Gnocchi alla Nerano

Summer is over, so why not use those amazing left over zucchini and make our amazing Nerano dish. We all know the classic with spaghetti, but using these pillowy balls of potato make this dish extra special. Ingredients Method Put a large pot of salted water on to boil for the gnocchi. In a wide skillet over medium-high heat, add the zucchini and cook until tender … Continue reading Gnocchi alla Nerano

Linguine in a Creamy Gorgonzola and Pistachio Sauce

The most indulgent sauce you will ever taste! Creamy Gorgonzola, mixed with crunchy, nutty pistachio, wrapped around luscious locks of linguine! A match made in heaven! Ingredients Method Add the pasta to a pan of boiling salted water and cook until al dente. Add the cream to a large sauce pan on medium and cook for around 5 minutes. Add the gorgonzola and break up … Continue reading Linguine in a Creamy Gorgonzola and Pistachio Sauce

Tiramisu Truffles

Tiramisu Truffles Here is our Twintastico twist on the classic Tiramisu. Ingredients 250g/1 cup mascarpone 80g/3oz strong Italian coffee 160g/7oz savoiardi/lady fingers 60g/1/2 cup icing/confectioners sugar Method Add the mascarpone, sugar and coffee to a large bowl and whisk together. Blitz the savoiardi/lady fingers to a fine crumb, then add to the bowl and combine. Take small amount of the mixture and roll with your … Continue reading Tiramisu Truffles

Pistachio Arancini

Pistachio Arancini When you have left over risotto this is the perfect recipe to make. Crispy on the outside and soft and gooey on the inside. The pistachio crumb gives it that extra crispy bite and nutty flavour. Ingredients 100g/1/4 cup butter Extra virgin olive oil 6 Shallots, finely chopped 500g/5 cups Risotto arborio rice 200ml/1 cup dry Italian white wine 1 Litre/4.5 cups vegetable … Continue reading Pistachio Arancini

Italian Garlic Dough Balls

Italian Garlic Dough Balls Serve a platter of warm dough balls with our special garlic dressing. These garlic dough balls are perfect for sharing with all the family. Ingredients Pizza dough (see Margherita Pizza/Stromboli recipe) 2 cloves garlic Handful fresh parsley 125ml/1/2 cup extra virgin olive oil Parmesan cheese Method Oil a baking tray. Take a small piece of dough (about the size of a … Continue reading Italian Garlic Dough Balls

Porcini Arancini

Porcini Arancini Feast your eyes on the best arancini balls you will ever see and eat. With a touch of truffle oil, gooey mozzarella middle and the meaty depth of flavour from the porcini, make these the tastiest Italian balls around. Ingredients For the arancini 100g/1/2 cup butter Extra virgin olive oil 6 shallots, finely chopped 50g/3/4 cup dried porcini mushrooms 500g/2 cups Risotto arborio … Continue reading Porcini Arancini

Pumpkin Ricotta Balls

Pumpkin Ricotta Balls Left over pumpkin? We have the answer. This is a great way to use that left over pumpkin for a really tasty dessert! Serves 2 dozen Ingredients 3/4 cups/100g all purpose flour 1/4 cup/50g granulated sugar 1 tsp baking powder 1/4 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground allspice 4 ounces/115g whole milk ricotta – well drained 1 large egg … Continue reading Pumpkin Ricotta Balls

Struffoli – Honey covered Italian Balls

Struffoli – Honey covered Italian Balls Whats better than Italian balls??? Italian balls covered in honey! If you’ve never encountered struffoli before, they are best described as small dough balls, the size of marbles, that are deep-fried and then rolled in honey before being assembled into a cone, served with a generous sprinkling of sugar sprinkles on top. They are a Neapolitan dish, crunchy on the outside … Continue reading Struffoli – Honey covered Italian Balls