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casa carboni

Thursday to Sunday 9am to 3pm
Friday nights 6.30pm till late

Call for all dining bookings
Tel +61 (0) 415 157 669

67 Murray Street, Angaston
Barossa 5353 South Australia, Australia

Email info@casacarboni.com.au

Closed Public Holidays, except Easter Saturday

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Up before the sun to take my Dad to Adelaide for surgery (a stent in his leg), well he drove and I’ll drive back 😬!

So I’m making the most of the early start with a walk along the boardwalk in Glenelg, watching the weather roll in, just beautiful x

Julia’s Lemon Olive Oil Cake

I just love Julia Busuttil Nishimura's first cookbook "Ostro" @juliaostro . I've cooked many of the recipes and all have made me reach for it again and again! As it's citrus season here lots of friends have just asked me to share the recipe for this divine cake, and with Julia's permission I have included it here.

finely grated zest and juice of 2 lemons
300g caster sugar
3 eggs
300ml full-cream milk
300ml extra virgin olive oil
300g (2 cups) self raising flour, plus extra if needed

Preheat the oven to 180 degrees. Grease a 20cm round cake tin with butter and line with baking paper.

In a large bowl, rub the lemon zest and sugar together until the sugar is fragrant and damp. Add the eggs and whisk until pale & thick. Add the milk, olive oil and lemon juice and whisk well to combine.

Sift the flour into a separate bowl and make a well in the centre. Slowly pour in the wet ingredients, mixing until just incorporated. The batter should be quite wet - the consistency of a thick pouring cream. If the batter is runnier than that, mix in a little more flour.

Bake for 45-50 minutes until golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then turn out onto a rack to cool completely.

Note: As the mix is quite wet, I recommend following the instructions and line the cake tin! I didn’t and a little bit escaped from the bottom 😬 next time I will!

I had some candied orange slices & orange syrup left over from a recipe I prepared last weekend, which was delightful on top of this cake.

Snow drops from my mum’s garden x
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@casacarboni #casacarboni #ostro #juliabusuttilnishimura #cookbook #recipe #lemoncake #snowdrops

Our last Sunday off until Christmas spent at home, cooking all morning and then a delicious late lunch of slow cooked @huttonvalefarm lamb & @fentonfarmfresh onions, roasted Brussel sprouts & kipfler potatoes ... a stroll to the park and then we were ready for dessert....

Sofia made heavenly meringues (although I think she ate half of them before lunch 😬), our friends picked up an apple crumble & @tweedvalemilk cream from a roadside stall in the Adelaide Hills en route to the Barossa and I made this Lemon Olive Oil cake from @juliaostro “Ostro” OMG it’s the bomb!! Topped with candied orange slices from my cake last weekend and some of the leftover orange syrup 😋, oh and Matteo made some creme anglaise !! Epic finish to a wonderful holiday.

We are so looking forward to reopening our doors this week on Thursday at 9am. Due to covid restrictions we are going to ease into the week slowly.

A presto, Fi & Matteo
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@casacarboni #casacarboni #lemoncake #juliaostro #ostro #delicious #citrusseason #allthelemons #alltheoranges #winterfruit #angaston #barossa

Lockdown day 7: Pesto di Rucola

In Summer we like to garnish this pesto with some sweet semi dried cherry tomatoes to lift the bitterness of the rocket & add some acidity but as we are in Winter I decided to add the zest & juice of a lemon from our tree, and we added a LOT more than 40g of cheese 😬, so the recipe should read, quantity to taste!

One thing I have appreciated more and more living here in the Barossa is growing produce and being able to use what’s available as the inspiration for what to cook, either that or what’s available in our friends gardens 😍!

The beauty of this healthy pesto is that it keeps its vibrant green colour, even when stored in the fridge and is super delicious.

We added some water to the pesto for a better consistency.

