The Vegetarian Italian Cookbook_nodrm

THE JOURNEY Ever since I can remember, food has been a passion of mine. Growing up, you’d find me in the kitchen, often making more mess than sense; but in the end, things just started to click. The aim of this book is not to convert meat-eaters in to vegetarians, but to bring extremely delicious, vegetable based Italian food to all. It’s been a long but very delightful journey. I’ve covered endless miles and tasted countless meals; this book is the result of that. Venture in to the unknown, explore, taste, cook and create. Buon Appetito!

CONTENTS

ANTIPASTO Crushed Broad Bean & Mint Bruschetta Chickpeas and Balsamic Vinegar Bruschetta Bell Pepper & Melted Cheese Bruschetta Hearty Italiano Bruschetta Mushroom & Herb Bruschetta Tuscan Navy Bean Soup Vineyard Minestrone Soup Tomato, Basil & Orzo Soup Zuppa All’Aglio (Garlic Soup) Artichoke, Mozzarella & Lemon Salad Three Bean Salad Panzanella Salad Potato & Sun-Dried Tomato Salad

PASTA SAUCE Puttanesca Raphael Fresh Lemon Pesto Bean Bolognese

PASTA How To Make Fresh Pasta Spinach Linguine

Baked Macaroni Cheese Wild Mushroom Ravioli & Cream Sauce Chickpea Spaghetti Mumma’s Vegetable Lasagne Ricotta & Tomato Gnocchi

PIZZA How To Make Fresh Pizza Dough How To Make Fresh Pizza Sauce Spinach Red Onion & Feta Pizza Pumpkin Goats Cheese Pizza 5ive cheese pizza The Works

RISOTTO Beetroot Risotto Butternut Squash Risotto Risotto Primavera Mushroom Risotto Fennel & Lemon Risotto

DOLCE Tiramisu Mini Cheesecakes Orange Cake Beignets Lemon Ricotta Cookies with Lemon Glaze

5 MINUTE WONDERS Garlic Herb & Melted Cheese Ciabatta

Green, White & Red Sandwich Sun-Dried Tomato Pesto Gorgonzola & Pear Bruschetta Disaronno Cosmo

PLEASE NOTE Parmesan Cheese is not Vegetarian; even though the cheese is listed as an ingredient throughout the recipe book. Instead of using Parmesan, you should substitute it with your favourite hard cheese equivalent. A popular Vegetarian substitute for Parmesan is Florentino Parmazano; and can be obtained from many supermarkets.

CRUSHED BROAD BEAN AND MINT BRUSCHETTA SERVES 4 This is a particularly fresh and delightful snack, great for canapés and starters. 1x Basil leaves, to Garnish 1x Cup (250g) of Broad Beans 1x Small Handful of Mint Leaves 3x Tablespoons of Extra Virgin Olive Oil 1x Small Piece of Parmesan Cheese 1x Garlic Clove, Halved 1x Small Ciabatta 1x Pinch of Salt and Grounded Pepper 1. Slice the ciabatta bread in to 8 equal pieces, then lightly toast. 2. Now rub the garlic cloves over the still warm bread, so that the garlic flavour transfers across. 3. In a small mixing bowl, add the beans and lightly crush them. 4. Finely chop the mint leaves and add them to the mixing bowl. 5. Then add the extra-virgin olive oil, salt, pepper and a few gratings of delicious parmesan cheese and mix. 6. Carefully spoon the bean mixture on top of your toasted ciabatta slices, followed by an extra drizzle of extra-virgin olive oil if you desire (recommended). 7. Finally, add an extra shaving or two of parmesan cheese and serve. Buon Appetito!

CHICKPEAS & BALSAMIC VINEGAR BRUSCHETTA SERVES 4-6 Chickpeas can be used in a variety of ways, but this is one of the best. With a little bit of seasoning and beautiful balsamic vinegar, chickpeas can be given new added life. 1x Small Ciabatta 1x Can of Chickpeas, drained and rinsed 1x Handful of Fresh Flat-Leaf Parsley 2x Tablespoons of Balsamic Vinegar 1x Clove of Garlic 1x Tablespoon of Extra-Virgin Olive Oil 1x Pinch of Salt and Ground Black Pepper 1. Slice the ciabatta bread in to 8-12 equal pieces (so that each person has 2 pieces), then lightly toast. 2. Finely chop the garlic clove and put to one side. 3. Roughly chop the parsley leaves, and then put to one side. 4. Roughly chop the chickpeas, and then put to one side. 5. Using a medium sized mixing bowl, add the chickpeas, garlic, parsley, extra-virgin olive oil, balsamic vinegar, salt and pepper. Now mix thoroughly but not too hard. 6. Finally, serve the chickpea mixture on to your toasted bruschettas and serve. Buon Appetito!

BELL PEPPER & MELTED CHEESE BRUSCHETTA SERVES 4 Bruschettas are often associated with fresh vine tomatoes and slices of mozzarella, but the uses of different cheeses and melting them to give delicious gooey textures, is an experience not to be missed. 1x Small Ciabatta 1x Green Bell Pepper 1x Red Onion 1x Pinch of Kosher Salt and Ground Pepper 1x Medium Tomato ½ a Cup (125g) of Marble Cheese, if you cannot get this, try mixing Cheddar and Red Leicester 1. Slice the ciabatta bread in to 8 equal pieces (or so that each person has 2 pieces), then lightly toast. 2. Whilst the bread is toasting, chop the green pepper, red onion and tomato in to small pieces. 3. Add the 3 vegetables in to a mixing bowl, along with the salt, pepper and cheese. Now mix the ingredients carefully with your hands. 4. Place your bruschetta slices on to a baking tray, then spoon the vegetable and cheese mixture on top. 5. Place the baking trail under a broiler or British Grill for 1-2 minutes or until the cheese has melted. 6. Serve right away. Buon Appetito!

HEARTY ITALIANO BRUSCHETTA SERVES 4 This is a more traditional bruschetta, with an emphasis on simple store cupboards herbs that have been used to increase the flavour combinations. 2x Tomatoes 1x Small Ciabatta ½x a Sweet Onion 2x Tablespoons of Extra-Virgin Olive Oil 1x Tablespoon of Fresh Oregano 1x Tablespoon of Fresh Basil 1x Small Knob of Parmesan 1x Pinch of Kosher Salt and Pepper 1. Slice the ciabatta bread in to 8 equal pieces (or so that each person has 2 pieces) and place them on to a baking tray. 2. Pre-Heat your oven to 200 Degrees C or Gas Mark 6. 3. Finely chop the tomatoes and sweet onion, then add them to a mixing bowl, along with the extra-virgin olive oil, oregano, basil, salt and pepper. Mix with a spoon. 4. Use your mixing spoon to scoop the mixture and distribute evenly across your bread slices. Then grate some parmesan over the top of each one, before placing in the oven to cook for 8-10 minutes. 5. Serve Hot. Buon Appetito!

