italy

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Chicken arrabbiata

olive oil

medium onions,halved and sliced

red chillies,deseeded and sliced

red wine

chicken stock

tomato,finely chopped

tomato purée

thyme

chicken legs

chopped parsley,to serve (optional)

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.

Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.

Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

All the flavor of limoncello without the sugary guilt! Make this recipe in a sous vide in 3 hours or 4 weeks the traditional way.

Sugar Free Limoncello

water

Purecane Sweetener

lemon, peeled

vodka

Set your sous vide to 135 degrees fahrenheit. 

Wash all of your lemons thoroughly under warm water. 

Peels the skin off of 6 lemons, and try to get as little of the lemon pith as possible because it will make the limoncello more bitter.

Place the lemon peels into three mini mason jars or one large mason jar and fill with vodka.

Seal the mini mason jars and place in the sous vide water bath for 3 hours.

Remove the jars from the water bath. While the jars are starting to cool make your Purecane simple syrup by boiling the water

When the water is boiling mix in the Purecane and stir till its dissolved, remove from heat.

Open each individual jar and filter out the excess lemon rinds. 

Sweeten the limoncello to taste with your Purecane simple syrup, we preferred 4 tablespoons per mini mason jar, or ¾ of a cup total.

Chill each mini mason jar in the freezer for at least 2 hours.

Shake or stir before drinking as some natural separation may occur.

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Smoked salmon & lemon risotto

onion,finely chopped

risotto rice,such

garlic clove,finely chopped

vegetable stock

pack smoked salmon,three-quarters chopped

mascarponelite

tbsp flat-leaf parsley,chopped

lemon zest,plus squeeze of juice

rocket

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

Dressed simply with sauteed mixed mushrooms, cheese, garlic and parsley - the fresh pappardelle is allowed to shine in this tasty Italian dinner.

Pappardelle con funghi (mushroom pappardelle)

dried porcini mushrooms (see Notes)

unsalted butter

Swiss brown mushrooms,

garlic cloves, finely chopped

1kg fresh pappardelle (see Notes)

flat-leaf parsley, finely chopped

parmesan,

The simplest of desserts, this softly set pudding is prepared with only five ingredients: cream, milk, sugar, gelatin, and vanilla. Although the name translates as cooked cream, the dessert is actually only warmed, not cooked. Cream, milk, sugar, and vanilla are heated, but just as the cream is about to boil, it is removed from the stove, and the gelatin is whisked in. The panna cotta is then preferably strained to make it as smooth as possible and poured into, traditionally, caramel coated molds, which are then kept in the freezer for two to three hours until the puddings have set. For serving, panna cotte are unmolded, each onto an individual plate, and can be garnished with some fresh fruit.

Panna Cotta

cream

milk

vanilla sugar

gelatine

Marsala wine

sugar

Panna cotta

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Aubergine rolls with spinach & ricotta

aubergines,

spinach

tub ricotta

nutmeg

jar tomato sauce

tbsp fresh breadcrumb

tbsp parmesan(or vegetarian alternative)

Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.

Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.

Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread – simply toss with ripe tomatoes and an olive oil dressing

Panzanella

tomatoes,

day-old sourdoughor ciabatta, torn into large chunks

extra virgin olive oil

red wine vinegar

shallot,

tin anchovies, drained and roughly chopped

black olives, pitted

basilleaves, torn

Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.&nbsp;

Spread the chunks of&nbsp;bread out on a baking tray and toss with 1 tbsp of the&nbsp;oil. Bake for 10-15 mins, or until lightly toasted.&nbsp;

In a bowl,&nbsp;<a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.&nbsp;

A recipe for Spaghetti All&#x27;Ubriaco (Tuscan Drunken Spaghetti)! Dried spaghetti noodles are boiled in water just until pliable, then simmered in a seasoned red wine mixture until they have taken on a deep purplish hue and are al dente.

Spaghetti All’Ubriaco (Drunken Spaghetti)

spaghetti

garlic

beef bouillon

Salt, black pepper, and red pepper flakes (to taste)

parsley

Pecorino (for serving)

Bring a large pot of salted water to a boil. Add the dried spaghetti and cook until just pliable, 2-3 minutes.

While the water is coming to a boil, drizzle the olive oil into a separate large pot over medium heat.

Add the garlic to the heated oil and cook until just fragrant, 30 seconds to 1 minute. Pour in 4 cups of the red wine and bring to a boil.

Stir in the beef bouillon and add the now pliable spaghetti. Simmer, stirring often to keep the pasta from sticking, until the noodles have soaked up the wine mixture and are al dente, just tender, 6-8 minutes.

Season to taste with salt, freshly ground black pepper, and about 1/8-1/2 teaspoon red pepper flakes, or to taste.

Serve immediately topped with fresh parsley and grated Pecorino cheese.

There are a few techniques to making these little buggers. It’s one of my favourite pasta shapes, but weirdly tricky to master. I don’t want that to put you off – I’ve seen both 5-year-olds and 100-year-olds rattling it out in Italy very easily! Approach it with a Zen-like mind and I promise you’ll get into the rhythm soon enough.

