Arancini with Arrabiata Sauce

Such a great way to use up any left over risotto, I usually make more than I need just so I can have this the next day! You can be as ambitious as you like with these.  In there simplest of forms, I’ll just take balls of cold risotto & shallow fry in a pan….

Orecchiette with Broccoli

A traditional recipe from Puglia – a region of Italy which (in my opinion) must have the best red wine in the world.  As ever, simplicity rules, using simple seasoning to emphasise the 2 key elements to this recipe – the chewy eggless pasta ‘ears’ and the season fresh broccoli If you’ve prepared the pasta…

Eggless Pasta Dough

This traditional pasta dough often used in southern Italy and Sardinia with no eggs gives a lighter, more chewy pasta which tends to be cooked with sauces to full absorb flavours. This can be used for a variety of traditionally shaped pastas – I use this for Orecchiette Cavatelli Pici Trofie Follow the links above…

Pumpkin & Pancetta Risotto

Risotto di Zucca, Pumpkin Risotto is an Italian classic using the colours and flavours of autumn to make what is possibly my favourite risotto of the year.  The addition of pancetta  brings an extra dimension and makes this dish really special You need to use a pumpkin which will start to break down into a…

Beef Ragu

A few weeks I posted my recipe for Pumpkin & Mushroom Lasagne but had absolutely no intention of writing up this original beef version – after all it’s just a run of the mill beef ragu, right?  I made up a batch specifically to freeze – 3 meals for 2 to pull out if the…

Pumpkin and Mushroom Lasagne

I’d planned to make up a batch of ‘normal’ lasagne based around a rich beef ragu and béchamel sauce, but also wanted to make a vegetarian alternative.  I love to make my own pasta and knocking up a full 3 egg batch would make enough for both dishes so knocked up the beef version and left…

Bacon, Sweetcorn and Pepper Risotto

Courgettes are a regular ‘problem’ for me every summer – always more than I can cope with so I’m always looking for great ways of using them up.  Every year it’s the same.  But never before have I been in the situation I find myself this year – too much sweetcorn! I grow sweetcorn every…

Broccoli Pugliese – By Special Request!

I wasn’t going to type this one up, but I’ve had a special request from Paula, so here it is.  A really quick and simple way to spice up your broccoli and turn it into an interesting accompaniment.  It can even be prepared in advance, holding on to the cold blanched broccoli until you’re about…

Gatto di Patate

Yet another traditional Italian dish, which served warm could be a meal in itself, or as an accompaniment or allowed to go cold and serve in slices as antipasto.  I’ve taken the liberty of making a vegetarian version, by adding a layer of spinach, replacing the more traditional ham or salami layer, but adapt to…

Special Mushroom, Celeriac and Walnut Lasagne

For my vegetarian Christmas celebration, I opted for one of my favourites – lasagne, this time made with rich layers of mushroom, herby celeriac and creamy cheese sauce, along with the obligatory home made pasta sheets.  Of course you could use shop bought pasta, but making your own is really simple. It’s a 3 pan,…

Caponata

A sweet and sour vegetarian dish often served cold as an antipasto makes a great accompaniment to roast meat.  Not exactly seasonal here in the middle of winter, but it brings back those delightful memories of the summer gone.  If you’re not a big fan of aubergine, this may change your mind! Serves 4-6 Ingredients…

Cipolline all’Aceto

Baby onions cooked in a balsamic vinegar caramel sauce.  A superb sweet and sour accompaniment to any meal! TIP: To peel the onions easily, first top and tail them, and blanch in a pan of boiling water for 1-2 minutes, then rinse n cold water.  The skins should slip off easily Serves 4-8 Ingredients 1kg…