All posts tagged: Italian recipes

Skillet focaccia with artichoke dip recipe

Skillet focaccia with artichoke dip recipe

Published by skeptic

This focaccia is a real confidence booster; easy to make and guaranteed to emerge looking proudly dramatic, glistening and crackling with a dark, undulating crust. It’s best eaten on the day it’s made. The dip can be made a few hours in advance and chilled, but should come to room temperature before serving. Timings 30 minutes, plus 6 hours proving Cook time: 25 minutes Serves  4-6 Ingredients 2 x 7g sachets fast-action dried yeast 2 tsp caster sugar 600g plain flour 1 tbsp flaky sea salt, plus extra for the top 9 tbsp extra-virgin olive oil needles from 1 large sprig of rosemary For the artichoke dip 1 x 280g jar artichokes in oil, drained 1 garlic clove 250g cream cheese 4 tbsp olive oil 6 tbsp sour cream, crème fraîche or yoghurt handful of mint leaves small handful of chives 1 tbsp lemon juice Method Mix the yeast with the sugar and 480ml lukewarm water, and whisk to combine. Set aside for 5 minutes – it should become frothy. Add the flour and salt and …

Spaghetti with cockles recipe

Spaghetti with cockles recipe

Published by skeptic

This British take on spaghetti alle vongole uses cockles instead of the traditional clams. The version here is great, but if you can get your hands on three-cornered leek, which is plentiful right now, you can swap out the garlic and parsley and instead add a handful of the leaves, finely chopped, at the same time as the cooked cockles.  Timings Prep time: 10 minutes Cook time: 20 minutes Serves 4 Ingredients 500g spaghetti 100ml cider 1kg cockles, well rinsed 2 large shallots, finely chopped 4 garlic cloves, finely chopped a good pinch of dried chilli flakes or finely chopped fresh chilli 4 tbsp olive oil, plus more as needed 150g butter, plus more as needed 2 tbsp finely chopped parsley Method Cook 500g spaghetti in boiling salted water according to the instructions on the packet until al dente, then drain in a colander, saving a little of the cooking liquid.  Meanwhile, heat 100ml cider in a large saucepan, add 1kg cockles and cook over a medium heat with the lid on, shaking the pan …

Rustic maltagliati pasta with squash and chilli recipe

Rustic maltagliati pasta with squash and chilli recipe

Published by skeptic

Maltagliati is a rough-cut, squarish pasta popular in Italy’s Emilia-Romagna region. Cipriani Food calls its version tagliardi (available online and quick to cook) and I really like using it in vegetable pasta dishes like this or with a meat ragu base.  If you can’t find this, cook lasagne sheets and cut them into irregular squares or rectangles about 2.5-3cm big. You can cut your squash to the size and shape of the pasta. Timings Prep time: 10 minutes Cook time: 20 minutes Serves 4 Ingredients 500g butternut squash, or other sweet orange-fleshed squash variety, peeled and seeds removed (about 300g after prep) 200g maltagliati 1 medium red chilli, finely chopped, seeds and all 100ml extra-virgin olive oil 100g butter 2 tbsp finely chopped parsley 2 tbsp pumpkin seeds, lightly toasted and roughly chopped 50g Parmesan, freshly grated, plus more to serve Method Cut the 300g squash flesh into rough 2.5-3cm squares and then into thin slices so they resemble the pieces of pasta; I use a mandoline for this.  Bring a pan of salted water …

Papardelle with chicken livers recipe

Papardelle with chicken livers recipe

Published by skeptic

Chicken or duck livers make a great base for a pasta sauce, and they are affordable too. There is still a bit of a stigma around eating offal but it’s my favourite of all meats. The livers can be chopped as finely or as coarsely as you wish, and you can add ramsons, also known as wild garlic, to this when available, to give the pasta a seasonal touch. Timings Prep time: 5 minutes Cook time: 25 minutes Serves 4 Ingredients 4 tbsp extra-virgin olive oil 4 small shallots, finely chopped 2 garlic cloves, finely chopped or crushed 300-350g chicken livers, cleaned and chopped into rough 3cm pieces 100ml Marsala 100ml chicken stock 400g pappardelle 60g butter 2 tbsp finely chopped parsley Parmesan, freshly grated, to serve Method Heat 4 tbsp olive oil in a large heavy frying pan and gently cook 4 finely chopped small shallots and 2 finely chopped or crushed garlic cloves without colouring them. Turn up the heat.  Season 300-350g roughly chopped livers and add them to the pan, frying them …

Macaroni ai due formaggi (two-cheese macaroni) recipe

Macaroni ai due formaggi (two-cheese macaroni) recipe

Published by skeptic

This is a rich, straightforward two-cheese pasta that you can make with any tube shape (or indeed any pasta shape you fancy). It’s simple to make as all you need to do is melt mozzarella with Parmesan and cream to make a sauce, and toss this through cooked pasta. A golden crunchy topping of breadcrumbs is a delicious finish. Timings Prep time: 5 minutes  Cook time: 20 minutes Serves 4 Ingredients 500g mascarpone cheese 110g freshly grated Parmesan  220ml double cream 300g macaroni or tubetti (follow the recommended portion size per person for whatever type of pasta you’re using)  1 tbsp finely chopped chives For the topping 40g fresh white breadcrumbs 20g freshly grated Parmesan Method Melt 500g mascarpone with 110g freshly grated Parmesan in a thick-bottomed pan over a low heat and gradually bring it to the boil.  Add 220ml double cream and season with salt and pepper. Simmer for a couple of minutes, whisking so the mixture is smooth, then take off the heat. Meanwhile, cook 300g pasta in boiling, salted water according …