MUSHROOM & HERB BRUSCHETTA SERVES 6 Another delicious melted cheese bruschetta for you to try. With the use of two different mushrooms (feel free to add more), this bruschetta has somewhat of a luxury feel to it. For those that are lucky enough to own a truffle, topping this bruschetta with a few shavings of it will help boost it from gourmet to Michelin. 1x Ciabatta 2x Tablespoons of Extra-Virgin Olive Oil 2x Red Onions 1x Garlic Clove 1x Pinch of Basil 6x Ounces (175g) of Oyster Mushrooms 6x Ounces (175g) of Shitake Mushrooms ¼ of a Cup (75ml) of Red Wine ¼ of a Cup (75g) of Italian Cheese 1x Pinch of Kosher Salt and Ground Pepper 1. Slice the ciabatta bread in to 12 equal pieces (or so that each person has 2 pieces). 2. Pre-Heat your oven to 180 Degrees C or Gas Mark 4. 3. Take a brush and brush the extra-virgin olive oil over the bread, sprinkle a little basil over the top and bake in the oven for 6-7 minutes, or until they are golden. Once finished, take the bread out of the oven and put to one side for later. 4. Over a medium heat, slowly cook the onions along with a little oil, for 20-25 minutes, or until they start to caramelize. Now add the garlic and sauté for a couple of minutes, followed by the mushrooms, cooking for 5 more minutes. 5. Add the red wine, salt, pepper and mix. Take a spoon and evenly distribute the mixture on to your baked bread and top with the cheese.

6. Place in the oven for just 1 more minute to allow the cheese to melt. Serve immediately for best results. Buon Appetito!

TUSCAN NAVY BEAN SOUP SERVES 6 This is a traditional Italian soup that’s quick to prep, quick to cook, but will last in your memory for a long time. 1x Medium Onion 2x Garlic Cloves, Crushed 3x Cups (750ml) of Vegetable Broth / Stock 1x Can of Peeled Chopped Tomatoes 2x Tablespoons of Extra-Virgin Olive Oil Teaspoon of Dried Oregano ½x Teaspoon of Dried Basil 1x a Cup (125g) of Small Uncooked Pasta Shells ½ Can of Navy Beans with Liquid 1x Pinch of Salt and Pepper to Taste 1. Heat the extra-virgin olive oil in a large soup pot, over a medium heat. Whilst it is heating up, finely chop the onion, then add it to the pot. Leave it to cook for 1-2 minutes. 2. Next, add the crushed garlic cloves, oregano, basil, 3 cups of vegetable broth / stock, tomatoes and bring to the boil. 3. Now add the pasta shells. Stir them in to the soup mixture, then cover the pot, reduce the temperature and leave it to simmer for 10 minutes, stirring occasionally. 4. Finally, add the can of beans and stir until they have heated through. Serve immediately. Buon Appetito!

VINEYARD MINESTRONE SOUP SERVES 6+ Minestrone is another traditional Italian soup. It involves quite a lot of preparation and cooking, but you’ll be pleased to know that for most of it, you can just sit back and watch, stirring every once in a while. 1x Medium Onion, Chopped 1x Zucchini, Chopped 2x Celery Sticks, Chopped 2x Garlic Cloves, Crushed 2x Carrots, Sliced 1x Cabbage, Shredded ½ a Cup of Pasta Shells 28 Ounce (750g) Can of Tomatoes 1x Cups (1.5 Litresl) of Vegetable Broth / Stock 6x Cups (750ml) of Water 3x Cup (250ml) of Red Wine 1x Teaspoons of Basil 1x Teaspoon of Marjoram 1x Can of Kidney Beans, Drained 1x Pinch of Salt and Pepper to Taste 1. Heat a large soup pot over a medium heat, then add the celery, zucchini, garlic, onion, tomatoes, broth / stock, water, red wine, basil and marjoram. Bring to the boil, then reduce to a medium-low heat. Partially cover it and leave to simmer for 1 hour. 2. Now add the cabbage and beans. Stir thoroughly, and leave to cook for 10 minutes, 3. Add the pasta shells and allow them to cook for the time designated on the packaging.

4. Serve immediately. Buon Appetito!

TOMATO, BASIL & ORZO SOUP SERVES 4+ Although orzo is Italian for “barley”, orzo pasta is actually shaped like a grain of rice. Being able to obtain this style of pasta can be quite hard in some areas; so if you are unable to obtain some, try using similar sized pasta like macaroni. ½ a Medium Onion, Diced 2x Garlic Cloves, Crushed 1x Red Bell Pepper, Diced 2x Cans of Chopped Tomatoes 1x Cup (250ml) of Vegetable Stock ¼x Cup (75ml) of Apple Juice 1x Teaspoon of Olive Oil ½ a Cup (125g) of Orzo Pasta 1x Small Handful of Fresh Basil, Chopped 1. Heat a large soup pot over a medium heat; then add the oil and apple juice. Once these have heated through, add the peppers, garlic and onions, and sauté for 8-10 minutes stirring regularly. It’s important that the onions only soften and not turn brown and begin to caramelize. Tip: If the mixture looks a little dry, simply add a little water in small amounts. 2. Now add the broth / stock and the tomatoes, and bring to a boil. 3. Next, add the pasta. Allow to cook for 5 minutes, stirring regularly. 4. Cover your soup pot and allow to simmer on a low heat for 15 minutes more. 5. Finally, sprinkle the fresh basil on top and serve immediately. Buon Appetito!

ZUPPA ALL’AGLIO (GARLIC SOUP) SERVES 4+ Although orzo is Italian for “barley”, orzo pasta is actually shaped like a grain of rice. Being able to obtain this style of pasta can be quite hard in some areas; so if you are unable to obtain some, try using similar sized pasta like macaroni. ½ a Cup (125ml) of Dry Red Wine 1xTablespoon of Extra-Virgin Olive Oil 2x Tablespoons of Vegetarian Margarine 12x Garlic Cloves, Quartered 6x Cups (1.5 Litres) of Vegetable Broth / Stock 1x Tablespoon of Fresh Parsley 6x Slices of Italian Bread, Cut in to Cubes 1x Pinch of Kosher Salt and Ground Pepper 1. Heat a large soup pot over a low-medium heat and add the oil and butter. Allow the butter to melt before proceeding to the next step. 2. Add the garlic and cook for 1-2 minutes, but be careful not to allow the garlic to burn. If it looks like it might be, reduce the heat further. 3. In a separate frying pan, drizzle some extra-virgin olive oil and toss the bread cubes over a medium heat, so that they become toasty croutons. Remove from the heat and put to one side. 4. Add the wine, stock and parsley to your main soup pot. Raise the heat to medium and bring to the boil. Once it starts to boil, reduce to a low heat and allow to simmer for 10 minutes. 5. Season with salt and pepper, then serve immediately. Add the croutons last, so that they remain firm and crunchy. Buon Appetito!

