Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. ‘Tender little dumplings, as fragile as a pasta filling, which is how they got their name: gnudi is Tuscan dialect for ‘naked’ (and Michelangelo’s paintings of nude figures in the Sistine Chapel were referred to as ignudi)’, says Diana. ‘I adore these. They take a bit of time to make, but I love the process; you need a light touch, as forming them is like handling flowers. I am sometimes tempted to complicate gnudi – adding strips of Parma ham, lightly cooked broad beans or peas (and all of these are fine additions) – but they’re best unadorned, served with nothing more than melted butter.’
Browsing: THE ITALIAN KITCHEN
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.
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’ll be amazed at how one tin of tomatoes differs from another – and how easy it is to work out, once you open the tin, whether the producer has filled it with ripe tomatoes.
Make this when you have roast vegetables left over from the Sunday roast and you’ll have an impressive dish on the table with little or no work on a Monday.