La Cucina Malfy introduces an Italian home-cooking experience
Malfy Gin SA curates ‘la dolce vita’ lifestyle with UCook
Consumers with a finer taste for delicious gin and Italian cuisine will now experience the first-ever Malfy culinary experience featuring UCook. Consumers will be guided to create some of Italy’s favourite dishes, curated for those who love indulging in Mediterranean lunches and appetising bruschetta boards.
The vibrant La Cucina Malfy series features media personalities Tshego Manche, K Naomi and Kefilwe Mabote, who are guided by a food expert and consultant. They are joined by the Malfy Gin SA brand ambassador Dineo Gewer, who complements the Italian dishes with a range of deliciously refreshing Malfy gin cocktails.
“Food is an integral part of celebration and we want to bring South Africans something that’s engaging, entertaining and exciting. By partnering with UCook, we are bringing Italian flair to our local context. The idea is to introduce fine dining and distinct flavour to everyday dishes. We want people to enjoy delicious drinks and delectable food in the comfort of their own homes,” says Warrick Wyngaard, Malfy Gin SA brand manager.
The La Cucina Malfy series is a delectable culinary experience and introduces consumers to the joy of the “la dolce vita” lifestyle. The Malfy La Famiglia demonstrates how to create a dining experience with both food and at-home entertainment, all inspired by the food, drink, culture and aesthetics of Italian living.
Malfy gin is built on the spirit of Italy, which is rooted in family, love and food. In true Italian style, the brand wants to share the essence of La Famiglia and the beauty of uniting with friends and family, to revel over a wholesome spread, a snack, lunch or dinner.
- 4½ cups all-purpose flour
- 6 eggs
- 1 teaspoon salt
- 6 tablespoons water, room temperature
- 1½ pounds ground beef
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 32 oz ricotta
- 2 eggs
- 10g butter
- 2 cups mozzarella, shredded, divided
- 1½ cups grated Parmesan, divided
- 1 teaspoon dried parsley flakes
- ¼ teaspoon salt
- ¼ teaspoon pepper
- fresh lasagne noodles
- 400g pasta sauce
- Mix all ingredients and pulse in a food processor until combined. Remove dough from processor and knead until you can form a ball. Set aside and let rest for about 30 minutes.
- Place dough on clean, lightly floured surface. Roll out with a rolling pin until desired thickness or use a pasta machine to roll the noodles.
- Trim rough edges and cut into equal 1½ inch wide (or desired width) strips. Gather unused dough and edges, knead and roll out. Cut into additional strips.
- Set fresh noodles aside.
- Preheat oven to 350°C.
- In a large skillet on medium-high heat combine ground beef, ½ teaspoon salt, ½ teaspoon pepper and garlic powder and cook thoroughly. Remove from heat and stir in pasta sauce until combined and set aside.
- In a large bowl, combine ricotta cheese, 1½ cups mozzarella, eggs, 1 cup Parmesan, parsley flakes, ¼ teaspoon salt and ¼ teaspoon pepper and stir until blended.
- In a 9" x 13" pan spread 1 cup of meat and pasta sauce mixture. Top with one layer of lasagne noodles. On top of lasagne noodles spread béchamel sauce mixture, then 1 cup of sauce and another layer of noodles. Top with remaining ricotta mixture, followed by remaining noodles and last layer of sauce. Cover with foil and bake for 40 minutes.
- Remove foil, top with remaining mozzarella and Parmesan cheese, and bake for another 10 minutes or until cheese is melted and bubbly.
- Remove from oven and let rest for 10 minutes.
This article was paid for by Malfy Gin SA.