In Mario Matassa’s ‘brasato al Barolo‘ the meat is slow-cooked, which makes for mouth-wateringly tender meat, flavoured with this quality wine Serves 4-6 Preparation time 10 minutes Cooking time 3 hours, 10 minutes Ingredients: • 1 onion, peeled, finely diced • 2 celery stalks, finely diced • 1 carrot, peeled, finely diced • olive oil • 1 […]
Crostini are a smaller version of bruschette – here, Mario Matassa explains how to make tomato & aubergine and bean versions of the dish Serves 6 Preparation time 10 minutes Cooking time 10-15 minutes For the tomato & aubergine crostini Ingredients: • 1 small aubergine • 6 ripe plum tomatoes • 9 thick slices of day-old rustic bread […]
Sformatino is Italy’s simple and stress-free answer to the soufflé, and Mario Matassa’s mushroom version is a delicious crowd-pleaser Serves 6 Preparation time 10 minutes Cooking time 35 minutes Ingredients: • 250g mixed wild mushrooms, wiped with a damp cloth, sliced • 4 free-range eggs • 250g fresh ricotta • 50g Parmesan, grated • 1 tbsp finely […]
Mario Matassa heads out into the countryside to stay on an agriturismo, and discovers why these farm-stays can provide the perfect holidays for foodie travellers… Photos by Mario Matassa There are more than 18,000 agriturismi in Italy, half of which have sprung up recently – particularly in Tuscany and Alto Adige. The idea of coupling […]
The key to this dish is finding the freshest liver possible, so make sure you go to a reputable butcher and order in advance. Recipe by Mario Matassa Serves 4 Preparation time 20 minutes Cooking time 30 minutes Ingredients: • 4 tbsp olive oil • 300g deer livers, cleaned • 50ml dry white wine • 4 […]
Mario Matassa’s Torta di lepre e funghi does require some effort, but you will be rewarded with a unique and flavoursome pie Serves 4 Preparation time 1 hour plus marinating Cooking time 2 hours Ingredients: For the marinade: • 350ml red wine • 1 carrot, peeled, finely chopped • 1 celery stalk, finely chopped • 1 onion, […]
Rabbit is a versatile meat that can be pan-fried, roasted or stewed. Remember that older rabbits will taste better after being marinated overnight and cooked slowly. Recipe by Mario Matassa Serves 4 Preparation time 20 minutes Cooking time 1 hour Ingredients: • 4 tbsp olive oil • 2 garlic cloves, peeled, chopped • 1kg wild rabbit on […]
This recipe from Mario Matassa – ‘risotto con l’anatra‘ is a great way to make a couple of duck breasts stretch a long way… Serves 4 Preparation time 15 minutes Cooking time 35 minutes Ingredients: • olive oil • 1 small onion, peeled, finely chopped • 1 carrot, peeled, finely chopped • 1 celery stalk, finely chopped • […]
In Italy wild boar (cinghiale) tends to be cooked very slowly over a long period to avoid the meat becoming tough. Mario’s recipe is a tasty take on a classic dish Serves 4 Preparation time 10 minutes Cooking time 2 hours Ingredients: • 2 tbsp olive oil • 2 garlic cloves, peeled & chopped • 500g wild boar […]
Mario Matassa explains the Italian passion for game and hunting. He braves the cold winter elements to search for his ingredients, then shows us how to transform them into hearty, warming recipes Photos by Mario Matassa Roberto Bassini taught me how to hunt, and the first time we went out I was plagued with conflicting […]