https://www.greatitalianchefs.com/recipes/baci-di-dama-recipe https://media-cdn2.greatbritishchefs.com/media/s3rjg5p1/img80137.whqc_768x512q80.jpg Baci Di Dama These beautiful little hazelnut biscuits are famous all over Italy, often packaged in beautiful tins and boxes for giving as gifts around Christmas. They are, however, incredibly easy to make at home, with simple hazelnut shortbreads sandwiched together with rich dark chocolate. 2025-02-14T22:18:34Z https://www.greatitalianchefs.com/recipes/cotechino-in-galera-recipe https://media-cdn2.greatbritishchefs.com/media/ybva2c4p/img80299.whqc_768x512q80.jpg Cotechino in Galera This cotechino in galera recipe is a celebratory dish from Emilia Romagna, combining the region's prized cotechino sausage with beef rump, prosciutto and a Lambrusco braising liquid. A decadent, indulgent main course that's perfect for Christmas and other special occasions. 2025-02-14T22:18:37Z https://www.greatitalianchefs.com/recipes/roast-capon-with-stuffing-recipe https://media-cdn2.greatbritishchefs.com/media/5xfirqru/img80166.whqc_768x512q80.jpg Roast Capon with Pork Stuffing This stuffed roast capon recipe takes the magnificent bird and embellishes it with an Italian pork stuffing full of Parmesan, mortadella, herbs and orange zest. Serve the capon with mostarda di frutta – a type of spicy fruit preserve from Lombardy – for a perfect example of how sweet and savoury flavours can work in perfect harmony. 2025-02-14T22:19:04Z https://www.greatitalianchefs.com/recipes/zuppa-inglese-recipe https://media-cdn2.greatbritishchefs.com/media/3pgdqiok/img80316.whqc_768x512q80.jpg Zuppa Inglese Somewhere between a tiramisu and a trifle, this delicious zuppa inglese recipe looks visually stunning with shocking pink sponge contrasting against rich vanilla custard and dark chocolate. A fantastic dessert from Emilia Romagna. 2025-02-14T22:19:06Z https://www.greatitalianchefs.com/recipes/gnocco-fritto-recipe https://media-cdn2.greatbritishchefs.com/media/ghkd44ry/img80304.whqc_768x512q80.jpg Gnocco Fritto Valeria Necchio's gnocco fritto recipe means you can make these joyous pillows of fried dough at home with just a handful of ingredients – and a lot of lard! 2025-02-14T22:22:47Z https://www.greatitalianchefs.com/recipes/amaretti-recipe https://media-cdn2.greatbritishchefs.com/media/e3rfw1kh/img78788.whqc_768x512q80.jpg Amaretti Biscuits This amaretti biscuit recipe means you can create these beloved little treats at home. A simple combination of egg whites, ground almonds and sugar is flavoured with vanilla and Amaretto, resulting in a gluten-free biscuit with a delightfully chewy texture. 2025-02-14T22:22:48Z https://www.greatitalianchefs.com/recipes/marsala-baked-pears-recipe https://media-cdn2.greatbritishchefs.com/media/h5ahbuv5/img80179.whqc_768x512q80.jpg Marsala-Baked Pears With Grapes This vibrant combination of pears and grapes baked in a sweet Marsala wine syrup couldn't be simpler to prepare. A fantastic Italian dessert to serve around Christmas that's enriched with the flavours of cinnamon and vanilla. 2025-02-14T22:22:51Z https://www.greatitalianchefs.com/recipes/panpepato-recipe https://media-cdn2.greatbritishchefs.com/media/n1fdyc4y/img80308.whqc_768x512q80.jpg Panpepato This panpepato recipe hails from the city of Ferrara in Emilia Romagna, and is a sort of panforte made with the most luxurious ingredients available in the seventeenth century. Spices, dried citrus fruits and chocolate come together to create a light flavourful cake that's often served around Christmas. 2025-02-14T22:23:14Z https://www.greatitalianchefs.com/recipes/bombardino-recipe https://media-cdn2.greatbritishchefs.com/media/rqfoe5bb/img80211.whqc_768x512q80.jpg Bombardino Cocktail These boozy little Bombardino cocktails are a favourite in Italian ski resorts, as the combination of hot coffee, Advocaat and brandy is the perfect remedy for chilly digits after a day on the slopes. Serve in small glasses as an alternative to eggnog at Christmas. 2025-02-14T22:23:35Z https://www.greatitalianchefs.com/recipes/tortellini-in-brodo-recipe https://media-cdn2.greatbritishchefs.com/media/pjmjxws2/img80313.whqc_768x512q80.jpg Tortellini in Brodo Making tortellini from scratch is a labour of love, which is why it's often associated with Italian Christmas as the whole family can pitch in to make a batch. This tortellini in brodo recipe is one of the best ways to enjoy them, with the pork-filled pasta parcels bobbing around in a clear chicken broth. 2025-02-14T22:23:36Z https://www.greatitalianchefs.com/recipes/capesante-gratinate-recipe https://media-cdn2.greatbritishchefs.com/media/c4tjj1eu/img78793.whqc_768x512q80.jpg Capesante Gratinate (Scallop Gratin) This scallop gratin recipe hails from Trieste in Friuli Venezia Giulia, but is now popular all over Italy. The scallops are baked in their shells in a simple combination of butter, parsley, onion and breadcrumbs, making this an effortlessly simple starter for any Italian feast. 2025-02-14T22:18:50Z https://www.greatitalianchefs.com/recipes/ajvar-recipe https://media-cdn2.greatbritishchefs.com/media/vfyiuczb/img78789.whqc_768x512q80.jpg Ajvar This ajvar recipe is a common sight across Friuli Venezia Giulia but has origins in the Balkans. Charred peppers, roast aubergine and garlic are blitzed together with vinegar and oil to create a stunning dip or condiment which pairs well with cheeses, cold cuts or sausages. 2025-02-14T22:19:31Z https://www.greatitalianchefs.com/recipes/jota-recipe https://media-cdn2.greatbritishchefs.com/media/grlpusof/img78797.whqc_768x512q80.jpg Jota – Sauerkraut and Bean Stew This jota recipe is one of Friuli Venezia Giulia's most famous dishes and showcases the prominent Austrian influence on the northern Italian region's cuisine. Beans and sauerkraut are cooked together with pancetta, potatoes, cumin and bay leaves to create a stew or thick soup that's perfect for staving off the cold alpine weather. 