Italian Recipes

Rum baba

Pasta, prawns and black cabbage

Candele pasta with squid

Acqua pazza sea bass

Baked aubergine

Grilled red mullet with fennel salad

Black olive, lemon and leek salad

Lemon tart

Italian roast chicken

Spinach and ricotta tart

Fresh broad bean and Pecorino salad

Valentina's Ceasar salad

Amaretto semifreddo

Summer pasta

Pasta, grilled vegetables and pesto

Neapolitan courgettes

Prawn and olive salad

Breadcrumb-coated escalopes

Strawberries with mascarpone cream and lemon almond biscuits

Caponata

Lobster, cherry tomato and rocket salad

Veal escalopes

Pan-roasted chicken

Mozzarella tart

Sicilian peach and mascarpone tart

Caramel panna cotta

Peach and raspberry sorbet

Lemon profiteroles

Baked chocolate cheesecake

Baked peaches

Frozen zabaglione

Mint, pea and prosciutto frittata

Grilled swordfish steak

Tuscan bread salad

Roasted red pepper pesto with penne

Tagliatelle with scallops

Farfalle with chicken and tomatoes

Spaghetti with veal meatballs

Spaghetti with mushrooms, pancetta and tuna

Bucatini with sausage and pancetta

Tiramisu

Veal escalopes with lemon sauce

Porcini risotto

Fillet steak with Amarone

Maccheroni with Gorgonzola and speck

Baked scallops with brandy

Lamb cutlets with Parmesan crust

Piedmont chocolate pudding

Taleggio and pear tart

Stuffed lamb cutlets

Sea bass baked in salt

Lemon butter tagliolini

Mozzarella patties

Grilled mixed seafood

Chunky fish soup

Stewed fish with spinach

Baked fish

Spaghetti with clams

Prawns in tomato sauce

Tagliatelle with basil pesto

Tagliatelle with courgette & prawns

Tagliatelle with tomato & garlic

Artichoke heart gratin

Apricot almond shortbread

Crispy roast potatoes

Ideal with lamb 

Herb roast leg of lamb

Fragrant roast for Easter 

Mushroom & bean cake

Baked picnic dish. Great for vegetarians 

Olive bread with onion

Filled bread recipe 

Artichoke, chickpea & spinach salad

Easy & attractive antipasti dish 

Salt-baked trout

Simple and delicious baked fish 

Parmesan & pomegranate salad

Salad featuring pears, rocket, Parmesan & pomegranate 

Wild garlic pesto

Vegetarian pesto for pasta, chicken & fish 

Grilled fruits with zabaglione sauce

Ursula Ferrigno's recipe for a delicious Italian dessert of grilled fruits with a zabaglione sauce. Makes for a great pudding if you're trying to eat heathily 

Warm seafood salad

Recipe for Italian seafood salad by Ursula Ferrigno. A simple, healthy and low fat dish featuring mussels, squid and prawn 

Roasted monkfish with garlic

Recipe for Italian roasted monkfish by Ursula Ferrigno. Low fat, healthy, and delicious 

Pumpkin ravioli

Ursula Ferrigno recipe for pumpkin ravioli - an Italian classic. A great dish for vegetarians 

Tuscan soup (Ursula Ferrigno)

Tuscan soup recipe by Ursula Ferrigno. Packed with vegetables this vegetarian soup is low fat, nutritious and filling 

Prawns and white beans Venetian-style

Prawn and white beans recipe by Ursula Ferrigno. This is a dish typical of Venice and is packed with fibre and flavour 

Crab, rocket and citrus salad

Recipe for a refreshing Italian salad with a zesty dressing 

Crab risotto with coriander oil

This crab risotto recipe is an Italian classic with a twist 

Rocket Pesto

This pesto recipe is perfect with pasta or gnocchi and is quick and simple to make 

Guinea fowl with red wine

A rich and hearty Italian game dish. Recipe by Valentina Harris and perfect for autumn eating 

Pappardelle with wild boar sauce Arezzo-style

A recipe from Valentina Harris for a filling pork and pasta dish, usually eaten in autumn in Italy 

Braised quail

Valentina Harris supplies this delightful recipe for game. It's authentically Italian and perfect in autumn 

Rabbit with olives

Italian recipe for rabbit from Valentina Harris. Pan-cooked with a dash of cognac and wonderful as an autumn dish 

Balsamic-marinated duck legs

Valentina Harris recipe for duck cooked Italian style and normally eaten in autumn 

Pheasant in Barolo

Italian pheasant recipe from Valentina Harris. The bird is cooked in wine, making a robust dish that is ideal for an autumn day 

Pasta with sardines

Taste Italia recipe for pasta and sardines. This recipe also features pine nuts, fennel and raisins 

Ligurian spinach cake

Vegetarian recipe for Italian spinach cake 

Tuscan soup

Recipe for La ribolita. Tuscan bread and vegetable soup 

Radicchio and Gorgonzola salad

Italian salad recipe featuring pine nuts, radicchio and Gorgonzola 

Rich chocolate cake, Piedmont style

Brian St Pierre supplies a real treat of a chocolate cake 

Porcini mushroom soup

Recipe for mushroom soup from Piedmont in Italy 

Traditional Piemontese ravioli

Authentic Italian pasta recipe 

Traditional veal with tuna sauce

A favourite recipe for veal from northern Italy 

Aubergine souffle

Vegetarian recipe for Italian souffle 

Stuffed yellow peppers

Simple recipe for a classic Piedmont dish which also features tuna 

Roasted red pepper risotto

Vegetarian Italian rice recipe 

Chicken liver risotto

Valentina Harris recipe for an intense risotto dish 

Fennel and lemon risotto

Fres, vegetrian risotto recipe from Valentina Harris 

Seafood risotto

Italian recipe from Valentina Harris for seafood risotto 

Risotto with ragu

Meaty risotto recipe from Valentina Harris 

Tomato risotto

Vegetarian risotto recipe from Valentina Harris 

Capri-style salad

Authentic insalata caprese recipe featuring mozzarella, basil and tomatoes 

Mozzarella in carrozza

Recipe for an Italian toasted mozzarella cheese sandwich 

Lemon, almond & pear cake

Italian cake recipe from Ursula Ferrigno for a wonderful dolci 

Roman artichokes

Italian vegetarian recipe from Ursula Ferrigno 

Semolina bread rolls

Italian bread recipe from Ursula Ferrigno 

Roast chicken stuffed with chestnuts, porcini & truffle

Christmas recipe for Italian roast chicken and stuffing by Ursula Ferrigno 

Granny's fish soup

Fish soup recipe from Ursula ferrigno traditionally eaten at Christmas in Italy 

Pansoti with walnut sauce

Italian filled pasta recipe from Ursula Ferrigno usually eaten at Christmas 

Prosciutto with fresh figs and mozzarella

Italian antipasti recipe that is great with Christmas dinner 

---

Wild Garlic Pesto
SERVES 4
Preparation 10 minutes
Cooking None

2 handfuls of garlic leaves
100g lightly toasted almonds and pine nuts
50g Parmesan cheese
about 3 tbsps extra-virgin olive oil
crème fraîche to taste
salt and pepper

Wash the garlic leaves and blanch in water. Using a food processor or a pestle and mortar, grind the leaves adding the mixed toasted nuts. Gradually add the olive oil to the consistency you desire. Finally mix in a dollop of cream.

Back to recipe index