Zucchine ripiene al forno Courgettes are perfectly suited in the kitchen as a vehicle for stuffing and roasting in the oven. The mixture of beef with onion, parmesan and chopped parsley used in this recipe by Mario Matassa is a classic all-round stuffing mix. Other vegetables that would be equally suited to this recipe include […]
Risotto al gorgonzola e noci cremoso Gorgonzola is a soft cheese with a blue-green mould running through it. It is made in the regions of both Piedmont and Lombardy and is a wonderful all-round cheese – very versatile in the kitchen. It can be served on its own, with just some crusty bread and fruit, […]
Tiramisù con noci e cioccolatto Mario Matassa shares his recipe for this uplifting dessert that can be made with leftover cake! ➤ SERVES 4 ➤ PREPARATION 15 minutes ➤ SETTING 3 hours in the fridge This classic Italian dessert is served in most households in Italy some time over the festive season. Usually it is made with a […]
Gelato al limone Mario Matassa shares his recipe for this refreshing lemon ice cream Whoever said ‘you can’t have your cake and eat it’? On a hot summer’s evening, it can be hard to decide whether to end a meal with a either a refreshing sorbetto or an iced digestivo. With this recipe, you can […]
Peperonata alla nonna con nodini Mario Matassa shares his nonna’s popular summer recipe. This dish was often made for an evening meal, over the dying embers of a lunchtime grill. The sweetness of this Italian grilled peppers dish is complemented well by hot chilli peppers, while creamy nodini adds a cooling finish to the meal. […]
This gorgeous garland of pull-apart bread makes a spectacular centrepiece for special occasions. ➤ SERVES 8 ➤ PREPARATION 30 minutes (plus time for rising and proving) ➤ COOKING 20-25 minutes Ingredients: 500g White bread flour, plus extra for sprinkling 1 tsp Salt 1 tbsp Caster sugar 1 Rounded tsp. easy-blend yeast 300ml Warm water 4 tbsp Red pesto […]
This Christmas cod recipe features tender cod baked in a succulent Prosciutto di Parma layer, served with sliced potatoes and a vibrant green pea puree. ➤ SERVES 2 ➤ PREPARATION 15 minutes ➤ COOKING 20 minutes Ingredients: 300 g cod loin salt and pepper 4 slices Prosciutto di Parma 300 g frozen green peas 100ml cream 2 tbsp […]
Pasta con crema di zucchine e ricotta This creamy courgette and ricotta pasta is full of fresh Italian flavour with a vibrant green courgette sauce and plenty of ricotta, of course! Courgettes are a wonderfully versatile vegetable. They’re also very forgiving for the novice gardener and require minimal attention. Pick them small and they can […]
Get the family together and bring the flavours of Italy right to your table with Mario Matassa In a country that loves and lives to eat well and, as a general rule, adheres to the principle of eating seasonally, it should come as no surprise that for many Italians spring is the most anticipated time […]
Pan-fried salmon recipe with toasted pistachio and lemon butter – Salmone con pistacchi tostati e burro al limone This dish is simple and takes moments to prepare. Make sure the salmon is fresh and from a sustainable source. It is best served with a light spring salad. I used spinach with grated baby carrots and […]