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 […]
Milan has something to offer the visitor at all times of the year, but Rachael Martin finds its café culture particularly appealing in the lead-up to Christmas… Photos by Rachael Martin unless otherwise stated It’s late afternoon along Corso Magenta. The streetlights have come on, and the orange Carrelli trams wind their way through the […]
There’s nothing like a fruity conserve for brightening breakfast time – and beyond! The Italians certainly make them well, which is why we’re indulging in a taste of the sweet life… Italian fruit jams never fail to satisfy a sweet tooth. Generally made quite simply from fruit and sugar – and without the water content […]
Enjoy Mario Matassa’s easy recipe for arancini – delicious balls of risotto – they are a great way to use up leftover rice… I’ve always wondered why arancini balls are especially popular in the south of Italy, despite the fact that risotto is a northern speciality. Arancini balls are the south’s answer to a great […]
A great way to use up leftover polenta, Frittelle di polenta works as either an accompaniment or a main dish. Here’s how to make it… Polenta is perhaps the most humble of all Italian staples. When first cooked, it is eaten ‘wet’. In this form it can be enjoyed on its own or as an […]
Polpette – made from meat, fish or vegetables – can either be prepared from leftovers or made with fresh ingredients. Mario Matassa shares this classic dish… Polpette (small, round patties) can be made from meat, fish or vegetables, and can either be cooked in a tomato sauce or fried. Traditionally they were prepared from leftovers, […]
This no-fuss Italian omelette recipe uses asparagus, potatoes and cheese, but the beauty of the dish is that you can include pretty much any ingredients you fancy… The frittata is simply an Italian version of the omelette. It’s a no-fuss dish, with no hard and fast rules when it comes to adding fillings. It’s the […]
If you’re seeking some authentic flavours to pep up your favourite recipes, try some of these quintessentially Italian store cupboard spices and condiments For some, a plate of food is nothing without lashings of ketchup or mustard, for others the secret is all in the mix of ingredients with an added pinch or two of […]