Italian Food

Recipe of the Week: Risotto Verde With Peas, Spinach and Parmesan

Theo Randall | Posted 18.07.2014 | UK Lifestyle
Theo Randall

This is a simple risotto to make and the combination of peas, spinach and parmesan is delicious. It is very important that you cook the rice with the onion for the first few minutes so the rice will be hot when you add the hot stock. This way the rice will cook evenly and the risotto will have a chewy bite.

Sicily Insider: Kitchen, Dietary Secrets and More

Layne Lieberman | Posted 16.07.2014 | UK Lifestyle
Layne Lieberman

Sicily is intriguing as it conjures up notions of the Mafioso culture so famously exaggerated in American movies. As I flew into Catania from Milano, I had images of crazy drivers with musical accents wearing wife-beaters (sleeveless underwear) in the heat of the summer.

Ten Reasons Why You Should Be in Rome Right Now

Adam Bown | Posted 30.06.2014 | UK Lifestyle
Adam Bown

With so many great reasons to visit Rome, it's a task in itself to narrow down the must-see attractions. With more than 900 churches alone - that's more than two church visits every day for a year - it's unlikely that you will fit everything into one visit. So, don't try and rush around the city to see every ruin or piazza - save it for your next holiday to Rome!

This Week I Ate...San Carlo Manchester

William Sitwell | Posted 29.06.2014 | UK Lifestyle
William Sitwell

Off I went to Manchester to see what the deal was. On King Street West, in the main shopping district of the city, you'll find San Carlo. And you'll discover an amazing story about this place too. For the man behind this business - a hugely successful restaurateur making millions from branches from Bangkok to Kuwait - used to be barber.

Recipe of the Week: Vongole With Tomato, Zucchini, Parsley, White Wine and Garlic

Theo Randall | Posted 20.06.2014 | UK Lifestyle
Theo Randall

This recipe is so easy you have to try it. It's a really delicious lunch dish or even something to put in the middle of the table. Make sure you clean your clams well as you do not want any grit. The combination of the garlicky clams with courgette and tomato is lovely. It's a bowl of clams with a lovely soupy juice that has the tender courgettes. The grilled bread is to mop up all the juice. If you cannot get clams try mussels it works well. Have a great week!

Recipe of the Week: Taglierini With Fresh English Peas and Proscuitto

Theo Randall | Posted 06.06.2014 | UK Lifestyle
Theo Randall

You have to do this recipe this week as the English peas are perfect at the moment. If you wait too long they will become old and tough. This is probably the best way to enjoy peas as the combination of the sweet peas with the salty proscuitto and the butter pasta is absolutely delicious... Have a great week!

Recipe of the Week: Seared Tunafish With Marjoram, Capers, Spinach and Lentils With Datterini Tomatoes

Theo Randall | Posted 23.07.2014 | UK Lifestyle
Theo Randall

Tunafish can be a bit dull sometimes but by making a fresh marjoram sauce with lemon olive and sea salt. This will give the fish a delicious flavour which is perfect if the tunafish is seared because the sauce slightly cooks the fish. Have a great week!

Recipe of the Week: Asparagus With Anchovy Butter and Parmesan

Theo Randall | Posted 09.07.2014 | UK Lifestyle
Theo Randall

This is a very simple recipe and a great way to eat asparagus. The anchovy butter is so good you will spread it on toast the next day.

Recipe of the Week: Tagliatelle With Italian Sausage, Swiss Chard and Chilli

Theo Randall | Posted 02.07.2014 | UK Lifestyle
Theo Randall

Italian sausages are delicious in a pasta sauce as they are a combination of fresh and cured pork with seasoning so they are almost like a seasoned mince. Adding the swiss chard to the sauce gives it more texture and is a great way to use chard stalks.

Recipe of the Week: Zucchini Frittata With Parmesan Shavings

Theo Randall | Posted 25.06.2014 | UK Lifestyle
Theo Randall

This is the most delicious frittata. It's easy to make looks good and can be eaten either hot or cold - in fact it is perfect served with a glass of prosecco before lunch or dinner. Make sure you cook the courgettes so there is no water left in them and use fresh ricotta to make it taste light and creamy.

Hello, Ducks

Linda Duffin | Posted 24.06.2014 | UK Lifestyle
Linda Duffin

I bought half a dozen duck eggs in my local deli the other day. Then I sat and looked at them. Yes, my life is one long dizzy social whirl. Having got them I couldn't decide how to cook them.

Recipe of the Week: Salmon With Zucchini Fritti

Theo Randall | Posted 18.06.2014 | UK Lifestyle
Theo Randall

Salmon trout is such a delicious fish and cooked this simple way the fish will remain juicy and you will get the best flavour and texture. The chilli mint sauce with the courgette fritti is a great combination and very simple to prepare. The fresher the courgettes the crispier your fritti will be. Have a great week!

