By Owen Morgan From Saturday Kitchen Ingredients For the sofrito 100ml/3½fl oz extra virgin olive oil 4 garlic cloves, finely diced 2 large onions, finely diced 4 mixed peppers, cored, seeds removed and finely diced 8 ripe tomatoes, cored, seeds removed and …
By Tim Siadatan From Saturday Kitchen Ingredients For the potato al forno 300g/10½oz Maris Piper potatoes, peeled and cut into 1cm/½in cubes 10 garlic cloves, skin left on ¼ Treviso radicchio or radicchio, cut into 5mm/¼in thick wedges 50g/1¾oz Kalamata olives, stones removed …
By Gennaro Contaldo From Saturday Kitchen Ingredients For the pasta dough 200g/7oz pasta flour 2 large organic free-range eggs For the filling 250g/9oz ricotta, drained 2 unwaxed lemons, zest and juice 15g/½oz Parmesan cheese, grated salt and freshly ground black pepper For the …
By Ben Tish From Saturday Kitchen Ingredients 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil 30g/1oz butter, plus extra for buttering the dish 60g/2¼oz plain flour 800ml/1½ pint hot full-fat milk 4 bay leaves 70g/2½oz parmesan, grated 70g/2½oz fontina, grated glug truffle oil 130g/4½oz wild mushrooms, …
Preparation time 2 hours cooking time 30 mins to 1 hour Serves Serves 6-8 This is a classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to …
