By Ollie Dabbous From Saturday Kitchen Ingredients For the pumpkin soup 50g/1¾oz butter 140g/5oz onion, thinly sliced 400g/14oz delica pumpkin, peeled, deseeded and cut into 2cm/¾in cubes 1 tsp sugar 1 tsp salt 400ml/14fl oz full-fat milk 1 tbsp moscatel vinegar For …
By Claire Thomson From Saturday Kitchen Ingredients For the pizzette fritte 175g/6oz plain flour ½ tsp salt 100ml/3½fl oz warm water 1 tbsp olive oil 1 tsp fast-action dried yeast flaky sea salt (optional) dried oregano (optional) olive oil, for shallow frying For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tomato sauce 1kg/2lb 4oz ripe tomatoes 6 basil leaves 3 garlic cloves 50ml/2fl oz olive oil salt and freshly ground black pepper For the filling 500g/1lb 2oz rocket, plus extra for garnish 250g/9oz ricotta whole nutmeg, …
By Matt Tebbutt From Saturday Kitchen Ingredients 200g/7oz blackberries 100ml/3½ fl oz cassis 3 free-range eggs, separated 250g/9oz ricotta cheese, strained 50g/1¾oz caster sugar ½ tsp vanilla extract 1 orange, zest only 1 lemon, zest only 50g/1¾oz plain flour 30g/1oz unsalted butter To serve 2 tbsp icing …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the dumplings 750g/1lb 10oz potatoes 500g/1lb 2oz ricotta cheese, drained well 2 free-range eggs 1 small bunch (about 30g/1oz) dill, finely chopped 50g/1¾oz ‘00’ flour light olive oil, …
These Italian balls are light and fluffy, quick and easy to make, and kids love them, and it shows there’s more to Italian cooking than pasta By Russell Norman From Saturday Kitchen Ingredients 520g/1lb 3oz baby spinach leaves …
By Donna Hay From Saturday Kitchen Ingredients 360g/12oz ricotta 80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated 150g/5½oz plain flour, plus extra for dusting 3 free-range eggs, beaten 1½ tsp sea salt flakes 1 tbsp finely chopped fresh basil …
A creamy Italian-inspired dessert. By Donal Skehan From Saturday Kitchen Ingredients For the pastry 200g/7oz plain flour, plus extra for dusting 100g/3½oz very cold butter, cut into small cubes, plus extra for greasing 60g/2¼oz ground almonds 60g/2¼oz icing sugar, sifted ½ lemon, …
Equipment and preparation: You will need a pasta machine and a serrated pastry wheel. By Angela Hartnett From Saturday Kitchen Ingredients For the pasta 300g/10½ oz 00 pasta flour, plus extra for dusting pinch salt 12 free-range egg yolks …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 250g/9oz ‘00’ flour, plus extra for dusting 250g/9oz fine semolina 40ml/1fl½ oz olive oil For the filling 50g/1¾oz Parmesan, grated 200g/7oz ricotta, hung for 24 hours to drain 2 free-range egg yolks, beaten …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 6 These simple burgers combine creamy ricotta with sharp capers, served with a sun-dried tomato relish. By Nigel Slater From …
Preparation time 30 mins to 1 hour Cooking time less than 10 mins Serves Serves 4 These beautiful filled pasta half moons can be made ahead and kept in the refrigerator for up to two …
Cook this gorgeous vegetarian quiche for a special occasion. Ingredients For the quiche butter, for greasing 400g/14oz ready-made shortcrust pastry 350g/12oz flat mushrooms 3 sprigs thyme, leaves only 2 tbsp olive oil salt and freshly …
