Italian Recipes

Display 1-21 (of 21 recipes)
  • One of my favourite Italian dishes.

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  • I made this pasta because the broad beans at the markets were so inviting that I just had to pick up a handful. Quick, easy and absolutely delicious, this will be a party favourite and a perfect addition to your pasta repertoire.

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  • A simple and tasty pasta dish.

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  • This salad is based on one of my favourite Italian regional dishes the Amatriciana. A traditional Roman dish based on tomatoes, speck and cheese.

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  • A traditional Italian dessert, it’s light, it’s delicious.

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  • I like to serve these more-ish fritters with a dressed garden salad and oven-roasted tomatoes, poached eggs and bacon for a weekend brunch or as an accompaniment to a barbecue lunch as they can also be cooked on a bbq flat plate. They are great served hot or cold and can be easily reheated in the microwave or oven. If you can’t find provolone then any other tasty cheese would work just as well. You could also use roast sweet potato instead of the pumpkin.

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  • Hearty rabbit pie. A real classic.

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  • I’ve chosen this classic recipe to share with A Taste of Harmony as I believe it demonstrates sharing and acceptance of dishes from other cultures. In the Western world, this dish is on many menus and is so popular that you can buy ready-made versions in supermarkets.

    This recipe is based on one I first made in Tuscany at a cookery school led by Valentina Harris.

    The coating of bitter cocoa powder is not to everyone’s taste so you can top the tiramisu with extra grated dark chocolate. I sometimes add some crystallised violets too.

    The tiramisu needs to be made and chilled at least 3 hours before it will be eaten but is best if left overnight.

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  • Focaccia base (also perfect for Pizza)

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  • This is the sort of extraordinary meal you can have done in ten minutes from scratch to serve that gives you more time at the table. It’s a blend of Maltese, Italian and modern Australian flavours.

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  • My father being of Sicilian background is a great but simple cook and as I was growing up he always used to cook Sicilian Fried Eggs for breakfast.

    It is such an easy but beautifully tasty spin on fried eggs, it always reminds me of him and the simplicity of the Sicilian cooking, this is his recipe and I always love it especially on those hungry Sunday mornings.

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  • My dad used to cook this dish for us at Easter time. He used to make it so well, and I like to think my version is good but never its never been as good as dad’s. It’s not your typical Sunday roast. It’s lamb roast Italian style. The lamb should be well roasted and juicy with lots of olive oil and white wine, to the point where the meat falls off the bone. I still love to cook it now because it’s so flavoursome and replenishing and brings me back to those never-ending festive afternoons.

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  • Italian Baked cheesecake

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  • I have been making this dish for 15 years and must have served it at least 20 or 30 different ways. It’s funny because my favourite way to both serve and eat this wonderful dish is probably the simplest and also the first way I learnt all those years ago working for Maurice Terzini. We made simple good quality food at Caffe e Cucina, it was not a dissimilar philosophy to that of Harry’s bar in Venice and I believe this recipe would derive from the institution that Arigo Harry’s Bar is.

    Now this recipe is a hybrid of many of the ways that I have prepared this over the years. I have done away with the bits and bobs I believe hide or disguise the flavour of the beautiful piece of meat.

    Its funny how when you look at a piece of meat that is to be served raw your thought process is along the lines of ‘this should be top quality meat because I’m going to eat it raw’. Yes it’s true. The look and flavour of the meat/fish will be enhanced if the product is top shelf quality but shouldn’t this approach be taken to all things that you are going to put in your body.

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  • This is an old Italian dish my aunt taught my mother and I on one of our first trips to Italy. We have continued to create this ever since. The flavours of the mint and pecorino cheese that bakes into the sauce is wonderful.

    Like many Italian dishes it creates two dishes, the eggplant can be eaten on its own and the sauce can then be served with pasta.

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  • This dish is known in Italy as torta salata, which translates into salted torte. It is salted as all the meats are cured in salt and for this reason I recommend not adding any salt.

    You can go all the way with this recipe or really speed it up by using puff pastry.

    In the peak of a cold European winter I love to use bechamel sauce to make it super rich and warming.

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  • Italian style lentil soup

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  • A frittata is a sort of posh Italian omelette and you can use almost any ingredients you like. As long as you have eggs you have a frittata.

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  • People always ask me what hooked me into Italian food, and the answer is the culture. The food is a massive part of that, but the way Italians live is incredible.

    In Italy, even a simple pasta dish like this one is worth a whole day’s planning and preparation. For example, one of the first times I went to Italy, I was staying on a friend’s couch at his parents house and his mum started shaking me at five in the morning asking me if I want gnocchi for lunch! I looked at her like ‘Are you insane? Are we eating lunch at seven in the morning or something?’ But she would plan her whole day around that, she’d go to the market and get her potatoes, make the gnocchi and so on.

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  • I first made these meatballs on my first visit Sicily. I was staying at the home of the Ravida family who produce world acclaimed olive oil. These light meatballs are subtly flavoured with lemon and the dimpled lemons of Sicily add their own touch of magic. These meatballs are usually served with a little fresh tomato sauce. If you use tomato sauce it should only be a spoonful for each “polpettine”, or you will drown the delicate flavour. These meatballs are also delicious served with pasta with fresh dill and zucchini.

    In Sicily, we put a fresh lemon leaf part way around them and held them in place with wet toothpicks. The oil from the leaves filled the air with their perfume as they cooked on a barbeque. Be sure to avoid the white pith on the lemon when you are grating as this will be bitter.

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  • This is my favourite childhood food memory, my mother’s recipe; it was always special watching her make it. I make it just the way she used to.

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Display 1-21 (of 21 recipes)