As you know, I love to play around with pasta’s colours and shapes. With Valentine’s Day coming up in a couple of days, I thought heart shaped pasta would be in order. And to make it even more appropriate for the occasion, I thought of making it pink. You simply add some beetroot to your…
Swordfish and Pistachio Pasta
Seared swordfish, olive oil, tomatoes, basil, and crunchy pistachio crumbs come together in Swordfish and Pistachio Pasta, a simple pasta dish inspired by classic Sicilian cooking.
Pasta Contadina
Silky pappardelle coats this Pasta Contadina in a smooth porcini cream sauce, with tender carrots and onions simmered to perfection. It brings creamy countryside goodness with every twirl.
Saffron Gnocchi with Ham and Peas
Today it’s back to basics, with an Italian classic recipe… but with a twist. Ham and peas are a very common pairing and Italians love to use this combination in a pasta sauce. I love it too and it reminds me of when I was a child and I would often ask my mum to…
Casoncelli alla Bergamasca (Bergamo-Style Stuffed Pasta)
Handmade Casoncelli alla Bergamasca brings Bergamo’s traditional flavours home with sausage, mortadella, and cheese wrapped in soft pasta and tossed in butter, sage, and crisp Speck. Italian food isn’t one single cuisine. Every region, and often every town, has its own recipes and traditions. The stuffed pasta from Bologna is different from the one made…
Minestrone
Having grown up in Milan, where winters are quite cold, I have had my fair share of soups. In fact, my mum would often make soup for dinner. My favourite has always been Pasta e Fagioli, but she has always made a fantastic Minestrone. Contrary to what it may seem, Minestrone is actually a pretty…
Spaghetti alla Puttanesca
Briny olives and capers give Spaghetti alla Puttanesca its unmistakable flavour, ideal for a relaxed date night and done in 20 minutes.
Beetroot and Ricotta Gnocchi with Gorgonzola
I have always love beetroot, a taste I share with my dad. I remember often buying it at the store whenever it was available. We would buy it cooked, ready to be sliced and eaten. My favourite way to eat beets was to make them into a simple salad with extra virgin olive oil and…
Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue
For your next pasta night, Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue brings tender half-moon pasta wrapped around creamy Taleggio and walnuts, finished with velvety Parmigiano fondue. I love making pasta from scratch. Some people find making bread relaxing and soothing. For me, making pasta has the same calming effect. Kneading the dough and…
Malloreddus with Walnuts and Prosciutto
Today I am going to share with you one of my Regional Italian recipes! And this time I will take you all to the beautiful island of Sardinia or, as we say, Sardegna. Sardinia is a popular holiday destination for people who love the seaside. In fact it has some of the best beaches and…
An Ode to Pasta and a Barilla Hamper #Giveaway
Today I am very excited as I am partnering with Barilla Australia for a special giveaway! Yes, you got that right: Barilla is offering one of my lucky readers the possibility to win a hamper full of exciting and delicious Barilla products! Read on to find out all the details! Barilla is the number one…
Radicchio and Gorgonzola Tortelloni with Butter and Walnuts #SundaySupper
Happy Sunday everyone! Always more people are looking for meatless meal ideas, especially during Lent, so the fantastic people of Sunday Supper have come up with yet another great event: a fabulous Sunday Supper without meat! I must admit that while I LOVE my vegetables and I have grown up in a family where red meat…
Linguine with Potatoes
Today’s recipe is not my own. It’s actually my mother’s. It is one of her favourite pasta sauces and she made it for all of us when visiting from Italy. Usually, as a rule of thumb, Italians do not eat other carbs together with pasta, but this is a delicious exception. I often say that…
Radicchio and Taleggio Lasagne
This, together with my Pesto Lasagne, has to be one of my all time favourite vegetarian lasagne! It is very easy to make and it only requires a few ingredients. Yet, the end result tastes amazing. I think Taleggio and Radicchio were created to be eaten together as their flavours complement each other perfectly. These…
Cappellacci with Sausage and Porcini
Make dinner special with Cappellacci with Sausage and Porcini. Rich sausage and earthy mushrooms wrapped in tender pasta create an unforgettable dish.
Pasta al Forno (Pasta Bake)
A traditional Pasta al Forno layered with ragù, Béchamel, and cheese. Creamy, savoury, and finished with a crisp top, it’s the ultimate baked pasta for weekends and gatherings.
ORECCHIETTE WITH SAUSAGE AND FENNEL TOPS
I know many people find making bread relaxing. And I do understand why… kneading is good for you and it does take your mind away from everyday worries. I have a very similar experience when making pasta. And more precisely when shaping pasta with my hands. I find it a very relaxing and fulfilling activity. …
LASAGNE WITH ZUCCHINI PESTO, SPECK AND SMOKED SCAMORZA
Mmmm Lasagne! My favourite dish ever. Growing up my parents and I would make Lasagne for big occasions, like Christmas or birthdays. And they would always be the classic meat version (you can find my recipe here). Well, lately I have been making all sorts of Lasagne. Remember my Pesto Lasagne (my all time favourite!), or…
FRESH TUNA RAGU
This is a recipe that I learnt from my dad. He loves tuna (and so do I), so whenever we saw tuna at the markets, we would buy some and make a ragù with it. Ragù is a generic term that Italians use for tomato based sauces predominantely made with meat, but not only. The…
Spaghetti with Mussels
Quick enough for weeknights but special enough for guests, Spaghetti with Mussels brings fresh seafood flavour to your plate in under 30 minutes.
Tortelli di Zucca (Pumpkin Tortelli)
Tortelli di Zucca, or Pumpkin Tortelli, is one of Mantova’s most loved dishes, pasta filled with roasted pumpkin and amaretti, served with golden butter and crisp sage leaves.
PURPLE GNOCCHI ON A PARMIGIANO REGGIANO FONDUE WITH TOASTED HAZELNUTS AND CRUNCHY SPECK
I love experimenting with pasta and gnocchi. I love the fact that you can make them of many shapes, flavours and colours. I saw these amazing purple Congo potatoes at the market and I could not resist buying them. They are not imported from Congo as they name might suggest, but they are grown in…
Trofie with Taleggio and Zucchini
Soft Taleggio warms into a velvety sauce mixed with blended zucchini, coating Trofie with Taleggio and Zucchini in a light, creamy cheese flavour that fits weeknight meals.
SPAGHETTI WITH VONGOLE
Today’s recipe is one of my favourite pasta dishes! Back in Italy, I would make it regularly as I could easily find fresh vongole at the market. Finding them here in Sydney instead is not easy at all. And even when I find them, they are often frozen… So when I saw these at the…
PRAWN AND ZUCCHINI SPAGHETTI
I must admit I am not a huge fan of prawns… but I am the only one in my family. My mum would make this pasta often during our holidays in Sicily as we were able to get amazingly fresh prawns over there. It is a very easy recipe and the sauce takes just a…
SPAGHETTI WITH HOME-MADE TOMATO SAUCE
I cannot believe it! I have blogged for over 2 years and I haven’t posted this recipe yet! Spaghetti with home-made tomato sauce form the BASE of Italian cuisine. So much so that Italians refer to this dish as pasta “al sugo”, which means “with sauce”, taking for granted that the sauce is tomato sauce. …
BUSIATI WITH EGGPLANT AND GARLIC & THYME BREADCRUMBS
Today’s dish is a recipe I came up with a little while ago. Do you ever have a day when you want to use up ingredients that are taking too much place in your pantry or fridge? It happens quite often to me and when it does, I take them all out, put them on…
