Paola Bacchia recipes and Paola Bacchia food : SBS Food

Food

Paola Bacchia

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Italian

Spicy marinated mussels

Plump mussels are cooked briefly in garlic, chilli, anchovies and a splash of vinegar, then allowed to rest overnight to soak up the flavours. Eat them as an...

Italian

Chocolate diamond biscuits

One of the pastry shops I visited in Otranto was selling ‘mostaccioli’, diamond-shaped chocolate-covered biscotti traditionally eaten at Christmas (not to be...

Italian

Fruit and nut spiral cake

Is it a gubana, presnitz or putizza? These three typical cakes of Friuli-Venezia Giulia have a lot of similarities: essentially their fillings (nuts, dried fruit...

Italian

Sweet log from Romagna

The ciambella is now on high rotation at home, but with woody pine nuts rather than sugar granules on the top. For me it’s a ready-made breakfast or morning tea,...

Italian

Gnocchi with mixed greens and cheese

In Solignano al Rubicone, Italy, they make cheese that is buried in the ground while it ages. It develops a delicious woody flavour that is perfect for this...

Italian

Cappelletti in chicken broth

The broth is special; it is made using a whole organic chicken, chopped into pieces and cooked for at least 3 hours. The broth is pale golden and sumptuous in its...

Italian

Pancetta-wrapped goat

Pieces of goat shoulder are soaked in wine then wrapped in thin slices of pancetta and baked with a breadcrumb topping.

Italian

Osteria fish stew

Use whatever seafood is fresh, and use several kinds. If in doubt, ask your fishmonger what they would recommend to make a brothy fish stew.

Italian

Fig and nut roll

If you are fond of liquorice (like I am) you will find the aniseed overtones of the log quite irresistible; and if you want to go a step further (like I do) you...

Italian

Fisherman's biscotti

These little biscuits are found in bakeries along the coast of Le Marche, Italy; mounds of nutty pastry studded with rum-soaked sultanas.

Italian

Fresh broad beans with eggs and cheese

Here fresh young broad beans combine with leafy greens and eggs to make a superb weeknight dinner. It is an omelette of sorts, one that tastes of spring.

Italian

Chocolate pastry bites

Bocconotti come from the word ‘boccone’, which means ‘a bite’, so it’s no surprise that these cakes are bite-sized. They are delightful mini chocolate pastries...

Italian

Ricotta crostata

This tart is typically made for Easter and is best eaten when the ricotta has completely cooled, allowing you to really savour the aniseed liqueur in the pastry...