Italian Dinner Party Menu: Easy Focaccia, Osso Buco & Cheat’s Tiramisu

Directions

• Burrata with Homemade Basil Pesto
• In a food processor, blend basil, garlic, nuts, and Parmesan until finely chopped.
• Slowly drizzle in olive oil until creamy and smooth. Season to taste.
• Spoon pesto onto a serving platter and place the burrata on top. Serve with focaccia.
• Cherry Tomato and Olive Focaccia
• In a large bowl, combine the flour, yeast, and salt. Pour in the lukewarm water and mix until a rough dough forms. It’ll look shaggy and sticky, that’s what you want.
• Knead the dough on a lightly floured surface for about 10 minutes (or 6 minutes in a stand mixer) until it becomes smooth and elastic. You should be able to stretch a bit of it thin without it tearing easily.
• Cover the dough with a bowl or clean towel and let it rest for 10 minutes.
• Roll it out into a rectangle about 2cm thick. Transfer to a well-oiled baking tray (around 20x30cm). Lightly dust the top with flour and cover loosely with a cloth or plastic wrap to stop it drying out.
• Let it rise in a warm spot for 20 to 30 minutes, until puffed up.
• Use your fingertips to press deep dimples all over the dough. Scatter over the olives, tomatoes (cut side up) and rosemary and finish with a good pinch of flaky sea salt and a drizzle of olive oil.
• Let it rest for another 10 minutes.
• Bake in a preheated oven at 220°C (or 200°C fan) for 25 to 30 minutes, or until golden brown and crisp around the edges. It should sound hollow when you tap the base.
• Slow-Cooked Osso Buco
• Pat the osso buco dry with paper towel. Season generously with salt and pepper, then coat lightly in flour. Shake off the excess.
• Heat a generous splash of olive oil in a heavy-based pot over medium-high heat. Sear the osso buco for a few minutes on each side until golden. Don’t overcrowd the pan, do it in batches if needed. Remove and set aside.
• In the same pot, add a little more oil if needed, then cook the onion, carrot, and celery for about 5–7 minutes until softened. Stir in the garlic and tomato paste and cook for another minute.
• Pour in the wine and scrape up all the flavourful bits from the bottom of the pot. Let it bubble for a minute or two.
• Stir in the crushed tomatoes, stock, bay leaves, and herbs. Season with salt and pepper. Return the osso buco to the pot, the liquid should mostly cover the meat.
• Bring everything to a gentle simmer. Cover with a lid and cook on low heat for 2½ to 3 hours, or until the meat is soft and pulling away from the bone. Check occasionally and give it a gentle stir if needed.
• Spoon the mash onto plates and top with the osso buco and plenty of sauce.
• Mashed Potato
• Peel the potatoes and cut into even chunks. Place in a large pot of cold, salted water.
• Bring to a boil and cook for 15–20 minutes or until completely soft when pierced with a knife.
• Drain the potatoes and let them sit for a minute or two to release steam, this helps prevent soggy mash.
• Use a masher or a fork to mash until smooth. Add the butter and warm milk bit by bit, mixing until you get your desired texture.
• Taste and adjust with salt.
• Cheat’s Tiramisu
• In a large mixing bowl, whip the cream, sugar, and vanilla until soft peaks form. Gently fold in the mascarpone until smooth and fluffy.
• Quickly dip each ladyfinger into the coffee (just a brief dunk so they soften without going soggy!)
• In a large tray, arrange a layer of dipped biscuits to cover the base. Spread half of the mascarpone cream over the top. Repeat with another layer of dipped biscuits and the remaining cream.
• Cover and refrigerate for at least 2 hours (or overnight) to allow the flavours to develop.
• Just before serving, dust generously with cocoa powder.