Chef Rob Slack – Slackoni’s Fine Italian Cuisine






1 cup rice
2 cups chicken or beef stock
1 Tbsp smoked paprika
2 slices cheese
½ cup peas (canned or frozen)
1 cup bread crumbs or crushed potato chips
1 or 2 Tbsp oil

Combine rice, stock and smoked paprika in saucepan over medium heat. Bring to boil. Set aside for about 15 min.

Cut cheese to make 8 small pieces
Scoop several spoonfuls of rice into your hand, top with cheese and a teaspoon of peas
Cover with another spoonful of rice. Squeeze well to make a ball, set aside
Roll rice balls in crumbs

Heat oil in frying pan. Add arancini balls and brown, turning regularly until evenly golden.

Heat up some tomato sauce and spoon on top. Serve while still warm. Makes 6-8 balls

Putanesca Sauce with Meatballs


1 Tbsp oil
1 clove garlic, minced
2 cans diced tomatoes
2 Tbsp salt
2 Tbsp oregano
1 onion, finely diced
¼ cup olives, chopped
½ can sardines, finely chopped
½ tsp instant coffee

1 Tbsp oil
1 clove garlic, minced
1 lb. ground beef
1 tsp salt
½ tsp pepper
pinch chili flakes
1 cup cracker crumbs

Heat oil in medium saucepan, brown garlic
Add tomatoes, oregano and salt. Puree using immersion blender
Add onions, olives, and sardines to sauce, and allow to simmer

In a large bowl, combine meatball ingredients and mix well. Form into generous meatballs
Brown in a pan using a little oil
Add meatballs to sauce and continue simmering

Add instant coffee to sauce just prior to serving. Stir well. Serve over fresh pasta

Fresh Pasta

3 cups flour
1 Tbsp salt
4 eggs
½ cup water

Add all ingredients to bowl of stand mixer and combine using bread hook attachment until you have a cohesive ball. Turn onto floured counter.

If you have no mixer, mix flour and salt on counter top, and make a nest in the centre. Whisk eggs and water, pour into the hollow in the flour and mix with fingers or a fork until you have a cohesive ball.

Once ingredients are mixed (by machine or hand) knead with additional flour. Let dough rest for 1 hour.

Roll out thinly – be sure to use flour on counter and sprinkle additional onto dough to ensure it doesn’t stick. Cut into desired shape. Can be set aside on counter until ready to use.

Drop into salted boiling water and cook 1-2 minutes until desired texture.

Strawberry and Date Custard Tart


6 shortbread cookies
9-12 strawberries
¼ cup dates, sliced
1 ½ cups milk
5 Tbsp sugar
2 tsp vanilla
1 can sweetened condensed milk
2 egg yolks
1 egg
1 envelope unflavoured gelatin
Preheat oven to 350 F

Place one shortbread cookie into bottom of each of 6 ovenproof ramekins
Thinly slice strawberries and distribute evenly in ramekins. Sprinkle dates over strawberries.

Combine milk, sugar, vanilla, and sweetened condensed milk in small saucepan. Cook over low heat, whisking constantly until begins to thicken.

Meanwhile, in small bowl whisk together egg and yolks.

Empty gelatin envelope into a second small bowl and add several spoonfuls of heated, thickened milk mixture, stirring until completely dissolved.
Whisk gelatin mixture into whisked eggs. Add egg-gelatin mixture to milk mixture in saucepan, whisking constantly. Cook an additional 2 minutes

Scoop foam off top of custard and discard. Spoon custard over fruit, dividing equally between all ramekins

Fill 9”x13” baking dish with ½ inch of water. Place ramekins into water bath in baking dish
Bake for approximately 30 minutes or until set

Fruit Flan

1 purchased cake flan
1 can canned fruit or fruit cocktail
Fruit, as available (fresh or canned)
1 can cranberry sauce
¼ cup sugar
1 envelope unflavoured gelatin

Drain juice from fruit, reserving the juice from 1 can.
Arrange fruit on flan as desired, slicing as necessary.

Empty cranberry sauce into small saucepan and add sugar. Heat, stirring occasionally.
Combine reserved juice and unflavoured gelatin in small bowl, stirring until completely dissolved

Add to cranberry mixture. Spoon over fruit and allow to set.