In this instalment of his series uncovering the secrets of Italian food, Mario Matassa turns his attention to pasta. Read on for a lesson in how you can make the perfect fresh egg pasta too… Photos by Mario Matassa Someone once asked me if it was possible to say that a food is simpatico. This […]
Mario Matassa’s take on bucatini all’amatriciana is a classic from Amatrice in Lazio. Puritans argue that the dish must be made using guanciale (cured pork cheek), but pancetta makes a fine substitute Serves 4 Preparation time 5 minutes Cooking time 1-12 minutes Ingredients: • 320g bucatini pasta • 150g pancetta, diced • 1 small onion, peeled, finely […]
Food writer Mario Matassa introduces some Italian classics – traditional dishes that are known all over the world, yet rarely prepared properly outside of Italy – and shows us how they should be made… Photos by Mario Matassa Everyone loves ‘spag bol’. It’s possibly Britain’s favourite meal. Yet many people would be surprised to learn that […]
Mario Matassa guides us through the recipe for a truly authentic spaghetti carbonara… it’s both simple and delicious. Get set to cook like an Italian! Serves 4 Preparation time 15 minutes Cooking time 20 minutes Ingredients: • 150g guanciale or pancetta, cubed • 2 free-range eggs • 30g pecorino cheese, grated • Salt and freshly ground black pepper […]
There are hundreds of pasta shapes out there, some more familiar than others. Here we try out seven short pastas – read on and enhance your Italian cooking! With the best will in the world, no one has time to make fresh pasta every day – not even Italians. This is why dried pasta is as […]
Serve this classic Italian seafood pasta in hot bowls and finish with a sprinkling of chopped herbs – a perfect midweek meal for any time of year Serves 4 Preparation time 15 mins Cooking time 10 mins Ingredients: 800g fresh clams (discard any open ones) 12 whole shallots, finely chopped 75g butter 2 cloves of […]
This image of a 19th-century factory in Naples illustrates just how fundamental pasta is to Italian cuisine Where or when pasta originated is something we will never know. A lot of the problem lies in what we mean by “pasta”, but the modern Italian pasta we know and love today (ie, that which is made […]
Rachael Martin on what living in Italy has taught her about food: from pasta to risotto and beyond… The first time I made my Italian boyfriend a dish of pasta, he took one mouthful and looked at me. Horrified. Pasta without salt, way up the list of the seven deadly culinary sins as any Italian […]
This linguine with spicy prawns or linguine con gambrel picanti is a fantastic dish for a midweek meal. Make this for your family this week – you can make it as hot or as mild as you like! Linguine with spicy prawns Ingredients: 320g linguine pasta 400g fresh prawns, shells removed, deveined 2 garlic cloves, peeled, crushed […]
Simple and satisfying, there is an amazing array of flavoursome filled pasta to be found on the market these days – we taste seven leading brands to find our favourite. While there is nothing to rival a melting mouthful of freshly made filled pasta, these delicious shop-bought parcels and their precious cargo are a welcome […]