Orecchiette

durum wheat flour

Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese

Aubergine parmigiana

tbsp olive oil,

garlic cloves, crushed

sage leaves, finely chopped

tomatoes

tbsp red wine vinegar

golden caster sugar

large aubergines, sliced lengthways

vegetarian parmesan-style cheese, finely grated

white breadcrumb

pine nut

mozzarella cheese, torn into small chunks

basil leaves

Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.

Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.

In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.

Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

Yes, breakfast calzones. They’re stuffed with salami, eggs, ricotta, and Fontina cheese. Heaven. 

Breakfast Calzones

All-purpose flour (for surface)

Fontina cheese, grated (about 2 cups)

whole-milk fresh ricotta

nduja

Tbsp. finely chopped rosemary

Kosher salt

If you can’t find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick. Make breakfast an occasion by serving these calzones alongside a savory peach and shaved fennel salad, marinated beans with ricotta salata, and torta pasqualina.

Bon Appétit

Prepare a grill for medium-low heat. Set cast-iron griddle on grill. (Alternatively, heat on stovetop over medium-low. And if you don’t have a cast-iron griddle, use a cast-iron skillet instead and cook in batches.) Cut each piece of dough into quarters for 8 pieces total. Roll out 1 piece of dough to an 8x6" oval. Spoon a heaping ¼ cup Fontina over half of dough and form a well in the center. Dab 2 Tbsp. ricotta and 1 Tbsp. nduja over Fontina, leaving well empty; slip a yolk into the well. Sprinkle with a bit of rosemary and drizzle with oil; season with salt. Moisten edges of dough with water, fold empty side of dough over filling and press together edges to seal. Brush with oil; sprinkle with salt. Repeat with remaining ingredients to make 7 more calzones.

Place calzones, oiled side down, on griddle and cook until deeply browned, pressing gently with a spatula to create contact with griddle, about 5 minutes. Brush oil on the other sides and sprinkle with salt; turn calzones over. Cook until other sides are deeply browned, about 5 minutes. Transfer to a cutting board and let sit 1 minute before cutting in half.

I’m excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it’s harder to overcook the fish and you should also find it’s better value. Everything really gives to everything on the flavour front in this dish – it’s a beautiful thing!

Fish in crazy water

spring onions

fennel

carrot

200 g ripe mixed-colour cherry tomatoes

½ a fresh red chilli

olives (stone in)

x 350 g whole round fish

mixed fresh soft herbs (30 grams)

150 g Greco di Tufo white wine

lemon

In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.

Potato gnocchi

kg floury potatoes

flour

This spectacular dish really heroes and focuses on the incredibleness of a big, fat, juicy cauliflower. It’s given the time, love and care you’d give to a prime cut of meat, which allows this dish to be a fantastic side dish, an amazing starter with toasted bread, or indeed a main course in its own right, served with bread, rice or pasta.

Pot-roast cauliflower

onions

anchovy

green olives (stone in)

500 ml Gavi di Gavi white wine

saffron (optional)

cauliflower

Gather a crew to help stuff and pinch these flavor-packed shrimp empanadas, then fry up enough for a crowd. It’s a labor of love that’s more than worth it. 

Shrimp Empanadas

lard, melted, slightly cooled

Tbsp. kosher salt

Tbsp. red wine vinegar

all-purpose flour,

extra-virgin olive oil, divided

dry white wine

medium onion, very finely chopped

garlic cloves, thinly sliced

unsalted butter,

Tbsp. finely chopped cilantro

lemon zest

½ tsp. crushed red pepper flakes

Vegetable oil (for frying; about 8 cups)

Special Equipment: A 4½"-diameter cookie cutter; a deep-fry thermometer

For a Uruguayan like Ignacio Mattos, who developed this recipe, these snacks are a labor of love. Gather a crew to help stuff and pinch them, then fry up enough for a crowd. If you can find head-on shrimp, buy them and add the heads to the stock. They’ll add an intense shrimp flavor to the filling. Serve these empanadas alongside a picnic menu of beef sliders, grain salad with tomatoes, and Italian sundaes with Nutella.

Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine. Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.

Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.

Do Ahead: Dough can be made 2 days ahead. Keep chilled.

Cut shrimp in half lengthwise, then finely chop (it’s okay if some pieces get pasty). Set aside.

Heat 2 Tbsp. olive oil in a large saucepan over medium-high. Add reserved shrimp shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add ⅔ cup water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6–8 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.

Wipe out pan, add remaining 2 Tbsp. olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any color, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add shrimp stock and reserved shrimp and cook, stirring occasionally, until most of the shrimp have turned pink, about 2 minutes. Remove from heat. (Shrimp will continue cooking in the residual heat.) Mix in butter, cilantro, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.

Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14" round about 1/16" thick.

Using cutter, punch out 6 rounds from dough. Place 1 Tbsp. filling in the center of each and brush water halfway around edge of each round.

Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp.

Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.

Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5–7 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.

Do Ahead: Filling can be made 1 day ahead. Keep chilled.

“A great way to use up surplus tomatoes,” says chef and recipe author Paul West. Celebrate the end of the working week with this tasty pasta bake.

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