Seared sesame-crusted tuna
Seared tuna in a sesame crust, marinated in soy and cooked just a few moments per side: crisp outside and pink in the centre. A quick, modern fish main course.
Archivio
Italian
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.
Tender Meatballs in Tomato Sauce, the Traditional Recipe
Tender traditional meatballs in tomato sauce, with ground meat, milk-soaked bread, and parmesan, slowly simmered in a basil tomato sauce.
Classic Vanilla Panna Cotta with Mixed Berry Coulis
Classic vanilla panna cotta, soft and silky, with a mixed berry coulis: a no-bake spoon dessert, ready in just a few minutes.
Classic Italian Crostata with Jam and Crumbly Shortcrust
The classic Italian crostata with crumbly shortcrust pastry and jam: the traditional breakfast bake, simple to make and always perfect.
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.
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.
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.