ARTICHOKE, MOZZARELLA & LEMON SALAD SERVES 4+ This particular recipe is inspired by one of my favourite Chef’s, Yotam Ottolenghi. It’s a very modern day take on a classic Italian recipe; with rich, beautiful flavours complimented by a sharp dressing. 4x Large Globe Artichokes 3x Lemons, Halved 1x Lemon’s Zest 2x Bay Leaves 4x Fresh Sprigs of Thyme 1x Onion, Peeled and Quartered ½ a Cup (125g) of Baby Gem Lettuce Leaves 1x Cup (200-250g) of Buffalo Mozzarella 1x Teaspoon of Fresh Basil, Chopped 1x Teaspoon of Fresh Mint, Chopped ½ a Cup (125ml) of Extra-Virgin Olive Oil 1x Garlic Clove, Crushed 1x Pinch of Kosher Salt and Ground Pepper 1. It’s not uncommon for people to find artichokes quite daunting, but they are really very simple to use and extremely delicious. First of all, you’ll need to remove the artichoke stems, followed by the leaves, so that you can get to the artichoke’s heart. Cut the hearts in to two pieces lengthways. Tip: You may need to remove any fine inedible bits, so use a small sharp knife to do this. To stop the artichokes from losing their colour, drizzle freshly squeezed lemon juice over the top of them. 2. Add the artichokes to a pre-heated medium sized pan. Submerge them in water and add

the juice of 2 more lemons, along with adding two half lemons, the onion, bay leaves, thyme and salt to the water. Leave to simmer for 15 minutes, then remove the artichokes and leave to cool. 3. Take your one remaining lemon and remove the zesty skin layer from it. Then put to one side for later. 4. Now it’s time to start building your salad. Cut your artichokes in to 1 inch or 2cm wedges and place them on a serving platter. 5. Cut your lettuce in to thin strips and add them to the platter. 6. With your hands, break the cheese in to randomly sized small chunks and scatter them over the salad. 7. In a separate small mixing bowl, add the mint, basil, garlic, salt, pepper and extra-virgin olive oil. Mix with a spoon then drizzle generously over the salad. 8. Finally, sprinkle the lemon zest over the top and season the whole salad with extra pepper. Buon Appetito!

THREE BEAN SALAD SERVES 3-4 Plenty of beans, plenty of fibre. This particular salad is very commonly used by Italian’s on picnics. The coated beans help to store a lot of flavour; and unlike salad leaves, don’t wilt and become soggy. ¾ of a Cup (175g) of White Sugar ⅓ of a Cup (80ml) of Extra-Virgin Olive Oil ⅔ of a Cup (160ml) of White Wine Vinegar 1x Red Bell Pepper, Sliced 1½ Cups (375g) of Chopped Celery 1x Can of Green Beans 1x Can of Chickpeas 1x Can of Red Kidney beans 1x Green / Spring Onion, Chopped 1. In a medium sized saucepan, add the sugar, extra-virgin olive oil, white wine vinegar and bring to the boil. Then remove from the heat and allow to cool. 2. Now take a large mixing. Before adding the 3 cans of beans, make sure drain them first. Now add the beans to the bowl along with the red bell pepper, celery and green /spring onion. 3. Pour your sweet dressing that has been cooling, over the top of the bean mixture and toss thoroughly. 4. Put the mixture in the fridge and allow to marinade overnight. Buon Appetito!

PANZANELLA SALAD SERVES 3-4 Panzanella is also known as Panmolle. It’s a salad from the Florentine area and consists of tomatoes and breads. It’s very popular throughout the hot Italian summers. 1x Small Ciabatta 1x Pinch of Dried Mixed Herbs 2x Pinches of Kosher Salt and Ground Pepper 1x Drizzle of Extra-Virgin Olive Oil 4x Tablespoons of Extra-Virgin Olive Oil 1x Tablespoon of Sliced Green Olives 1x Tablespoon of Sliced Black Olives 1x Tablespoon of Freshly Shredded Basil 1x Onion, Cut in to Rings 4x Big Iceberg Lettuce Leaves 1x Yellow Bell Pepper, Thinly Sliced 4x Medium Tomatoes, Sliced ½ a Cup (125g) of Mozzarella Slices ½ a Tablespoon of White Wine Vinegar 1x Tablespoon of Lemon Juice 1. Pre-heat your oven to 200 Degrees C or Gas Mark 6. We will make the croutons first, so we can be prepare the rest of the salad, whilst the cook in the oven. 2. Slice the ciabatta in to small cubes and sprinkle them over a baking tray. Then sprinkle the mixed dried herbs over the top, followed by a healthy drizzle of extra-virgin olive oil and finally a pinch of salt and pepper for seasoning. Cook in the middle of the oven for 10 minutes, or until crisp and golden. 3. Fill a bowl full of cold water and soak the onion rings in it for 8-10 minutes.

4. Add to a mixing bowl the tomato, yellow pepper, mozzarella, onion rings, salt, pepper, croutons, extra-virgin olive oil, lemon juice, white wine vinegar, olives and toss thoroughly. 5. Layer the bottom of a salad bowl with the lettuce leaves and transfer the salad mixture to the bowl. Place in the fridge to cool. Buon Appetito!

POTATO & SUN-DRIED TOMATO SALAD SERVES 4 Sundried tomatoes are one of Italy’s biggest food exports. The time in the sun causes them to lose as much as 93% of their weight. Sun-dried tomatoes are often preserved in extra-virgin olive oil and can be seasoned with various herbs and spices. 4x Large Potatoes 4x Tablespoons of Mayonnaise 4x Tablespoons of Sun-Dried Tomatoes, Chopped 1x Green / Spring Onion, Sliced in to Strips 4x Tablespoons of Yoghurt 2x Tablespoons of Fresh Oregano, Chopped 1x Pinch of Kosher Salt and Ground Pepper 1. Boil a large pot of salted water. 2. Scrub your potatoes clean if they are still carrying a little mud. Then add them to the boiling water. Cook for 10 minutes, or until soft. 3. Once the potatoes are cooked, drain the water and roughly chop the potatoes in to smaller pieces. Then tip on to a serving platter. 4. In a small mixing bowl, add the yoghurt, sun-dried tomatoes, mayonnaise and fresh oregano. Lightly season with salt and pepper, then mix together with a fork. 5. Pour the dressing over the top of the potatoes and toss lightly. Garnish with a few strips of green / spring onion and serve immediately, or place in the fridge for later. Buon Appetito! Tip: You might want to try using baby / new potatoes instead.

