Spätzle con speck e panna – spätzle with ham and cream sauce
Spätzle is a cross between a dumpling and pasta and is popular in the north of Italy and other mountainous countries such as…
Zuppa d’orzo – Tyrolean barley soup
1 Melt the butter in a saucepan, then add the onions and smoked pancetta. Sweat down until the onions are soft and the…
Strangolapreti in Trentino – Italian bread and spinach dumplings
1 Place the breadcrumbs in a bowl with the milk, mix well and leave to soak 2 Place a large frying pan over…
Farro and borlotti bean soup
1 The day before you plan to serve the dish, cover the beans in cold water and leave to soak overnight 2 The…
La frittata di zucca – pumpkin omelette
Giulia’s traditional Italian recipe for a pumpkin omelette is based on a rustic, country lunch of a frittata. Leftover flesh from pumpkins or…
Cannelloni di carne – beef ragù-stuffed cannelloni
1 Begin by making the filling. Add 2 tbsp of olive oil to a large pan and fry off the mince until browned…
Rotolo di spinaci
1 Begin by making the pasta. Place the flour on a clean surface and make a well in the centre. Place the eggs…
Lasagne alla Portofino – pesto lasagne
1 Begin by making the pesto. Toast the pine nuts in a hot dry pan until lightly golden and shiny from the natural…
Cannelloni ricotta e spinaci – spinach and ricotta cannelloni
1 Begin by making a simple tomato sauce. Gently heat the oil in a pan and add the garlic. Once soft but not…
Anellini al forno – baked anellini with sausage and aubergine ragù
Anellini is the name given to a variety of tiny hoop-shaped pasta from Sicily. It is a variant of anelli, which is a…