Perfect meatballs need to hold their shape, not fall apart in the sauce, and stay moist all the way through. The secret to getting the texture just right is some day-old bread soaked in milk and incorporated into the mix. So, if like me, you are making a lot of bread at the moment and there are always a few offcuts laying around, maybe it’s time to get ballin’!
As the foundation of a good pasta sauce, pizza base, or a stand-alone homage to humble and robust Italian flavours, Pomarola is simplicity and satisfaction in its truest form.
Cacio e Pepe is the very definition of Italian cucina povera. Using only 4 ingredients, you will be on the couch in comfort food heaven in under 20 minutes.
The bitterness of wilted rapini seems to be the perfect companion to pork, chilli and garlic. This rustic recipe makes the most of the fire and caramelised butteriness that occurs when these flavours are allowed to infuse together.
Smoky bacon, fresh tomato and fiery chilli punctuate this sauce from Amatrice – the sauce that my husband loves the most!
As much as I would like to live in a perpetual state of summer, as soon as the mercury drops to the teens, I almost immediately start thinking about lentil soup.