PUTTANESCA PASTA SAUCE SERVES 2 Sundried tomatoes are one of Italy’s biggest food exports. The time in the sun causes them to lose as much as 93% of their weight. Sun-dried tomatoes are often preserved in extra-virgin olive oil and can be seasoned with various herbs and spices. 1x Can of Diced Tomatoes ½ an Onion, Chopped 2x Garlic Cloves, Crushed ¼ a Jar of Capers ½ a Jar of Black Olives 2x Tablespoons of Extra-Virgin Olive Oil 2x Tablespoons of Port or Red Wine 1x Pinch of Salt and Pepper to Season 1. Heat the extra-virgin olive oil in a frying pan, over a medium heat. 2. Add the garlic and onions, then sauté for 10 minutes. 3. Add the can of tomatoes along with the capers, olives and port. Season with a little salt and pepper. Allow leave to simmer for 10 minutes. 4. Serve immediately or store in a jar for up to 1-2 days. Buon Appetito! 5. Tip: This sauce is best served with linguine or spaghetti.

RAPHAEL PASTA SAUCE SERVES 6 Raphael sauce tends to be quite spicy by heart. The intensity level can easily be adjusted by adding or reducing the amount of chilli flakes used. This is a sauce that tastes just as good when served cold after cooling. 2x Jars of Marinated Artichoke Hearts in Oil ¼ of a Cup (75ml) of Extra-Virgin Olive Oil 3x Onions, Chopped 3x Garlic Cloves, Crushed 1x Pinch of Chilli Flakes 1x Small Handful of Flat Leaf Parsley, Chopped ½ a Tablespoon of Dried Oregano ½ a Tablespoon of Dried Basil ½ a Tablespoon of Ground Pepper ½ a Teaspoon of Kosher Salt 1x Large Can of Plum Tomatoes 1. Take the jars of artichoke hearts and drain the oil in to a bowl. Keep the oil for later. Then chop the artichoke hearts in to smaller pieces. 2. Add the extra-virgin olive oil to a large pan over a medium heat. Then add the garlic, onions, salt, pepper, artichoke oil, oregano and chili flakes. Sauté for 10 minutes. 3. Add the can of tomatoes and simmer on a medium to low heat for 30 minutes. 4. Finally, to complete your sauce, add the artichoke hearts, parsley and stir. Allow to simmer for 5 more minutes before serving. Buon Appetito!

FRESH LEMON PASTA SAUCE SERVES 2 Sicilian lemons are some of the best in the world and simply perfect for this sauce. They’re not that common in supermarkets / grocery stores, so if you are unable to get hold of some, use the best on offer. Lemons are the core ingredient of this dish; and the better the quality of them, the tastier your sauce will be. 2x Tablespoons of Extra-Virgin Olive Oil 2x Garlic Cloves, Crushed 1x Small Handful of Fresh Parsley, Chopped 1x Pinch of Red Chili Flakes ½ a Cup (125ml) of White Wine 2x Fresh Lemons 2x Pinch of Red Chili Flakes 1x Pinch of Fresh Basil 1. Over a medium heat, add the extra-virgin olive oil to a large frying pan. 2. Sauté the garlic, chopped parsley and chilli flakes until the parsley turns a dark green colour. 3. Then add the white wine and juice from the 2 lemons. Simmer on a medium heat until the sauce has reduced by half. 4. The sauce is ready to be added to the pasta of your choice. Lightly toss the sauce through and garnish with fresh basil, then serve. Buon Appetito!

PESTO PASTA SAUCE SERVES 4 Pesto was first thought to be created in the northern region of Genoa. It predominantly consists of crushed garlic and basil, finely chopped pine nuts and olive oil. It’s typically served on bread and pasta. This is a slightly modified version that uses chestnuts instead of pine nuts. Try experimenting with both. 2x Tablespoons of Extra-Virgin Olive Oil 1x Cup (250ml) of Vegetal Broth / Stock 2x Tablespoons of Brown Rice Vinegar 3x Garlic Cloves, Crushed ½ a Teaspoon of Kosher Salt 2x Cups (500g) of Fresh Basil Leaves 1½ Tablespoons of Dried Basil ½ a Cup (125ml) of Crushed Wheat Crackers 1x Small Can of Water Chestnuts, Drained and Finely Chopped 1. Add to your food processor / blender, all of the ingredients EXCEPT the finely chopped water chestnuts. Blend the ingredients and add a little water if it’s necessary to make the mixture smooth and creamy. 2. Pour the creamy mixture in to a bowl and stir the chopped chestnuts in to it with a spoon. This will help to give it a great texture. Buon Appetito!

BEAN BOLOGNESE PASTA SAUCE SERVES 6 Passata is an Italian tomato puree. If you are unable to get hold of some, standard tomato purée will be a sufficient replacement; although the closer you can stick to the recipe, the more authentic your sauce will be. 2x Tablespoons of Extra-Virgin Olive Oil 1x Onion, Finely Chopped 1x Carrot, Finely Chopped 1x Celery Stick, Finely Chopped 2x Garlic Cloves, Crushed 3x Cups (750ml) of Passata (Sieved Tomatoes) 1x Pinch of Freshly Chopped Parsley 2x Tablespoons of Tomato Puree 1x Cup (250ml) of Red Wine 1x Cup (250ml) of Vegetable Broth / Stock 1x Teaspoon of Rosemary, Chopped 1x Bay Leaf 2x Cans of Mixed Beans, Drained and Rinsed 1x Pinch of Kosher Salt and Ground Pepper 1. Place a large saucepan over a low-medium heat. Add a little oil and wait for it to heat through. 2. Then add the onion, celery, carrot and cook them for 10 minutes, stirring every couple of minutes. 3. Stir in the crushed garlic and tomato paste. Keep stirring for 1-2 minutes. 4. Increase the temperature to medium and add the wine. It’s fine to let it bubble for 2-3

minutes. 5. Add the rosemary, vegetable broth / stock, passata and bay leaf. Reduce the temperature to low and allow it to simmer for 10 minutes. 6. Finally, stir the beans in to the mixture and allow them to cook for 5 minutes, or until fully heated through. Season with salt, pepper and a sprinkle of parsley. Buon Appetito!