Ci vediamo la prossima settimana (see you next week), buon appetito x

Pesto di Rucola

100g rocket
40g Parmigiano Reggiano or mix of Pecorino & Parmigiano
20g Almonds
1 lemon, zest & juice
1 small garlic clove
salt & pepper
olive oil

1 Place all ingredients except for the cheese in a blender to make a paste, if required add some water for a better consistency.
2 Fold in the finely grated cheese.
3 Taste for salt & cheese and adjust accordingly.

To serve we usually put the pesto in a mixing bowl, toss in the cooked gnocchi (or pasta) along with a little of the cooking water and gently toss until well coated.

Matteo always recommends using whole raw almonds for recipes that call for almonds or almond meal, the fresher flavour + health benefits. We don’t have a blender at home at the moment so I crushed these with the mortar & pestle then we used a stick blender to make the pesto.
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@casacarboni #casacarboni #pesto #rocketpesto #pestodirucola #gnocchiconpestodirucola #italianfood #foodlover #gardenproduce #barossa #southaustralia #lockdowncooking

Lockdown day 7: Potato Gnocchi

Yesterday was chaos in our house! Home learning & work deadlines 😬. It was everyone helping themselves to bits & bobs left in the fridge during the day and then I made a butter chicken to use up some local cream that was past it’s best before but couldn’t go to waste!

The feeling in the house today is a bit of excitement knowing that school returns tomorrow, but trying to focus enough to get the work done in between cooking & eating 😂 , heck, maybe we won’t fit through the door next week!! Sofia made Poh’s amazing pancakes for breakfast 🥞 and although we are generally all for fresh fruit & maple syrup, I had some left over candied oranges plus some orange syrup from that divine cake + Jalna Greek Yoghurt... OMG AMAZING!

For Sofia’s wellbeing lesson she had to plan/ make a family meal so Potato Gnocchi it was! We also have some wild rocket in the garden so Pesto di Rucola was our sauce (kids had butter & Parmigiano 😋).

Tip: Cook the potatoes whole with the skin on, the quantity of potato required for the recipe is cooked & peeled. You can cook the potatoes in advance however you need to warm them in the oven or microwave before peeling and mash while quite warm for the best results.

Ingredients for 4/6 servings:
Cooking time: 3-4 mins

For the Gnocchi:
500g Potato (cooked, peeled)
110-125g Flour (it depends on the potatoes, don't go over 20% of the potatoes weight )
1 Egg
Nutmeg, ground to taste
Salt to taste

Preparation 45 mins:

1 Wash the potatoes, place them in a pot with skin on in cold water.
2 Bring to the boil and cook until tender; peel the potatoes while hot and mash them.
3 Mix in the other ingredients; move the dough on a bench and keep kneading.
4 Shape it as a rectangle, 2 cm thick; cut strips 2 cm wide and gently roll them, dusting with extra flour to avoid to stick together.
5 Cut the gnocchi 1 cm thick, dust with more flour and gently toss them using a spatula (not your hands, they will give a funny shape or even spoil the gnocchi). Cook immediately or place them in the freezer.
6 Cook the gnocchi in plenty of boiling and salted water; serve them with your favorite sauce.
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@casacarboni

Lockdown day 5 Tagliolini al Limone 🍋

I recall the very first time I ate this very simple yet delicious pasta was with our dear friends @rosi6585 & Gianni in the Tuscan seaside village of Viareggio. It’s also a recipe we include in our popular Capri cooking class in February! If you have made some fresh pasta, we would recommend cutting thin strips of Tagliolini, however today we used @barilla Spaghetti #5. I also crushed a large clove of garlic into the melting butter which added more delicious aromas to the kitchen &
pasta. Our old lemon tree is so laden with fruit at the moment so that was the inspiration for our lunch. The parsley has enjoyed all the Winter rain (and not minded at all being neglected for the past few months!).

