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

Havelock North Village Press - - Bite -

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

Photo / Ja­son Kelly

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

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