2025-02-14T22:20:31Z https://www.greatitalianchefs.com/recipes/presnitz-recipe https://media-cdn2.greatbritishchefs.com/media/zcijhze5/img78799.whqc_768x512q80.jpg Presnitz This presnitz recipe hails from Friuli Venezia Giulia in northern Italy. A combination of dried fruits, nuts, chocolate, citrus peel, cinnamon and rum are enrobed in puff pastry before being coiled into a spiral and baked. A wonderfully festive dessert that's full of warming flavours. 2025-02-14T22:21:15Z https://www.greatitalianchefs.com/recipes/gnocchi-di-prugne-recipe https://media-cdn2.greatbritishchefs.com/media/feufxcv2/img78794.whqc_768x512q80.jpg Gnocchi di Prugne alla Trieste This curious prune-stuffed gnocchi recipe hails from the city of Trieste in Friuli, and combines sweet and savoury flavours to create something truly remarkable. The potato gnocchi are stuffed with prunes, flavoured with Parmesan and topped with butter, breadcrumbs and cinnamon. 2025-02-14T22:23:19Z https://www.greatitalianchefs.com/recipes/baba-napoletano-recipe https://media-cdn2.greatbritishchefs.com/media/an1psd5y/img80079.whqc_768x512q80.jpg Babà Napoletano Make these delicious yeasted Neapolitan rum cakes at home with Valeria Necchio’s babà Napoletano recipe. Soaked in a citrusy rum syrup, these more-ish treats are glazed with apricot jam for a wonderfully sticky finish. 2025-02-14T22:23:33Z https://www.greatitalianchefs.com/recipes/panissa-recipe https://media-cdn2.greatbritishchefs.com/media/pcxchyla/img78527.whqc_768x512q80.jpg Panissa alla Vercellese This panissa recipe offers a true taste of Piedmont – a northern Italian region at the foot of the Alps famous for its rich, hearty cuisine. The risotto rice and beans are cooked in a red wine sauce enriched with pork fat and salami for a decadent, satisfying finish. 2025-02-14T22:15:18Z https://www.greatitalianchefs.com/recipes/bunet-recipe https://media-cdn2.greatbritishchefs.com/media/ll4p1uv1/img78354.whqc_768x512q80.jpg Bunet Valeria's bunet recipe hails from Piedmont in Northern Italy. A rich chocolate pudding made from cacao and eggs, this is a great Italian dessert for winter. 2025-02-14T22:22:26Z https://www.greatitalianchefs.com/recipes/agnolotti-del-plin-recipe https://media-cdn2.greatbritishchefs.com/media/ky2klurk/img78352.whqc_768x512q80.jpg Agnolotti del Plin This agnolotti del plin recipe hails from Piedmont and is a dish often served on special occasions. The tiny pasta parcels are filled with a combination of beef and cabbage before being served in a cheese and butter sauce or leftover braising liquid. 2025-02-14T22:23:28Z https://www.greatitalianchefs.com/recipes/piedmontese-veal-tongue-risotto-recipe https://media-cdn2.greatbritishchefs.com/media/g03lrwz5/img78591.whqc_768x512q80.jpg Veal Tongue Risotto This stunning veal tongue risotto recipe is an ode to the Costardi brothers' native Piedmont, with hazelnuts, veal sauce and Grana Padano creating a deeply savoury, delicious dish. 2025-02-14T22:17:49Z https://www.greatitalianchefs.com/recipes/brasato-al-barolo-recipe https://media-cdn2.greatbritishchefs.com/media/apghq2e1/img78324.whqc_768x512q80.jpg Brasato al Barolo This brasato al Barolo recipe combines two of Piedmont's most famous ingredients – beef and Barolo wine. Cooked until meltingly tender and served atop a bed of creamy polenta, it's the perfect dish to serve up on a chilly winter night. 2025-02-14T22:19:44Z https://www.greatitalianchefs.com/recipes/tajarin-burro-e-salvia-recipe https://media-cdn2.greatbritishchefs.com/media/ol2deigc/img78346.whqc_768x512q80.jpg Tajarin Pasta with Butter and Sage This tajarin recipe sees silky thin strands of pasta doused in sage-infused butter – a classic pasta recipe from Piedmont. 2025-02-14T22:19:48Z https://www.greatitalianchefs.com/recipes/peperoni-all-acciuga-recipe https://media-cdn2.greatbritishchefs.com/media/wieikulj/img78356.whqc_768x512q80.jpg Peperoni all’Acciuga This peperoni all’Acciuga recipe is a simple antipasti or side in Piedmont. Traditionally the roasted peppers are served with anchovies and parsley, but here they're topped with a classic salsa verde. 2025-02-14T22:20:57Z https://www.greatitalianchefs.com/recipes/torta-di-nocciole-recipe https://media-cdn2.greatbritishchefs.com/media/tamiinu4/img78342.whqc_768x512q80.jpg Torta di Nocciole Hailing from the Piedmont region of Italy, Valeria's glorious torta di nocciole recipe is the perfect autumnal treat. A delicious gluten-free cake made from toasted hazelnuts. 2025-02-14T22:22:26Z https://www.greatitalianchefs.com/recipes/gnocchi-alla-bava-recipe https://media-cdn2.greatbritishchefs.com/media/jjbozlpb/img78318.whqc_768x512q80.jpg Gnocchi alla Bava This gnocchi alla bava recipe from Piedmont is Italian comfort food at its best; pillowy potato and buckwheat gnocchi coated in a creamy and rich alpine cheese sauce. 2025-02-14T22:22:56Z https://www.greatitalianchefs.com/recipes/tomato-salad-bloody-mary-sauce https://media-cdn2.greatbritishchefs.com/media/exqlb5uh/img72719.whqc_768x512q80.jpg Tomato Salad with Fermented Ricotta This tomato salad recipe requires a variety of techniques and takes a few days to prepare, but the results are well worth it. The tangy fermented ricotta and boozy Bloody Mary sauce complement the tomatoes – which are served six different ways! 2025-02-14T22:11:25Z https://www.greatitalianchefs.com/recipes/trout-whey-sauce-recipe https://media-cdn2.greatbritishchefs.com/media/jhtfj1fn/img72742.whqc_768x512q80.jpg Baked Trout with Whey Sauce and Blackcurrant Ana Roš' recipe for trout, blackcurrants and whey results in a wonderful fish starter that encapsulates all the flavours of autumn in western Slovenia. 