‘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 […]
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 […]
Truffled Macaroni Cheese For many food lovers, fresh black truffles are the highlight of winter. I developed this recipe using white Italian truffles from Alba (during their short mid-October to mid-December season), but it works just as well with black truffles. This recipe can easily be doubled or tripled and is also a great side […]
Rigatoni Puttanesca “Puttana” is the Italian word for prostitute and I love the story of how pasta puttanesca was named. Most respectable Italian women used to (and some indeed still do) shop for fresh Ingredients every day. But not the busy working girls of Naples, who worked a 6-and-a-half day week – they had no […]
This classic dish from the region of Puglia highlights one of the many reasons I love pasta – it is literally on the table in less time than it would take for the pizza delivery to arrive! It may look simple, but everyone will be asking for seconds. I like to serve it with a […]
