Italian recipes | Pantry Secrets

When I was young I used to sit around tucking into scrumptious foods such as Margarita pizza, Spaghetti Carbonara, cheese and onion pasties, macaroni cheese and even the not so delicious but still naughtily addictive cheese strings and Dairylea Dunkers, often wondering why I felt so unwell day after day.

After several trips to the doctors and dietitian I was told I had an intolerance to cheese and would feel better if I cut it out totally from my diet. I found this hard to believe as I had no problem with other dairy products such as milk but still did what I was told (much to my annoyance) and immediately noticed an improvement in my health.

I must admit cheese really doesn’t tempt me anymore, I have spent almost seven years without it and have now adjusted my diet and enjoy other ingredients which are just as tasty.

Although, there is one meal that I do really miss…pizza. Not long ago I decided to join my friends in ordering a Domino’s pizza; “Can I order a cheese-less pepperoni pizza please?” just didn’t seem right and as I predicted it didn’t taste right either.

This is why I have decided to start making my own pizzas, yes I can’t have cheese but I can still top them with piles of flavorsome ingredients too make them taste just as good and better for your waistline too.

The following pizza recipe does contain cheese as I gathered it would suit more people. If you are like me and can’t eat it, simply remove it from the recipe and add more tomato/passata. The picture for this recipe isn’t exactly your typical attractive pizza shape but believe me it is just as delicious; on this occasion I was being a little lazy and short on time, but if you would like the classic look that’s up to your shaping skills.

Here is my recipe which makes 2 pizzas and is inspired by Gino D’Acampo:

Ingredients

Pinch of salt

1 tsp of dried yeast – mixed with

140ml warm water

180g strong plain flour, plus extra for dusting

1 tbsp extra virgin olive oil, plus extra for greasing

For the topping:

3 tbsp extra virgin olive oil

100g button mushrooms, sliced

1 handful of sliced jalapenos

1 red pepper, sliced

400g passata

2 large tomatoes, sliced

1 tsp dried oregano

Salt and freshly ground black pepper

1 mozzarella ball (125g), drained and cut into small cubes

6 slices lean cooked ham, cut into strips

Method

To prepare the dough, mix the salt and yeast together in a jug with the water. Place the flour in a large bowl, make a well in the centre and add the water mixture, along with the oil. Use a wooden spoon to mix everything well to create a wet dough.
Turn out dough onto a well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic.
Place in a greased bowl and cover with a tea towel. Leave at room temperature to rise for at least 30 minutes until the dough has nearly doubled in size.
Preheat the oven to 180C/Gas 7.
Heat 1 tablespoon of the oil in a frying pan over a medium heat and cook the mushrooms for 3 minutes until tender, stirring occasionally.
Turn out the dough onto a floured surface and divide it into two. Use your hands to push out from the centre; creating two rounds about 25cm in diameter. Place the pizza bases on two oiled baking trays.
Spread the passata on top of the dough using the back of a tablespoon. Sprinkle with the oregano and season with salt and pepper.
Divide the mozzarella, mushrooms, slices of pepper and jalapenos between the pizzas and drizzle with the remaining olive oil.
Cook in the middle of the oven for about 20 minutes or until the edges of the pizza are golden brown.
Two minutes before the end of the cooking time, scatter over the ham.

Remember that the dough needs to rest for 30 minutes so try to prepare ahead. Other delicious toppings include slices of peaches, olives, basil, tuna, rocket and salami.

Set below ground level and hidden beneath the cobbled streets of Bath, Sotto Sotto reflects the meaning of its name accurately. Translating to ‘underneath’, this discreet Italian restaurant is located in the cellar of a traditional Bath residence and is barely noticeable from the streets above.

Sotto Sotto’s outer facade reflects the typical architecture found throughout the city. However, walk down the steps and into the restaurant and you are met with an enchanting and low lit interior, oozing with warmth and capturing the essence of a true Italian cavern.

Although not noticeable, it is clear that word of mouth has spread, as the arched rooms were packed with people. With its beautiful bare stone walls, vaulted ceilings and the sound of happy voices echoing throughout, Sotto Sotto welcomes you before you have even been greeted.

We were lead to a cosy table nestled in the corner of the room. The enthusiastic waiter presented us with the menu and two glasses of chilled Chardonnay, leaving us to dwell for a while taking in the extensive choice of dishes. Although the restaurant was unique and unexpected at first, the menu was representative of your usual Italian; pastas, pizzas and bruchettas were the main focus, with ice creams and tiramisu to follow.

Our shared starter of marinated king prawns served on Tuscan bread (£6.75) was appetising yet not outstanding. The size and presentation was impressive, however the taste uninspiring.

For our main course we opted for linguine tossed with prawns, sun-dried tomatoes, anchovies, black olives, capers, garlic and olive oil (£7,95) and a fillet of fresh sea bass wrapped in smoked parma ham and sautéed with white wine, cherry tomatoes and asparagus (£16,95); luckily our faith was restored as this dish did not disappoint, every flavour was apparent, every ingredient fresh and every mouthful satisfying.

Feeling content, we pondered over the dessert menu for some time and succumbed to a shared panna cotta (£4.49) which was light and delicate and enjoyed a glass of dessert wine to compliment.

Romantic, magical and atmospheric, Sotto Sotto is a true dining experience and we would willingly go back. With welcoming staff and good quality food, there is no reason not to like this place. The menu was less impressive than the building itself, but for those looking for a relaxing and affordable restaurant with a difference, Sotto Sotto is a hidden gem waiting to be discovered.