2025-02-14T22:15:50Z https://www.greatitalianchefs.com/recipes/slovenian-kobarid-dumplings-recipe https://media-cdn2.greatbritishchefs.com/media/eg3nzygo/img72819.whqc_768x512q80.jpg Slovenian Walnut Dumplings A speciality of Kobarid – the part of Slovenia where chef Ana Roš grew up and now cooks at Hiša Franko – this walnut dumpling recipe is full of spicy, buttery flavours and is topped with golden toasted breadcrumbs. 2025-02-14T22:14:54Z https://www.greatitalianchefs.com/recipes/mustard-marinated-beef-topside-recipe https://media-cdn2.greatbritishchefs.com/media/igzeu4dx/img72817.whqc_768x512q80.jpg Mustard-Marinated Beef Topside This mustard-marinated beef recipe is simple to prepare, but the flavour and texture of the final dish is much greater than the sum of its parts. This dish is served at Ana Roš' more relaxed restaurant Hiša Polonka as well as Hiša Franko. 2025-02-14T22:16:48Z https://www.greatitalianchefs.com/recipes/slovenian-frika-recipe https://media-cdn2.greatbritishchefs.com/media/wyzfk0e4/img72813.whqc_768x512q80.jpg Slovenian Frika This traditional Slovenian frika recipe is a type of cheese and potato rösti, which is also enjoyed in parts of Friuli in Italy (just across the Slovenian border). Ana Roš uses local Tolminc cheeses in her recipe, but substitute these for other hard cheeses if you can't find it. 2025-02-14T22:12:04Z https://www.greatitalianchefs.com/recipes/mexican-inspired-rabbit-recipe https://media-cdn2.greatbritishchefs.com/media/22uklaht/img72811.whqc_768x512q80.jpg Mexican-Inspired Rabbit This Mexican-inspired rabbit recipe by Ana Ros makes the most of dark chocolate and fragrant spices to create a rich rabbit sauce, which is paired with rabbit loin, root vegetables and a bean salad. 2025-02-14T22:07:26Z https://www.greatitalianchefs.com/recipes/venison-goulash-recipe https://media-cdn2.greatbritishchefs.com/media/vrmij1k1/img72824.whqc_768x512q80.jpg Venison Goulash This venison goulash recipe is served with a warm bread soufflé, which is the perfect sponge for mopping up all the delicious sauce. An autumnal treat, this dish is served in Ana Roš' more relaxed restaurant Hiša Polonka. 2025-02-14T22:13:55Z https://www.greatitalianchefs.com/recipes/sage-risotto-recipe-with-lime https://media-cdn2.greatbritishchefs.com/media/b1fd24sg/img78593.whqc_768x512q80.jpg Sage Risotto with Lime The Costardi brothers' stunning sage risotto recipe makes a fantastically comforting dish, with lime zest and juice adding a little zing to cut through the richness. 2025-02-14T22:13:42Z https://www.greatitalianchefs.com/recipes/peperoni-ripieni-recipe https://media-cdn2.greatbritishchefs.com/media/4d0frac0/img78783.whqc_768x512q80.jpg Peperoni ripieni – Neapolitan stuffed peppers This peperoni ripieni recipe (or stuffed peppers in English) contains an Italian stuffing made with anchovies, olives, pine nuts and Parmesan (to name a few). It can easily be made vegetarian by omitting the anchovies and substituting Parmesan for a vegetarian hard cheese 2025-02-14T22:22:15Z https://www.greatitalianchefs.com/recipes/mostarda-di-frutta-recipe https://media-cdn2.greatbritishchefs.com/media/e3bbl24m/img78332.whqc_768x512q80.jpg Mostarda di Frutta Learn how to make these famous Italian candied fruits with our simple Mostarda di frutta recipe from Lombardy. 2025-02-14T22:20:03Z https://www.greatitalianchefs.com/recipes/casoncelli-recipe https://media-cdn2.greatbritishchefs.com/media/modnnv30/img78469.whqc_768x512q80.jpg Casoncelli This casoncelli recipe hails from Lombardy. The half moon ravioli are filled with pork, beef and raisins for a sweet and savoury dish. 2025-02-14T22:20:09Z https://www.greatitalianchefs.com/recipes/agnolini-in-brodo-recipe https://media-cdn2.greatbritishchefs.com/media/nl5bqhyv/img78465.whqc_768x512q80.jpg Agnolini in Brodo This traditional agnolini in brodo recipe hails from the city of Mantova in Lombardy. The agnolini are filled with a mixture of pork, beef, sausage and chicken livers. 2025-02-14T22:20:46Z https://www.greatitalianchefs.com/recipes/classic-tortelli-di-zucca-recipe https://media-cdn2.greatbritishchefs.com/media/5zodknwe/img78481.whqc_768x512q80.jpg Classic Tortelli di Zucca Hailing from Lombardy, Valeria's classic tortelli di zucca recipe is the perfect autumnal dish. Stuffed with pumpkin, nutmeg and amaretti, the pasta is tossed in sage-infused butter before serving. 2025-02-14T22:21:07Z https://www.greatitalianchefs.com/recipes/torrone-recipe https://media-cdn2.greatbritishchefs.com/media/e01pzb30/img78479.whqc_768x512q80.jpg Torrone di Cremona This torrone recipe will help you make this iconic Lombard nougat at home. 2025-02-14T22:21:53Z https://www.greatitalianchefs.com/recipes/risotto-alla-certosina-recipe https://media-cdn2.greatbritishchefs.com/media/eb5anrka/img78329.whqc_768x512q80.jpg Risotto alla Certosina This lake fish and frog risotto (known as Risotto alla Certosina) is a speciality of Lombardy. Crayfish, mushrooms and peas add colour and texture to the dish. 2025-02-14T22:21:58Z https://www.greatitalianchefs.com/recipes/ossobuco-alla-milanese-recipe https://media-cdn2.greatbritishchefs.com/media/vmgitmjg/img78337.whqc_768x512q80.jpg Ossobuco alla Milanese This classic ossobuco alla Milanese recipe is full of richness, thanks to a long, slow cooking time and the melting bone marrow that melts out of the veal shank bones. A classic stew from Lombardy that's great for the colder months. 