This recipe comes from Chef Maurizio Dellapiana at Osteria della Arco, a fine restaurant in Alba, Piemonte. COOK’S TIP Doppio zero (double zero or “00”) flour can be found at good supermarkets and delis, but you can also use cake flour.
Simple tips for homemade pasta… by Anna Montali How to make two types of pasta To make the dough for filled pasta such as ravioli or tortellini, use…
Buttermilk, Parmesan and braised fennel bread with sweet tomato sauce is surprisingly light despite its powerful flavour punch. This delicate bread is a wonderful savoury bake that’s especially…
This Sicilian cannoli recipe is a homage to one of Italy’s favourite sweet treats. Meaning “little tubes”, cannoli are straight from your dessert dreams: deep-fried curls of pastry filled with delectable cream made from ricotta, chocolate, and citrus zest. Impossible to resist!
The world does not have enough melty, salty, golden-crisped cheese. Fried ricotta with tomato and basil is all you will ever need for a delicious side dish that’s full…
Mini mushroom lasagne is perfect for dinnertime. This recipe makes two charming individual lasagnes. Full of cheesy goodness and earthy mushrooms, this dish is delicious on a cold night.
KZN restaurateur Paul Sheppard turns comfort food into culinary nirvana with his suckling pig. Tracy Gielink Paul Sheppard, owner of Mount Edgecombe eatery Marco Paulo, has an all-consuming love of food and is a firm disciple of the Slow Food movement (see page 116). The 29-year old chef makes a lovingly prepared suckling pig, and says pork has played a big part in his culinary experiences. “In my gap year after school I travelled and worked through Europe, and I remember being in Barcelona and not eating for the whole day just so I could afford the expensive hams at…