A little bit of Italy goes a long way in New Zealand, Francesca Voza and James Stapley have found. Here they share a recipe from their cookbook
ANew Zealand restaurant with an English chef, cooking delicious Italian recipes. Who would have thought?
Opening their doors in Wanaka just days before Christmas in 2012, Francesca’s Italian Kitchen has been a roaring success, bringing the love of good Italian food to the southern region of New Zealand.
Three years after opening in Wanaka they found a site in Christchurch and have since opened up in Dunedin.
Now Francesca Voza and James Stapley are sharing their food with the rest of New Zealand, through their cookbook Francesca’s Italian Kitchen.
Following the ethos of Italian cooking — using what is fresh and delicious in closest proximity to home and cherishing time over a long meal with friends and family — Francesca’s Italian Kitchen is full of delicious rustic fare.
Here is one of the recipes:
This is basically a chocolate fondant. The key is not to skimp on the quality of the chocolate, and don’t overcook it. The soft centre determines the success of this dish. You will need dariole moulds to make this recipe, and it is essential to use a timer for the baking and turning out process — there is nothing worse than an over or under-baked budino!
■ 3 whole free-range eggs
■ 3 free-range egg yolks
■ 60g sugar
■ 125g butter
■ 150g good-quality chocolate (70% cocoa solids)
■ 60g plain flour
■ extra butter, for greasing
■ cocoa powder, for dusting Cherry Compote
■ 500g cherries, pitted
■ 1⁄2 cup sugar
■ 100ml Cointreau
■ juice of 1 orange
■ peel of 1⁄4 orange
Preheat the oven to 190C.
In a stand mixer, mix the whole eggs, egg yolks and sugar for about 2 minutes until fluffy.
Melt the butter and chocolate in a double-boiler and stir into the egg mixture. Sieve in the flour and gently fold until just combined.
Melt some extra butter and brush the inside of 6 dariole moulds. Cover the inside of the buttered moulds with cocoa and fill each threequarters to the top with the chocolate mix.
To make the compote, put all the ingredients in a lidded heavy-based saucepan over a medium heat and cook for about 8 minutes until the cherries are soft. Set aside until ready to serve.
Bake the budino for 6 minutes and 30 seconds. Leave to cool for 1 minute before turning out onto plates. Serve immediately with compote and a scoop of good-quality vanilla icecream.
— Makes 6
Chocolate budino is as delicious as it looks.
Authors Francesca Voza and James Stapley just love sharing their Italian fare with the rest of New Zealand.
Left, Francesca’s Italian Kitchen,by Francesca Voza and James Stapley, Penguin RandomHouse, $50