HOW TO MAKE FRESH PASTA MAKES 1 POUND (450G) The first connection recorded between Italy and pasta dates back to the 12th Century. Since then, it has become one of Italy’s most iconic foods and a true staple to an Italian’s diet. Don’t be put off by the lengthy detailed instructions below; because when you master the art, you’ll be able to make fresh pasta in less than 10 minutes, every time! 2x Cups (500g) of Unbleached Flour 3x Large or 4 Small Eggs ½ a Teaspoon of Salt 1. Create a volcano like shape with your flour and crack the eggs in to the middle of it (as pictured). Then sprinkle the salt over the top. 2. Slowly start to mix the eggs together with a fork, but at this stage, try not to disturb the flour. 3. A little bit at a time, now start to mix the flour in to the central egg solution. 4. Once all of the egg and flour is combined, put down the fork and switch to your hands (it will be sticky). Continue to gently mix the ingredients together with your fingertips. 5. Now form the mixture in to a ball. At this stage, you need to evaluate the consistency and texture of your pasta dough ball. If it’s too dry, try adding a little more egg to it, if it’s too sticky, try adding just a little more flour. Mix in any added ingredients then move on to the next stage. 6. With the palms of your hands, knead the pasta dough by pushing down and then away from you. Rotate the dough by 90 degrees, fold it over on to itself, push down again and away from you again. Continue kneading for 5-7 minutes or until the dough has become smooth. 7. Preferably using a bench knife if you have one, cut the dough in to 3 equal pieces. Now roll each piece in to a ball, then cover each one with a towel and leave to rest for 15-20 minutes. 8. This is where you will need to ready your pasta rolling machine, if you don’t have one, then a rolling pin will do the job. Take one of the dough balls and flatten it to a thickness

of half an inch or 1cm, with the palm of your hand. Feed it through your pasta machine’s widest setting and the dough in to the machine as you wind it round and round. Guide the flattened dough out of the machine, never pull it. 9. Once the dough has passed through the machine once, decrease the size of the feeding slot and repeat the process. The dough will continue to get thinner but also longer, so be careful not to tear it. If you need help from someone, don’t be afraid to ask for it. 10. Continue the process until the dough is 1/16th of an inch thick. Your pasta is now ready to be shaped and crafted however you see fit. Buon Appetito!

SPINACH LINGUINE SERVES 4 Good quality cheese and olives are the key to making this dish a success. If you are particularly fond of garlic, try adding one or two more cloves, but not too many, or it will overpower the delicate flavours. 1x Pound (450g) of Green Linguine ½ a Teaspoon of Red Chili Flakes 15x Calamata Olives, Pitted and Chopped 5 Tablespoons of Extra-Virgin Olive Oil 1x Small Knob of Parmesan for Garnishing 1x Pound (450g) of Fresh Spinach, Chopped 1x Garlic Clove, Crushed 1x Small Handful of Walnuts, Chopped 1x Pinch of Kosher Salt and Ground Pepper 1. Fill one large cooking pot half way with water and place on the stove over a high heat, bring to the boil. Add a sprinkle of salt to the water. 2. Whilst the water is starting to boil, add to a separate large mixing bowl, the garlic, chili flakes, olives and extra-virgin olive oil. Blend together lightly with a fork. 3. Now add the pasta to the boiling water and cook for the time stated on the packaging. 4. With 30 seconds to 1 minute before the pasta is cooked, add the spinach. After 1 minute of cooking, drain the water and lift the spinach and pasta in to the mixing bowl with the garlic in. 5. Season with the salt and pepper, then toss the sauce, spinach and pasta together so that it is evenly coated. 6. Serve the pasta with a sprinkle of chopped walnuts and a few shavings of parmesan cheese. Buon Appetito!

BAKED MACARONI CHEESE SERVES 4 Macaroni and cheese is a recipe that dates back centuries. It’s been adopted by many Americans, and is eaten their on a daily basis. Because of the amount of cheese used, it could be considered a little unhealthy, but there are two approaches you can take; either go all out, the more cheese the merrier, or shop around and buy some reduced fat cheeses instead. 1½ Ounces (50g) of Butter, Chopped 1¼ Cups (300g) of Dried Macaroni Pasta 1x Teaspoon of Dijon Mustard 2x Cups (500ml) of Milk 2x Tablespoons of Plain Flour ½ a Cup (125g) of Parmesan, Grated 1¼ Cups (300g) of Gruyere Cheese, Grated 1x Pinch of Kosher Salt and Ground Pepper 1. Pre-heat your oven to 200 Degrees C or Gas Mark 6. 2. Lightly grease with butter or vegetable oil, a medium sized baking dish. 3. Heat a saucepan over a medium heat, then add the butter and allow it to melt for 2 minutes. Using a wooden spoon, now stir the flour in to the butter for about a minute. 4. Remove the saucepan from the heat and start to add the milk, about a ¼ Cup (75ml) at a time. It’s important to keep on stirring to prevent lumps from forming. Now return the saucepan to a medium heat on the stove and cook through until it thickens. This usually takes 5 minutes. 5. Remove from the heat again and this time, stir in the parmesan, most of the gruyere cheese and also the dijon mustard. 6. Fill a separate saucepan full of water and set to boil. Once it’s boiling, add your macaroni pasta. Follow the instructions on the packaging, but slightly under cook it by a couple of minutes. This will help it keep a firm texture after it’s been baked.

7. Once cooked, drain the water and pour the pasta in to a large mixing bowl. 8. Pour in the sauce that you’ve made, along with the onion and stir everything together. Transfer the pasta and sauce to your baking dish and sprinkle with the remaining gruyère cheese. 9. Leave the pasta to bake in the oven for up to 20 minutes, or until it has turned golden. Buon Appetito!

WILD MUSHROOM RAVIOLI & CREAM SAUCE SERVES 4 This dish has lots of ingredients, lots of instructions, but it fairly simple to make. Once you’ve mastered it, it will most likely become your signature dish. Friends and family alike will visit more often, just to try a smaple!

