If green garlic, garlic scapes or wild leeks are available, substitute them for the leeks. Artisan-made pasta, available at Italian shops or upmarket grocers, is much tastier and comes in more interesting shapes, which are perfect for this elegant dish. Parmesan gives a more subtle finish to the dish but the ricotta salata is earthier. Your choice.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
This is incredibly rich and cheesy. People can pick up their little gratins, sprinkle on the topping of their choice and savour the flavour combinations. Some of my family's favourite toppings include crumbled bacon, sautéed garlic breadcrumbs, chopped lobster meat, extra cheese, salsa and chopped Italian sausage. Basically, add whatever your imagination allows! I like small tubetti pasta, but any shape will work.
I love the cheesiness and rich taste of this dish – it’s the perfect comfort food for the holiday season. You could serve this with the salmon or by itself as a vegetarian main. Vary the cheeses to your own taste.
Made with pancetta, eggs, cheese and cream, carbonara is soaked in tradition. Young chefs, such as Francesco Apreda at the stunning Imago restaurant in the Hassler hotel (the best meal we had in Rome), are putting their own spin on this quintessential Roman dish. I adapted this recipe from the dish he made for us with quail and quail eggs. If you can find boned quail, use 12 ounces finely chopped (instead of the chicken) and the yolks of 12 quail eggs.Read More
f wild leeks are unavailable, substitute 1 cup chopped green onions and 1/2 teaspoon chopped garlic. The sweetness of the tomatoes balance out the dish, although you could omit them. Use a short pasta.Read More
This recipe is inspired by a dinner I enjoyed at Charlie Palmer’s restaurant, Burritt Room + Tavern, in San Francisco. Based on the old style of meat-and-drink-heavy establishments that dotted San Fran in another era, it serves impressive cocktails and fun, trendy food.Read More
Simplicity and freshness are the keys to creating interesting pasta dishes. Pasta shapes are important, too. The length, curves and texture of the pasta should dictate the kind and size of ingredients used.Read More
Refined, elegant Bolognese is the famous sauce from the Bologna region of Italy. It is rich, meaty and not tomato-based. It is the sauce to use in lasagna or with tagliatelle, which is an egg-based pasta.Read More
A five-cheese extravaganza with sausage and some chilies to balance the cheesy richness. Serve a small portion as an appetizer before a light main course, or make it the centrepiece of dinner.
One of my best food memories is of a meal I had in Puglia. It was at a winery and we had a simple lunch that began with focaccia studded with tomatoes, the winery’s olive oil, olives and the wonderful Puglian burrata cheese that oozes cream as soon as you cut into it.Read More
Ratatouille the movie is a glorious treat in which an animated rat creates a magnificent ratatouille (recipe courtesy of real-life chef Thomas Keller of the French Laundry). Here is my version: a little unorthodox but wonderful. I roast the vegetables and tomatoes with lots of fresh herbs, garlic and a mustard sauce.Read More