The diavola’s in the detail // Venetian cooking with kids

Peach granita
Mr Eats World is not keen on surprises. And by not keen, I actually mean that he’d rather have his tongue beaten flat with a steak tenderiser than be on the receiving end of one.

I’ve never actually been able to work out the reason behind his revulsion but it means spontaneous bursts of giftage tend to be fairly thin on the ground as I’d rather not rock the surprise-hating boat. But trying to convince a small boy who lives for surprises of this is about as easy as trying to convince a lion to go vegan.

It’s Mr Eats Worlds birthday and Raffles has decided that in the spirit of our recent holiday nostalgia he’d like to surprise his dad with a special Italian dinner to remind him of all the fun of our trip. Personally, I think he’s just looking for an excuse for me to make pizza for dinner but if he’s got that continental feeling, who am I to say no?

“Can we make some of that raw meat with the white muck on it that daddy ate all the time when we were in Venice too?”

Carpaccio you mean, my darling? Why not?

But if I’m making carpaccio it’s got to be in the style of the original Harry’s Bar creation. And while we’re talking Harry’s Bar creations methinks a couple of Bellini’s might be in order…

“Mama, we have to make granitas!”

As we do, according to you, every day of the week my wee ice addict. But this is his gig so my desire for a Bellini is nixed in favour of the shaved ice treats. At least he has the good taste to select a peach flavouring (which would taste soooo much better with a hit of prosecco).

We need a soundtrack for this party but I’m pretty deficient in music with an Italian vibe. But between all the Floyd and Zeppelin and indie rock, I’ve dug up a little Vivaldi and Dean Martin (How the hell did he get in there?). Raffles picks the latter, giggling hysterically at the lyrical genius of, “when the moon hits your eye like a-big-a-pizza pie”.

I last about two minutes into Dino’s schmaltz before I have Vivaldi head-butt him into musical oblivion. Raffles is not thrilled but thankfully Sugarpuff also digs the classics, so I have back-up.

Keen to replicate as much of our Venetian experience as possible, Raffles practices his Italian vocab, all five words of it – buongiorno, arrivederci, ciao, grazie and cretino (I swear that one isn’t my fault) – as he sets the table with a red checked table-cloth (out of his sister’s toy picnic set) and candles.

His attention to detail is impressive! In fact, at the rate he’s going I wouldn’t be surprised if starts constructing a full scale replica Gondola in our living room.

While Raffles decorates, I slice up a beautiful Angus beef fillet only to discover my skills at slicing paper-fine sheets of meat are not that great. But slicing my fingers is something I’m freakin’ awesome at! The end result isn’t as delicate or as pretty as I’d hoped but it tastes fab.

beef carpaccio

I love a good old fashion Inslata di Pomodroro E Mozzarella but feel like creating something that’s a little more modern than the traditional layered version so I chuck mixed heirloom tomatoes in a bowl with fresh basil, anchovies and torn chunks of fresh mozzarella.

Inslata di Pomodroro

Raffles wants us to make a hot and spicy Pizza Diavola, which was both he and his dad’s favourite in Venice. He kneads the pizza dough and I help him slather it with tomato puree, spicy pepperoni, anchovies, a touch of flaked chilli and some fresh mozzarella before popping  it on a pizza stone in the oven.

homemade pizza diavola

I’ve asked Mr Eats World to call us when he’s close to home (so we can shave the granita ice to be ready on arrival). He sounds suspicious but does as he is bid.

We prepare the peachy keen ice and as soon as Raffles hears his dad’s key in the door rushes, outstretched granita in hand, shouting, “Buongiorno daddy, SURPRISE!!!!!!”

Mr Eats World looks confused, and not a touch frightened, as he’s dragged into the dining room where my unrefined Jackson Pollock wannabe attempt at carpaccio (in  fact, my version will henceforth to be referred to as crapaccio) and deconstructed salad await under flickering candlelight.

Raffles chest bursts with pride at the spread and for once, the surprise appears to have had the desired effect. Mr Eats World is rapt.