Ingredients for 4 servings:

400g Tagliolini
2 Lemons (medium)
40g Butter
50g Parmigiano Reggiano
Extra Virgin Olive Oil
Salt

Preparation:

1 in a large frying pan, over a low heat, melt the butter with a good glut of olive oil, add the zest from the 2 lemons. Once melted keep the heat on low.
2 juice one lemon and keep the juice aside.
3 bring a pot of water to the boil, add salt (7g / L), once the salt is dissolved add the pasta & cook for maximum 2 minutes (if using dried spaghetti follow the cooking instructions- take off one minute).
4 strain the “al dente” pasta into the pan with the butter & lemon zest, turn the heat up to medium, adding a bit of the cooking water to create an emulsion and a creamy finish to the sauce.
5 add lemon juice and parsley & mix through
6 serve immediately with plenty of freshly grated Parmigiano Reggiano
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@casacarboni #casacarboni #italianfood #foodlover #taglioliniallimone #pastalover #lemon #gardenproduce #simplefood #lockdowncooking

Lockdown day 3 Recipe

Thankfully I swayed Sofia to do her research project on a topic she knows well and not on the heart & lungs which I know nothing about 😬!! The history of pasta of course had to include a video tutorial on how to make pasta, which she made, cooked & ate for lunch today ❤️

Such a great ritual making pasta. Quick, inexpensive & delicious!

Fresh Pasta
Makes 4 portions

300g flour
3 eggs

1 Mound flour on a clean work surface (or in a bowl), make a well in the centre, then break eggs into it.
2 Using a fork, draw in flour, working from the centre outwards, then using your hands, work in remaining flour (if using a bowl, tip the contents onto a clean bench).
3 Knead dough for 6 minutes or until smooth and elastic. Place the dough under an upturned bowl or in plastic wrap to stop it drying out and rest for 30 minutes.
4 Divide dough in half and, using a rolling pin, roll out each piece until 5 mm thick and about 12 cm wide – nearly the width of your pasta machine.
5 Set your pasta machine at its widest setting, then feed through dough, narrowing the settings one notch at a time until you reach the thinnest setting.
6 Cut the pasta in your desired shape then toss gently in extra flour and make little nests of about 100g each & set aside on the clean floured bench or on a tea towel lined tray while you finish shaping the remaining pasta dough. At this point you can either cook straight away or freeze.
7 Cook the pasta in a large saucepan of boiling salted water for 2 minutes or until al dente. Drain & toss through your favourite sauce.

Remember 7g salt, 1L of water per 100g of pasta!
If you freeze the pasta, freeze on a tray first then pack away in an air tight container or freezer bag, be very gentle as the frozen pasta is brittle. You can then cook the pasta straight from the freezer, same instructions as above.

This recipe is from a series Matteo prepared for @sbsfood Feast Magazine many years ago.

We have had the full gamut of emotions today with both kids but Sofia making the video tutorial was pure joy! X
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@casacarboni #casacarboni #freshpasta #pastafresca #recipe #lockdowncooking

Lockdown day 3
Orange syrup cake with candied oranges... so delicious and the process of making the syrup & candied citrus was a nice distraction from the home learning!

Matteo made cannelloni rather than ravioli as he said the ricotta they made yesterday wasn’t suitable... but delicious all the same! Spinach & ricotta cannelloni with bechamel & Parmigiano baked in the oven was perfect on this winter’s day. X

Sofia & Filippo love their Italian nonna's tomato sugo! When we usually visit in July each year Carla will always ask what they would like for lunch and they always ask for Spaghetti con Sugo al Pomodoro (and a generous amount of freshly grated Parmigiano Reggiano!)...

Their school lunches are often pasta in the thermos with sugo if we have it, otherwise just butter & Pamigiano, or if the fridge is barren just butter or olive oil! They. Love. Pasta.

As our progress with the ravioli was slow this morning (we will finish tomorrow) it was decided Spaghetti for lunch today! This sugo needs to simmer for a long time until the red tomato changes to orange in colour so we usually make at least double the quantity then portion & freeze what ever is left over.

Of course you can change it & make additions, but I still remember my first home made tomato sugo experience in northern Italy on a work trip, I recall being amazed by it's simplicity yet absolute deliciousness and my only regret was not asking for more!

