Bigoli in salsa (caramelised onion and anchovy pasta) “When the food team were testing recipes for our , the thing that had me diving straight back in for a second and third taste (and which has immediately been added to my recipe repertoire) is Joe Carey’s (aka anchovy pasta). Comforting and an umami, salty smack around the chops. What more can a girl ask for?” Mondeghili (fried breaded beef and pork meatballs) “I really love chef Naz Hassan’s recipe for Milanese .
The little fried meatballs have so much flavour and when I tested them I couldn’t stop eating them! I also love that it’s a recipe – proving that leftovers can be even better than the main event.” Frico (Alpine cheese and potato cake) “Holy moly this was a tasty number. is a tangled mess of caramelised onions and soft potato, glued together with heaps of cheese and fried on each side to make a potato cake of the heavens.
So good, and a great dish to show there’s so much more to Italian food than and .” Pasta alla norma “This pasta, , is super easy, super saucy and the whole family (including the ), loves it.” Saltimbocca “I love making .
There’s something therapeutic about wrapping the in prosciutto and tucking in the sage leaves. It can be prepped in advance and has always been a hit with kids I’ve cooked for too. I use chicken instead of veal.
” Risi e bisi (classic Venetian rice and peas) “Like many Italian recipes, Ursula Ferrigno’s seems disarmingly simple (rice and peas.