Recipe of the Week: Seabream With Tomatoes, Olives and a Fennel Salad

Theo Randall | Posted 11.06.2014 | UK Lifestyle
Theo Randall

The tomatoes will add lots of flavour but will also keep the fish juicy and their sweetness and acidity will complement the fish. Do not squeeze lemon on the fish though - it will clash with the tomatoes.

Recipe of the Week: Pork Chop With Portobello Mushrooms and Salsa Verde

Theo Randall | Posted 04.06.2014 | UK Lifestyle
Theo Randall

Pork chops can be really dry and uninspiring but try cooking them this way so they stay really juicy. When you buy the pork, make sure it has a nice amount of fat on it because fat is flavour when it comes to cooking pork. The salsa verde cuts the richness of the pork and gives off a fresh herby flavour which goes really well with the mushrooms...

Recipe of the Week: Tagliarini With Brown Shrimps and Zucchini

Theo Randall | Posted 28.05.2014 | UK Lifestyle
Theo Randall

This is such a simple pasta dish but very delicious. When you make it you will definitely want to make it again. The brown shrimps have a very unique flavour and combined with the zucchini butter and garlic taste even better.

Recipe of the Week: Rigatoni With Zucchini and Pesto

Theo Randall | Posted 07.05.2014 | UK Lifestyle
Theo Randall

I love this dish because it is so easy and very tasty. The great thing about using a pasta shape like Rigatoni is that it will hold the sauce well and has a lovely chewiness when cooked properly. You can make this dish in the same time as takes to cook the pasta so it really is delicious health fast food...

Recipe of the Week: Tagliatelle With Bresaola Radicchio and Rosemary

Theo Randall | Posted 30.04.2014 | UK Lifestyle
Theo Randall

This is a great way to use bresaola with pasta and also a good substitute for pancetta. The meatiness of the bresaola works really well with the bitterness of the radicchio. You could use a pasta like penne but tagliatelle is a bit more luxurious and holds the sauce really well.

Recipe of the Week: Tagliarini With Artichokes and Prawns

Theo Randall | Posted 09.04.2014 | UK Lifestyle
Theo Randall

This is a really tasty pasta and surprisingly easy to make once you have prepared your artichokes. The trick is to make the artichokes very juicy so the pasta absorbs their flavour. Always use uncooked prawns as they will give you a much sweeter flavour and also a better texture.

Recipe of the Week: Minestrone With Cannellini Beans

Theo Randall | Posted 02.04.2014 | UK Lifestyle
Theo Randall

This is the best soup to warm you up. Its healthy, filling, vegetarian and very easy to prepare. The swiss chard adds an earthy sweetness to the soup and you can use the cooking water as stock. If you puree half of the soup you get a lovely creamy minestrone that has great texture and flavour.

Recipe of the Week: Pappardelle with Clams, Prawns and Swordfish

Theo Randall | Posted 26.03.2014 | UK Lifestyle
Theo Randall

I have had a similar dish to this in a fantastic restaurant in Puglia, southern Italy. The town is Ostuni and the restaurant is called Aqua Sale. They used a pasta called pacceri which is a large tube pasta that flattens when it is cooked and therefore traps all the sauce.

Recipe of the Week: Gnocchi With Spinach, Ricotta, Parmesan and Sage Butter

Theo Randall | Posted 19.03.2014 | UK Lifestyle
Theo Randall

This is such a simple recipe but is also very impressive. The trick to a good gnocchi is to make sure they are as light as possible and they do not break up. Make sure the gnocchi have sage butter on top as this will make them really delicious. Have a good week!

Recipe of the Week: Fusilli With Broccoli, Chilli, Anchovies and Garlic

Theo Randall | Posted 12.03.2014 | UK Lifestyle
Theo Randall

Fusilli is a brilliant pasta to use because the little spirals get clogged up with the sauce so every mouthful tastes delicious.

The Eight Things Everyone Should Know Before They are Allowed to Eat Italian Food

Maria Chiorando | Posted 28.02.2014 | UK Lifestyle
Maria Chiorando

They lied. There are actually three certainties in life: death, taxes, and the innate superiority of Italian food.

Recipe for the Week: Steak With Artichokes, Carrots and Horseradish Sauce

Theo Randall | Posted 19.02.2014 | UK Lifestyle
Theo Randall

Artichokes and carrots are a really good combination. They have a similar texture when cooked this way and the sweetness of the carrot works well with the unique artichoke flavour. Horseradish is delicious with beef but by using bread instead of cream it has a much more heat so be careful how much you serve... Have a good week and Happy Christmas!

Recipe of the Week: Penne All'Arabiatta

Theo Randall | Posted 12.02.2014 | UK Lifestyle
Theo Randall

Penne alla arabbiata is one of the most delicious classic pasta sauces that people take for granted. Try this way as you will get the true flavour of the red chillies as they are cooked into the olive oil with the garlic and basil.