Nonna Carla's Sugo al Pomodoro
Prep 10 mins • Cooking 2 hours

1 large carrot
1 celery stick
half an onion
1 tin tomato polpa / crushed tomato
olive oil
pinch of sugar
salt to taste

1 On a low heat saute the roughly diced vegetables in a good drizzle of olive oil and a generous pinch of salt until the vegetables are cooked (they shouldn't be browned)
2 Add the tin of tomato, fill the tomato tin with water and add to the saucepan & the sugar. Bring to a simmer then turn down the heat and slowly simmer for at least 30 minutes.
3 Once the sugo has cooled down, pass it through a mouli or puree in a blender. Use straight away or portion & freeze.

Fresh pasta is always delicious but if you are short for time your favourite spaghetti is perfect. Remember to cook the pasta in plenty of salted boiling water (1L water / 100g pasta), use a timer and follow the cooking instructions.

Heat your sugo in a saucepan and then as soon as your pasta is cooked, strain it & add to the sauce along with little of the pasta cooking water & a good drizzle of olive oil and toss for a couple of minutes over a low/medium heat, portion in bowls & finish with your favourite hard cheese.

This morning I’ve been dreaming of our last trip to Italy in 2019 when we drove from our friend and wine supplier @amerighistefano in Cortona to Deruta in Umbria in search of hand painted ceramics...

Although we didn’t find all that I was looking for that day, I’m so glad we kept 2 of these espresso cups & saucers for ourselves, so many memories.... x

This beautiful cotton cloth is from one of my favourite stores in Adelaide @eccolashop by In the Sac ❤️

Homeschooling seems to have had a better start than last year, thank goodness 😅

Recipe from today’s lunch:
Piadina Romagnola flatbread
Makes 6 • Prep 25 mins, plus 1 hr chilling • Cooking 25 mins

“When I go home to Italy, the first thing I want to eat is piadina with prosciutto. Luckily, there’s a shop about 50 metres from my place. You can eat the bread with anything like rocket, or all kinds of cheeses,” says Matteo.

500g (3⅓ cups) plain flour, plus extra, to dust
250ml (1 cup) milk
100g lard* , melted
3 tsp baking powder
2 tsp salt

1 Combine flour, milk, lard, baking powder and 2 tsp salt in a large bowl. Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour.
2 Divide mixture into 6 balls and, using a lightly floured rolling pin, roll out each ball on a lightly floured work surface until 2mm thick.
3 Heat a large frying pan or chargrill pan over medium heat and cook each flatbread for 2 minutes each side or until golden.
4 To serve, cut the piadina in half and top one side with your desired filling, put the other half on top & buon appetito!
For the best flavour, it's worth buying the lard direct from butchers.
*You can substitute the lard for 70-80ml of olive oil. You can also substitute the milk for water.

The photo is from Matteo’s article in @sbsfood Feast Magazine back in perhaps 2013?! Some fabulous recipes & beautiful photography.

In some of our fortnightly Vegetarian classes and Thursday classes guests have been preparing these with @barossacheese Vache curd & Swiss chards or spinach sautéed with olive oil, garlic & 🌶 👌

📷 @sbsfood
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@casacarboni #casacarboni #piadinaromagnola #italianfood #recipe #sbsfood

Lockdown Day 1 has started well with crepes for breakfast! And now Matteo & Sofia are making the simple yet delicious Piadina Romagnola for lunch. A flat bread from Emilia Romagna which is cheap and easy to make, and can be filled with anything you like from the classic prosciutto, rocket & fresh cheese to Nutella! Or with healthier options such as hummus... or salad 😋

As it’s not raining we are trying to make the most of the outdoors before homeschooling starts tomorrow...

Sing out if anyone would like the recipe. Take care everyone. X
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@casacarboni #casacarboni #piadinaromagnola #piadina #lockdowncooking #emiliaromagna #cookingwithkids #southaustralia

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