Recipe – Gnocchi di Patate (Potato Gnocchi)

Potato Gnocchi I love potato gnocchi and when I asked restaurateur Lucio Galletto if they’re popular in Liguria he replied “On special occasions, we say: ‘Come home Mamma’s making gnocchi.’” Gnocchi are so versatile, they’re delicious dressed with just about any pasta sauce including pesto, easy gnocchi Sorrentina from the Amalfi coast, or the simplest […]

Recipe – Trofie al Pesto Genovese

Trofie al Pesto Genovese I love this classic way of serving pesto – with the beans and potatoes cooked in the same water as the pasta it’s more like a main meal than an entrée. This is done with various pasta shapes in Liguria, but the most typical are trenette (a thin flat pasta similar […]

Recipe – Cicciones with Pork Ragu

I love the chewy texture of this rustic Sardinian pasta – and the name which means ‘little fat ones’! This is the same pasta dough as we use for the lombrichi in our Be Inspired Sardinian kit; you can see a video of me making it here. The full-flavoured Serra Lori rosato, made from a […]

Recipe – Pasta Frittata

This is the best way I’ve found to cook leftover pasta that has a relatively dry sauce, such as orecchiette with broccoli, spaghetti aglio e olio, and pesto tagliatelle. The photo here was made with leftover Orecchiette with Salsiccia & Mushrooms, one of the dishes from the Month of Traditional Italian Inspired by Lucio Galletto, […]

Recipe – Bucatini all’Amatriciana

I’m not sure why I hadn’t made this classic pasta sauce before … I love tomato, cheese and all things quick and easy. Perhaps it’s because guanciale (cured pork cheek) can be tricky to find … so when I discovered Salumi Australia’s guanciale in my local Harris Farm, I had no excuse. Amatrice, for which […]

Recipe – Gorgonzola Walnut Sauce with Lumache

Gorgonzola Walnut Sauce with Lumache I first had this sauce many years ago in an Italian restaurant in Glebe. I remember writing (no email back then) and asking the chef for the recipe, but he ignored my request. He served it with the little shell-shaped pasta called conchiglie, but I’ve used ‘snail shells’, lumache; it […]

Recipe – Ricotta & Chive Pasta Shells in Taleggio Sauce

My cooking’s often inspired by what happens to be on hand, like some delicious Vannella ricotta leftover from a cooking class (thanks Giovanni) and a huge bunch of chives from a herb patch gone berserk … that’s how this dish came about. Giant pasta shells, called conchiglioni, are simple to fill and look impressive; they’re […]

Recipe – ‘Nduja Strozzapreti

‘Nduja Strozzapreti This very versatile recipe is built around Calabria’s fiery, spreadable salami called ‘nduja; available from most delis, my favourite version is from Salumi Australia. I’ve made this dish without the chicory (just eggs) and without the eggs (just chicory), but I like it best with both. The name chicory is sometimes used for […]

Recipe – Tagliatelle Bolognese

Tagliatelle Bolognese Slow-cooked meat sauces, called ragùs, are made all over Italy, though the best known comes from Bologna in Emilia-Romagna and is the ancestor of Australia’s beloved ‘spag bol’. Not that it would ever be served with dried spaghetti in Emilia-Romagna where fresh egg pasta, like tagliatelle and fettuccine, is more typical. There are […]

Recipe – Zucchini Carbonara

Carbonara sauce traditionally contains guanciale (cured pork cheek), but I had a delicious vegetarian version with zucchini at Fratelli Paradiso in Potts Point, and couldn’t resist trying to recreate it at home. You need female zucchini flowers for this recipe, they’re the ones with the baby zucchini attached to them. It’s important to use authentic […]