Italian Home Cooking Recipes

Ingredients for 4

• Pasta: 320 g Italian 00 flour, plus extra for dusting, and 160 g beaten egg (about 3 large eggs, weighed without shells).
• Ragù: 300 g coarsely minced beef, 100 g fresh unsmoked pancetta, 40 g each of onion, carrot and celery, 150 g tomato passata, 10 g tomato paste, 100 ml dry white wine, 250 ml light stock, 20 ml olive oil, salt and pepper. Optional: 100 ml whole milk.

Method

1. Finely chop the pancetta and vegetables separately. Soften the pancetta in the oil for 5 minutes, then add the vegetables and cook for 8 minutes. Brown the beef until the moisture evaporates. Pour in the wine and let it evaporate.
2. Stir in the tomato paste, passata and a ladle of stock. Partly cover and simmer gently for about 2 hours. Add stock as needed and the milk halfway through, if using.
3. Make a well in the flour. Beat in the eggs with a fork, drawing in flour from the inside edge. Knead for 8–10 minutes until smooth. Cover and rest for 30 minutes.
4. Divide into four. Keep three pieces covered while you roll the first to about 1 mm thick. Let the surface dry just until it stops sticking. Dust lightly, roll up loosely and cut ribbons 6–7 mm wide. Unfold the ribbons and repeat.
5. Boil the fettuccine in salted water. Taste after 1 minute; fresh ribbons usually need 1–3 minutes. Reserve a cup of water, drain and toss with the warm ragù, adding a spoonful of water if needed.

Allergens · Wheat, egg, celery; milk if used.

Photo by Petar Milošević · CC BY-SA 4.0

Ingredients for 4

• 360 g rigatoni
• 160 g guanciale, rind removed
• 90 g finely grated Pecorino Romano
• ½ tsp freshly ground black pepper; salt for the pasta water

Method

1. Cut the guanciale into strips about 5 mm thick. Start in a cold frying pan and cook over medium-low heat for 8–10 minutes. Set half aside once the edges are golden.
2. Boil the rigatoni in lightly salted water. Reserve a cup of cooking water. Let a few spoonfuls cool to lukewarm before mixing them into the grated pecorino to make a thick paste.
3. Drain the pasta a minute early. Finish in the pan with the guanciale, pepper and a splash of cooking water.
4. Turn off the heat. Once the sizzling stops, fold in the pecorino paste. Loosen with a spoonful of warm water if needed and serve with the reserved guanciale.

Allergens · Wheat, milk.

Photo by Luca Nebuloni · CC BY 2.0. Photograph shows the long-pasta variation.

Ingredients for 4

• 250 g dried chickpeas
• 300 g finely milled durum wheat semolina, plus extra for dusting; about 150 ml lukewarm water
• 1 small onion, 1 bay leaf, 1 garlic clove
• 30 ml olive oil for seasoning and about 150 ml oil for frying; salt and pepper

Method

1. Soak the chickpeas for 12 hours. Drain and simmer in fresh water with the halved onion and bay leaf for 1½–2 hours, until tender. Salt near the end and keep the cooking water.
2. Knead the semolina and water for 8–10 minutes. Cover for 30 minutes, roll to 2 mm thick and cut into strips about 1 cm wide and 6–8 cm long. Set one quarter aside for frying.
3. Fry the reserved strips in small batches until golden; drain. Warm the olive oil with the garlic, remove the garlic, then add the chickpeas and enough cooking liquid to barely cover. Mash two spoonfuls of chickpeas against the pan.
4. Boil the remaining ribbons in salted water for 2–4 minutes. Finish in the chickpeas for a minute. Add pepper and the fried ribbons at the table.

Allergens · Wheat.

Photo by Valerialucatello · CC BY-SA 4.0

Ingredients for 4

• 1 kg potatoes, 350 g onions, 250 g tomato passata
• 70 g pitted black olives, 20 g salt-packed capers, rinsed
• 1 egg, 60 g grated pecorino, 30 g breadcrumbs
• 45 ml olive oil, salt and pepper

Method

1. Boil the whole unpeeled potatoes for 30–40 minutes. Meanwhile, thinly slice the onions and cook gently in 25 ml oil for 15 minutes.
2. Add passata, olives and rinsed capers to the onions. Cook uncovered for about 15 minutes, until a spoon drawn across the bottom leaves a trail.
3. Peel and mash the warm potatoes. Once lukewarm, mix with the egg, pecorino and pepper. Oil a 24 cm tin and dust with half the breadcrumbs.
4. Press half the potatoes into the tin, add the filling, leaving a 1 cm border, and cover with flattened pieces of the remaining potato. Seal the edges. Finish with crumbs and oil. Bake at 190°C for 35–40 minutes. Rest for 20 minutes before cutting.

Allergens · Wheat, egg, milk.

Ingredients for 4

• 800 g boneless firm white fish, such as monkfish or grouper
• 1 red pepper (about 220 g), 400 g peeled tomatoes, 1 small onion, 2 garlic cloves
• 80 ml dry white wine, 400–500 ml light fish stock or hot water
• 40 ml olive oil, 10 g parsley, salt and pepper; 4 slices of country bread

Method

1. Check the fish for bones, cut into 4 cm pieces and refrigerate while preparing the base. Soften the sliced onion and garlic in the oil for 5 minutes. Add thin strips of pepper and cook for 8–10 minutes.
2. Add the wine and let it evaporate. Break up the tomatoes, add them with 400 ml stock and simmer for 15 minutes. Taste a strip of pepper to check it is tender.
3. Arrange the fish in one layer. Add a little stock if needed, cover and simmer gently for 6–10 minutes, until the thickest piece reaches 63°C. Shake the pan gently rather than stirring.
4. Season, scatter the chopped parsley over the soup and serve with toasted bread for dipping.

