List Italian = [
  {
    "serves": "8",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/countries/cannoli.jpg",
    "name": " Italian Cannoli Crêpes ",
    "items":
        " 1 1/4 cups (310ml) milk\n2 eggs\n1 cup (150g) plain flour\n30g butter, melted, plus extra to fry\n1 tbs caster sugar\n2 cups (480g) fresh ricotta\n1/4 cup (60ml) pure (thin) cream\n1/4 cup (30g) pure icing sugar, sifted\n1/3 cup (60g) candied citron (from Italian grocers), chopped\nLEMON SYRUP\n1/2 cup (125ml) fresh lemon juice1/2 cup (110g) caster sugar\nPISTACHIO SUGAR\n1/4 cup (35g) unshelled pistachios\n1/4 cup (55g) white sugar",
    "process":
        " 1.For the lemon syrup, place ingredients in a small saucepan with 1/4 cup (60ml) water over low heat and stir until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5-7 minutes until thickened slightly. Remove from the heat and cool completely. Set aside.\n2.For the pistachio sugar, place pistachios in the bowl of a food processor and whiz until finely chopped. Add sugar and pulse to combine. Set aside.\n3.To make the batter, place milk, eggs, flour, butter, sugar and a pinch of salt in a blender and whiz until combined. Strain mixture through a fine sieve and set aside at room temperature for 30 minutes to rest.\n4.Meanwhile, place ricotta, cream and icing sugar in the bowl of a food processor and whiz until smooth. Fold in candied citron and refrigerate until needed.\n5.Place a 22cm non-stick crepe pan (or frypan) over medium heat. Using paper towel, lightly grease with the extra butter. Add 1/4 cup of batter to the pan and swirl around to cover base. Cook for 1 minute or until the top of the crepe looks dry. Carefully flip and cook for a further 30 seconds. Transfer to a plate and repeat with remaining batter.\n6.Divide ricotta cream among crepes, spread over the entire surface and fold into triangles. Pour over lemon syrup and sprinkle with pistachio sugar to serve. ",
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/countries/turkey.jpg",
    "name": " Italian turkey meatball tray bake",
    "items":
        " 500g turkey mince\n3 tsp dried oregano\nFinely grated zest & juice of 1 lemon\n300g potatoes, peeled then cut into 5mm-thick slices\nOlive oil spray\n250g green beans, trimmed\n400g can cannellini beans, drained then rinsed\n200g cherry tomatoes, halved\n3 tbs baby basil leaves",
    "process":
        " 1.Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.\n2.Combine the turkey mince, oregano and lemon zest in a bowl and season with freshly ground black pepper. Roll the mixture into walnut-sized balls.\n3.Arrange the potato slices over the prepared tray and add the meatballs. Lightly spray with olive oil and bake for 15 minutes.\n4.Add the green beans, cannellini beans and tomatoes to the tray. Increase the temperature to 210°C (190°C fan-forced) and bake for a further 15-20 minutes or until lightly golden and the meatballs are cooked through.\n5.Divide the meatballs and vegetables among four plates and drizzle with the lemon juice. Scatter with the basil leaves and serve. ",
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/countries/whitebean.jpg",
    "name": " Italian Sausage And White Bean Braise ",
    "items":
        " 1 tbs olive oil\n1 onion, finely chopped\n1 garlic clove, crushed or grated\n1 carrot, finely diced\n1 celery stalk, finely diced\n4 flat-leaf parsley sprigs, leaves picked and chopped\n300g pork and fennel sausages (or other Italian sausages)\n1/2 cup (125ml) red wine (optional)\n400g can diced tomatoes\n2 × 400g cans cannellini beans, drained and rinsed\nCrusty bread, to serve",
    "process":
        " 1.Heat oil in a saucepan. Add onion, garlic, carrot, celery and parsley and fry gently for 10 minutes. Add a little water to stop the mixture from sticking, if necessary.\n2.Squeeze the sausage meat out of the skins in small balls directly into the pan. Fry until the meat is coloured all over.\n3.Add the red wine (if using), tomatoes, beans and 1 cup (250ml) water. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 minutes.\n4.Adjust seasoning with salt and pepper to taste and serve with bread. If you’re doubling up the recipe, split the mixture in two and allow the extra meal to cool to room temperature. Refrigerate overnight before freezing for later use. ",
  },
  {
    "serves": "12",
    "prepTime": "15min",
    "cookTime": "25min",
