RADICCHIO & GORGONZOLA RISOTTO RECIPE:
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.
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 mare e monti, or sea and mountains pasta, brings together the best of two worlds together in one delicious dish. The mushrooms from the mountains pair perfectly with vongole (clams) and king prawns from the ocean. This dish is truly an Italian delight with a delicate white wine sauce and calamarata pasta that fortifies the dish with extra volume!
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.
Tomato Ricotta Pasta uses passata, basil, and fresh ricotta to create a creamy sauce with a flavour that is surprisingly addictive! If you have some ricotta in the fridge, cook this up instead of a plan tomato sauce. The taste of this dish takes me back to my teenage years and it’s so quick and simple, you can make it up at any time of the day – for one or many!
Stuffed Zucchini Flowers are undoubtedly one of the most popular antipasto dishes requested at Italian restaurants, but it might surprise you that they’re not actually hard to make – when they’re in season!
Crispy on the outside, these beautiful morsels are stuffed with a creamy ricotta and lemon filling that will melt in your mouth and make your tastebuds sing for joy!
Italian tiramisu is without a doubt one of the most enjoyed Italian desserts across the globe and also happens to be my favourite, I’ve worked hard to perfect the recipe and after many requests, this version is made with pasturised eggs to avoid using them raw. This melt-in-your-mouth, authentic dessert is layered with rich mascarpone cream filling in between two layers of delicate sponge cake-like biscuits coated in Italian coffee…with some added cocoa and your favorite chocolate grated throughout.
Pasta & peas, or pasta e piselli, is a traditional Italian dish passed down from Nonna’s (Grandmothers) all over the world. I have taken this authentic dish and made it slightly more Mediterranean with a small twist. Fresh basil has been replaced with mint for a unique flavor – did I defy tradition or improve a classic? You be the judge!.
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.
Mozzarella in carrozza is a Southern Italian version (and yes probably the original), born in Naples. It is crispy on the outside with a delicious, melty, stringy mozzarella inside. Irresistible is an absolute understatement for the cheesiest, savoury treat you can imagine. Plus it can be made in no time and with just a few key ingredients. Artisan bread, an egg/flour coating, and high-quality mozzarella cheese are the secret to making this Neapolitan street food that will satisfy all of your senses. Hungry yet?
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