Allergens · Fish, wheat in the bread; check the stock for celery.

Photo by Jtorquy · CC BY-SA 4.0. Photograph shows brodetto alla vastese.

Ingredients for 4

• Crust: 250 g Italian type 0 flour, 135 ml water, 4 g fresh yeast, 5 g salt and 15 ml olive oil, plus oil for the tin.
• Filling: 250 g drained ricotta, 350 g trimmed fresh spinach, 30 g grated Parmesan, salt and pepper.

Method

1. Dissolve the yeast in the water. Add flour, salt and oil; knead for 8–10 minutes. Cover and leave until nearly doubled.
2. Wilt the spinach, cool it, squeeze it thoroughly and chop. Mix with the drained ricotta, Parmesan, salt and pepper.
3. Roll the dough into two rounds about 2–3 mm thick. Use the larger one to line an oiled 24 cm tin. Spread the filling evenly, leaving 1 cm clear at the edge.
4. Cover with the second round, gently press out the air, pinch the edges and fold the rim over once. Prick the top and brush with oil. Bake at 200°C for 25–35 minutes, checking that the base is golden. Rest for 15 minutes before cutting.

Allergens · Wheat, milk.

Bottega 26 photograph with digitally edited linen.

Ingredients for 4

• 360 g dried orecchiette, 500 g broccolini
• 6 anchovy fillets in oil (about 30 g drained), 2 garlic cloves
• 60 g coarse breadcrumbs, 12 g fresh parsley, 50 ml olive oil, salt

Method

1. Toast the crumbs in 15 ml oil for 3–4 minutes. Tip into a bowl and stir in the finely chopped parsley.
2. Trim the tough stem ends from the broccolini. Cut the remaining stems into short pieces and halve any large florets.
3. Boil the orecchiette in lightly salted water. Add the stems with 5 minutes left and the florets and tender leaves with 3 minutes left. Check that a fork slips into a stem. Save a cup of water before draining.
4. Warm the remaining oil and crushed garlic in a wide pan. Gently dissolve the anchovies in the oil and remove the garlic. Toss in the pasta, greens and a splash of cooking water for a minute. Serve with the parsley crumbs.

Allergens · Wheat, fish.

Photo by Bonniebartilomo · CC BY-SA 4.0. Photograph shows the turnip-green variation.

Ingredients for 4

• 320 g short mixed pasta, 550 g potatoes, 180 g smoked provola, 60 g pancetta
• 1 small onion, 1 small carrot, 1 celery stick, 80 g tomato passata
• 25 ml olive oil, about 1 litre hot water, salt and pepper

Method

1. Cut potatoes into 1½ cm cubes. Finely chop the vegetables and dice the pancetta and provola.
2. Warm the pancetta in the oil for 2–3 minutes. Add the chopped vegetables and soften for 6–8 minutes. Add potatoes, passata and just enough water to cover. Simmer for 15–20 minutes.
3. Mash a few potato cubes against the pan. Add pasta directly to the pot, adding just enough hot water to cover. Stir often, adding water by the ladle until the pasta is cooked.
4. Turn off the heat while the sauce is still loose. Stir in the provola, cover and rest for 2 minutes. Season with pepper and serve.

Allergens · Wheat, milk, celery.

Photo by Mojmir Churavy · CC0. Photograph shows a variation without pancetta.

Ingredients for 4

• 2 heads of escarole (about 1 kg before trimming)
• 80 g pitted black olives, preferably Gaeta; 15 g salt-packed capers
• 2 garlic cloves, 40 ml olive oil, salt if needed

Method

1. Separate and thoroughly wash the leaves. Tear large leaves into two or three pieces. Rinse the capers; if very salty, soak them for 5 minutes, then drain. Halve the olives.
2. Warm the crushed garlic in the oil for 2 minutes. Add olives and capers for another minute.
3. Add the escarole in handfuls. Cover briefly after each addition to make room for the next. Once all the leaves are in, cover and cook gently for 8–10 minutes, turning occasionally.
4. Uncover and cook for 5–8 minutes until the ribs are tender and most of the water has evaporated. Taste and serve warm, with bread if you like.

Allergens · If serving with bread, it may contain wheat.

AI-generated food illustration.

Ingredients for 4

• Meatballs: 500 g minced beef, 70 g day-old bread crumb, 100 ml milk, 1 egg, 40 g grated Parmesan, 10 g chopped parsley, 4 g salt, black pepper and oil for frying.
• Sauce: 700 g tomato passata, 1 small onion (60 g), 25 ml olive oil, 4 basil leaves and salt to taste.

Method

1. Soak the bread in the milk for 10 minutes. Soften the chopped onion in the olive oil for 5 minutes in a wide pan. Add passata and a little salt, and bring to a gentle simmer.
2. Squeeze and crumble the bread. Combine with beef, egg, Parmesan, parsley, salt and pepper. Mix just until evenly distributed. Divide into 16 equal portions and roll gently between damp palms.
3. Heat frying oil in a separate pan. Fry a few meatballs at a time for about 2 minutes in total, turning gently. Lift out with a slotted spoon once a light crust has formed.
4. Arrange in the tomato sauce in one layer and partially cover. Simmer gently for about 25–30 minutes, turning carefully, until the largest meatball reaches 71°C at the centre. Add a splash of hot water if the sauce gets too thick. Finish with torn basil and serve four per person.

Allergens · Wheat, milk, egg.