    "asset": "assets/countries/italian/muffins.jpeg",
    "name": " Italian Muffins",
    "items":
        " 3 cups (450g) self-raising flour\n40g butter, chilled\n2 teaspoons dried oregano\n3/4 cup grated cheddar cheese\n2 tablespoons sun-dried tomato pesto\n2 cups (500ml) buttermilk\n12 quarters semi-dried tomato",
    "process":
        " 1.Preheat the oven to 180°C. Line a 12-hole muffin pan with paper cases.\n2.Sift the flour into a large bowl, add a pinch of salt, and rub in the butter with your fingertips until combined. Stir through the oregano and cheese.\n3.Whisk the tomato pesto into the buttermilk and add 3/4 of the liquid to the flour mixture. Gradually stir in the remaining liquid to form a softish dough. Fill muffin cases with mixture and place a semi-dried tomato quarter on top of each muffin.\n4.Bake for 25 minutes or until golden and cooked through. Serve warm. ",
  },
  {
    "serves": "4",
    "prepTime": "15mins",
    "cookTime": "25mins",
    "asset": "assets/countries/italian/silvia.jpeg",
    "name": " Silvia Colloca's Italian Braised Chicken Marylands With Wine",
    "items":
        " 1/4 cup (60ml) extra virgin olive oil\n4 garlic cloves, skin on, bashed with the back of a knife\n2-3 rosemary sprigs\nHandful of oregano leaves\n4 chicken marylands (leg and thigh portions), excess fat removed\n200ml white wine\n250g cherry tomatoes, some kept whole, some cut in half\nCrusty bread, to serve",
    "process":
        " 1.Preheat the oven to 220°C.\n2.Heat the olive oil in a large ovenproof frypan or flameproof casserole over medium-high heat. Add the garlic and herbs, and cook for 1-2 minutes, then remove and set aside. Add the chicken and cook for 10-12 minutes on each side until browned. Deglaze the pan with the white wine and simmer for 1-2 minutes to allow the alcohol to evaporate, then season with salt\n3.Scatter over the cherry tomatoes and return garlic and herbs to the pan. Transfer the pan to the oven for 20-25 minutes until chicken is cooked through.\n4.Serve hot or warm, with bread to mop up the heavenly, wine-infused sauce",
  },
  {
    "serves": "6",
    "prepTime": "10mins",
    "cookTime": "8mins",
    "asset": "assets/countries/italian/salad.jpeg",
    "name": " Italian Salad With Panettone Croutons",
    "items":
        " 1 cup diced panettone*\n100ml extra virgin olive oil\n2 tablespoons champagne* or white wine vinegar\n4 cups mixed salad leaves (mesclun)\n1 baby fennel bulb, thinly sliced, fronds reserved\n1 cup seedless white grapes\n1 cup seedless red grapes\n1 cup cherry bocconcini, torn",
    "process":
        " 1.Preheat oven to 170°C. Toss panettone in 1 tablespoon of the oil, place on a baking tray and toast in the oven for 8-10 minutes until golden. Set aside to cool and crisp.\n2.Whisk together vinegar and remaining oil and season to taste. When ready to serve, scatter salad leaves on a large platter, add croutons, fennel, grapes and cheese. Pour over dressing and toss well before garnishing with fennel fronds. ",
  },
  {
    "serves": "4",
    "prepTime": "15mins",
    "cookTime": "25mins",
    "asset": "assets/countries/italian/rigatoni.jpeg",
    "name": " Rigatoni With Italian Sausage",
    "items":
        " 4 (about 500g) Italian sausages\n2 tablespoons olive oil\n1 Spanish onion, finely chopped\n2 tablespoons chopped fresh rosemary\n2 garlic cloves, crushed\n300g Swiss brown mushrooms, sliced\n2 small dried chillies, crumbled\n2 x 410g cans diced tomatoes\n250g rigatoni pasta\n150g thick cream\n150g parmesan, grated",
    "process":
        " 1.Split open the sausages, place the meat in a bowl and discard the casings.\n2.Heat the oil in a large frying pan over medium heat. Add the onion and rosemary, and cook until the onion starts to soften. Increase heat to high and add the garlic, crumbled sausage meat, mushrooms and chilli. Cook for 2-3 minutes until the sausage is lightly browned.\n3.Reduce heat to low and cook for a further 5 minutes. Add the tomatoes, mashing into the sausage mixture, then bring to the boil. Reduce heat to low and simmer for a further 10 minutes, stirring, until the sauce thickens.\n4.Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain.\n5.Stir the cream and half the parmesan into the sauce, then toss with the pasta. Serve with the remaining parmesan.",
  },
  {
    "serves": "4",
    "prepTime": "10mins",
    "cookTime": "10mins",
