Funghi al forno ripieno di spinaci, brie e noci ➤ Serves 4 ➤Preparation 10 minutes ➤ Cooking 20 minutes 3 tbsp olive oil 4 field or Portobello mushrooms, wiped and stalks removed 225g baby leaf spinach 40g walnuts, chopped 100g Brie (or Blue Stilton), cut into small pieces salt and freshly ground black pepper mixed salad leaves and cherry tomatoes […]
Patate al forno New potatoes are abundant at this time of year and as well as being great boiled, they also bake very well – use them in this Southern Italian layered potato pie…. ➤ Serves 2 ➤ Preparation 15 minutes ➤ Cooking 35 minutes 450g new potatoes, scrubbed salt and freshly ground black pepper 2 onions, peeled, finely chopped […]
Gnocchi agli spinaci, Gorgonzola e pancetta You can, if you have time and patience, make your own gnocchi, but it is an ingredient that does not suffer from being pre-prepared by a supermarket. ➤Serves 2➤ Preparation 5 minutes ➤ Cooking 10 minutes 250g good-quality ready-made potato gnocchi 80g cubetti di pancetta 100g mascarpone 70g Gorgonzola cheese, cut […]
Minestra di pasta e ceci If you like a meaty taste to your Pasta and chickpea soup, replace the anchovy fillets with a couple of tablespoons of cubed pancetta. ➤ Serves 2 ➤ Preparation 10 minutes ➤ Cooking 30 minutes 200g canned chickpeas 1 small sprig fresh rosemary 3 tbsp extra-virgin olive oil 2 large cloves garlic, peeled, chopped […]
Tortino di zucchine This courgette bake is a great main course for vegetarians or alternatively a hearty first-course dish for four people. ➤ Serves 2 ➤ Preparation 10 minutes ➤Cooking 35 minutes 2-4 medium to large courgettes, topped, tailed and sliced lengthways into thick ‘tongues’ 2 tbsp plain white flour 250ml sunflower oil ½ an onion, chopped 2 tbsp […]
This is a classic Sicilian Pasta alla Norma recipe, blending the flavours of aubergines, tomatoes, basil and ricotta. The term Norma seems to refer to the lady who developed the dish whose standard was deemed as high as Bellini’s opera La Norma. ➤ Serves 4 ➤ Cooking Time 45 minutes ➤ Easy Ingredients: 2 medium aubergines, sliced width-wise, layered and salted with coarse salt and […]
Riccioli Salad With Grilled Chicken, Sun-Dried Tomatoes, Red Onions and Pesto This Riccioli Salad With Grilled Chicken, Sun-Dried Tomatoes, Red Onions and Pesto is great if you have lots of hungry teenagers. It is nutritious, well balanced and easy to serve as a salad at a picnic or barbecue. The use of sun-dried tomatoes and pesto compliments the rather plain chicken flavour. Chilli gives it […]
Mezze Penne with Saffron and Prosciutto Crudo al Cartoccio (baked in foil) The strong point of this recipe is that the dish can be prepared beforehand and can be completed in the oven ten minutes before your guests are all ready to sit. Keep the wrapped parcels at room temperature for an hour maximum then bake them in a preheated oven for 8‐10 min at 180°C / […]
The origin of the Carbonara sauce is uncertain: some claim it was brought to Rome from Umbria by members of a secretevolutionary society, others attribute it to a noble Neapolitan whilst others say it was developed thanks to bacon and eggs (powder) brought in large quantities to Rome by American GIs. The tricky part here is to avoid […]
Calamarata with Lobster Ragu’, Peas and Rocket Created by Sara Danesin Masterchef finalist. The choice of this pasta is that it allows a tidy and elegant plating up, perfect for such a fine dining recipe. Importantly, remember to keep the lobster’s shell (carapace) as this is an integral part of this recipe. Whether you have bought yours […]