Nutella Cookie Skillet Buttery and gooey on the inside, crispy and golden on the outside! This Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie has us begging for more. There’s nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut Nutella. Every bite melts in your mouth! Ingredients 250g/2 cups flour 1 tsp baking powder … Continue reading Nutella Cookie Skillet
Zucchini Fritters Zucchini Fritters are a delicious way to use zucchini and make a great appetizer, snack or vegetarian entree. They’re super-crispy on the outside and creamy and luscious on the inside! Ingredients 2 medium zucchini (about 7 ounces each), coarsely shredded 2 large eggs Salt & pepper 1 tsp baking powder 100g/3/4 cup all-purpose flour Olive oil, for frying Macarpone to serve Method In … Continue reading Zucchini Fritters
Farfalle with Peas and Pancetta So simple, yet so satisfying. This dish is quick to make and using only a handful of ingredients. Ingredients 400g Farfalle pasta 100g Pancetta 100g Peas Parmesan cheese Extra virgin olive oil Salt & pepper Method Bring to a boil a pan of salted boiling water and add the pasta and cook until al dente. Fry pancetta with a little … Continue reading Farfalle with Peas and Pancetta
Naked Gnudi This classic gnudi recipe is served with a warming sage and butter sauce, the perfect accompaniment to these beautiful ricotta dumplings. Ingredients 250g/1 cup ricotta 100g/3/4 cup flour/semolina 50g/1/2 cup parmesan 1 egg Pinch of nutmeg Salt & pepper 100g/1/4 cup butter Fresh sage leaves Method Put the ricotta in a sieve or muslin bag set above a bowl and leave to drain, … Continue reading Naked Gnudi
Melanzane Stack Healthy, quick and super delicious, this recipe with delight even the fussiest of eaters! Ingredients 2 large aubergine/eggplant sliced 1cm/1/2 inch thick 100g/ 1 cup parmesan cheese 2 balls mozzarella Extra virgin olive oil 200g/2 cup passata 1 tbsp tomato puree 4 garlic finely chopped Fresh basil leaves Salt and pepper Method Preheat the oven to 180C/350F. Brush the aubergine slices with oil … Continue reading Melanzane Stack
Orecchiette with Zucchini and Pancetta Quick, easy and packed with flavour this is the perfect dish for a Summer’s day with all the family. Ingredients 2 large zucchini, sliced into thin rounds 4 cloves garlic, minced 1/2 lb/100g pancetta Extra virgin olive oil Salt & pepper 1 lb/500g orecchiette 1 cup/100g parmesan cheese Fresh basil, torn Method Bring a large pot of salted water to the boil. In a … Continue reading Orecchiette with Zucchini and Pancetta
Fregola Salad Originating from the south of Italy in Sardinia, fregola has often been compared to couscous. Sardinians will often prepare it with fresh clams and tomatoes. As you can see, fregola look like tiny beads. These tiny beads have a wonderful nutty taste because they’ve been lightly toasted. Our fregola salad is very quick to make with healthy and simple ingredients and packed with … Continue reading Fregola Salad
Zabaione The zabaione is the most classic and simple custard in Italy: it’s usually served in a cup and accompanied by biscuits, or it can be used to make other desserts. A classic Italian custard: the zabaione. It’s a delicate, liquid custard made from eggs, sugar and Marsala wine. Ingredients 8 tbsp/100ml Marsala wine 8 tbsp/160g sugar 8 Egg yolks To serve, amaretti biscuits and … Continue reading Zabaione
Piadina – Italian flatbread A traditional flatbread recipe from the Emilia-Romagna region of Italy. Quick and easy and you can fill it with whatever ingredients you like! Ingredients 4 cups/500g flour 1/3 cup/75g Lard 6 1/2 oz/200ml milk 1/2 tsp salt 1/2 tsp baking soda Method Begin by putting the flour into a large bowl. Create an indentation into which you can put the lard, … Continue reading Piadina – Italian flatbread
Eggs in Purgatory This quick and easy dish of eggs cooked in a fiery tomato sauce hits the spot when you’re in need of morning-after succour. Ingredients Extra virgin olive oil 3 cloves garlic finely chopped 500g/2 cups chopped tomatoes 1 tbsp Tomato puree Pinch of peperoncino chilli flakes Salt & pepper 4 large eggs Parmigiano Reggiano Basil leaves Toasted bread or focaccia Method Add … Continue reading Eggs in Purgatory