    "asset": "assets/countries/italian/rolled.jpeg",
    "name": "Italian Rolled Omelette",
    "items":
        " 3 eggs\n1/2 cup (75g) plain flour\n250g soft goat's cheese\n5 slices prosciutto, torn\n2 roasted capsicums, chopped\n1 cup basil leaves, torn\n1/3 cup (55g) pitted kalamata olives, chopped",
    "process":
        " 1.Whisk eggs until thick and pale, fold in flour, then season. Pour into the pan, then bake for 10 minutes until puffed and golden.\n2.Place a sheet of baking paper on a damp tea towel, then invert the hot omelette onto the paper. Using the towel as a guide, roll up the omelette (enclosing the paper), then set aside to cool.\n3.Unroll, then spread all over with goat's cheese and top with prosciutto, capsicums, basil and olives. Re-roll the omelette to enclose the filling, then slice and serve with salad.",
  },
  {
    "serves": "4",
    "prepTime": "-",
    "cookTime": "-",
    "asset": "assets/countries/italian/sausageswithbeans.jpeg",
    "name": "Italian Sausages With Beans",
    "items":
        " 1/4 cup (60ml) olive oil\n6 thin Italian sausages\n1 onion, finely chopped\n2 garlic cloves, chopped\n1 carrot, chopped\n1 celery stalk, chopped\n100ml red wine\n400g can tomatoes\n2 bay leaves\n400g canned borlotti beans, rinsed and drained\n2 tbs chopped flat-leaf parsley, plus extra to garnish\nGrated parmesan, to garnish\nCrusty bread, to serve",
    "process":
        " 1.Heat 2 tablespoons of the olive oil in a heavy-based frypan over medium heat. Add sausages and cook, turning, until evenly browned. Transfer to a plate lined with paper towel and cool slightly.\n2.Return the pan to the heat and add the remaining olive oil. When hot, add the onion and cook, stirring, for 2-3 minutes until softened. Add the garlic, carrot and celery, and cook for 2-3 minutes further. Stir in wine and bring to the boil. Add tomatoes, bay leaves, beans and 1 cup (250ml) water.\n3.Chop sausages into bite-sized pieces and add to the beans. Reduce heat to low and cook for 10-15 minutes until the sauce has reduced and thickened. Stir in parsley. Sprinkle with parmesan and extra parsley. Serve with bread..",
  },
  {
    "serves": "6",
    "prepTime": "20mins",
    "cookTime": "5mins",
    "asset": "assets/countries/italian/white.jpeg",
    "name": " White Italian Slaw",
    "items":
        " 1 white onion\n1 mini drumhead cabbage\n1 large fennel bulb (white part only)\n200g shaved parmesan\nWHITE BALSAMIC DRESSING\n3/4 cup (185ml) extra virgin olive oil\n1/4 cup (60ml) white balsamic vinegar\n1 tablespoon lemon juice\n1 tablespoon honey",
    "process":
        " 1.Using a mandoline or grater, finely shave the onion, then place in a bowl of iced water with 1 tsp sea salt. Set aside for 20 minutes. Drain and pat dry with paper towel.\n2.Meanwhile, for the dressing, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.\n3.Using a mandoline or grater, thinly shave the cabbage and fennel. Place in a large bowl with the onion and 150g parmesan and gently toss to combine.\n4.Just before serving, top with remaining 50g parmesan, drizzle with dressing and season with freshly ground black pepper.",
  },
  {
    "serves": "4",
    "prepTime": "10mins",
    "cookTime": "26mins",
    "asset": "assets/countries/italian/penne.jpeg",
    "name": " Penne With Italian Sausage Ragu",
    "items":
        " 2 tablespoons olive oil\n1 onion, finely chopped\n6 Italian-style pork sausages (about 500g total), casings removed\n1 1/2 tablespoons rosemary leaves, chopped\n2 garlic cloves, finely chopped\n1 cup (250ml) red wine\n1 tablespoon tomato paste\n400g can chopped tomatoes\n400g penne rigate\nGrated parmesan, crusty bread & basil leaves, to serve",
    "process":
        " 1.Heat oil in a large pan over medium heat. Cook onion, stirring, for 2-3 minutes until softened. Add the sausage, rosemary and garlic and cook, breaking the sausage up with a wooden spoon, for 3-4 minutes until the sausage is browned.\n2.Drain excess oil from pan, then add wine and allow to bubble for 2-3 minutes until slightly reduced. Add tomato paste and stir for 30 seconds, then stir in tomatoes. Season, then increase the heat to high and bring to the boil. Reduce the heat to low and simmer for 15 minutes until reduced.\n3.Meanwhile, cook the pasta according to packet instructions. Drain, then divide among bowls and serve with the sausage ragu, parmesan, crusty bread and basil.",
  },
];
