Italian recipes with Gareth Mullins
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What is the main topic discussed in this episode?
The Pat Kenny Show on News Talk. Well I am joined in studio by Gareth Mullins, executive chef at Anantara the Marker in Dublin, a Forbes Street restaurant within that Emporium, co host with Gary Hannon of the podcast Dishing It Out. And we are going Italian, Gareth.
We are and I love Italian food. I think I don't know anybody that doesn't exactly, but there's a few little tips and tricks when you're making Italian food at home that will really make a big difference to your cookery. And the first one you hear me saying it time and time again, it's uh ingredient selection. So like buying proper age parmesan is a must, buying really good olive oil is a must. Uh making sure that all your ingredients are nice and fresh, all th those type of things.
What tips does Gareth give for selecting authentic Italian ingredients?
So I'm gonna Give you three recipes. We're going to do one with meat, one with fish, and a vegetarian one. So I'll start with the classic meatballs with Parmesan and Oregano and a fresh tomato sauce. So, what you need for that is um, first of all, 300 grams of spaghetti. Uh, dried spaghetti is perfect for for this one, and then for the meatballs, you need 250 grams of lean pork mints, 250 grams of lean beef mints, 100 grams of I like to use sourdough breadcrumbs here, a hundred grams of or a hundred mils of milk, two tablespoons of chopped parsley. I learned this technique when I was down in I was actually down in Palitzi, down at the bottom of Italy, and a chef showed me how to do this. So what you do is you put the the breadcrumbs and the milk and the parms and cheese into a bowl and you leave it for ten
Minutes and what happens is the milk and the bread crumbs it kind of turns into this sludge. Then you add in your beef mints and your pork mints, your oregano, salt and pepper, and chopped parsley, mix it all together and then roll them into kind of like uh table tennis size balls. Okay. Leave them in the fridge uncovered for about an hour. That just dries them out a little bit. Now for the tomato sauce, you just need six ripe plum tomatoes. Bunch of rosemary. All you're gonna do is put the olive oil into a pan, uh, on a medium heat, add in your garlic, saute that for about two minutes. When you can see that it's uh nice and fragrant and that kind of raw smell disappears, higher up the temperature, add in your chopped tomatoes and your rosemary, pop a lid on, and you're gonna cook it for about twenty to twenty-five minutes.
Season it well with salt and pepper, and then to make the meatballs, as I said. Put it all into a bowl, roll it into the meatballs, then cook your pasta as the biggest pot that you own, fill it up with water, put enough salt in it that it the water tastes a little bit salty. Yeah. So put like it's salted water that you cook the pasta in. Bring that up to a boil, drop in your spaghetti, fry it while that while your pasta is cooking, gently fry off your meatballs in a little bit of olive oil, then put in your tomato sauce when your pasta is almost Almost cooked al dente as the uh takes about eight minutes. Uh that goes in with your spaghetti and meatballs, give it a good drizzle of more olive oil, and that's it.
Goes to the table. It's as easy as that. Um really, really delicious. It's easy as stuff. If the pac the the packet tells you to cook it for ten minutes, cook it for eight minutes. Always cook it a little bit less than what it tells you to, because you want to finish the cooking in the sauce. That's really it. Okay, the next
one is uh a a vegetarian option. It's uh penny with basil pesto.
Yeah, so this one really is child's play, and of course you can buy pesto in the shop, but once you make this pesto recipe, I don't think you'll ever buy shop uh pay uh bought pesto again. So this time we're gonna use penne pasta, same as before, big pot, lots of boiling salted water. Cook your pasta for eight to ten minutes, probably more like eight. To make the pesto, you need three hundred grams of basil, about three packets, clove of garlic, a couple of tablespoons. Of toasted pine nuts, three tablespoons of grated parmesan trees cheese, juice of about a quarter of a lemon, hundred mils of extra virgin olive oil and salt and pepper.
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