2025-02-14T22:22:17Z https://www.greatitalianchefs.com/recipes/riso-alla-pitocca-recipe https://media-cdn2.greatbritishchefs.com/media/pxtdb0gz/img78341.whqc_768x512q80.jpg Riso alla Pitocca – Lombard Chicken and Rice This simple riso alla pitocca recipe from Lombardy is a celebration of chicken's wonderful flavour and the region's excellent rice. At first glance it may look like a chicken risotto, but the cooking method differs – resulting in a thicker, more filling texture. 2025-02-14T22:23:24Z https://www.greatitalianchefs.com/recipes/pizzoccheri-recipe https://media-cdn2.greatbritishchefs.com/media/xwwebyc2/img78338.whqc_768x512q80.jpg Pizzoccheri – Lombard Buckwheat Pasta This pizzoccheri recipe is a classic dish of Lombardy. The simple buckwheat pasta strips are served with potato, cabbage and cheese for a simple yet satisfying dish. 2025-02-14T22:19:51Z https://www.greatitalianchefs.com/recipes/del-pescatore-tortelli-di-zuccha https://media-cdn2.greatbritishchefs.com/media/yisitkdm/img77924.whqc_768x512q80.jpg Nadia Santini's Tortelli di Zucca Legendary Lombard chef Nadia Santini's tortelli di zucca recipe is a refined take on this popular pasta dish, which originated in the city of Mantua but can be found throughout northern Italy. Each parcel is stuffed with pumpkin, Parmesan, mostarda di frutta, spices and crushed amaretti biscuits to create an intriguing sweet-meets-savoury combination. 2025-02-14T22:12:11Z https://www.greatitalianchefs.com/recipes/mostarda-stuffed-pigeon-recipe https://media-cdn2.greatbritishchefs.com/media/fu0fuapa/img77871.whqc_768x512q80.jpg Mostarda-Stuffed Pigeon This stunning stuffed pigeon recipe is a mainstay on the menu at Dal Pescatore, combining the rich flavours of the game bird with cognac, sage, lardo and spices. The sweet pieces of apple, mango and peach on the side contrast wonderfully with the intensely flavoured meat. 2025-02-14T22:13:46Z https://www.greatitalianchefs.com/recipes/pineapple-raspberry-cream-dessert-recipe https://media-cdn2.greatbritishchefs.com/media/jsvfepaj/img77920.whqc_768x512q80.jpg Pineapple, Raspberry and Cream Dessert This clever little dessert sees thin strips of pineapple formed into tubes of ‘pasta’, which are them piped with finely diced fruits in a sweet whipped cream. The raspberry coulis on the bottom and the wild strawberries on top finish the dish off beautifully. 2025-02-14T22:18:04Z https://www.greatitalianchefs.com/recipes/fusilli-alla-molisana-recipe https://media-cdn2.greatbritishchefs.com/media/xschqmvv/img77846.whqc_768x512q80.jpg Fusilli alla Molisana This delicious fusilli alla Molisana recipe is typical of the region – a comforting spicy tomato sauce and beautiful handmade pasta. 2025-02-14T22:18:41Z https://www.greatitalianchefs.com/recipes/cavatelli-con-sugo-di-ventricina-recipe https://media-cdn2.greatbritishchefs.com/media/jb0e5tea/img77840.whqc_768x512q80.jpg Cavatelli con Sugo di Ventricina This cavatelli with a rich salami and sausage ragù is classic, delicious Italian comfort food – typical of the region of Molise. 2025-02-14T22:19:08Z https://www.greatitalianchefs.com/recipes/pampanella-recipe https://media-cdn2.greatbritishchefs.com/media/u33jznho/img77845.whqc_768x512q80.jpg Pampanella Try this pampanella recipe to recreate flavours of Molise at home. 2025-02-14T22:20:41Z https://www.greatitalianchefs.com/recipes/spaghetti-with-colatura-di-alici-recipe https://media-cdn2.greatbritishchefs.com/media/2p5ba5kt/img78036.whqc_768x512q80.jpg Spaghetti with Colatura di Alici This spaghetti con la colatura di alici recipe, or spaghetti with anchovy sauce, is all about balance. This seemingly simple dish is somewhat of a signature of Pasquale Torrente's, using the anchovy sauce that's made in Cetera, the village that he grew up in where he now has his restaurant. 2025-02-14T22:10:58Z https://www.greatitalianchefs.com/recipes/pasta-alla-genovese-with-tuna-recipe https://media-cdn2.greatbritishchefs.com/media/lmipxgmo/img78042.whqc_768x512q80.jpg Pasta alla Genovese with Tuna Pasquale Torrente serves classic pasta alla Genovese with fresh tuna for a coastal spin on this classic dish of Campania. The key to any good pasta alla Genovese is to cook the onions very slowly over a low heat – this is not a process to be rushed. 2025-02-14T22:14:48Z https://www.greatitalianchefs.com/recipes/fritto-misto-recipe https://media-cdn2.greatbritishchefs.com/media/xrgnmbvh/img78045.whqc_768x512q80.jpg Fritto Misto This classic fritto misto recipe comes from master of frying, Pasquale Torrente. The chef even has his own brand of semolina which he uses to dust the fish before frying, but feel free to use any good quality version you can get your hands on. This recipe is all about the freshness of the seafood used – there are no tricks to hide behind, so make sure you’re only buying the best. Fresh anchovies can be hard to find in the UK, so swap them out for small sardines, if unavailable. 2025-02-14T22:17:00Z https://www.greatitalianchefs.com/recipes/paccheri-with-seafood-ragu-recipe https://media-cdn2.greatbritishchefs.com/media/qbidcg5f/img78023.whqc_768x512q80.jpg Paccheri with Seafood Ragù Paccheri is the perfect pasta to serve with Pasquale Torrente's seafood ragù recipe – these wide tubes trap every little morsel, ensuring you get a good amount of sauce with every bite. 2025-02-14T22:17:20Z https://www.greatitalianchefs.com/recipes/spaghetti-ai-ricci-di-mare-recipe https://media-cdn2.greatbritishchefs.com/media/vqri1k5n/img77316.whqc_768x512q80.jpg Spaghetti ai Ricci di Mare – Sea Urchin Pasta This spaghetti ai ricci di mare recipe, or spaghetti with sea urchins, is enjoyed throughout Italy's coastal regions – especially in Puglia, Sicily and Sardinia, where you'll find sea urchins of superb quality. 