Pesto is pretty good, no? Sweet basil with pine nuts, garlic and parmesan, it is so easy but so jolly good. I make it and put it in the freezer, so after late nights at work I can whip up a plate of pasta, dress it with pesto and throw in some halved cherry tomatoes….
Well, Radicchio is not exactly green, rather it is a colourful member of the chicory family. It is an offspring of the weeds that used to grow around the Mediterranean. Radicchio is a specialty of the area around Venice in Italy. Radicchio is most popularly used outside of Italy in salads, but it can also…
Are you stuck in a pasta routine? Spaghetti, fettuccine, macoroni? And not much variation outside of these? Then I recommend that you locate a great Italian grocer and experiment with other pasta types. Here are some smaller, shaped pastas to begin with. Or browse all of our Pasta recipes.
Cocozelle is a type of Zucchini that is closer to a squash. It’s skin is medium-green with wide, light green or white stripes. The flesh is tender and its flavour is considered more pronounced than many other zucchini. Choose ones that are less than 35cm (14 inches), ideally around 18 to 30 cm long. Before…
Pomarola is one of the corner stones of Italian cooking is tomato sauce. This is a simple recipe that can be used as it is or can be added to when needed. It is important to use fresh and ripe tomatoes. Make a lot and freeze it for Winter. This recipe was given to me…
This recipe was given to me by Ilyse, who used to have the most amazing Italian food blog, Lucullian Delights. It works every time. We have other Pizza dough recipes here, or explore all of our Pizza recipes. Our Italian recipes are here. Browse all of our Tomato recipes. Or you might like to browse…
Pasta is cooked al dente for a reason
It is easy to develop an aversion to Broad Beans. Prolific bearers and easy to grow, they are an easy choice for home gardeners and country kitchen gardens. Yet the poor bean is often misunderstood. Instead of being treated tenderly, cooks mistakenly overcooked them to a green-grey mush with a strong taste only masked by…
A beautiful spring risotto, with asparagus. Enjoy!
Polenta is endlessly versatile. Here, it is combined with onion and chilli for a heat hit.
One of the ways to serve polenta is to make it quite stiff, let it set, and then grill slices of it. Very delicious.
A great staple, polenta is easy to cook these days and very delicious. Infinitely variable.
This dish has quite a history in our family! It is one to bring out when the whole world, including family, seems to be lacking in support. 🙂 Enjoy!
A beautiful dish made with oven roasted and caramelised pumpkin/squash.
Another Great Risotto Dish. Italian food is just wonderful!
Another lovely risotto, and this one uses one of my most favourite vegetables — Eggplant. Soft and silky, it goes deliciously well in risotto.
I once said that this recipe was English, but now I am not so sure. With basil, olives and wine, it sounds far more Southern European in style to me.
Polenta, or cornmeal, is made from ground maize. It has a rich yellow colour and a slightly sweet taste.
A second pumpkin soup, this time Italian rather than French. The potatoes and optional cannelloni beans make for a beautiful and velvety soup.
Risotto a creamy, moist, flavoured rice dish, Italian in origin, and is very, very easy to make, but takes around 20 minutes at the stove (stirring). The basis of all risotto dishes is the same.
Two ways to enjoy this perfect dish.