This ‘trota‘ dish has a spicy kick. Mario Matassa used wild trout here, but with the addition of more chilli pepper, farmed trout also works well In this trout recipe, which has been adapted from a method for cooking trout in the Apennine mountains above Parma, the fish is coated in flour and chilli pepper, then […]
Mario Matassa’s recipe for tagliatelle con ricotta e noci is a tasty early winter treat that can be found in restaurants across Italy Serves 2 Preparation time 15 minutes Cooking time 15 minutes Ingredients: • 160g egg tagliatelle • 100g walnut halves • 150g fresh ricotta • 2-3 tbsp whole milk • 2 tbsp Parmesan • salt […]
Mario Matassa shares a simple but flavoursome recipe for chestnut soup with mushrooms – an Italian autumn classic… Serves 2 Preparation time 10 minutes Cooking time 30 minutes Ingredients: • 200g ready prepared chestnuts • 200g fresh porcini mushrooms • 500ml vegetable stock • 100ml single cream • 2 tbsp olive oil • salt and freshly […]
These peppers can be eaten on their own as an appetiser or, more commonly, as part of a classic antipasto. Recipe & image by Mario Matassa Makes 4 x 250g jars Preparation time 20 minutes, plus resting time Cooking time 5 minutes Ingredients: • about 20 small round smooth-skinned spicy red peppers • 250ml white wine • […]
This recipe for confettura di cipolle rosse makes a sweet jam that goes well with strong cheeses and is delicious with burgers. Recipe and image by Mario Matassa Makes 4 x 250g jars of jam Preparation time 10 minutes, plus 1 hour resting Cooking time 45 minutes Ingredients: • 1kg red onions, peeled • 2 bay leaves […]
This recipe for ‘verdure piccante’ is an excellent way of using up surplus summer vegetables. Recipe and image by Mario Matassa Makes 4 x 500g jars Preparation time 20 minutes, plus overnight drying Cooking time 5 minutes, plus sterilising Ingredients: • 2kg mixed vegetables, including aubergines, courgettes, sweet red and yellow peppers, red onions, etc • 1 […]
In this recipe Mario Matassa has used chicken thighs, but if you prefer white meat, you can opt for whole chicken breast (just remember to keep the skin on) Serves 4 Preparation time 15 minutes Barbecuing time 25 minutes Ingredients: • 8 tbsp fresh breadcrumbs • 8 tbsp grated Parmesan • 2 tbsp finely diced cooked ham […]
Mario Matassa’s radicchio recipe makes for an excellent contorno or part of a main of mixed roasted vegetables… Serves 2 Preparation time 1 minutes Barbecuing time 5 minutes Ingredients: • 2 heads of Treviso radicchio • 4 tbsp extra-virgin olive oil • 2 tbsp lemon juice • salt and freshly ground black pepper Instructions: 1 Cut the radicchio […]
Mario Matassa’s sirloin steak with tomato, red onion and caper relish is sure to become a firm favourite recipe for your barbecue… Serves 2 Preparation time 10 minutes Barbecuing time 7-10 minutes Ingredients: • 1 large tomato, finely diced • 1 small red onion, peeled, finely diced • 1 tbsp capers • 1 tbsp extra-virgin olive oil […]
Mario Matassa shares a tempting Italian fruit salad recipe – this macedonia con sciroppo al basilico is a perfect dessert for hot summer days Serves 4 Preparation time 15 minutes Cooking time 10 minutes Ingredients: • 500ml water • 100g caster sugar • a handful of fresh basil leaves • 250g fresh strawberries, washed, chopped • […]