A great way to use up leftover polenta, Frittelle di polenta works as either an accompaniment or a main dish. Here’s how to make it… Polenta is perhaps the most humble of all Italian staples. When first cooked, it is eaten ‘wet’. In this form it can be enjoyed on its own or as an […]
Polpette – made from meat, fish or vegetables – can either be prepared from leftovers or made with fresh ingredients. Mario Matassa shares this classic dish… Polpette (small, round patties) can be made from meat, fish or vegetables, and can either be cooked in a tomato sauce or fried. Traditionally they were prepared from leftovers, […]
This no-fuss Italian omelette recipe uses asparagus, potatoes and cheese, but the beauty of the dish is that you can include pretty much any ingredients you fancy… The frittata is simply an Italian version of the omelette. It’s a no-fuss dish, with no hard and fast rules when it comes to adding fillings. It’s the […]
If you’re seeking some authentic flavours to pep up your favourite recipes, try some of these quintessentially Italian store cupboard spices and condiments For some, a plate of food is nothing without lashings of ketchup or mustard, for others the secret is all in the mix of ingredients with an added pinch or two of […]
Green spinach pasta is probably the most popular and widely used flavoured pasta and this lasagne from Mario Matassa is a great way to showcase its charms… Spinach (spinaci) is one of the best-loved of all Italian vegetables and finds its way into many different dishes. Part of the reason for its popularity is its […]
Cuttlefish is very popular in Italian cuisine and its ink can be bought in small packets in supermarkets or Italian speciality stores – here’s a great recipe to showcase its flavour Cuttlefish (seppia) is very popular in Italian cuisine. In the past the ink sac of the cuttlefish was used by artists, thereby giving its […]
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 […]
In this instalment of his series uncovering the secrets of Italian food, Mario Matassa turns his attention to pasta. Read on for a lesson in how you can make the perfect fresh egg pasta too… Photos by Mario Matassa Someone once asked me if it was possible to say that a food is simpatico. This […]