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 […]
Chestnuts and chocolate are a winning combination in this delicious torta di castagne e cioccolato recipe… Chestnut flour is a great gluten-free alternative, giving cakes and biscuits a delicious nutty background flavour; and in many European countries, such as Italy, France and Spain, chestnut spread or jam is found slathered on bread and croissants at the […]
If you’re in the unlikely position of having leftover panettone, this is a delicious way to use it up, courtesy of Mario Matassa Serves 2 Preparation time 10 minutes Cooking time 5 minutes Ingredients: • 1 large free-range egg • 2 tbsp single cream • 2 thick slices of stale panettone • 25g unsalted butter • 125g fresh […]
Enjoy Mario Matassa’s easy recipe for arancini – delicious balls of risotto – they are a great way to use up leftovers… Serves 2 Preparation time 15 minutes Cooking time 30 minutes Ingredients: • 2 free-range eggs, beaten • 50g fine breadcrumbs • 350g cooked risotto • 125g fresh mozzarella, chopped into small cubes • a few […]
A great way to use up leftover polenta, frittelle di polenta works as either an accompaniment or a main dish – Mario Matassa shows us how it’s done… Serves 2 Preparation time 15 minutes Cooking time 30 minutes Ingredients: • 2 large floury potatoes • 200g leftover polenta • 75g Taleggio cheese, chopped • 30g Parmesan, grated • […]
Polpette – made from meat, fish or vegetables – can either be prepared from leftovers or made with fresh ingredients. Mario Matassa shares this classic dish… Serves 4 Preparation time 15 minutes Cooking time 15 minutes Ingredients: • 350g leftover boiled or roast meat (chicken, turkey or beef) • 2 slices of day-old bread • a few tablespoons […]
This Italian omelette recipe from Mario Matassa uses asparagus, potatoes and cheese, but the beauty of the dish is that you can include pretty much any ingredients you fancy… Serves 2 Preparation time 10 minutes Cooking time 10 minutes Ingredients: • 2 free-range eggs • a handful of cooked asparagus stalks, roughly chopped • a few cooked roast […]
Green spinach pasta is probably the most popular and widely used flavoured pasta and this lasagne from Mario Matassa is a great way to showcase its charms… Serves 4 Preparation time 45 minutes, plus resting Cooking time 25 minutes Ingredients: • 350g plain flour • 3 medium free-range eggs • 100g fresh spinach For the sauce • 500ml […]
Cuttlefish (seppia) is very popular in Italian cuisine and its ink can be bought in small packets in supermarkets or Italian speciality stores – here’s a great recipe to showcase its flavour Serves 4 Preparation time 45 minutes, plus resting Cooking time 10 minutes Ingredients: • 400g plain flour • 4 medium free-range eggs • 1 sachet of cuttlefish ink […]