FOR THE RAVIOLI ¼ of a Cup (75g) Shiitake Mushrooms, Sliced ¼ of a Cup (75g) Oyster Mushrooms, Sliced ¼ of a Cup (75g) Butter ¼ of a Teaspoon Onion Powder ¼ of a Teaspoon Garlic Powder ¼ of a Cup (75g) Parmesan Cheese 1x Pasta Dough Pre-Bought or Home Made ½ of a Cup (125g) Baby Portobello Mushrooms, Sliced ½ of a Cup (125g) White Button Mushrooms, Sliced 1x Pinch of Kosher Salt and Ground Pepper ¼ of a Cup (75ml) Vegetable Broth / Stock 1x Tablespoon of Extra-Virgin Olive Oil 1x Cup (250g) of Ricotta Cheese ½ of a Cup (125g) Mixed Mushrooms

FOR THE SAUCE 1x Cup (250g) of Portobello Mushrooms, Sliced 1x Cup (250ml) of Heavy Cream 2x Tablespoons of Un-Salted Butter 2x Garlic Cloves, Crushed

5x Sage Leaves 1. Melt the butter in a large pan over a medium heat. 2. Add the olive oil and all of the mushrooms, EXCEPT the sauce and half cup of mixed mushrooms. Cook until the mushrooms start to release their natural juices. When this happens, start to season with the salt, pepper, garlic powder, onion powder and vegetable broth / stock. Mix thoroughly and leave to reduce. 3. Remove from the heat and leave to cool. 4. Add the cheeses and cooled down mushroom mixture to a food processor and blend until smooth. If the mixture is too thick, try adding just a little more broth / stock. 5. Remove the mixture from the mixer and stir in the remaining half cup (125g) of mixed mushrooms. 6. If you need to roll your pasta flat using a pasta machine or rolling pin, do so now. Once it is flat, cut it in to 2 strips lengthways. 7. Spoon heaped teaspoons of your mushroom mixture along one of the pasta sheets; it should be just over an inch (2.5cm) apart. 8. Once you have finished spooning little heaps all along one of the sheets of pasta, take the other sheet and place it on top. Use your fingers to gently press down on the pasta around the filling. It’s important that you firmly seal all of the filling in with no air gaps; otherwise your ravioli will fall apart and become wet and soggy inside. 9. Using either a ravioli cutter or pastry cutter, cut your ravioli away from the rest of the unused pasta dough. Then leave it to dry for an hour before attempting to cook with it. 10. Cooking your finely crafted ravioli is quite easy. Cook them in boiling, salted water for between 12 and 15 minutes, or until the ravioli has become soft and tender. 11. The sauce is very quick and simple to make, using a medium drying pan, melt the butter over a low heat, then add the garlic and sage. 12. Now add the Portobello mushrooms, along with a little salt and pepper. Cook for up to 5 minutes, or until the mushrooms have turned soft. 13. Pour the heavy cream over the mushrooms and continue to heat through slowly. When the sauce has become smooth, remove from the heat. 14. Remove the ravioli from the water with a slotted spoon and serve with your mushroom sauce. Buon Appetito!

CHICKPEA SPAGHETTI SERVES 2 I often find myself making this little pasta number when I am in a rush. It’s incredibly quick to make, and can be made with pretty much just store cupboard ingredients. 1x Can of Chickpeas, Drained and Rinsed 1x Tablespoon of Extra-Virgin Olive Oil 2x Cloves of Garlic, Crushed 1x Cup (250g) of Spaghetti Pasta 1x Small Tomato, Peeled and Chopped 1x Pinch of Kosher Salt and Ground Pepper TIP: To help remove the tomato skin easily, submerge it for a couple of seconds in hot water, before trying to peel or remove the skin. 2. Fill a Medium - Large saucepan full of water and bring to the boil. Then add the spaghetti and cook it for the time recommended on the packaging. 3. Meanwhile, In a medium frying pan over a medium heat, add the extra-virgin olive oil, crushed garlic, chopped tomatoes and chickpeas. Cook for 3-5 minutes then take off the heat. 4. Once the spaghetti is cooked, drain the water and add the pasta to the sauce. Thoroughly mix so that the sauce costs the pasta, then serve immediately. Buon Appetito!

MUMMA’S VEGETABLE LASAGNE SERVES 6-8 As with a lot of pasta dishes, the name of it is a plural of the individual kind. In this scenario, Lasagne is the plural of many Lasagna sheets. This recipe reminds me of my childhood, my Mother would make it every once in a while as a delicious treat. 2x Tablespoon of Extra-Virgin Olive Oil 1x Clove of Garlic, Crushed 1x Medium Onion, Finely Chopped 1½ Cups (375g) of Mushrooms, Sliced 1x Celery Stalk, Chopped 1x Carrot, Peeled and Sliced 1x Medium Zucchini, Chopped 8x Sheets of No Need To Pre-Cook Lasagna 1x Yellow Squash, Chopped 1x Can of Crushed Tomatoes 1x Can of Spinach, Drained 2x Tablespoons of Tomato Puree 1x Tablespoon of Mixed Herbs 1x Cup of Mozzarella Cheese 1x Cup of Ricotta Cheese 1x Pinch of Kosher Salt and Ground Pepper 1. Pre-heat your oven to 190 Degrees or gas mark 5. Take a medium - large sized baking dish and spray it or grease it with oil. 2. Heat a large saucepan over a medium heat, then add the oil and sauté the garlic on its own for 1 minute. Then add the onion, mushrooms, celery, carrots, zucchini and squash. Cook for 10 minutes, stirring every once in a while.

3. Once the vegetables are soft, add the tomatoes, puree, mixed herbs, salt and pepper. Bring to the boil and leave to simmer for 10 minutes, before stirring in the spinach at the end. 4. Using a ladle or large spoon, transfer some of the vegetable sauce in to the base of your baking tray, lay some lasagana sheets over the top, then coat with half of the ricotta cheese. Repeat this process again, saving just enough sauce to act as the final layer on top. Sprinkle the mozzarella over the top of the whole thing and bake for 30 minutes. Buon Appetito!

RICOTTA & TOMATO GNOCCHI SERVES 6-8 It’s quite surprising how few people have tried gnocchi in my experience. As part of the journey to debunking the myth that all vegetarian food is boring, try creating this little number from scratch. At its core, gnocchi is simply thick little dumplings. Quick, simple and very filling. 1x Cup (250g) of Ricotta Cheese 2x Eggs ½ a Cup of Freshly Grated Parmesan 1x Teaspoon of Garlic Powder 1x Cup of All-Purpose Flour 1x Pinch of Kosher Salt and Ground Pepper 1x Cup (250g) of Fresh Mozzarella 1x Tablespoons of Extra-Virgin Olive Oil 2x Garlic Cloves, Crushed 1x Can of Tomatoes, Chopped 6x Basil Leaves, Finely Chopped 1x Pinch of Kosher Salt and Ground Pepper 1. First we shall make the gnocchi. Take a large mixing bowl and add the garlic powder, salt, pepper, parmesan cheese, ricotta cheese, eggs and flour. Mix together to form a soft dough. You may need to add a little more flour if the dough is too runny. 2. On a floured worktop, split the dough in to 3-4 pieces, then roll them in to sausage like shapes, approximately ½ an inch (1.5cm) in thickness. Cut each sausage shape in to 1 inch (2.5cm) long pieces. 3. Place them on a baking sheet and store them in the fridge for when you need to use them. If you are using them straight away, there is no need to put them in the fridge, just put them to one side for now. 4. Now for the sauce. In a medium sized saucepan, heat the extra-virgin olive oil over a

