La Bocca -Parnell

The fact that we were told La Bocca was booked out three weeks in advance for Valentines Day shows just how popular this Italian restaurant really is. We had to settle for two days after.

The centerpieces still give off the Valentines Day feel

We were the first people to arrive that night and I was slightly nervous about being the only ones in a small, quiet restaurant and that we would be forced to make hushed conversation lest it echo. Luckily, La Bocca's popularity was not limited to Valentines Day -guests started streaming in before we had even ordered and, before long, it was completely filled.

The very outgoing manager -Nenad

We spend at least 10 minutes ogling our surroundings and the pretty centerpieces before we even thought about looking at the menu -the furniture, art and music make us feel as if we're in a little Italy of our own. A traditional Italian menu usually has 7 courses followed by coffee and digestives and an apéritif to start but, because we're not awesome eating machines, Jason and I only have room for a pasta course and a main course between the two of us. 

"No dessert?" asks the manager, Nenad.

I only wish I had a bigger stomach.

Bruschetta al Pomodoro -$8.50

Everything about La Bocca demands attention. Especially its menu. I had glanced at the online menu before arriving but, even then, I could not decide what I wanted to order -everything just looked too good! Between trying to limit the dishes we wanted and trying to pronounce their names in funny accents, we finally settled on Bruschetta as our starter. 

The portion sizes are so big that it barely fits on my plate

 Everything about this dish, from the portion size to its taste, wowed me. The thick Italian bread was crunchy on the outside, soft in the center and topped with tomato, garlic, basil and olive oil. The combination of the warm bread and the cool tomato salad was very refreshing and quite satisfying.

Tortellini al Gorgonzola -$25.00

For our "Primo" (first course)we settled on chicken tortellini covered in a creamy blue cheese and brandy sauce. The pasta was cooked to perfection and the sauce was full of cheesy goodness without overpowering the pasta.

Saltimbocca di Pollo -$34.00

We had so much fun trying to pronounce the name of this dish which is probably one of the main reasons we ordered it. Pan fried chicken breast with Pancetta and Brie on pumpkin flan and creamy mushroom sauce. What's not to like?

To get a better look at the deconstructed Salt-um-bo-kka-di-po-llo

The sweetness of the pumpkin flan compliments the chicken and savoury sauce while the brie satisfied my cheese obsession without overpowering everything else. Our pumpkin flan was a little burnt around the edges but we found that it actually added a smokiness which just worked to highlight its sweetness. Awesome.

We did have a little trouble trying to halve the piece of broccoli that came with our dish but Jason, being the gentleman that he is, let me have it. Double awesome.

Very cosy atmosphere

 Anyone who has watched Jersey Shore will know that even the super skinny cast has a full on 7 course meal when their family comes over to visit. I once put it down to tiny portion sizes leaving everyone wanting more but, after tonight, I am floored -both by the portion sizes and by the fact I am too full to move.

7 courses of an Italian meal

7 courses of an Italian meal:

Antipasi: hot or cold appetizers

Primi: "first course", usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup

Secondi: "second course", the main dish, usually fish or meat

Contorti: "side dish", may be a salad or cooked vegetables.

Formaggi e frutta: the first dessert consisting of "cheese and fruits" (this is separated on the photo above)

Dolci: "sweet" dessert such as cakes and cookies


How do those Italians stay so skinny and pretty? We have decided that we need to do some serious eating training before attempting such a meal -but we are definitely going to take one on soon.

 

With its menu filled with amazingly tasting food and authentic atmosphere, La Bocca is definitely somewhere to go for a catch up with friends or just to pig out. The manager, Nenad, is amazingly friendly, attentive and is always ready to give his recommendation. 

"Everything tastes good here! But the risotto is my favourite"

I can't wait to come back.

La Bocca can be found at 251 Parnell Rd, Parnell, Auckland, New Zealand


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Valentines Day for the Lazy Person

The best thing about having a boyfriend that eats anything is that, when I'm feeling lazy, I can make anything and he'd appreciate it. What better way to say "I love you" than with carefully selected pizza toppings? As long as I don't put salmon or tuna in it -then it probably says "I forgot that you hate salmon and tuna. I've also gone crazy and decided to put strong tasting fish and cheese on a pizza. But I love you??"
 

Onion marmalade base, button mushrooms, baby spinach, chorizo, olives and feta

The most important part of a pizza, however, is not the toppings but the base. Although the recipe itself is simple, having the right tools and know how is the difference between an unevenly cooked pizza base and a deliciagasm in your mouth a la the Wood Fired Pizza people.

