Italian Recipes

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

Theo Randall | Posted 11.04.2014 | 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 04.04.2014 | 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 28.03.2014 | 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 07.03.2014 | 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 28.02.2014 | 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.

Recipe of the Week: Squid, Prawns and Scallops Panfried With Cannellini Beans in a Tomato Sauce

Theo Randall | Posted 05.02.2014 | UK Lifestyle
Theo Randall

This is a really simple recipe and a great way to cook fresh shellfish without over cooking it and enjoying its natural sweetness... Using Cannellini beans from a jar will give you a better result but if you use the tinned ones just make sure you rinse off the liquid in the tin before you add them to the reduced tomato sauce. Try this with a glass of Fiano di Avalino. Have a good week!

Recipe of the Week: Porcini Mushrooms in Pancetta on Sourdough Bread

Theo Randall | Posted 25.01.2014 | UK Lifestyle
Theo Randall

Porcini are the most delicious mushrooms and with the addition of pancetta they taste amazing. They can be hard to get hold of so you could use portobello mushrooms instead but they won't be as tasty.

Recipe of the Week: Fennel, Artichoke and Puntarelle Salad With Anchovy Sauce

Theo Randall | Posted 23.01.2014 | UK Lifestyle
Theo Randall

This is a really simple recipe that has amazing flavour and texture. The addition of the anchovy sauce makes all the difference. Make sure you use a mandolin to slice the vegetables so you get a consistent thickness. This salad is delicious on its own or could be served with a whole roast fish as an accompaniment.

Recipe of the Week: Mushroom Risotto

Theo Randall | Posted 23.01.2014 | UK Lifestyle
Theo Randall

This has got to be most people's favourite risotto. It has lots of flavour and is probably the tastiest vegetarian risotto. Make sure you have a good vegetable stock as this will ensure you get a good flavoursome result.

Recipe of the Week: Penne With Italian Sausage and Tomato

Theo Randall | Posted 23.01.2014 | UK Lifestyle
Theo Randall

This is a really good way to use Italian sausages. They have lots of flavour as they are a mixture of cured and fresh pork. By taking them out their skins you have an instant mince which can cook very quickly. The addition of a tablespoon of cream just finishes of this sauce perfectly.

Recipe of the Week: Beef Sirloin With Sweet Celeriac and Salsa Verde

Theo Randall | Posted 23.01.2014 | UK Lifestyle
Theo Randall

Celeriac is such a lovely vegetable and often under used. Cooking it this way gets the full flavour and sweetness from it. When you buy your beef make sure it has plenty of fat as this, when melted, will add more flavour.

Recipe of the Week: Spirale Pasta With Squash, Pancetta and Cannelloni Beans

Theo Randall | Posted 23.01.2014 | UK Lifestyle
Theo Randall

This recipe is a great way to incorporate squash with pasta and it doesn't require baking the squash in the oven. The addition of the pancetta and sage makes it richer and by adding the cannellini beans give it a much heartier texture and flavour

Recipe of the Week: Beef Fillet With Rocket Salad and Zucchini

Theo Randall | Posted 27.11.2013 | UK Lifestyle
Theo Randall

This is a very simple recipe to do but it is very important to use good beef. The combination of the very thin courgettes, rocket, parmesan and seared beef is very delicious especially if you add a few drops of good balsamic vinegar.

Recipe for the Weekend: Mussel Soup

Theo Randall | Posted 20.11.2013 | UK Lifestyle
Theo Randall

This is one of the tastiest and easiest ways to cook and eat mussels. Make sure you get fresh mussels as they do not keep for very long. Also make sure they are well cleaned! By adding the bread it makes it a much more filling and also soaks up most of the juice.

Recipe for the Weekend: Lamb With Green Beans and Salsa

Theo Randall | Posted 06.11.2013 | UK Lifestyle
Theo Randall

Boning a leg of Lamb may look a bit daunting but if you go slowly it isn't that difficult. This is a great way to cook a whole leg of lamb. If you have a barbecue it will taste even better. Green beans are perfect with the Lamb and the addition of the anchovies make it very tasty. Have a great weekend!

Recipe for the Weekend: Conchighlie With Porcini, Zucchini and Mint

Theo Randall | Posted 23.10.2013 | UK Lifestyle
Theo Randall

Dried porcini mushrooms are easy to get hold of and have loads of flavour. The addition of mint works really well with the other ingredients but be careful, as too much mint can overpower the other ingredients. Conchighlie (pasta shells) work well in this recipe as the sauce tends to get stuck in the inside of the shells. Have a great weekend!

Recipe for the Weekend: Tagliatelle With Spinach, Parmesan and Summer Truffle

Theo Randall | Posted 16.10.2013 | UK Lifestyle
Theo Randall

This is a really good way to use spinach in a pasta dish. The cream and egg yolks and parmesan make it rich but the spinach adds great texture and flavour. The shavings of summer truffle make it even more delicious but are not essential.

Recipe for the Weekend: Seabass Carpaccio

Theo Randall | Posted 09.10.2013 | UK Lifestyle
Theo Randall

This is a great way to eat really fresh seabass. Try cut the fish a thin as you can because if it is too thick it becomes a bit unpalatable. The addition of the tomatoes and chilli helps cut the richness of the raw fish. Try and avoid using lemon juice because the tomatoes have enough acidity and adding lemon would kill the delicious subtle flavour of the seabass.

Recipe for the Weekend: Monkfish and Scallops on a Rosemary Stick

Theo Randall | Posted 18.09.2013 | UK Lifestyle
Theo Randall

This is a perfect summer main course or starter dish. The combination of the tomatoes cooked with the sweet scallops and monkfish with a few capers is delicious.

Recipe for the Weekend: Tagliarini, Artichokes and Summer Truffle

Theo Randall | Posted 11.09.2013 | UK Lifestyle
Theo Randall

This recipe is a great way to experience a summer truffle. Summer truffles are not the strongest of truffles but by using artichoke and parmesan it brings out its subtle flavour. There is a temptation to add a drop of truffle oil but try and resist because by not adding it you will get the true flavour of the truffle.