Anna Simon is a home cook, recipe developer, and TV personality.
The Dishing It Up star joined Larry Emdur and Kylie Gillies on The Morning Show on Tuesday, where she cooked-up a delicious Italian fest in the kitchen.
Anna, who was joined by son Max, 12, whipped-up a meatball dish being followed-up with a delicious sweet Italian treat – Limoncello Biscotti.
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Italian Polpette (traditional meatballs)
INGREDIENTS –
500G ground veal or beef
200G ground pork
1/2 cup chopped garlic
1/2 cup basil
2 cloves garlic, minced
1 cup of stale bread, soaking in milk
1 cup Parmesan cheese
1 egg
Salt and pepper
METHOD –
- Add milk and cover the bread & let absorb.
- Combine herbs, cheese, eggs & absorbed crumbs & squish
- Together in your hands until combined
- Roll the balls, lubricating your hands with oil so meat doesn’t stick.
Napolitana Sauce
INGREDIENTS –
3 cloves garlic
1 onion
1 cup basil leaves
Add 2 bottles of passata / or peeled tomatoes
Pinch of sugar
Salt & pepper
1 cup of water
METHOD –
- Add Basil, whole onion then garlic to oil. Add Passata with sugar, salt, pepper.
- Add the meatballs to poach slowly in the sauce for about an hour.
- Cook until rawness of the tomatoes is gone. Check seasoning.
Limoncello Biscotti
INGREDIENTS –
2 cups plain flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup of caster sugar
1 egg
1 egg yolk
1 tablespoons lemon juice
1 whole lemon freshly grated lemon zest
1 teaspoon vanilla extract
1 shot of limoncello (or an extra shot of lemon juice)
Icing sugar for dusting
METHOD –
- Mix together the flour, baking soda and salt.
- In another bowl, add the melted butter and whisk in the sugar until smooth.
- Add in the egg and egg yolk then whisk in vanilla and lemon extracts, lemon juice, lemon zest and the limoncello. Stir in dry ingredients, mixing until a dough forms.
- Refrigerate for at least 1/2 hour.
- Preheat the oven to 180 degrees.
- Roll the dough into a heaped teaspoon and roll it in the icing sugar, coating completely.