Sliced Mushrooms with Fresh Mozeralla & Thyme

This recipe is perfect for serving as part of an antipasti with a few drinks. It's an easy little recipe, with minimal preparation and takes no time to cook. The combination of the earthiness of the mushrooms with the fresh thyme and milky mozzarella make it very moorish. Exact measurements are not really crucial in this recipe, you can make as much or little as you want, the below is just a guide.

Sliced Mushrooms with Fresh Mozzarella & Thyme - Jamie's Italy by Jamie Oliver

2 big hand fulls of fresh Mushrooms, thinly sliced (I used swiss brown but porcini, shiitake, portobello would also suitable)

2 5ounce balls of fresh Mozzarella torn into small pieces

A few sprigs of fresh thyme, leaves picked

Sea salt and freshly ground black pepper

Extra virgin olive oil

Heat Grill on medium.

Clean mushrooms with damp cloth or pastry brush and slice thinly. Arrange them in a single layer on a large oven proof platter. Tear the mozzarella into course bits and scatter over mushrooms. Scatter over thyme leaves, season with salt and pepper and drizzle with olive oil.

Slide the platter under the grill, and cook checking frequently for 3-4mins, or until cheese is melted, bubbling and golden in spots.

Serve with crusty bread.

Note - Cook mushrooms on plate you are serving them on.

Spaghetti with spicy meatballs

Not a traditional Italian pasta recipe but a favorite of mine!

Spaghetti and meatballs are both commonly enjoyed throughout Italy, however it is not common for them to be served together, (unless it is at a restaurant catering for American tourists). Italians would normally serve spaghetti separately at the start of the meal as entree, followed by the meatballs which would be served on there own, or incorporated with other meats to form a ragu and served as a main.

This recipe calls for either beef mince or a combination of pork & veal mince for the meatballs, however I often use chicken mince, which works equally as well. BUON APPETITO!!

Spaghetti with spicy meatballs - "Bills Food' by Bill Granger
Serves 4-6

80ml (1/3 cup) milk
1 slice of bread, crust removed
500g beef, chicken or pork & veal mince
1 small onion, finely chopped
2 tablespoons, fresh flat leaf parsley, chopped
1 teaspoon fresh thyme, chopped
1 egg, lightly beaten
25g (1/4 cup) freshly grated Parmesan (optional)
2 garlic cloves, finely minced
2 fresh red chillies, finely chopped
sea salt
ground black pepper
60ml (1/4 cup) olive oil
2 x 400g cans chopped Roma tomatoes
50g (1/2 cup) fresh basil leaves, shredded
500g spaghetti

to serve
a handful of fresh basil leaves
freshly grated Parmesan cheese

Put the milk and bread in a small saucepan and place over low heat. When bread has absorbed the milk, remove from the heat and mash with a fork. Allow to cool.

Combine the meat, onion, parsley, thyme, egg, Parmesan, garlic, half he chilli, the bread mixture and lots of salt and pepper in a large bowl. Gently mix with your hands, then shape into small balls (wetting your hands will make this easier).

Heat the oil in a large frying pan over medium heat and when hot add the meatballs. Brown the meatballs on all sides, turning carefully. Alternatively, you can toss the meatballs in oil in a roasting dish and bake them at 220c for 10 to 15mins. You may find this easier because the meatballs won't break up. Drain off any excess oil (if you're baked the meatballs, transfer hem to a frying pan) and add the tomatoes, remaining chilli, basil and salt and pepper. Stir the meatballs carefully to coat with the tomatoes, then simmer for 20mins

While the meatballs are cooking, bring a large saucepan of water to the boil oer a high heat. Add spaghetti and cook, according to the packet instructions, until al dete.

To serve, divide the drained spaghetti among four bowls and spoon over the meatballs and sauce. Sprinkle with extra basil leaves and sere with freshly grated Parmesan.
(Photo - 'Bills Food' by Bill Granger)