Homemade Trofie with pesto and potatoes

Trofie, these little funny shaped egg-free pasta, are a classic of the Ligurian kitchen. Easy to make, no need of a pasta machine. It may be a little time consuming to roll them all, but the result is worth the effort. They are the ideal pasta for the pesto, since...

Risotto with Porcini mushrooms

With colder months approaching, risotto with porcini mushrooms becomes one of the favourite, comforting winter dishes. Especially in Northern Italy, where the porcini (also known as cep) grow in abundance. This recipe was taught to me by my uncle Carlo, who came from...

Pasta aglio e olio

The simplest seasoning for pasta – yet full of flavour – it comes straight from the poorest peasants’ tradition, who had very little ingredients to create a meal: olive oil, garlic and chilli. Here I propose my father’s version of this very old dish, a...

Rosemary Focaccia

  Making your own bread is not hard at all: what’s required is time and patience, but the results are worth the wait. My father used to spend his Sunday mornings kneading dough, an activity that would both relax him and make our mouths water in anticipation. There is...

Neapolitan meatballs

Another classic from the Neapolitan kitchen, the meatballs in tomato sauce is a dish loved by both children and adults. Easy and quick to prepare, it is usually served for Sunday lunch instead of the more time-consuming ragù. Traditionally, the pasta is served first....
Page 9 of 9« First...56789