Gambas al ajillo, Spanish garlic shrimp
Gambas al ajillo: shrimp cooked in extra virgin olive oil with garlic and chilli, ready in minutes. Spain's most famous tapa, served with bread to mop up the oil.
Archivio
Mid-range cost
Spaghetti with clams in bianco, the classic recipe
Spaghetti with fresh clams in bianco: clams purged and opened with garlic, oil, white wine and parsley, then tossed with the pasta in their own liquid. A seafood classic.
Vitello tonnato, the Piedmontese veal in tuna sauce
Piedmontese vitello tonnato: thin slices of poached, chilled veal coated in a tuna sauce made with tuna, anchovies, capers and egg yolks. A summer classic to serve cold.
Quiche Lorraine, the French savoury tart with lardons
Traditional quiche Lorraine: shortcrust pastry, eggs, cream, milk and smoked lardons, with no cheese as in the original recipe. A French savoury tart to serve warm or at room temperature.
Niçoise salad, the real salade niçoise
The real Niçoise salad (salade niçoise): tomatoes, hard-boiled eggs, tuna, anchovies and Niçoise olives with raw vegetables and basil. No potatoes, no green beans, as tradition demands.
Salt-baked sea bass, oven-roasted in a salt crust
Salt-baked sea bass cooked in a coarse salt crust: the flesh stays moist and tasty, scented with lemon and herbs in the belly. A simple, showstopping fish main course.
Tender Grilled Octopus with the Double-Cooking Method
Grilled octopus made with the double-cooking method: first simmered until tender, then marinated and grilled for a crisp crust. A light, summery seafood main course with real wow factor.
Roast Chicken with Potatoes, Golden and Crispy
Oven roast chicken with potatoes, lemon, and herbs: golden crispy skin, juicy meat, all cooked in a single tin.
Sicilian pasta con le sarde with sardines and fennel
Palermo-style pasta con le sarde: bucatini with fresh sardines, wild fennel, raisins, pine nuts and anchovies, scented with saffron and finished with toasted breadcrumbs.
Creamy Mushroom Risotto, Perfectly Mantecato
Creamy mushroom risotto with Carnaroli rice, sautéed mixed mushrooms, and a final stir of butter and parmesan: a comforting first course.
Classic Lasagne Bolognese with Ragù and Béchamel
Classic lasagne bolognese with a slow-cooked meat ragù and creamy béchamel, layered and baked until golden and bubbling.
Classic Creamy Tiramisu with Mascarpone and Ladyfingers
Classic tiramisu with mascarpone cream, eggs, and ladyfingers soaked in coffee: no baking, deeply creamy, and perfect to make ahead.