medium heat. Then add the garlic and cook for 1 minute, stirring regularly. 5. Add the can of diced tomatoes and bring the mixture to a simmer, over a medium heat and allow to cook for 10 minutes. 6. Meanwhile, fill a large cooking pot with slightly salted water and bring it to the boil over a high heat. Once it’s boiling, reduce the heat to medium and add the gnocchi. Cook for 1-2 minutes or until they begin to float. Remove them from the water and put them in an appropriately sized serving bowl. 7. Take the finely chopped basil and stir them in to the sauce. Season to taste with the salt and pepper. 8. Rip the mozzarella in to small pieces and add them to the sauce. Once the heat of the sauce has started to melt the mozzarella, you can start to spoon the sauce over the top of the gnocchi. Buon Appetito!



HOW TO MAKE FRESH PIZZA DOUGH MAKES 4 PIZZAS When it comes to pizza, nothing quite compares to thin, fresh Italian style. Although for the best possible taste, I would always recommend using a dedicated pizza oven, this in the real world is not a viable option for most. But never fear, with this pizza dough recipe, you’ll still be able to make stunningly crisp pizzas. 1x Teaspoon of Sugar 1x Packet of Active Dry Yeast 2x Teaspoon Extra Virgin-Olive Oil, Plus a little more for brushing later 2¼ Cups (600g) of Bread Flour 1x Handful of Flour for the Work Surface 1x Pinch of Coarse Salt and Ground Pepper 1x Cup (250ml) of Warm Water 1. Take one medium sized mixing bowl and pour in to it the warm water. Now add the sugar and yeast and leave to activate (become foamy) for approximately 5 minutes. 2. Add the oil and a pinch of salt to the mix and give it a little whisk. Then add the flour and begin to stir the mixture with a wooden spoon. Keep stirring until the mixture has taken on a wet dough like appearance. 3. Sprinkle flour over the work surface and begin to knead the dough until it becomes quite elastic. This usually takes just a couple of minutes. If your dough is still quite runny after this time, try adding just a little more flour to it and carry on kneading. 4. Add some oil to a new mixing bowl and place the dough ball inside. Roll it around so that it is full covered in oil, before covering the bowl in plastic wrap / cling film and leaving for 45 minutes. The dough should have risen to about twice its original size, push the dough down with your fist, re-cover and leave to rise again for another 30 minutes. 5. Finally, remove the dough from the bowl and place it on to a lightly floured work surface. Cut the dough in to 4 equal pieces and leave to rest for 15 more minutes. It’s finished! Buon Appetito!

HOW TO MAKE FRESH PIZZA SAUCE MAKES 6-8 PIZZAS WORTH This authentic pizza sauce will certainly be a crowd pleaser. I picked up the recipe for it whilst travelling from Rome to Naples. I use it on all of my tomato based pizzas. 29x Ounces (800g) of Tomato Puree 2x Cans of Crushed/Chopped Tomatoes 3x Garlic Cloves, Crushed 3x Tablespoons of Olive Oil 1x Tablespoon of Dried Mixed Italian Herbs 2x Tablespoons of Brown Sugar 1x Teaspoon of Dried Basil 4x Pinches of Salt and Ground Pepper 1. Over a medium heat, heat the oil in a large cooking pot / pan. Add the garlic and cook for 1 -2 minutes. 2. Now add the remaining ingredients and stir thoroughly. Bring to the boil. 3. Once the sauce is boiling, reduce the heat a little and leave to simmer, uncovered for 30 minutes. 4. Take off the heat and leave to cool for 10 minutes. 5. You can either add straight to your waiting pizzas or jar the sauce up. The sauce will remain good for up to a week if kept in the refrigerator / fridge. Buon Appetito!

SPINACH, RED ONION & FETA PIZZA MAKES 1 PIZZA This is a great pizza with contrasting flavours, the iron from the spinach, the sweetness from the onions and the saltiness from the cheese. 1x Pre-Made or Pre-Bought Pizza Base 1x Cup (250ml) of Pre-Made or Pre-Bought Pizza Sauce 2x Cups (500g) of Fresh Spinach, Chopped 1x Cup (250g) of Red Onion, Finely Chopped 1x Cup (250g) of Fresh Mozzarella Cheese ¼ of a Cup (75g) of Feta Cheese, Crumbled ½ a Teaspoon of Dried Basil 1. Pre-heat your oven to 200 Degrees C or Gas Mark 6. 2. Ladle your pizza sauce over the base, then top it with the red onion and spinach. Rip the mozzarella in to small pieces and place over the top of the pizza.. Finally, finish it off with the crumbled feta cheese. 3. Bake in the oven for 12-15 minutes or until the cheese has melted and the pizza has cooked all the way through. Buon Appetito!

PUMPKIN & GOATS CHEESE PIZZA MAKES 1 PIZZA Pumpkins tend to become popular in the West only during the winter months, but this recipe is great for all round use. Go easy on the goats cheese though as it is quite a strong and distinctive flavour. 1x Pre-Made or Pre-Bought Pizza Base 1x Cup (250ml) of Pre-Made or Pre-Bought Pizza Sauce 1x Cup (250g) of Roasted Pumpkin ½ a Cup (125g) of Vegetarian Ham (OPTIONAL) ½ of a Cup (75g) of Feta Cheese, Crumbled ½ a Teaspoon of Dried Basil 1x Green / Spring Onion, Shredded 1. Pre-heat your oven to 200 Degrees C or Gas Mark 6. 2. In a small frying pan, over a medium heat, heat the roasted pumpkin through, along with the basil and pesto. Then mash it all together. 3. Ladle your pizza sauce over the base, then top it with pumpkin, basil and pesto mixture. If you like vegetarian ham, then this works particularly well with the pumpkin. Top the pizza with the crumbled goats cheese and cook for 10-15 minutes, or until the cheese has melted and the pizza has cooked all the way through. 4. Finally, garnish with the shredded spring onion. Buon Appetito!