Raw ingredients for my fancy pizza (assembled above)

Step 7: Make 2 crosswise incisions and rub the top with olive oil. This will prevent the surface of the dough from breaking too much while rising.

I haven't actually made pizza base in a while so I was a bit apprehensive when I brought out my ingredients. No fear though, Jason is obliged to like it (or lie if he doesn't) -it is Valentines Day after all.  

Step 8: Definitely better with the new yeast. Look how much it's risen! It's now ready for punching!

Step 8: Punch that sucker down to get rid of air bubbles!

It turns out that I was right to be careful.. After 10 minutes of waiting, my yeast mixture still looked very dull and unhappenin' and not even a water bath could save it. I then remembered that the yeast had been in my pantry for a good few years now and probably doesn't feel very active. Nothing a quick trip to the local supermarket can't fix!

Don't let the bright packaging fool you, the lack of ingredients is very disappointing

..While there, I found the frozen foods aisle and smiled to myself knowing that I wouldn't have to eat frozen pizza tonight.. 

Raw ingredients for my family pizza

Tomato and cheddar cheese base, tomato, baby spinach and ham

One of my friends sent me a link to the ultimate pizza dough site which gives tips on making the perfect base. Basically for the best tasting dough, three to five days of cold fermentation will dramatically improving your dough's flavor, texture, and workability.Unfortunately, I didn't have the foresight to prepare the dough 3 days earlier so I had to make do with made "on-the-day" dough. Luckily my pizza base turned out AWESOME! So, if you're in a hurry and making some last minute pizza, say tosh to the pizza guy! But, if you're a true pizza lover or an experimentalist like myself, do give cold fermentation a go and you shall be rewarded!

Ultimate pizza: best of both worlds -Tomato and cheddar base, olives, baby spinach, chorizo, ham and feta

The best thing about pizza is that it's impossible to make one that you don't like because YOU choose what YOU want to put on it and it is usually something that YOU love to eat! YOU! I like meat and cheese -the spinach is there because I feel as if I should have veggies in my diet.

Pacman!

But if you absolutely have no confidence in your pizza toppings picking ability, here are a few classics I stand by:

• Pizza Margherita -Basil, tomatoes and shredded mozzarella on a tomato sauce base.
• Pizza al Prosciutto -Ham, tomato, mozzarella on a tomato sauce base
• Hawaiian -Ham, pineapple and cheese on a tomato sauce base
• Meat Lovers -Chicken, bacon, beef mince, salami, ham, capsicum, BBQ sauce, pineapple, cheese on a tomato base. Basically any and every meat you can think of.

Simplest Pizza Dough Recipe

Flour, yeast, olive oil, warm water and salt

Ingredients:

1 Tbs active dry yeast

1 1/2 cups warm water

3 1/2 cups flour (and more for later)

1 Tbs extra virgin olive oil

Pinch of salt

Method:

1. In a small bowl, sprinkle yeast on the warm water and stir to dissolve. Set aside in a warm place for 5 minutes.

2. Sift flour in a seperate bowl.

3. Make a well in the flour and add the yeast mixture, olive oil and salt and mix.

4. Once it forms a dough, sprinkle some flour on the work surface and place the dough on top.

5. Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticking to your hands. 

6. With your hand, spread a little olive oil inside a bowl and transfer the dough into the bowl.

7. On the top of the dough, make two incisions that cross, and spread with a very small amount of olive oil and then cover with a tea towel. Set aside for approximately 1½ – 2 hours until the dough doubles in volume.
8. When the dough is double its original size, punch it down to eliminate the air bubbles.  


And what's pizza without fries? Kumara fries at that!

Making kumara fries

These are the easiest side dishes to make. Chop up some kumara (sweet potato), cover with olive oil, salt and pepper, bake and voila! Awesome!

Goes very well with aioli dip

 Even simpler Kumara Fries

Ingredients:

2 large Kumara, washed and dried
3 Tbs extra virgin olive oil
2 tsp sea salt
1 tsp cayenne pepper (optional, for a little heat)
1/2 tsp fresh ground black pepper

Method:

1. Preheat the oven to 180ºC.

2. Cut the Kumara into 1 cm fries. Toss with olive oil, salt, cayenne and pepper.

3. Place on a lightly oiled baking sheet and bake for 30-45 minutes until the fries are tender and beginning to brown. Serve hot with aioli.

Best of Both Worlds pizza going into the oven

This was followed by video games of the retro kind.

What better way to say "I love you" than a NES?

Super Mario and Super Contra. Games of my childhood.

I think I'm in love, guys.