Join resident chef Mario Matassa as he shows us how to make perfect struffoli with step by step instructions! These little balls of sweet dough, golden fried and coated in honey, are one of the most characteristic and anticipated of the Neapolitan desserts. During the festive season, no table would seem complete without a centrepiece […]
Join resident chef Mario Matassa as he shows us how to make perfect gnocchi with this step by step recipe! In the kitchen, nothing heralds the beginning of autumn for me like the first bowl of steaming gnocchi. I love pasta, of course, but that’s a dish I eat all year round. A bowl of […]
Join resident chef Mario Matassa as he shows us how to make perfect tagliatelle with step by step instructions! When I first moved to Italy, many years ago now, I quickly realised that there was one sure-fire strategy for ingratiating myself with my new neighbours: learn how to make a decent plate of fresh egg […]
Join resident chef Mario Matassa as he shows us how to make perfect focaccia with step by step instructions! To say that Italians take their focaccia very seriously would be a simple understatement. Once, a dentist friend asked me if I’d like to take a quick drive with him as he had a hankering […]
One of the ‘Tenderstem® in Ten’ recipes – ten recipes ready in less than ten minutes – this bruschetta would make a speedy and delicious lunch or supper snack. Image and recipe © Tenderstem® For more recipes, please visit www.tenderstem.co.uk Serves: 4 Prep and cook time: under 10 minutes For the bruschetta: 1 ciabatta loaf […]
Torta salata con funghi MAKES: One 24cm tart PREPARATION: 10 minutes COOKING: 1 hour Ingredients: • 300g chestnut or button mushrooms • 30g dried porcini mushrooms • a few tbsp of olive oil • knob of unsalted butter • 1 garlic clove, peeled and crushed • 2 free-range eggs • small bunch of fresh parsley, […]
Pappardelle con ragù di anatra. Discover this dish from Pappardelle, the classic fresh egg pasta of the region. This is often served with a rich, slow-cooked sauce – often made from wild duck, hare or boar, reflecting the Tuscan passion for game. SERVES 6 PREPARATION 20 minutes COOKING 2 hours INGREDIENTS • 1 onion, peeled, […]
Creamy Tuscan Cannellini Bean Pasta with Tenderstem® broccoli Super-quick and easy to make, this vegan pasta dish is a great store cupboard supper, using mashed cannellini beans to create a creamy sauce to coat the delicious pasta. Topped with walnuts, chilli flakes and perfectly cooked Tenderstem® broccoli, this recipe is packed with the flavours of […]
Meascia, a type of bread cake, was a staple of cucina povera – an inexpensive way to make dessert using whatever was in the store cupboard. Mario Matassa shows us how to make it I’ve used apples from the nearby Valtellina in this version of meascia, but it can also be made with pears and you […]
Mario Matassa brings us this trout dish, known in Italian as filetti di trota con pesto di olive e capperi – make it tonight! Lake fish, like trout, naturally features strongly in the cuisine around the lakes. It was once a staple but overfishing was such that, for a time, other sources of fresh fish […]