Called Petti Farciti al Mascarpone in the original Italian, this dish is from Recipes from an Italian Butcher, the new book from The Silver Spoon Kitchen published by Phaidon. It’s packed with 150 genuine straightforward recipes, most published for the first time in English. It explains the different cuts, cooking methods, and techniques unique to each meat type along with side dishes that best complement them.
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Zabaglione is a creamy rich Italian dessert made from egg yolks which are whipped until they are so pale that…
The simplest pasta dishes are the most rewarding to cook and eat. This is definitely one of them.
You will find tins of little Pachino tomatoes in any good Italian delicatessen. They take little or no cooking and when you cook them with anchovies which melt easily to make a sauce you have a meal in minutes.
Simple soups make easy starters and quick lunches. This also makes a quick and easy meal if you serve it with bread and a green salad. It’s what they call a hearty soup!
Adapted from Antonio and Priscilla Carluccio’s Complete Italian Food. They suggest that you eat this Sicilian vegetable stew cold as an antipasto or warm tossed through pasta or served with roast meat or chicken. We’ve included a recipe for Caponata Bruschetta.
You can get this meal on the table in under 30 minutes. It is very spicy so hold back on the chilli if you like it milder.
An easy mid-week dinner to throw together using ingredients that you can find in the local convenience store.
Poor Man’s Porchetta is made by roasting a whole piece of streaky bacon with rosemary and lemon and slicing it as a cold cut – it makes a great sandwich!