Love pasta? Adore chocolate? It turns out that the two can be deliciously combined – Mario Matassa shows us how in this meaty recipe that’s bursting with flavour Serves 4 Preparation time 50 minutes, plus resting Cooking time 2 hours 45 minutes Cinghiale (wild boar) is one of the most prized meats in Italian cuisine, and every time it […]
Make your own pasta all’uovo – egg pasta – with Mario Matassa’s recipe. It’s the ideal starting point for cooking numerous delicious pasta dishes… Knowing how to make fresh pasta is a basic survival skill in Italy. There’s no place in an Italian kitchen for anyone who does not know how to make pasta – […]
Give pasta a glorious colour and add a Mediterranean kick to the flavour using tomato purée… Mario Matassa’s spaghetti recipe shows you how! It should come as no surprise to hear that we Italians eat more pasta than any other nation in the world. The International Pasta Organization estimated that Italians eat on average 28kg […]
If you’re seeking an Italian-inspired sweet treat, this cake recipe from Mario Matassa could be exactly what you’ve been looking for… Makes one 26cm cake Preparation time 5 minutes Cooking time 40-45 minutes Ingredients: • 250g mascarpone • 3 medium free-range eggs • 180g white caster sugar • 50g unsalted butter, melted • 200ml milk • zest of […]
The classic dish of spaghetti cacio e pepe makes a perfect midweek meal and is a perfect recipe for showcasing delicious pecorino cheese… Serves 4 Preparation time 5 minutes Cooking time 8 minutes Ingredients: • 320g spaghetti • 250g semi-mature pecorino cheese • 3 tbsp extra-virgin olive oil • freshly ground black pepper Instructions: 1 This […]
Mario Matassa has created a wonderful take on zucchine ripiene – a truly delicious partnership of courgettes and parmesan! Serves 4 Preparation time 10 minutes Cooking time 25 minutes Ingredients: • 4 medium courgettes • 200g fresh breadcrumbs • 2 medium free-range eggs • 60g cooked ham in one thick slice • 80g freshly grated parmesan • […]
This delicious tart recipe by Mario Matassa uses a hard ricotta and it makes for a wonderful picnic accompaniment or weekend lunch… Serves 4-6 Preparation time 5-7 minutes Cooking time 30-35 minutes Ingredients: • 500g Swiss chard (or other greens such as cavolo nero or kale) • Sea salt and freshly ground black pepper • 2 medium free-range […]
Mario Matassa’s take on Gnocchi alla fonduta is a simpler version, but no less tasty… and you still get to try four of Italy’s best-known cheeses on one spoon! Serves 4 Preparation time 5 minutes Cooking time 15 minutes Ingredients: • 50ml milk • 150g fontina, chopped • 150g gorgonzola, chopped • 150g taleggio, chopped • 3 […]
Mario Matassa’s take on bucatini all’amatriciana is a classic from Amatrice in Lazio. Puritans argue that the dish must be made using guanciale (cured pork cheek), but pancetta makes a fine substitute Serves 4 Preparation time 5 minutes Cooking time 1-12 minutes Ingredients: • 320g bucatini pasta • 150g pancetta, diced • 1 small onion, peeled, finely […]
Here’s a fantastic idea for lardo, a cured meat that works well in cooking – Mario Matassa’s recipe is a wonderful combination of flavours Serves 4 Preparation time 10 minutes Cooking time none Ingredients: • 12 small slices of rye bread • 12 slices of lardo • 16 pre-cooked chestnuts • a sprig of rosemary, finely chopped • […]