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Classic veal Milanese

You need to start by slicing the veal cutlet in half until you reach the bone (butterfly), gently pound them, using a rolling pin, but be careful not to break the meat – it just needs to be stretched a little. Next,...

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Classic spaghetti carbonara

Put a large saucepan of water on to boil. Finely chop the pancetta, having first removed any rind. Finely grate cheese and mix them together with the beaten the eggs, season with a little freshly grated black pepper a...

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Seafood bruscetta

In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and shallot and cook until they turn gold, about 3 minutes. Add the fresh mussels and chilli, cover, and cook over high heat until t...

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Farmhouse minestrone

In large bowl, soak the beans and lentils overnight with enough water to cover by 2 inches. Drain beans and lentils. In a saucepan, combine beans and lentils with enough water to cover by 2 inches; simmer uncovered un...

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Spided pumpkin soup

Heat oil in a saucepan over medium-high heat. Add onion, leeks and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add carrot and pumpkin. Cook, stirring occasionally, for 5 minutes or until pumpkin...

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Risotto Milanese

Melt 25g of the butter with the olive oil in a large heavy-based saucepan and add the onion. Cook over a gentle heat until the onion is soft but not coloured. Meanwhile bring the stock to the boil. Add the saffron to ...

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Risotto Primavera

Sweat the onion, celery and garlic with a tablespoon of olive oil in a deep wide pan for around 5 minutes or until soft and see-through. Add the rice and cook until very hot and translucent. Next, add the wine and coo...

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Pan fried calamari

In a pot, sauté the onion, garlic, carrot and celery, add 1 litre of water, let it simmer for 15 minutes and pass it through a fine sieve. Use this as a stock. Remove cartilage from calamari, shallow fry in hot, oile...

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Scorpion fish acqua pazza

In a pot, sauté the onions, garlic, carrot and celery, add 1½ litre of water, let it simmer for 15 minutes, pass it through a fine sieve. Use this as a stock. Shallow fry fish in a hot non-stick pan, add the stock a...

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Baked gnocchi sardi with wild boar ragu’

Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the...

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Rolled lamb and celeriac lasagne

Heat the oil in a pan over medium heat and cook the onion and garlic until soft, stirring constantly. Add the carrot, celeriac and celery and cook until soft. Push it to one side and add the minced lamb, leaving it be...

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Carpaccio of veal

Trim the veal and then roll the loin tightly in cling film to form a sausage shape. Put it in the freezer for 20 minutes until nearly frozen. Remove the veal from the freezer and slice into very thin slices. Arrange t...

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