After we slurping up our granita’s (thanks again Santa for the equipment) we dine on the melting slivers (read lumps in this case) of crapaccio with its tangy sauce and heap the salad on to our plates, enjoying every fragrant, salty, juicy bite. Raffles and Sugarpuff both surprise me by digging the raw beef and while they both dodge the salad the tomatoes are bursting with so much loveliness I’m happy to scoff their share.

While Raffles and his dad reminisce about all things Venetian, Raffles dons his mask for full effect, rendering it impossible to continue a serious conversation with a straight face.

Masked madman

I head off to fetching the sizzling pizza  and serve it up to my hungry hordes who devour the fiery Diavola.

slice of pizza diavola

Pizza Diavola

There is one last surprise and it is reserved until after all the candles are blown out on the Raffles designed birthday cake – which he claims is inspired by all the colours of the Venetian glass that I wouldn’t let him anywhere near! I think it is actually more inspired by his desire to consume as many Smarties as humanly possible.

Happy birthday daddy

Time for Raffles big surprise, and it’s something even I haven’t been let in on. He tells Mr Eats World that he’s learned a new song today and would like to perform it for him for his birthday. So, as Sugarpuff dances wildly along and Mr Martin rolls in his grave, Raffles bursts into song…

“When a spoon hits your eye like pizza and pie, that’s a mornay,
When girls like to whine in the sunshine, that’s a mornay!”

So maybe “learned” is too strong a word and yeah, it’s a touch more Jerry than Dean but full marks for effort Raffles.

THE RECIPES

Carpaccio

Ingredients:

600g of thinly sliced beef tenderloin, sirloin or rump.
1/2 cup mayonnaise
Worcestershire sauce, to taste
Squeeze of lemon juice
2 tablespoons milk
Salt
White pepper

Method:

  1. Trim meat of fat and sinew.
  2. Chill the meat well.
  3. To make dressing put the mayonnaise in bowl and combine with Worcestershire sauce and lemon juice. Whisk in just enough milk to make a thin (but not too thin) sauce.
  4. Taste and adjust seasoning as desired and set aside.
  5. Using a razor-sharp knife cut meat into paper-thin slices.
  6. Arrange slices on plate to cover completely.
  7. Drizzle with dressing.

Note: Dressing can be kept in an airtight container in the fridge for three to four days and makes an excellent sauce for hamburgers.

Deconstructed Insalata di Pomodroro E Mozzarella

Ingredients:

500 grams of mixed small heirloom tomatoes
200 grams fresh buffalo mozzarella.
Anchovies
Basil
½ cup olive oil
2 tablespoons of red wine vinegar
1 tbsp of balsamic vinegar
Pepper & salt

Method:

  1. Cut heirloom tomatoes into halves and or quarters and place in bowl.
  2. Add anchovies and torn basil leaves to taste
  3. Whisk together olive oil, vinegars and season.
  4. Drizzle sparingly over salad to taste.

Pizza Diavola

Ingredients:

220 grams 00 flour
140mls room temperature water
1 tablespoon olive oil
1 teaspoon of dried yeast
Salt
Pureed tomato (not paste)
Chilli flakes
Finely diced spicy pepperoni
Anchovies

Method:

  1. Sift flour and salt into a bowl.
  2. Dissolve yeast in water, add oil and stir into flour and gradually work in from sides.
  3. Remove dough and knead for about five minutes.
  4. Place dough in clean bowl, cover with cloth and leave to rise until doubled in volume.
  5. Pre-heat oven to maximum temp and place in pizza stones to get to temperature.
  6. Roll out dough on floured surface.
  7. Place base on hot pizza stone.
  8. Top with pureed tomato, slices of pepperoni, anchovies, mozzarella and chilli to taste and bake for 15-20 minutes or until golden.

 

18 Comments on The diavola’s in the detail // Venetian cooking with kids

  1. missrbit
    April 18, 2013 at 8:51 pm (4 years ago)

    I don’t know what to say except…awwww so adorable!! What a sweet boy.

