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 …
How to Make Carbonara Pizza Carbonara Pizza takes two of my all-time favourite dishes and combines them into one. There is absolutely nothing better than a perfectly cooked pizza dough topped with creamy carbonara sauce, rich guanciale and cheese – lots of cheese! This recipe is a little different to what I would typically add …
How to Make Arancini Carbonara As part of my series, where I make carbonara in many different styles and forms, I bring you: Arancini Carbonara. This delicious, golden crispy fried ball of goodness is delicately paired with all the best parts of a carbonara. With classic ingredients such as soft guanciale, creamy egg mixture, this …
How to make Porchetta like a World Champion You’ll have to hear the irresistible crunch to believe it. I paid a visit to the award-winning king of Porchetta, Raffaele Venditti of Venditti Food. To reveal the best Porchetta recipe and share just how they do in Italy. In this video, Raffaele breaks down exactly …
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.
Pasta alla Norcina is the finest combination of quality ingredients that come together to dance on your plate in a recipe that hails from the Umbrian town of Norcia. A place known for its pork products, the hero of this dish can be no other than the sausage cooked in a cream-based sauce created using ricotta and given an extra kick with white wine and truffle. Did I mention the Parmigiano Reggiano? Add as much as you like and make sure the pasta is al dente.
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?
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
water!
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!
Potato croquettes take me back to my childhood, and they are one of my wife’s favourite antipasti, so I’ve been on a mission for a while to perfect this recipe! When I got it right (thanks to my Mums help!), every bite of these pillowy morsels took me right back to being a child in Italy again!
These deep-fried mashed potato croquettes are filled with ham and mozzarella, a combination that will make your belly very happy. Make extra, these are hard to share!
Fettuccine Boscaiola (my way) uses two types of cheese: mascarpone, and pecorino to create the most decadent cream!
