This simple vegetarian pasta makes use of abundant zucchini with a whole kilo put to use in this recipe. It hails from the Italian village of Nerano on the...
The ultimate sandwich and a great addition to any picnic. Full of flavour and able to be made in advance, it is also a sandwich that can be modified to any taste...
Involinti means rolls in Italian and depending what part of Italy you’re from, there are various ways and traditions of making them.
Potatoes slow-cooked in foil are a ubiquitous, although worthy, item at any good barbecue. This version takes the humble spud to another level.
Matambre is a thin flank steak common in Argentina, cooked here folded and stuffed with vegetables and cheese.
In Argentina, ‘humita’ is the name given to a creamy corn filling and it is often used to describe corn empanadas.
This roll has it all: steak, lettuce, tomato and ham, finished off with a fried egg.
This recipe illustrates the versatility of matambre. Here, it is not stuffed or rolled but simply trimmed and topped with ingredients you would a pizza.
A fugazza is topped with just onion or onion and cheese. In our version, we have cooked the onions first to give them a caramelised taste.
Home cook Paolo pays homage to his Sicilian grandmother by cooking up her parmigiana and combining fried eggplants with grated mozzarella, pecorino and Parmesan....