2025-02-14T22:18:26Z https://www.greatitalianchefs.com/recipes/orecchiette-con-cime-di-rapa-recipe https://media-cdn2.greatbritishchefs.com/media/cgddqkwm/img74903.whqc_768x512q80.jpg Orecchiette con Cime di Rapa This orecchiette con cime di rapa recipe is a classic Puglian dish. Cime di rapa, also known as broccoli rabe or rapini, can be a little tricky to find outside of Italy, so use tenderstem broccoli if it's unavailable. 2025-02-14T22:18:45Z https://www.greatitalianchefs.com/recipes/fave-e-cicoria-recipe-fava-bean-dip https://media-cdn2.greatbritishchefs.com/media/jf1mlm4x/img77537.whqc_768x512q80.jpg Fave e Cicoria – Fava Bean Purée This fave e cicoria recipe, or fava bean purée, is a great example of 'La cucina povera' – Italian peasant cooking. More than the sum of its parts, this Pugliese dish is perfect served with bread or potatoes, or eaten alone as a starter. 2025-02-14T22:19:47Z https://www.greatitalianchefs.com/recipes/friselle-salentine-recipe https://media-cdn2.greatbritishchefs.com/media/lzcpclzz/img77423.whqc_768x512q80.jpg Friselle Salentine This friselle recipe demonstrates the key to making this fantastic Pugliese bread at home. Once you've whipped up a batch, top with plenty of ripe tomatoes, basil and a splash of oil for a simple yet satisfying snack. 2025-02-14T22:19:58Z https://www.greatitalianchefs.com/recipes/taralli-pugliesi-recipe https://media-cdn2.greatbritishchefs.com/media/oq2lwtdq/img77432.whqc_768x512q80.jpg Taralli Pugliesi Recreate this classic Pugliese bread at home with Valeria's taralli recipe. Great for snacking, or to accompany a variety of antipasti at your next dinner party. 2025-02-14T22:20:38Z https://www.greatitalianchefs.com/recipes/acquasala-recipe-puglian-bread-salad https://media-cdn2.greatbritishchefs.com/media/5fekdra2/img77312.whqc_768x512q80.jpg Acquasala – Puglian Bread Salad This Puglian acquasala recipe is a perfect summer dish, a salad comprised of torn stale bread soaked in olive oil and tomato juices. 2025-02-14T22:21:32Z https://www.greatitalianchefs.com/recipes/calzone-di-cipolla-recipe https://media-cdn2.greatbritishchefs.com/media/rd1ao32s/img77418.whqc_768x512q80.jpg Calzone di Cipolla This Puglian calzone di cipolla recipe makes a great picnic snack or party dish, consisting of a rich onion, anchovy and olive filling encased in a classic bread dough. 2025-02-14T22:22:33Z https://www.greatitalianchefs.com/recipes/focaccia-barese-recipe https://media-cdn2.greatbritishchefs.com/media/cauot4cq/img77421.whqc_768x512q80.jpg Focaccia Barese This focaccia Barese recipe s a great regional spin on this classic bread. Topped with cherry tomatoes, olives and oregano, this makes a superb snack when you're on the move. 2025-02-14T22:22:40Z https://www.greatitalianchefs.com/recipes/tiella-recipe https://media-cdn2.greatbritishchefs.com/media/lwoe2xwz/img77538.whqc_768x512q80.jpg Tiella This classic Puglian tiella recipe is comprised of layers of onions, tomatoes, mussels, rice and potatoes, all topped off with breadcrumbs and a healthy grating of pecorino. 2025-02-14T22:23:01Z https://www.greatitalianchefs.com/recipes/stuffed-rigatoni-recipe-puglian-rigatoni-imbottiti https://media-cdn2.greatbritishchefs.com/media/44sjdqu4/img77090.whqc_768x512q80.jpg Stuffed Rigatoni – Rigatoni Imbottiti This glorious stuffed rigatoni recipe is inspired by Puglian rigatoni imbottiti, where the pasta tubed are stuffed with a heady mix of mortadella, Provolone, mozzarella and ricotta before baking with tomato sauce, plus a little extra cheese for good measure. 2025-02-14T22:23:33Z https://www.greatitalianchefs.com/recipes/suppli-al-telefono-recipe https://media-cdn2.greatbritishchefs.com/media/bbye4bkb/img76928.whqc_768x512q80.jpg Supplì al Telefono This supplì recipe will help you to recreate one of Rome's favourite street foods at home. These little croquettes are filled with rice, beef and stringy mozzarella cheese. 2025-02-14T22:18:25Z https://www.greatitalianchefs.com/recipes/stracci-di-antrodoco-recipe https://media-cdn2.greatbritishchefs.com/media/wgwjtprr/img77179.whqc_768x512q80.jpg Stracci di Antrodoco Hailing from Lazio, this stracci di antrodoco recipe is a superbly comforting dish for the colder months, in which a rich veal mince ragù is stuffed into wafer-thin frittatas, rolled and baked in the oven in a rich tomato sauce. 2025-02-14T22:18:47Z https://www.greatitalianchefs.com/recipes/coda-alla-vaccinara-recipe-roman-oxtail-stew https://media-cdn2.greatbritishchefs.com/media/n2ljammp/img76933.whqc_768x512q80.jpg Coda alla Vaccinara This sumptuous coda alla vaccinara recipe, or extail stew, hails from Rome in Italy. A great Italian comfort food dish for winter. 2025-02-14T22:19:35Z https://www.greatitalianchefs.com/recipes/carciofi-alla-giudia-recipe https://media-cdn2.greatbritishchefs.com/media/e1bpfx5d/img77084.whqc_768x512q80.jpg Carciofi alla Giudia – Crispy Fried Artichokes This carciofi alla giudia recipe hails from Rome's Jewish quarter, and sees artichokes fried until crispy on the outside and beautifully tender inside. A simple antipasto for when artichokes are at their best. 2025-02-14T22:20:43Z https://www.greatitalianchefs.com/recipes/carciofi-alla-romana-recipe https://media-cdn2.greatbritishchefs.com/media/vxmpnmv2/img76944.whqc_768x512q80.jpg Carciofi alla Romana – Roman Marinated Artichokes This carciofi alla Romana recipe is an iconic dish of Rome, in which marinated artichokes are cooked gently in white wine for a fragrant, light flavour. 