This recipe for tacchino con zafferano e panna by Mario Matassa uses just a hint of saffron to give the dish its delicate yellow colour Serves 4 Preparation time 10 minutes Cooking time 30 minutes Ingredients: • 750g turkey breast, cut into 2cm chunks • a few tablespoons of plain flour • a few tbsp of olive oil […]
Mario Matassa shares his ‘risotto mimosa’ recipe. The dish is a staple of Italy’s Festa della Donna in March… Serves 4 Preparation time 10 minutes Cooking time 20 minutes Ingredients: • 2 shallots, peeled, finely chopped • 320g risotto rice • 300g asparagus • 2 hard boiled free-range eggs • 1-1.5 litres of vegetable or chicken stock • […]
This Women’s Day cocktail is a variation on the classic Mimosa. Though, of course, we are using prosecco instead of champagne… International Women’s Day is a global celebration of the economic, political and social achievements of women past, present and future. It has its roots in early 20th-century socialist movements in Eastern Europe, with the first […]
Una zucca is usually a pumpkin or marrow but it can apply to anything in the squash family – this flavoursome soup is hearty and comforting at any time of year By Mario Matassa Serves 4 Preparation time 10 minutes Cooking time 30 minutes Ingredients: • a few tablespoons of olive oil • 1 small onion, peeled, finely […]
Roccocò are typical of the Campania region and some claim they are the southern version of Tuscany’s cantucci biscuits – here’s how to make them… Recipe and photo © Mario Matassa ➤ MAKES: 30 biscuits ➤ PREPARATION: 20 minutes ➤ BAKING: 20 minutes Almond & hazelnut biscuits | Roccocò Ingredients: 250g plain flour 160g caster sugar grated zest of […]
These calzoncelli di castagne are a speciality of the Puglia region, though versions of this pastry are made throughout the country, with different names and fillings… Recipe & photo © Mario Matassa Fried chocolate & chestnut pastries | Calzoncelli di castagne ➤ MAKES: about 20 ➤ PREPARATION: 30-45 minutes, plus resting ➤ COOKING: 20 minutes Ingredients: For the pastry: 300g […]
This tasty cake is also known as panettone della Valtellina, though it is moister and richer than traditional panettone – Mario Matassa shares his recipe… Recipe & photo © Mario Matassa Valtellina fruit cake | Bisciola della Valtellina ➤ Makes: One loaf ➤ PREPARATION: 20 minutes ➤ CHILLING: 40 minutes Ingredients: 200g plain flour 50g rye flour 50g unsalted […]
In Mario Matassa’s ‘brasato al Barolo‘ the meat is slow-cooked, which makes for mouth-wateringly tender meat, flavoured with this quality wine Serves 4-6 Preparation time 10 minutes Cooking time 3 hours, 10 minutes Ingredients: • 1 onion, peeled, finely diced • 2 celery stalks, finely diced • 1 carrot, peeled, finely diced • olive oil • 1 […]
Crostini are a smaller version of bruschette – here, Mario Matassa explains how to make tomato & aubergine and bean versions of the dish Serves 6 Preparation time 10 minutes Cooking time 10-15 minutes For the tomato & aubergine crostini Ingredients: • 1 small aubergine • 6 ripe plum tomatoes • 9 thick slices of day-old rustic bread […]
Sformatino is Italy’s simple and stress-free answer to the soufflé, so try your hand at making this mini mushroom quiche recipe for a real crowd-pleaser. Mini Mushroom Quiche | Sformatini di Funghi ➤ SERVES: 6 ➤ PREPARATION: 10 minutes ➤ COOKING: 35 minutes Ingredients: 250g mixed wild mushrooms, wiped with a damp cloth, sliced 4 free-range eggs 250g fresh […]