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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First Courses
Saffron risotto, the creamy risotto alla milanese
Milanese saffron risotto: al dente grains, a deep golden colour and a butter and parmesan mantecatura that makes it creamy and flowing on the plate.
Cold pasta salad with cherry tomatoes, mozzarella and olives
A summer cold pasta salad with cherry tomatoes, mozzarella, olives and basil: a light first course you can make ahead, perfect for office lunches and summer picnics.
Pasta alla checca, the Roman no-cook tomato pasta
Pasta alla checca: a no-cook sauce of cherry tomatoes, mozzarella, basil, garlic and oil that coats the pasta without any cooking. The fresh, fast Roman summer first course.
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.
Cheesy Baked Pasta with Tomato and Mozzarella
Cheesy Italian baked pasta with basil tomato sauce, mozzarella, and parmesan: a comforting first course, perfect to make ahead.
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.
Ligurian trofie al pesto with potatoes and green beans
Trofie al pesto with potatoes and green beans, the traditional Ligurian recipe: fresh pasta and vegetables boiled together and dressed with Genoese pesto. A fragrant, genuine first course.
Seafood spaghetti allo scoglio with mussels and clams
Spaghetti allo scoglio with mussels, clams, prawns and squid, tossed in a light sauce of cherry tomatoes, garlic and parsley. The seafood first course of summer Sundays.
Sicilian Pasta alla Norma with Fried Eggplant and Ricotta Salata
Sicilian pasta alla Norma with fried eggplant, basil tomato sauce, and grated ricotta salata: a simple, generous 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.