Pumpkin Zucchini Bread

The perfect snack, moist, sweet and melts in the mouth, the zucchini adds a level of moisture and subtle sweet flavour that will make this bread a must-make for your next afternoon snack. Ingredients Method Preheat oven to 180C/350F. Line an 9“-x-5” loaf pan with parchment paper, leaving a 2-inch overhang on the long sides; In a large bowl, whisk together flour, baking soda, baking … Continue reading Pumpkin Zucchini Bread

Ossa dei Morti – Bones of the dead

Crisp almond flavored cookies made to celebrate All Saints Day. While North America celebrates October 31st, Halloween, or All Hallow’s Eve, In Italy, November 1st is a Roman Catholic holiday that Italians celebrate. It is called All Saints’ or All Souls Day, and this is a day for remembering your deceased family members. There are many different traditions followed on this special holiday, and each … Continue reading Ossa dei Morti – Bones of the dead

Pumpkin Gnocchi

This easy homemade gnocchi recipe is the perfect way to use up leftover pumpkin after Halloween. Used instead of traditional potato, the mashed pumpkin gives the finished gnocchi a beautiful golden colour and sweet taste. Cooked with a simple sage butter sauce, this recipe is sure to warm you up on chilly autumnal evenings. Ingredients Method Steam the pumpkin in a colander set over a … Continue reading Pumpkin Gnocchi

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

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

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

Twintastico Italian Sausage In The Hole

Twintastico Italian Sausage In The Hole What’s golden, big and rises every time? Alberti’s Sausage in the Hole of course! We serve this with our special Italian red wine sauce. Here is our Italian twist on the British classic ‘Toad In The Hole’. Ingredients Italian Sausage In The Hole 5 tbsp vegetable oil 8 Italian sausages 3 Red onions, each cut into 8 wedges 25g … Continue reading Twintastico Italian Sausage In The Hole