Bellini and Mimosa Cocktail Recipes When it comes to easy, effervescent drinks, two champions often steal the spotlight: the delicate Bellini and the classic Mimosa. Both offer a delightful start to any day, but what sets them apart, and which one will become your new favourite? Bellini Cocktail Recipe The Bellini is a classic Italian […]
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Asparagus and Pancetta Risotto Celebrate spring with this creamy risotto featuring fresh asparagus, crispy pancetta, and parmesan. Simple, seasonal, and full of flavour – perfect for any night of the week! Ingredients Method Buon Appetito!
The debate between pancetta and guanciale in Italy is a topic that sparks passionate discussions, especially when it comes to iconic Roman dishes like carbonara, amatriciana, and gricia. The Origin of the Debate The controversy stems from tradition: authentic Roman cuisine has always favoured guanciale, while pancetta is more common in other regions of Italy.
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Frittelle (Venetian Fritole) Fritole are classic Venetian doughnuts, deep-fried and often enriched with raisins, pine nuts, and occasionally filled with pastry cream or zabaione. Method Galani (Crostoli or Chiacchiere) Galani are thin, crispy fried pastries dusted with powdered sugar, known for their light and airy texture. Method
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Pandoro with Mascarpone Cream Pandoro with Mascarpone cream is a festive and indulgent dessert, especially popular during Christmas. It’s easy to prepare in advance, making it a favourite centrepiece for holiday celebrations. To assemble, the Pandoro is sliced horizontally into thick layers, with each slice alternately offset to create a decorative star effect. The mascarpone
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Lasagna with Pumpkin & Mushrooms Ingredients – Serves 8 Method
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Ricotta and Spinach Cannelloni Ingredients – Serves 2 Method Making the ricotta and spinach cannelloni requires, first of all, careful washing of the spinach. Sauté them in a pan for a few minutes with a clove of garlic and let them cool. In a small saucepan, fry the onion with a tablespoon of oil, add
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Sausage Ragu Cannelloni Ingredients – Serves 4 Method Start with making the filling. Dry-fry the beef in a non-stick pan on medium-high heat, breaking it up with a wooden spoon until browned – about 8 mins. Remove and set aside. Add the oil and cook the onion for 3-4 mins, until soft. Add the garlic,
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Ham and Cheese Cannelloni Ingredients – Serves 2 Method Preheat the oven to 200 degrees C. In a small saucepan, melt the butter over medium heat. Pour in the besciamella sauce until warm. Slowly whisk in the Fontal and the Asiago cheese milk and stir continuously, until thickened and the cheeses melted completely. Set the
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Gnocchi with Gorgonzola Sauce Ingredients – Serves 4 Method While you bring the water for the gnocchi to a boil, prepare the dressing. In a saucepan over low heat, melt the milk, cream, butter and coarsely chopped gorgonzola. Season with salt, freshly whipped pepper and, if you like, nutmeg. Cook the radicchio gnocchi in salted
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