Sole wrapped in prosciutto with bay leaf sauce

Sogliola al prosciutto crudo in salsa d’ alloro

Sole fillets marry very well with Parma ham and combining both with a simple sauce of shallots and bay leaves makes this a lovely main course dish. For guests who don’t eat meat, simply cook the fish without the Parma ham. Sole wrapped in prosciutto with bay leaf sauce – Sogliola al prosciutto crudo in salsa […]

Ham and Porcini Pizza Recipe

This is a simple but tasty pizza, which can be prepared and cooked in less than an hour. If fresh porcini are available, use 9oz (250g) of sliced, fresh porcini mushrooms in place of the dried ones Ham and Porcini Pizza Serves 4 Ingredients Dough  1¾ tsp (12g) active dry yeast ¾ cup plus 1 […]

Mid-Week Meals: Arezzo Style Bean Soup

Try this hearty, delicious staple from Tuscany, where peasant cooking – or la cucina povera – prevails, and satisfying bean-based dishes like this form the backbone of the region’s famous cuisine Mid-Week Meals: Arezzo-Style Bean Soup Ingredients ¾ cup (5.5oz or 150g) black-eyed peas  2 ripe tomatoes  2 tbsp extra-virgin olive oil  1 bay leaf  […]

Tagliatelle with pesto trapanese

This makes quite a lot of pesto, so if you have too much for the pasta you can pop the excess in a container and keep it in the fridge, under olive oil, for a few days. Tagliatelle with pesto trapanese Tagliatelle al pesto trapanese Serves 2 – Preparation 10 minutes – Cooking 10 minutes Ingredients 200g […]

Sea Bream baked in Foil

This sea bream recipe with a fresh, zesty flavour, is perfect for a quick meal but looks impressive enough to ‘wow’ a few friends! Sea Bream baked in foil Serves 4  Preparation 15 minutes Cooking 30 minutes Ingredients 2 sea bream, gutted and scaled but with head and skin on olive oil 2 garlic cloves 3 sprigs of […]

Chilli and spinach gnudi

Gnudi di peperoncini e spinaci Serves 2 – Preparation 30 minutes – Cooking 30 minutes – Resting 30 minutes For the gnudi 300g raw young spinach 125g ricotta, preferably ricotta di bufala, drained 25g grated Parmesan 2 pinches dried chilli 1 egg yolk grated, fresh nutmeg 2 tbsp plain flour, plus extra for the work surface salt and pepper For the […]

4 Ways to Use Garlic

In her new book on the subject, Jenny Linford describes every imaginable way of cooking with garlic. Here we present four of her recipes with a distinctively Italian twist… 1. Grilled wild garlic mussels / Cozze grigliate all’aglio selvatico A rich, tasty way to serve mussels, this offers a great contrast of textures between the crunchy […]

Red Onion Loaf

A very tasty loaf that is delicious as an antipasto, or as part of a picnic. What is especially delicious about this loaf is that it stays wonderfully moist.   Serves 6 Ingredients 50g (2oz) stale white bread 100ml (3½fl oz) milk 1 tbsp extra virgin olive oil 200g (7oz) speck or other smoked cured ham, […]

Escalopes with white wine and orange

Scaloppine al vino bianco e arancia    Serve these Escalopes with white wine and orange with mashed potatoes and – from the freezer, or a little later in the season – fresh green beans. ➤ Serves 2 ➤  Preparation 15 minutes ➤ Cooking 15 minutes 2 veal or turkey escalopes, trimmed 1½ tbsp plain white flour 1½ […]