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 […]
Katie and Giancarlo Caldesi share this delicious chocolate and almond cake recipe from their book, The Amalfi Coast: A Collection of Italian Recipes… One of our most romantic evenings was in a restaurant overlooking the sea just outside Positano on the Amalfi coast. A couple of months before my engagement ring had broken and unbeknown to […]
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 […]
The ciambella rustica is a simple country cake made throughout Italy. It tends to be quite dry and so is often accompanied by a glass of white wine Makes one 26-cm cake Preparation time 10 minutes Cooking time 45 minutes Ingredients: • 400g self-raising flour • 180g caster sugar • 160g unsalted butter at room temperature • 3 […]