2025-02-14T22:22:34Z https://www.greatitalianchefs.com/recipes/cacio-e-pepe-recipe https://media-cdn2.greatbritishchefs.com/media/l5ljllxs/img72659.whqc_768x512q80.jpg Cacio e Pepe This cacio e pepe recipe is one Rome's four famous pasta dishes, and one of the most simple in terms of ingredients. Work quickly to obtain the rich, smooth Pecorino sauce that this dish is known for. 2025-08-07T19:18:37Z https://www.greatitalianchefs.com/recipes/granita-al-caffe-con-brioche-recipe https://media-cdn2.greatbritishchefs.com/media/wu1j0vdg/img76857.whqc_768x512q80.jpg Coffee Granita with Brioche In Sicily, breakfast tends to consist of a warm, freshly-baked brioche bun and a bowl of refreshing granita. This coffee granita recipe will bring a little bit of Sicilian sunshine into your own home. 2025-02-14T22:21:27Z https://www.greatitalianchefs.com/recipes/coniglio-alla-stimpirata-recipe https://media-cdn2.greatbritishchefs.com/media/caujsrnb/img76845.whqc_768x512q80.jpg Coniglio alla Stimpirata This Sicilian sweet and sour rabbit recipe (coniglio alla stimpirata in Italian) is enjoyed across the island, often served at room temperature when the weather’s particularly warm. 2025-02-14T22:22:18Z https://www.greatitalianchefs.com/recipes/sarde-in-saor-recipe https://media-cdn2.greatbritishchefs.com/media/awjmtdwo/img76833.whqc_768x512q80.jpg Sarde in Saor Valeria's sarde in saor recipe is a classic Venetian dish, in which sardines are deep-fried then left to marinate with onions in a sweetened vinegar solution. Sprinkle over a few raisins and pine nuts to serve, if desired. 2025-02-14T22:19:53Z https://www.greatitalianchefs.com/recipes/bigoli-in-salsa-recipe https://media-cdn2.greatbritishchefs.com/media/mdmlndcb/img76899.whqc_768x512q80.jpg Bigoli In Salsa This bigoli in salsa recipe is a Venetian classic, and boasts a satisfyingly short cooking time, making it a great new go-to dish for your midweek meal repertoire. Onions and anchovies are cooked down until the anchovies melt into a sauce that provides a rich, punchy coating for the bigoli pasta – a speciality of Veneto. 2025-02-14T22:21:23Z https://www.greatitalianchefs.com/recipes/fregolotta-recipe https://media-cdn2.greatbritishchefs.com/media/yvveidas/img76832.whqc_768x512q80.jpg Fregolotta Valeria serves up her fregolotta recipe, a speciality of Veneto. This unusual sweet snack is perfect for after-dinner grazing and is often served with a cup of coffee and a glass of grappa or dessert wine. 2025-02-14T22:21:41Z https://www.greatitalianchefs.com/recipes/sarde-a-beccafico-recipe https://media-cdn2.greatbritishchefs.com/media/3mfbnbvd/img76864.whqc_768x512q80.jpg Sarde a Beccafico – Sicilian Stuffed Sardines Sicilian sardines are prized across Italy, and this sarde a beccafico recipe sees the fish stuffed with raisins, pine nuts and breadcrumbs before being baked until golden and crisp. 2025-02-14T22:21:57Z https://www.greatitalianchefs.com/recipes/involtini-di-pesce-spada-recipe https://media-cdn2.greatbritishchefs.com/media/0rcb15fy/img76859.whqc_768x512q80.jpg Involtini di Pesce Spada This stunning Sicilian involtini recipe, also known as braciole, is made with swordfish slices coated in caper and garlic-flavoured breadcrumbs. These are rolled around nuggets of provolone cheese which gives a decadent, oozing finish once cooked. 2025-02-14T22:22:20Z https://www.greatitalianchefs.com/recipes/casunziei-all-ampezzana-recipe https://media-cdn2.greatbritishchefs.com/media/hvuhmbkm/img76827.whqc_768x512q80.jpg Casunziei This casunziei recipe is a fantastic example of the sort of hearty, filled pasta you find across northern Italy, particularly the more mountainous parts of Veneto. Filled with beetroot and ricotta, these little half moons are ideal for colder weather. 2025-02-14T22:20:23Z https://www.greatitalianchefs.com/recipes/pesto-trapanese-recipe https://media-cdn2.greatbritishchefs.com/media/wwbehpvw/img75565.whqc_768x512q80.jpg Pesto alla Trapanese This pesto alla Trapanese recipe hails from Trapani in Sicily, and was created as an almond and tomato-based alternative to the typical basil and pine nut version from Liguria. 2025-02-14T22:20:56Z https://www.greatitalianchefs.com/recipes/pesto-calabrese-recipe https://media-cdn2.greatbritishchefs.com/media/r5gnjell/img75566.whqc_768x512q80.jpg Pesto Calabrese This pesto Calabrese recipe combines smoky charred peppers, soft ricotta, sun-dried tomatoes, creamy almonds and a healthy pinch of chilli flakes to create a wonderful sauce that can act as both a dip and a pasta sauce. 2025-02-14T22:21:18Z https://www.greatitalianchefs.com/recipes/walnut-sauce-salsa-di-noci-recipe https://media-cdn2.greatbritishchefs.com/media/gtulwgcg/img75722.whqc_768x512q80.jpg Walnut Sauce (Salsa Di Noci) This salsa di noci recipe hails from Liguria, often being prepared to dress gnocchi and pasta or simply served as a dip or spread. The rich, creamy flavour makes it perfect for colder weather and it can be made in minutes. 2025-02-14T22:20:04Z https://www.greatitalianchefs.com/recipes/pistachio-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/pbcd5osz/img75567.whqc_768x512q80.jpg Pistachio Pesto This pistachio pesto recipe gives the classic Ligurian sauce a Sicilian twist, by replacing the pine nuts with colourful pistachios. Including mint leaves as well as basil adds a fresh, light flavour. 2025-02-14T22:20:52Z https://www.greatitalianchefs.com/recipes/grano-arso-pasta-recipe-char-tartare https://media-cdn2.greatbritishchefs.com/media/zvmbf1wl/img76254.whqc_768x512q80.jpg Grano Arso Pasta with Char Tartare Giancarlo Morelli serves nutty, rich grano arso tagiliolini with an Arctic char tartare, spring onion cream and crème fraîche for a pasta course full of complex flavours. 