    P.S. We also have the same blog theme haha. Yours is way prettier though.

    Reply
    • BOYEATSWORLD
      April 19, 2013 at 3:14 pm (4 years ago)

      He is a little sweetie! 🙂

      Reply
  2. yinyangmother
    April 18, 2013 at 9:29 pm (4 years ago)

    A couple of comments – you have a delightful boy and your meal is divine. My mouth is watering and I am in Italy. Well I’m at home on the Gold Coast and funny how food is a them for me on my blog this week…I am finally sharing some yin yang yum recipes. I looove how you share your travel tastes with such passion.

    Reply
    • BOYEATSWORLD
      April 19, 2013 at 3:15 pm (4 years ago)

      Thanks we have so much fun visiting other countries via the kitchen.. think we’ll be heading to China on the weekend to try some of the yummy treats on your page! 🙂

      Reply
  3. Alicia
    April 19, 2013 at 8:05 am (4 years ago)

    A delicious birthday feast, it all looks amazing. I would be very happy coming home to that!

    Reply
  4. This Charming Mum
    April 19, 2013 at 12:47 pm (4 years ago)

    These all look and sound delicious! What a feast!

    Reply
  5. Kim
    April 19, 2013 at 2:25 pm (4 years ago)

    Damn you woman for making my ULTIMATE DINNER when I have not the means nor the ends to copy you until my silly car gets fixed! Your carpaccio looks buonissimo. Did the dressing hide any streaks of your blood? Mmmm bellinis… takes me back to evenings in Arezzo. Raffles is going to have to tone down the charm or he’ll be crooning in lounge bars before he hits his teens!

    Reply
    • BOYEATSWORLD
      April 19, 2013 at 3:19 pm (4 years ago)

      Kim, Raffles will more likely be in a drag show than a lounge bar when he’s older but yeah, he does lay on the charm! 😉 When the car does get better you should try this dinner. It’s pretty easy (except for the crapaccio slicing and bleeding profusely bit!) The sauce for the carpaccio is awesome and it keeps in the fridge for a few days and makes an excellent addition to hamburgers too… x

      Reply
  6. NewLifeOnTheRoad (@NewLifeOnRoad)
    April 19, 2013 at 8:16 pm (4 years ago)

    Oh I love surprises so can we borrow your Son…he can cook dinner any night of the week, and sing the song as much as he likes!
    Maybe he can teach our boys to cook. Such a cute surprise for Dad’s Birthday – love the table cloth!

    Reply
  7. Have a laugh on me
    April 21, 2013 at 10:48 am (4 years ago)

    That looks delish and so does that awesome cake! Em x

    Reply
    • BOYEATSWORLD
      April 21, 2013 at 6:52 pm (4 years ago)

      There’s nothing like a bucket load of smarties to make a cake irresistible! 🙂

      Reply
  8. rhian @melbs
    April 23, 2013 at 9:43 am (4 years ago)

    That looks amazing and definitely not crapaccio (although it made me giggle). Loving the new song lyrics too much better than the original. X

    Reply
  9. Annaleis from Teapots and Tractors
    April 23, 2013 at 10:17 am (4 years ago)

    My Dad would tell you it’s the knife. He has a knife for every occasion when it comes to cutting meat. What a special Daddy treat!

    Reply
  10. EssentiallyJess
    April 24, 2013 at 9:13 pm (4 years ago)

    Gee I love pizza! We had it tonight 🙂
    Just letting you know, you need to link a new post for IBOT. That’s pretty much the only rule. Oh and link back and share the comment love 😉

    Reply
  11. Christina
    April 25, 2013 at 12:51 pm (4 years ago)

    Your little man reminds me of my oldest when we travelled all over the world. Good for you for being soooo encouraging. Children learn from their parents! Thanks for visiting my website. So glad I found you… I like your perspective. Following you everywhere now.

    Reply
    • BOYEATSWORLD
      April 25, 2013 at 3:25 pm (4 years ago)

      Thanks Christina, that’s really kind! 🙂

      Reply

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