Stuffed guinea fowl

Stuffed guinea fowl

For a festive centrepiece Italian-style you can’t go wrong with roast guinea fowl (faraona ripiena). Mario Matassa gives us the low-down… There are a number of ways to cook guinea fowl, but at Christmas a roast seems almost obligatory. The key to a good roast is to make sure you do not overcook. You might […]

Stuffed chicken thighs (coscie di pollo ripiene)

chicken - pollo

In this recipe Mario Matassa has used chicken thighs, but if you prefer white meat, you can opt for whole chicken breast (just remember to keep the skin on) Serves 4 Preparation time 15 minutes Barbecuing time 25 minutes Ingredients: • 8 tbsp fresh breadcrumbs • 8 tbsp grated Parmesan • 2 tbsp finely diced cooked ham […]

Sirloin steak (tagliata) with home-made salsa

sirloin steak

Mario Matassa’s sirloin steak with tomato, red onion and caper relish is sure to become a firm favourite recipe for your barbecue… Serves 2 Preparation time 10 minutes Barbecuing time 7-10 minutes Ingredients: • 1 large tomato, finely diced • 1 small red onion, peeled, finely diced • 1 tbsp capers • 1 tbsp extra-virgin olive oil […]

A taste of Italy: the barbecue

sirloin steak

The start of summer means one thing – it’s barbecue time! This month Mario Matassa shares some classic Italian recipes for la grigliata Barbecue food photos by Mario Matassa Nothing stirs the appetite quite like the aroma of a good barbecue on a summer’s evening. Italians first take to their grills from late June and […]

Roast loin of pork stuffed with broad beans and pecorino

Roast loin of pork stuffed with broad beans and pecorino

Mario Matassa’s wonderful lonza di maiale ripiena di fave e pecorino (to give it its Italian name) is a perfect Sunday show-stopper… Serves 4-6 Preparation time 15 minutes Cooking time 1 hour, 15 minutes Ingredients: • 1kg pork loin in one piece • 250g broad beans, with their tough outer skin removed • 200g mature pecorino cheese, finely […]

Beef stew with Barolo

Brasato, stew with wine

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 […]

Roe deer liver crostini

venison liver crostini

The key to this dish is finding the freshest liver possible, so make sure you go to a reputable butcher and order in advance. Recipe by Mario Matassa Serves 4 Preparation time 20 minutes Cooking time 30 minutes Ingredients: • 4 tbsp olive oil • 300g deer livers, cleaned • 50ml dry white wine • 4 […]

Rabbit with peppers

wild rabbit bake

Rabbit is a versatile meat that can be pan-fried, roasted or stewed. Remember that older rabbits will taste better after being marinated overnight and cooked slowly. Recipe by Mario Matassa Serves 4 Preparation time 20 minutes Cooking time 1 hour Ingredients: • 4 tbsp olive oil • 2 garlic cloves, peeled, chopped • 1kg wild rabbit on […]

Wild duck risotto

wild duck risotto

This recipe from Mario Matassa – ‘risotto con l’anatra‘ is a great way to make a couple of duck breasts stretch a long way… Serves 4 Preparation time 15 minutes Cooking time 35 minutes Ingredients: • olive oil • 1 small onion, peeled, finely chopped • 1 carrot, peeled, finely chopped • 1 celery stalk, finely chopped • […]

Hunter’s spaghetti

hunter's spaghetti

In Italy wild boar (cinghiale) tends to be cooked very slowly over a long period to avoid the meat becoming tough. Mario’s recipe is a tasty take on a classic dish Serves 4 Preparation time 10 minutes Cooking time 2 hours Ingredients: • 2 tbsp olive oil • 2 garlic cloves, peeled & chopped • 500g wild boar […]