Bresaola salad (insalata della valtellina)
This simple but nutritious salad is satisfying enough to have as a main course. Bresaola is cured, air-dried beef typically made in the Valtellina area of Lombardy. Lean and tender and with little added salt it is perfect in salads, as in this recipe, and is readily available in Italian delis and larger supermarkets.
This is a modern rendition of a classic Italian dish. A friend gave the recipe to Guy’s family in the 1960s and it has evolved from there. The dish depends on the purity of the produce – really great, fresh beef, beaten out very thinly, and really good olive oil – and on keeping it simple. Guy adds radicchio and parmesan.
Japanese sea urchin spaghetti
Japanese pasta recipes are a wonder unto themselves. Using Japanese ingredients that cross over into Italian cuisine, such as dried mullet roe (karasumi in Japanese, bottarga in Italian) and sea urchin, these dishes are close to their Italian ancestors. This simple sea urchin pasta is Hokkaido in a nutshell, combining the taste of the cold weather sea urchin with famed Hokkaido cream.
Roast garlic stracciatella with nduja dumplings
This recipe is based on a classic Spanish roast garlic soup found in many variations throughout the country – this particular version gives us an Italian feel. A simple and easy soup to make, it truly highlights the deliciousness of sweet caramel-like roast garlic. Not for the fainthearted, it is perfect for a spicy evening snack on a hot summer's night.
Italian meatballs with simple tomato sauce
Ok, I'm sure many Italians would argue that these aren't the best meatballs ever. You're going to tell me that the ones your nonna makes are a million times better. Well, this time I'm putting my foot down. I can honestly say that I have never eaten meatballs as good as these and if you have a better recipe, I would love to hear from you and I promise I'll give it a go to compare. This recipe is really very easy - it doesn't take hours of simmering away on the stove and can be ready in…
"Bruschetta is such a simple yet delicious Italian dish", says Melbourne chef Guy Grossi. "It shows that food doesn’t have to be fancy to be extremely satisfying. But you do have to start with good ingredients; the bread to begin with, and the toppings. Tomatoes must be ripe and sweet, and I like to use imported porcini mushrooms (available frozen at good delis), but you can use other local wild mushrooms in this recipe if you prefer."
Four seasons pasta sauce | This classic Italian pasta sauce recipe is quick and easy. Don't pull back on the garlic as it really is the backbone of this simple rustic sauce. Look for local garlic when shopping as the flavour is so much better than the imported varieties.
Oven-roasted suckling pig with scented apple sauce (porchetto arrosto con salsa alle mele)
This recipe for Italian suckling pig is definitely one for a special occasion with friends and family. Small enough to fit into a domestic oven, half a suckling pig will feed about eight people. And it's surprisingly simple to do - the results, however, are quite impressive.
Spaghetti with baby clams (spaghetti alle vongole)
Eugenio grew up on the coast and spent time on the sand raking for the sweet little shells that make this simple dish so marvellous. The secret to this Italian recipe is in the timing – starting to cook the vongole just after the water for the pasta comes to the boil.
Baked whole fish (Pesce al Forno)
This delicious Italian recipe for baked whole fish is perfect to serve up as part of an Easter feast. It looks impressive, and is so simple to prepare, you'll be making it year after year.
Spaghetti with garlic, oil and chilli (spaghetti aglio, olio e peperoncino)
Maurizio says this great Italian pasta recipe is simple enough to whip up at the end of a big night out. The secret to the best results is in emulsifying the sauce.
Prosecco pannacotta (pannacotta al prosecco)
Dessert queen Adelina Pulford was inspired to put two beautiful things together, elegant, sparkling prosecco wine and creamy, silky pannacotta while travelling in Piemonte, where she saw pannacotta being made with spumante di asti. This simple Italian dessert recipe is perfect for a dinner party.