Silver spoon recipes from smh November 8 2005

Roman saltimbocca
100g sliced prosciutto
500g veal escalopes
8-10 fresh sage leaves
50g butter
100ml dry white wine
Salt

This is the only main course in Italian cuisine whose recipe has been officially approved and laid down - a panel of cooks agreed upon this recipe in Venice in 1962. (Saltimbocca, incidentally, means "jump into the mouth".)

Place a half-slice of prosciutto on each escalope, put a sage leaf on top and roll up the veal, fastening with a cocktail stick. Melt the butter in a frying pan and cook the veal on high heat on both sides until golden brown.

Season with salt, pour in the wine and cook until it has evaporated. Then remove the cocktail sticks and serve.

Serves 4.

Pizza dough - basic recipe
250g plain flour, preferably Italian type 00, plus extra for dusting
3/4 tsp salt
15g fresh yeast
120ml lukewarm water
Olive oil, for brushing (optional)

Sift the flour and salt into a mound on a work surface and make a well in the centre. Mash the yeast in the water with a fork until very smooth and pour into the well. Incorporate the flour with your fingers to make a soft dough. Knead well, pulling and stretching until it becomes smooth and elastic. Shape into a ball, cut a cross in the top, place in a bowl and cover. Leave to rise in a warm place for about 3 hours until almost doubled in size. Flatten the dough with the palm of your hand and roll out on a lightly floured surface to a circle about 5mm thick. Brush a baking sheet with oil or line it with baking parchment. Put the dough on it and press out until it covers the area. Make sure the rim is thicker than the centre.

Serves 4.

Pizza napoletana
Olive oil for brushing and drizzling
1 quantity pizza dough
Plain flour, for dusting
5-6 tomatoes, peeled and chopped
150g mozzarella cheese, sliced
Pinch of dried oregano
8 canned anchovy fillets, drained
Salt and pepper

Preheat the oven to 220C. Brush a baking sheet with oil or line with baking parchment. Roll out the dough on a lightly floured surface, then press it out on the baking sheet. Scatter the tomato flesh evenly on top and drizzle with oil poured around, once, in a circle. Bake for 18 minutes. Add the mozzarella, oregano and anchovies, leaving a 2cm margin around the edge, season with salt and drizzle with oil if necessary. Bake for a further 7-8 mins until crisp.

Serves 4.

Tiramisu
2 egg whites
4 egg yolks
150g icing sugar
400g mascarpone cheese
200g sponge fingers
175ml freshly brewed extra strong coffee, cooled
200g plain chocolate, grated
Cocoa powder for dusting

Stiffly whisk the egg whites in a grease-free bowl. Beat the egg yolks with the sugar in another bowl until pale and fluffy. Gently fold mascarpone into yolks, then the whites. Make a layer of sponge fingers on the base of a deep rectangular serving dish and brush them evenly with coffee. Cover with a layer of the mascarpone cream and sprinkle with a little grated chocolate. Continue making layers until all the ingredients are used, ending with a layer of mascarpone cream. Dust with cocoa and chill in the refrigerator for about 3 hours.

Serves 6.

Spiced figs
1/2 tsp ground cinnamon
1/2 tsp ground coriander
2 cloves
1/2 tsp ground ginger
100g caster sugar
Rind of 1 orange, thinly pared and cut into strips
500ml water
12 ripe figs

Put the spices, sugar and orange rind in a saucepan, add water and bring to the boil. Lower the heat and simmer for 10 minutes, then add the figs and simmer for 5 mins more. Do not allow the syrup to boil. Remove the pan from the heat and leave to cool. Drain the figs, reserving the syrup, and put them in a dish. Bring the syrup back to the boil and cook over medium heat until reduced by half, then pour it over the figs. Leave to cool completely.

Serves 6.