Archive | Main Course RSS feed for this section

Risotto Carbonara recipe

Risotto Carbonara

Risotto Carbonara Risotto Carbonara is the marriage of two classic Italian dishes. When you think about the ingredients for a traditional carbonara there is no question about whether they pair well with rice and the result is even creamier than the original. If you’re looking for a twist on the classic carbonara (but are obsessed …

Print Friendly, PDF & Email
Risotto Alfredo

Cheese Wheel Risotto Alfredo

Cheese Wheel Risotto Alfredo Cheese wheel risotto Alfredo, made simply with rice and Grana Padano cheese will chance the way you feel about making risotto. This easy to make recipe is a classic and follows my number one rule: NO CREAM, yet boasts a texture that might make you think otherwise, and even Nonna approves! …

Print Friendly, PDF & Email
eggplant involtini pasta

Rolled Eggplant Involtini Pasta

Rolled Eggplant Involtini Pasta Rolled eggplant involtini pasta is a classic Sicilian dish. Delicate eggplant slices are filled with spaghetti and tomato sauce and topped with melted cheese. The exposed spaghetti gets crispy in the oven while the inside stays moist with melted cheese. This recipe is tasty, vegetarian and also fun to make. Watch …

Print Friendly, PDF & Email
Italian egg yolk ravioli

Egg Yolk Ravioli

Egg Yolk Ravioli This delicious egg yolk ravioli recipe was created in Emilia Romagna in the 1970s by Michelin-starred Chefs. The runny egg yolk magically sits in the center of each single raviolo, surrounded by a delicate spinach and ricotta filling. Not an easy one to make, but delicious to eat – try it for …

Print Friendly, PDF & Email
spaghetti with lemon

Spaghetti al Limone

How to Make Spaghetti al Limone Take a trip to Sicily or the Amalfi Coast with my Spaghetti al Limone recipe. Bursting with fresh lemon flavor, this simple and beautiful Mediterranean dish is light yet creamy. As usual it’s ALL in the ingredients – source beautiful lemons, it will make a world of difference! Watch …

Print Friendly, PDF & Email
Risotto with radicchio

Risotto with Radicchio

Radicchio risotto is an absolute explosion of creaminess thanks to the combination of butter, gorgonzola and pecorino cheese, not to mention the magic of starch! Try this unique dish with an ingredient which will definitely surprise you.

Print Friendly, PDF & Email
cacciatore recipe

Chicken Cacciatore

Chicken Cacciatore Recipe
Take a trip to Tuscany with this authentic chicken cacciatore recipe. This classic Tuscan dish is cooked nice and slow, so you’ll have moist chicken at the end that will practically fall off the bone.
It’s covered in a simple yet wholesome tomato sauce made from passata, red wine, vegetables, and fresh herbs. The sauce is so good; you’ll be scooping up any extra with fresh crusty bread and definitely going back for seconds.

Print Friendly, PDF & Email
pappa al pomodoro

Pappa al Pomodoro

Pappa al Pomodoro is a deliciously thick and hearty bread and tomato soup that will simply warm your soul. The classic dish from Tuscany has soft and flavorful tomato-soaked bread with the delightful fresh taste of basil. Pappa al pomodoro is the ultimate comfort food.

Print Friendly, PDF & Email
sicilian arancini recipe

Sicilian Arancini

Sicilian Arancini Recipe
This Sicilian Arancini recipe is traditional, authentic and gooey-licious! These crispy, golden balls are filled with al dente rice, tender ground beef, fresh basil and the most aromatic flavours..not to mention divine, melted cheese! They are then coated in fresh breadcrumbs, deep fried and MUST BE EATEN HOT.
Arancini are arguably one of the most famous Italian savoury delights that exist, and I cannot get enough. In Sicily the fillings will amaze you – do you have a favourite?

Print Friendly, PDF & Email
veal saltimbocca

Veal Saltimbocca

Bring Rome into your kitchen by recreating my Veal Saltimbocca. It is a classic Roman dish of thinly
sliced veal, salty prosciutto, smothered by a creamy sage and wine sauce that will make your mouth
Did I Veal Satimbocca is ready in less than 10 minutes?! Quality ingredients, my simple method and a
few toothpicks and you’ll be transported to Rome as soon as you take the first bite!

Print Friendly, PDF & Email