Pappardelle con ragù di anatra. Discover this dish from Pappardelle, the classic fresh egg pasta of the region. This is often served with a rich, slow-cooked sauce – often made from wild duck, hare or boar, reflecting the Tuscan passion for game. SERVES 6 PREPARATION 20 minutes COOKING 2 hours INGREDIENTS • 1 onion, peeled, […]
Image: ©iStock 1. It’s a pud that’s beloved both in Italy and beyond, usually made with savoiardi (sponge lady finger biscuits), coffee, mascarpone cheese and zabaglione custard – with cocoa powder to top it off. The name tiramisù literally means ‘pick-me-up’ and this refers to the dessert’s sugar-laden, energy-boosting ingredients! For a dessert so universally […]
Mario Matassa explores the riches of the food of Naples, perhaps the most iconically Italian of all cuisine. Simply grilled vegetables, milky white balls of buffalo mozzarella, spaghetti with tomato sauce, pasta e fagioli (pasta with beans), clams with linguine, melanzane alla parmigiana, torta di ricotta, babà al rhum (just one in a long list […]
Ricotta cake is hugely popular in Naples. This dish must be left to cool completely. I find it is better if you leave it to cool overnight in the fridge before eating. Add a spoonful of pine nuts for a different texture. Recipe and photo: Mario Matassa • MAKES One 24cm tart • PREPARATION 15 […]
In the restaurants of Santa Lucia this recipe is a daily fixture. The clams are delivered by small fishing boats to the restaurants in the harbour. You can add mussels or shrimps too, or have a combination of all three. Recipe and photo: Mario Matassa • SERVES 4 • PREPARATION 10 minutes • COOKING 15 […]
Despite the name, this dish has nothing to do with Parma: it is as Neapolitan as Mount Vesuvius, but it does use Parmesan cheese. Few dishes better symbolise the cuisine of Naples. There are variations, including adding a few slices of cooked ham. Recipe and photo: Mario Matassa • SERVES 4 • PREPARATION 1 hour […]
This frittata uses whatever is to hand, but always the Neapolitan staple of dried pasta. It is a great way to use up yesterday’s pasta and is often taken on Sunday picnics. Recipe and photo: Mario Matassa SERVES 4 PREPARATION 5 minutes BAKING 15 minutes Ingredients • 125g mozzarella • 100g cooked ham • 2-4 […]
Creamy Tuscan Cannellini Bean Pasta with Tenderstem® broccoli Super-quick and easy to make, this vegan pasta dish is a great store cupboard supper, using mashed cannellini beans to create a creamy sauce to coat the delicious pasta. Topped with walnuts, chilli flakes and perfectly cooked Tenderstem® broccoli, this recipe is packed with the flavours of […]
Julia Kolbert tells the little-known story of Tiramisù: The Perfect Italian Pandemic Pick-Me-Up For all the extolling of their Mediterranean diet, the Italians do have a decidedly sweet tooth, especially at breakfast time. All those buttery brioches filled with jam, and their predilection for cake, Nutella and sugar-laden coffee are too much for this […]
Italy’s cheeses are famed throughout the world – and with good reason! Here are our top five… which is your favourite?! Photos by iStock/ Getty Images 1 Parmigiano-Reggiano, the undisputed king of Italian cheeses (above), comes from a designated area around Modena, Parma and Reggio Emilia, and is a grana, or hard cheese, with a nutty, […]