaining bowlful of vegetables and cook for another 10 minutes.

Remove from the heat, and add the basil / mint. Cool to room temperature, and serve with the pesto and Parmesan.

The post Lupa’s Spring Minestrone appeared first on Lupa Osteria.