2025-02-14T22:13:29Z https://www.greatitalianchefs.com/recipes/hare-ragu-recipe-chickpea-flour-tagliatelle https://media-cdn2.greatbritishchefs.com/media/4wlbxaya/img76239.whqc_768x512q80.jpg Hare Ragù with Chickpea Flour Tagliatelle This decadent hare ragù recipe by chef Giancarlo Morelli is served with rich chickpea flour tagliatelle and a sweet apple sauce for a comforting yet refined dish. 2025-02-14T22:11:38Z https://www.greatitalianchefs.com/recipes/risotto-alla-milanese-recipe https://media-cdn2.greatbritishchefs.com/media/p5um4vbi/img76251.whqc_768x512q80.jpg Risotto alla Milanese This risotto alla Milanese recipe from Giancarlo Morelli stays true to the roots of this iconic recipe, while adding a few contemporary twists. You'll often see this recipe cooked with just rice and saffron, but a true risotto alla Milanese sees the onions and rice cooked in bone marrow before adding an intense beef stock – a process that brings a heady richness to the dish. 2025-02-14T22:13:31Z https://www.greatitalianchefs.com/recipes/veal-milanesa-recipe https://media-cdn2.greatbritishchefs.com/media/b54bg0in/img76247.whqc_768x512q80.jpg Veal Milanesa Giancarlo Morelli serves up his stunning veal Milanesa recipe, known as cotoletta alla Milanese in Lombardy, with sautéed potatoes, Grana Padano and tomatoes. 2025-02-14T22:14:13Z https://www.greatitalianchefs.com/recipes/potato-mint-pecorino-ravioli-recipe https://media-cdn2.greatbritishchefs.com/media/1mlpnnfv/img76245.whqc_768x512q80.jpg Potato, Mint and Pecorino Ravioli Giancarlo Morelli serves up dainty ravioli filled with potato, pecorino and a luscious mint butter. He serves the pasta with a creamy pecorino sauce, slivers of guanciale and a grating of bottarga for a heady kick. 2025-02-14T22:17:33Z https://www.greatitalianchefs.com/recipes/beef-carpaccio-recipe https://media-cdn2.greatbritishchefs.com/media/ydbp2eea/img69349.whqc_768x512q80.jpg Beef Carpaccio Manuela Zangara serves up a simple and refreshing beef carpaccio recipe. 2025-02-14T22:21:03Z https://www.greatitalianchefs.com/recipes/fregola-con-le-arselle-recipe https://media-cdn2.greatbritishchefs.com/media/eevn4vvb/img75905.whqc_768x512q80.jpg Fregola Con Le Arselle This fregola con le arselle recipe hails from Sardinia, where clams (locally known as arselle, but more broadly called vongole in Italy) are often added once the pasta is cooked 2025-02-14T22:23:23Z https://www.greatitalianchefs.com/recipes/seadas-recipe https://media-cdn2.greatbritishchefs.com/media/mn0efhtl/img75909.whqc_768x512q80.jpg Seadas This seadas recipe is true to Sardinian tradition, which sees a few simple ingredients turned into something delicious. The sweet little pastries are filled with sheep’s milk cheese and lemon zest before being deep-fried and drizzled with honey. Make sure you use the best ingredients you can get your hands on. 2025-02-14T22:19:37Z https://www.greatitalianchefs.com/recipes/culurgiones-recipe https://media-cdn2.greatbritishchefs.com/media/gnin0fe2/img75902.whqc_768x512q80.jpg Culurgiones For a true taste of Sardinian cooking, you can’t get better than this culurgiones recipe. A simple pasta dough is stuffed with potato, cheese and mint, before being shaped into ears of wheat and briefly boiled. Serve with a simple tomato sauce for a fantastic Italian main. 2025-02-14T22:22:55Z https://www.greatitalianchefs.com/recipes/pane-frattau-recipe https://media-cdn2.greatbritishchefs.com/media/0fio5bgz/img75906.whqc_768x512q80.jpg Pane Frattau This pane frattau recipe is made using Sardinia’s most famous bread – wafer-thin crispy pane carasau. Topped with simple tomato sauce, a poached egg and some grated pecorino cheese, it is a perfect example of Sardinian cuisine. 2025-02-14T22:23:12Z https://www.greatitalianchefs.com/recipes/verdure-fritte-recipe https://media-cdn2.greatbritishchefs.com/media/xcbbkq5j/img75357.whqc_768x512q80.jpg Verdure Fritte Serve up this verdure fritte recipe as part of a fritto misto Marchigiano – a mixed platter of fried snacks that is a speciality of Marche. 2025-02-14T22:18:20Z https://www.greatitalianchefs.com/recipes/olive-ascolane-recipe-deep-fried-olives https://media-cdn2.greatbritishchefs.com/media/24we03vs/img75332.whqc_768x512q80.jpg Olive Ascolane This olive ascolane recipe – or olive all’ascolana – hails from Marche, which is known for its deep-fried treats. 2025-02-14T22:19:29Z https://www.greatitalianchefs.com/recipes/brodetto-recipe https://media-cdn2.greatbritishchefs.com/media/q3gbj0t0/img75355.whqc_768x512q80.jpg Brodetto This seafood-packed brodetto recipe is comprised of five different types of fish and shellfish, but that's nothing compared to the classic brodetto all’Anconetana. 2025-02-14T22:21:33Z https://www.greatitalianchefs.com/recipes/minestra-di-ceci-recipe https://media-cdn2.greatbritishchefs.com/media/nnrhbyv3/img75329.whqc_768x512q80.jpg Minestra di Ceci alla Marchigiana This hearty minestra di ceci recipe hails from Marche, where legumes play a big part in the staple cuisine. 2025-02-14T22:21:46Z https://www.greatitalianchefs.com/recipes/crema-fritta-recipe https://media-cdn2.greatbritishchefs.com/media/z2ddbpis/img75327.whqc_768x512q80.jpg Crema Fritta – Fried Custard This crema fritta recipe hails from Marche, where these deep-fried custard snacks are served alongside a savoury fritti platter. 2025-02-14T22:21:51Z https://www.greatitalianchefs.com/recipes/ricotta-calcioni-recipe https://media-cdn2.greatbritishchefs.com/media/sevpzx3e/img75393.whqc_768x512q80.jpg Ricotta Calcioni This calcioni recipe is a Marche speciality. This version contains ricotta, and are drizzled in honey and sprinkled with orange zest to serve. 2025-02-14T22:22:12Z https://www.greatitalianchefs.com/recipes/vincisgrassi-recipe https://media-cdn2.greatbritishchefs.com/media/v4og0ra5/img75335.whqc_768x512q80.jpg Vincigrassi Valeria's vincigrassi recipe is a dish fit for a feast. 2025-02-14T22:22:13Z https://www.greatitalianchefs.com/recipes/spaghetti-with-gremotala-recipe https://media-cdn2.greatbritishchefs.com/media/omghke3n/img74638.whqc_768x512q80.jpg Spaghetti with Gremolata Valeria Necchio serves up a deliciously simple spaghetti with gremolata recipe, lightly coated in a simple Grana Padano sauce. 