Thursday, 21 February 2013

A little piece of Hyde

As you know, I like to shop locally. I’m not saying I never use the supermarket, of course I do but where possible I like to frequent local suppliers and specialists.

With that in mind, yesterday I went to B&A Susca Ltd, on Pine Street in Hyde, to gather up some Italian goodies. The Susca’s, as you might guess are an Italian immigrant family who have been running this business in excess of 30 years. They still produce their own ice cream to a family recipe, which is sold out of a fleet of ice cream vans and through their retail/wholesale outlet. The shop also sells a wide range of Italian goodies including pasta, desserts, cakes, Parma ham, wines, liqueurs and cheeses. They also get twice weekly deliveries of Italian breads.

The shop itself is small and basic but carries an amazing array of stock. I came out with some pasta, biscotti, (which I love with coffee), amaretto biscuits for making Tiramisu, Parma ham and ice cream desserts. They carry a great selection of frozen, family sized, restaurant standard Italian desserts, such as Tiramisu, Foresta Nera and Torte Al Limone, which are excellent value. I buy them and defrost portions as required or defrost the whole pudding when we have friends or family round.

Tonight, I cooked with the pasta. It is a type I am not familiar with and called 3 Tripolina Lunga. It is a fairly thick and substantial pasta with a lovely fluted edge to soak up the sauce. I decided to serve it with pork meatballs in a tomato sauce.

Meatballs - serves 4/6
1lb pork mince
3oz fresh breadcrumbs
1 small onion, finely chopped
1 clove of garlic, crushed
Small handful of basil, roughly chopped
1 medium egg
A few dashes of Worcestershire sauce
Salt and pepper to taste
1tbsp olive oil

In a bowl combine all the ingredients well. Roll into walnut sized balls, place on a tray in the fridge for at least half an hour to firm up. Heat 1 tbsp of olive oil in a frying pan and brown off the meatballs on all sides. Drain on kitchen paper until needed.

Tomato Sauce
I small onion, finely diced
1 clove of garlic, crushed
1tbsp olive oil
1 tin of chopped tomatoes
½ a can of water
1 good squeeze of tomato puree
1 tsp dried basil
A couple of dashes of Worcestershire sauce
1tsp dried chilli flakes (optional)
Salt and pepper to taste.

Heat olive oil and gentle fry onion and garlic until soft. All the other ingredients and simmer gently for 10 minutes. Add in the meatballs and continue simmering for a further 15 minutes or until the volume of the sauce has roughly halved and thickened.
Cook the pasta of your choice and serve with the meatballs and sauce with a good grind of black pepper and freshly grated Parmesan.

I like my pasta sauce with a bit of bite but the Teen doesn’t, so I sprinkle my chilli flakes over my portion.

I shall be going back to Susca’s at the weekend for some squid and limoncello liqueur. Why not seek out some of your local food specialists this weekend and see what jewels you can find.

1 comment:

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