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
Pici Carbonara Pici is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area they are also referred to as pinci. The dough is typically made from flour or semolina and water only. This is one of our favourite pastas and works perfectly with the creamy, cheesy sauce! Ingredients 500g/5 cups pici pasta or spaghetti or … Continue reading Pici Carbonara
Spaghetti Frittata Delicious hot or cold, spaghetti frittata is a great way of using up leftover pasta and it’s super quick to make. Ingredients 500g/5 cups leftover cooked spaghetti 5 large free-range eggs 75g/1/2 cup Parmesan cheese Salt & pepper Extra virgin olive oil Method Beat the eggs in a large bowl, then add in the Parmesan. Season well with salt and pepper. Whisk well, … Continue reading Spaghetti Frittata
Paccheri With Datterini Tomatoes & Stracciatella One of our favourite pasta, paccheri is perfect for this recipe. Such a simple recipe with few ingredients but so flavourful. The sweetness from the datterini tomatoes and the creamy stracciatella make this the perfect dish. Ingredients 500g/5 cups paccheri pasta 250g/1 1/3 cup datterini tomatoes, halved 2 cloves garlic finely chopped 200g/1 cup stracciatella cheese Handful fresh basil … Continue reading Paccheri With Datterini Tomatoes & Stracciatella
Zucchini Carpaccio Raw zucchini is beautiful and tasty when sliced carpaccio style and topped with fresh zingy ingredients. Delicious, quick, fresh and perfect for a light lunch or side dish. 2 or 3 Zucchini 2 Red chilli finely chopped Handful of fresh basil, roughly chopped Handful of fresh mint, roughly chopped 1 lemon freshly squeezed Salt Method Using a mandolin or knife, slice the zucchini … Continue reading Zucchini Carpaccio
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
Gnocchi with Gorgonzola & Pistachio Gnocchi is great with a cheesy, cream sauce and with the added pistachio, this gives it that extra texture and flavour. Ingredients 500g/1lb Gnocchi 50g/1/2 stick Butter 500ml/1 pint double cream/heavy cream 200g/7oz Gorgonzola 120g/1 cup Parmigiano Reggiano 5 tbsp crushed pistachios Salt & Pepper Method Melt the butter and gorgonzola in a large non-stick frying pan over medium heat. When … Continue reading Gnocchi with Gorgonzola & Pistachio
Italian Almond Muffins Everyone loves sweet, moist muffins. These smell and taste amazing and are quick and easy to make. Makes around 15 Ingredients 2 cups of all purpose flour 1 cup of ground almonds 1 1/2 cups of white chocolate chips 2 tsp baking powder 2 tsp vanilla extract 1 cup granulated Sugar 2 eggs 2 oz Frangelico liqueur 1 1/4 cups whole milk … Continue reading Italian Almond Muffins
Twintastico Tweet Tweet Easter Birds Nests If you love easter eggs and anything sweet, this is the snack for you during Easter. They are so easy and fun to make and the kids will love them. Makes around a dozen Ingredients 1/2 cup of peanut butter 1 cup of white chocolate buttons 2 cups of cornflakes or rice krispies Mini candied eggs Method Add the … Continue reading Twintastico Tweet Tweet Easter Birds Nests
