Risotto al salto, the crisp rice cake made from leftovers
Milanese risotto al salto: leftover saffron risotto pressed into a pan and fried until it forms a golden crisp crust, while the centre stays soft and dense.
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Quick dinner
Cod acqua pazza with cherry tomatoes and olives
Cod fillets poached in a pan with cherry tomatoes, garlic, olives and parsley: a light, fragrant Italian fish dish ready in half an hour.
Galette complète, the Breton buckwheat crepe with ham and egg
The classic Breton galette complète: a thin buckwheat crepe with crisp lacy edges, filled with cooked ham, melting cheese and an egg with a soft runny yolk.
Baked ricotta and spinach balls, soft inside and golden
Vegetarian ricotta and spinach balls baked in the oven: soft in the middle, golden and crisp outside, ready in a little over half an hour with no frying.
Classic Roman Cacio e Pepe: the authentic recipe with perfect pecorino cream
Authentic cacio e pepe with DOP pecorino romano, toasted black pepper, and the right technique for a smooth, lump-free cream sauce.
Homemade sofficini, easy and melty
Homemade sofficini with a simple dough and a melty filling, perfect for a quick lunch or easy dinner.
Spaghetti with Pistachio Pesto and Breaded Prawns, a Sicilian Classic
Spaghetti with pistachio pesto and breaded prawns: a refined Sicilian summer pasta ready in 30 minutes, creamy, fragrant and with a satisfying crunchy crust.
Gnocchi with Cherry Tomatoes and Stracciatella, Creamy Without Cream
Potato gnocchi with pan-sautéed cherry tomatoes and cold stracciatella spooned on at the end: a creamy, vegetarian pasta course ready in under 25 minutes.