Cacio e Pepe A taste of Rome: Cacio e pepe, an old Italian favourite, simple, quick and classic recipe. Ingredients 400g Spaghetti 150g Pecorino Romano Salt & Pepper Method Bring a large pan of salted water to a boil. Add pasta and cook until al dente. Drain, reserving 3/4 cup pasta cooking water. Meanwhile, in a large heavy skillet over medium heat. Add a generous … Continue reading Cacio e Pepe
Pistachio Paccheri The perfect pistachio pesto, quick and easy, this tasty pistachio pesto pasta will take you practically no time at all. Ingredients 125g/1 cup pistachios 1/2 garlic clove 1 handful fresh basil 25g/1/4 cup grated parmesan 60ml/1/4 cup extra virgin olive oil Salt & pepper Method Blitz all the ingredients in a blender for the pistachio pesto. Add the pasta to a pan of … Continue reading Pistachio Paccheri
Mezzi Rigatoni With Spicy Nduja Sauce Nduja is a spicy spreadable pork salume that originates from the southern Italian region of Calabria. It works perfectly in a tomato sauce and adds that extra kick and heat. Ingredients 500g/5 cups mezzi rigatoni or any short pasta 115g/1/2 cup Nduja paste 4 garlic cloves finely chopped 2 x 400g/4 cups tomato passata 50g/3 tbsp tomato puree 100g/1 … Continue reading Mezzi Rigatoni With Spicy Nduja Sauce
Italian Cheesy Mashed Potato Fritters Cheesy mashed potato fritters are the BEST use of leftover mashed potatoes! They are incredibly easy to make and you will love their crispy edges and cheesy, gooey centre.. A perfect side dish or snack, and a great way to use up leftovers. Ingredients 750g/3 cups leftover mashed potatoes, chilled 200g/3/4 cup mozzarella cheese, grated 2 tablespoons scallions/spring onion, chopped … Continue reading Italian Cheesy Mashed Potato Fritters
Spaghetti aglio, olio e peperoncino This is probably one of the most popular recipes for native Italians. They like to eat it at any time, but it’s probably the prime dish to be eaten for a midnight feast, when they arrive home late and hungry. Quick and simple to make and very satisfying. Ingredients 500g spaghetti 3 garlic cloves, finely chopped 1 chilli finely chopped … Continue reading Spaghetti aglio, olio e peperoncino
Rigatoni all’Amatriciana This classic sauce takes its spiciness from black pepper and chillies and its depth of flavour from guanciale, Italian salt-cured pork jowl. If you can’t find it, you can use pancetta instead. Ingredients 500g/12 oz. rigatoni 125g/4 oz. thinly sliced guanciale or pancetta 1/2 tsp peperoncino chilli flakes / Or fresh red chilli sliced 1 minced onion 1 tbsp tomato puree 50ml/1/4 cup … Continue reading Rigatoni all’Amatriciana
Golden Italian Vegetable Soup This hearty, healthy packed soup is perfect for the cold Winters night. Giving you a big hug and full of goodness. So satisfying, it will warm your soul! Ingredients 1 small butternut squash, peeled, seeded and roughly chopped 2 medium sized potatoes peeled 2 stalks of celery, roughly chopped 2 carrots, peeled and roughly chopped 1 small yellow onion, roughly chopped … Continue reading Golden Italian Vegetable Soup
Gnocchi al Pomodoro Classic Italian done right. Soft, pillowy, potato gnocchi, with basil with a tomato sauce topped with grated Parmigianio-Reggiano. What more could you want! Ingredients 500g/5 cups gnocchi Handful fresh basil 100g/1 cup Parmigiano Reggiano 4 garlic cloves finely chopped 2 x 400g/4 cups tomato passata 50g/3 tbsp tomato puree Salt and pepper Extra virgin olive oil Method Put a pan of salted … Continue reading Gnocchi al Pomodoro
Rigatoni Carbonara The classic Roman dish with rigatoni is the perfect comfort food and easier to make than you think. Ingredients 500g/5 cups rigatoni 4 eggs 1 egg yolk 125g/1 cup pancetta or guanciale if you can get 1 cup Pecorino Romano Black pepper Method In a large pan fry the pancetta until crisp. In a bowl whisk the eggs, cheese and lots of pepper … Continue reading Rigatoni Carbonara
Risotto alla Milanese The Italian classic, this creamy, traditional recipe from the Lombardy region. The famous yellow risotto, infused with saffron and the best accompaniment of all to Ossobuco. Ingredients 400g/4 cups Arborio rice 110g/1/2 cup butter 1/2 tsp saffron stamens 1 medium onion finely chopped 100ml/1/2 cup Italian dry white wine 1.2 ltrs/4 1/2 cups simmering veg/chicken stock Parmesan cheese Salt Method First steep … Continue reading Risotto alla Milanese