2025-02-14T22:21:54Z https://www.greatitalianchefs.com/recipes/arrosticini-recipe https://media-cdn2.greatbritishchefs.com/media/2hroj3gd/img74806.whqc_768x512q80.jpg Arrosticini (Abruzzese Lamb Skewers) This arrosticini recipe makes a sublime barbecue dish for summer. 2025-02-14T22:19:32Z https://www.greatitalianchefs.com/recipes/agnello-cacio-e-ova-recipe https://media-cdn2.greatbritishchefs.com/media/sq2lqwt0/img74811.whqc_768x512q80.jpg Agnello Cacio e Ova This agnello cacio e ova recipe is a truly unique dish hailing from Abruzzo, where lamb is most certainly the king of meats. 2025-02-14T22:20:52Z https://www.greatitalianchefs.com/recipes/crespelle-in-brodo-recipe https://media-cdn2.greatbritishchefs.com/media/z0ajmwv1/img74823.whqc_768x512q80.jpg Crespelle in Brodo Valeria's crespelle in brodo recipe is a simple, delicious Italian comfort food classic. 2025-02-14T22:23:29Z https://www.greatitalianchefs.com/recipes/pasta-con-le-sarde-recipe https://media-cdn2.greatbritishchefs.com/media/4hgkuu0g/img72663.whqc_768x512q80.jpg Pasta Con Le Sarde This pasta con le sarde recipe – pasta with sardines – offers a true taste of Sicily. 2025-02-14T22:18:51Z https://www.greatitalianchefs.com/recipes/broad-bean-pecorino-salad-recipe https://media-cdn2.greatbritishchefs.com/media/rivp5kor/img74782.whqc_768x512q80.jpg Broad Bean and Pecorino Salad A perfect example of simple Italian cooking at its best, this broad beans and Pecorino cheese recipe graces almost every dinner table in Umbria. 2025-02-14T22:20:15Z https://www.greatitalianchefs.com/recipes/crostini-alla-chietina-recipe https://media-cdn2.greatbritishchefs.com/media/t4ynslqx/img74827.whqc_768x512q80.jpg Crostini alla Chietina Valeria Necchio's crostini alla Chietina recipe – a kind of Abruzzese anchovy crostini – makes the perfect antipasti. 2025-02-14T22:22:00Z https://www.greatitalianchefs.com/recipes/porchetta-recipe https://media-cdn2.greatbritishchefs.com/media/lxsonltf/img74784.whqc_768x512q80.jpg Porchetta Cook up this glorious porchetta recipe for your next Italian feast, packed with flavour from fennel, smoked garlic and wine. 2025-02-14T22:22:30Z https://www.greatitalianchefs.com/recipes/frittata-di-alici-recipe https://media-cdn2.greatbritishchefs.com/media/khjh1pxc/img74831.whqc_768x512q80.jpg Frittata di Alici Anchovy Frittata Valeria's frittata di alici recipe, an anchovy frittata, is an Abruzzese classic. 2025-02-14T22:23:03Z https://www.greatitalianchefs.com/recipes/pistachio-cheese-straw-recipe https://media-cdn2.greatbritishchefs.com/media/q35dbk3o/img74635.whqc_768x512q80.jpg Pistachio Cheese Straw Valeria's cheese straw recipe is the perfect party snack, using young Grana Padano cheese and salted pistachios for a sophisticated twist on the classic. 2025-02-14T22:22:08Z https://www.greatitalianchefs.com/recipes/baked-breaded-chicken-thigh-recipe https://media-cdn2.greatbritishchefs.com/media/nhnavt3r/img74637.whqc_768x512q80.jpg Baked Breaded Chicken Thigh Valeria's baked breaded chicken thigh recipe makes a fuss-free yet deeply delicious midweek meal. 2025-02-14T22:23:06Z https://www.greatitalianchefs.com/recipes/torta-al-testo-recipe https://media-cdn2.greatbritishchefs.com/media/tgmimuzk/img74518.whqc_768x512q80.jpg Torta al Testo (Crescia) This simple torta al testo recipe may not require many ingredients to pull off, but its uses are numerous. 2025-02-14T22:19:48Z https://www.greatitalianchefs.com/recipes/zuppa-di-lenticchie-recipe https://media-cdn2.greatbritishchefs.com/media/hemlf4is/img74527.whqc_768x512q80.jpg Zuppa di Lenticchie – Umbrian Lentil Soup Valeria's zuppa di lenticchie recipe shows off one of Umbria's finest products – the humble lentil, in this simple, satisfying soup. 2025-02-14T22:20:25Z https://www.greatitalianchefs.com/recipes/pasta-alla-norcina-recipe https://media-cdn2.greatbritishchefs.com/media/40phrn4g/img74519.whqc_768x512q80.jpg Pasta alla Norcina This deeply comforting pasta alla Norcina recipe – a creamy sausage pasta dish from Umbria – is Italian comfort food at its finest . 2025-02-14T22:22:42Z https://www.greatitalianchefs.com/recipes/malloreddus-recipe-sausage-fennel-ragu https://media-cdn2.greatbritishchefs.com/media/og0iu1vf/img73385.whqc_768x512q80.jpg Malloreddus with Sausage Ragù This malloreddus recipe is served with a Campidanese sausage and fennel ragù – the perfect sauce to nestle into all the tiny ridges of this classic Sardinian gnochetti. 2025-02-14T22:18:56Z https://www.greatitalianchefs.com/recipes/gnudi-recipe-sage-brown-butter https://media-cdn2.greatbritishchefs.com/media/o2zhpt1s/img73368.whqc_768x512q80.jpg Gnudi with Sage and Brown Butter This classic gnudi recipe is served with a warming sage and brown butter sauce, the perfect accompaniment to these beautiful ricotta-based dumplings. 2025-02-14T22:21:28Z https://www.greatitalianchefs.com/recipes/gnocchi-parisienne-recipe https://media-cdn2.greatbritishchefs.com/media/nsllktbk/img73382.whqc_768x512q80.jpg Gnocchi Parisienne This gnocchi Parisienne recipe is flavoured with lemon, butter and parsley for a light and delicate finish. 2025-02-14T22:22:05Z https://www.greatitalianchefs.com/recipes/gnochi-alla-romana-recipe https://media-cdn2.greatbritishchefs.com/media/lcohfxlc/img73377.whqc_768x512q80.jpg Gnocchi alla Romana This classic gnocchi alla Romana recipe is a must-try dish for those seeking Italian comfort food goodness. 2025-02-14T22:22:10Z https://www.greatitalianchefs.com/recipes/malfatti-recipe-tomato-sauce https://media-cdn2.greatbritishchefs.com/media/4g2abto4/img73365.whqc_768x512q80.jpg Malfatti with Tomato Sauce Once you're tried this malfatti recipe, you'll have a hard time going back to regular gnocchi. 2025-02-14T22:22:36Z