Roman chicken stew with peppers recipe 

Roman chicken stew with peppers recipe 

Published by skeptic

This rich chicken stew can be frozen once and eaten the following day for lunch with crusty bread.  Timings Prep time: 10 minutes, plus 30 minutes cooling time Cook time: 1 hour 25 minutes  Serves four Ingredients 3 bell peppers (red or a mixture of red and yellow) 1 x 400g tin whole plum tomatoes 800g chicken (either 1 chicken jointed into pieces or all thighs) 2 tbsp sunflower oil 2 garlic cloves, finely chopped 1 tbsp capers 1 tsp dried oregano 100ml white wine Method Preheat the oven to 200C/180C fan/gas mark 7. Cook the whole peppers on a tray until blackened, blistered and soft (30-45 minutes).  Remove from the oven and put them into a bowl. Cover the bowl with a clean plastic bag or cling film and leave to cool for 30 minutes.  Peel the peppers under cold water and discard the cores and seeds. Tear them into 10 long strips around three centimetres wide and set aside.  Break up the tomatoes. Season the chicken generously on all sides. Fry the chicken in the …

Slow cooker bolognese with big pasta recipe

Slow cooker bolognese with big pasta recipe

Published by skeptic

I really like cooking pasta in my slow cooker, not least because it means less equipment and less washing up. The only trick – and this is a good thing for the carb-conscious – is not to add too much pasta. A cup or so will do nicely. Serves 4 Timings Prep time: 15 minutes Cook time: about 2 hours Ingredients 1 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 small carrot, finely chopped 1 celery stalk, finely chopped 500g beef mince 1 tsp dried oregano 1 bay leaf 1 x 400g tin crushed tomatoes 250g cherry tomatoes 750ml tomato passata 80g rigatoni or other large pasta finely grated Parmesan, to serve Method Heat your slow cooker to high. Put 1 tbsp olive oil into a large frying pan and set over a high heat. Add 1 finely chopped onion, 3 finely chopped garlic cloves, 1 small finely chopped carrot and 1 finely chopped celery stalk, and cook for just a couple of minutes, until the onion has softened a …

Spinach and tinned tomato strata recipe

Spinach and tinned tomato strata recipe

Published by skeptic

Sometimes known as a breakfast casserole, a strata is a great brunch dish. If ever I’m too late to the shop to pick up a fresh baguette, I buy a couple of bake-at-home ones and cook them as soon as I get home to give them enough time to cool down before making this dish. Strata goes really well with a couple of sausages on the side. Timings Prep time: 15 minutes Cook time: 45 minutes Serves 4-6 Ingredients 50g butter, softened, plus extra for greasing 1 large baguette, cut into 3cm-thick slices 1 x 400g tin chopped tomatoes 150g frozen spinach (around 4 blocks), defrosted 6 eggs, beaten 100ml milk 1 tbsp dried mixed herbs 100g cheddar cheese, grated Method Preheat the oven to 180C/160C fan/gas mark 4. Grease a medium-sized ovenproof baking dish with butter. Butter one side of each baguette slice.  Arrange the bread in the baking dish so that one long side of the crust is touching the base of the dish. In a jug or bowl, combine the tinned tomatoes, spinach, eggs, …

Tinned cherry tomato orzo recipe

Tinned cherry tomato orzo recipe

Published by skeptic

Whenever I cook with orzo I feel like I’m using some uber-modern hybrid of pasta and rice, but of course it’s not a modern ingredient at all. Orzo cooks so quickly it’s great for speedy dinners. Once you’ve mastered it, play with the ingredients and swap things out for your favourites. Here, the tin of tomatoes is the most important element, providing the base and colour  of the sauce. Timings Prep time: 5 minutes Cook time: 30 minutes Serves 4 Ingredients 1 tbsp olive oil 1 onion, finely chopped a few sprigs of basil, leaves and stalks separated 1 red pepper, chopped 3 garlic cloves, crushed 1 x 400g tin cherry tomatoes or chopped tomatoes 500g orzo 900ml vegetable stock or chicken stock grated Parmesan or vegetarian Italian hard cheese, to serve Method Heat the oil in a large non-stick saucepan or frying pan with a lid. Add the onion and fry until soft and beginning to brown, around 8-10 minutes. Chop the basil stalks while the onion cooks, then tip these into the pan …

Polenta on the table with beef ragu recipe

Polenta on the table with beef ragu recipe

Published by skeptic

Twenty years ago or so, the late chef Antonio Carluccio invited me for dinner at his house. After a few whiskies (his favourite drink), he appeared from the kitchen with a saucepan of polenta and promptly poured it all over his wooden farmhouse table. He then made a well in the centre and poured into it a pot of rich beef ragu. It was a magnificent and indulgent thing, totally new to me, but I’ve made it several times since in Antonio’s memory.  You can use any cut of beef for this that’s good for slow cooking, from flank to shin or cheek. I prefer small, hand-cut pieces myself for a ragu, as opposed to mince. Timings Prep time: 20 minutes Cook time: 1 hour 15 minutes Serves 4 Ingredients For the ragu 1 tbsp corn or vegetable oil  400-500g beef cut into a rough ½-1cm dice 1 medium onion, finely chopped  6 garlic cloves, grated 1 tbsp chopped oregano or thyme leaves 1 tbsp plain flour  100ml red wine  1 x 400g tin chopped …