This version from Nigella Lawson’s ” Nigellissima” uses fresh tomatoes rather than the tinned tomatoes used in the recipe for Pizzaiola Steak on this site. You can use humanely reared rose veal as an alternative to steak if you like.
In my view you can never have enough recipes for Brussels Sprouts, a vegetable i love if treated with respect and not boiled to a slush. This recipe is from ” Nigellissima” by Nigella Lawson.
When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pastaand though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.
A recipe from Naples which I found in ” Italian Regional Cookery” by Valentina Harris. You could also use veal, or skinned chicken breasts.
A recipe from Claire Thomson, my go to cook of the moment.
A delicious version of Italy’s Tortelli di Zucca from Jill Dupleix’s ” Good Cooking”. You can use onion or butternut squash as an alternative to pumpkin if preferred.
An Italian recipe for Tuna from Rick Stein’s ” Seafood Odyssey”.
An Italian recipe from Nigel Slater.
A risotto with goats cheese from Lindsay Bareham’s ” One Pot Wonders”.
A new recipe from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
A recipe from Rachel Roddy to serve with some thick Greek yoghurt, Mascarpone or Ricotta. They also make a nice topping for pavlova.
This recipe is from ” The River Cafe Classic Italian Cookbook” by Rose Gray and Ruth Rogers.
A recipe from ” Italian Regional Cookery” by Valentina Harris.
A dish from “Jamie Cooks Italy” which makes a great vegetarian main course.
A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.