5IVE CHEESE PIZZA MAKES 1 PIZZA The first time I tried this, I couldn’t help but eat slice after slice. It’s such a naughty high calorie, high-fat treat. But as the good food guides always say, everything in moderation. 1x Pre-Made or Pre-Bought Pizza Base 1x Cup (250ml) of Pre-Made or Pre-Bought Pizza Sauce ½ a Cup (125g) of Provolone Cheese, Grated ½ a Cup (125g) of Mozzarella, Grated ½ a Cup (125g) of Gorgonzola, Crumbled ½ a Cup (125g) of Italian Cheese, 3x Tablespoons of Parmesan, Grated Warning, this pizza is VERY cheesy! 1. Pre-heat your oven to 200 Degrees C or Gas Mark 6. 2. Ladle your pizza sauce on to your base. Then layer up the pizza with the cheeses, starting with the provolone, then the gorgonzola, mozzarella, Italian cheese and the parmesan. 3. Bake in the oven for 10-15 minutes, or until the cheese has melted and the pizza has cooked all the way through. 4. Remove from the oven and serve. Buon Appetito!

THE WORKS PIZZA MAKES 1 PIZZA “The Works” is codename for “every single vegetable you can imagine.” I’ve listed my favourite flavour combination below. Zucchinis and Broccoli aren’t often used in pizzas, but they add some great colour, taste and texture to the pizza. 1x Pre-Made or Pre-Bought Pizza Base 1x Cup (250ml) of Pre-Made or Pre-Bought Pizza Sauce ½ a Cup (125g) of Black Olives, Stoned and Chopped 1x Cup (250g) of Mozzarella, Grated ½ a Cup (125g) of Broccoli, Chopped ½ a Cup (125g) of Zucchini, Chopped ½ a Cup (125g) of Mushrooms, Chopped And any extra vegetables you desire! 1. Pre-heat your oven to 200 Degrees C or Gas Mark 6. 2. Ladle your pizza sauce on to your base. Randomly layer your pizza with all of your desired vegetables, leaves the black olives to one side. Then sprinkle the mozzarella over the vegetables and on top of that, sprinkle your olives. 3. Bake in the oven for 10-15 minutes, or until the cheese has melted and the pizza has cooked all the way through. 4. Remove from the oven and serve . Buon Appetito!

CREAMY BEETROOT RISOTTO SERVES 4 This is quite a unique looking risotto. Either dark or pinkish red, depending on the amount of sour cream you choose to mix in at the end. It certainly has the wow factor and will catch everyone’s eyes at parties and special events. 1x Cup (250g) of Risotto Rice 3x Cups (750ml) of Vegetable Broth / Stock 2x Cups (500g) of Fresh Beetroot 1x Small Block of Butter 1x Pinch of Freshly Chopped Dill 1x Pinch of Salt and Ground Pepper 1x Onion, Finely Chopped 1x Garlic Clove, Crushed ½ a Cup (150ml) of White Wine 4x Tablespoons of Sour Cream 2x Tablespoons of Parmesan 1. Pre-heat your oven to 180 Degree C or Gas Mark 5. 2. Now if you don’t want your hands to be stained red, put on some kitchen or latex rubber gloves. Peel the beetroots and cut them in to large slices. Then place them on a large sheet of baking / tin foil. 3. Drizzle some extra-virgin olive oil over the top and season with salt and pepper. Then place the foil on top of a baking tray and bake the beetroots in the oven for 60 minutes. 4. Whilst the beetroots are baking, over a medium heat, melt the butter and olive oil in an *oven proof* pan with a lid. It’s important that the pan is oven proof as you will need to put it in the oven for best results. If you do not have an oven proof pan, use a normal lidded saucepan and continue cooking on your stove / hob. 5. Add the onion and garlic to the pot and cook for 3 - 5 minutes.

6. Add the rice and stir, coating the rice in the butter and oil. Then pour over the white wine and allow it to bubble away for 5 minutes. 7. Give the rice a stir, then pour over the stock. Stir once more, then cover and place in the oven for 15 minutes. 8. Remove the beetroot from the oven and blend them in to a puree using a food processor or blender. 9. Once the 15 minute rice cooking time is up, remove the pan from the oven. Be careful as it will be VERY hot. Spoon the beetroot puree in to the rice, stirring as you add. Then stir in to the rice the parmesan cheese. 10. Finally, add a large spoonful of our cream over the top and serve immediately. Buon Appetito!

BUTTERNUT SQUASH RISOTTO SERVES 4 Butternut squash is used quite often in vegetable soups, so it makes a nice change to transfer those flavours to a risotto. The risotto rice helps to bring added texture to what can sometimes be a very softly feeling butternut squash. 4x Cups (1kg) of Peeled, De-seeded Squash, 1¼ Cups (300g) of Risotto Rice ½ a Cup (150ml) of White Wine 1x Handful of Pumpkin Seeds 1x Garlic Clove, Crushed 1x Onion, Finely Chopped 1x Ounce (25g) of Butter 5x Cup s(1.2L) of Vegetable Broth / Stock ½ a Cup (125g) of Ricotta Cheese, Crumbled 3x Tablespoons of Extra-Virgin Olive Oil 1. Pre-heat your oven to 200 Degrees C or Gas Mark 6. 2. Place the butternut squash on top of a baking tray and drizzle with the extra-virgin olive oil. Roast in the oven for up to 20 minutes or until the squash has become tender. With 5 minutes to go, mix the pumpkin seeds with the salt and sprinkle them over the roasting squash. 3. Take most of the squash and pumpkin mixture and blend it in to a purée or mash. Keep the remaining mixture warm to one side as this can be used to top the risotto at the end, if you wish. 4. Whilst the butternut squash is roasting in the oven, you can start on the risotto rice. Heat a frying pan over a medium heat and add the butter and remaining extra-virgin olive oil. Then add the garlic and onion and cook for a couple of minutes. 5. Now pour in the wine and continue to stir the rice until the wine evaporates.

6. Now add the hot stock, one ladleful at a time. Stir it in to the rice. Each time that it looks like the broth / stock has been fully absorbed by the rice, add some more. 7. Repeat this process until all of the stock has been added. At this point, your rice should look tender and slightly creamy. 8. Now take the butternut squash and pumpkin purée and gently start stirring it in to your rice. Season to taste with salt and pepper. 9. Finally serve in small bowls. Scatter the remaining chunks of roasted butternut squash over the top, or prepare a parmesan crisp in advance for decoration and added salty seasoning. 10. Stir in the puréed or mashed squash until warm, then season if you like. Serve in shallow bowls, scatter over the reserved roasted squash, crumbled cheese, chives and pumpkin seeds. Buon Appetito!

PRIMAVERA RISOTTO SERVES 4 This is a very traditional risotto which takes quite a lot of time and care to get right, but when you do, it’s in a league of its own. Risotto making is an art in itself. Patience is a virtue, a statement that cannot be truer when it comes to risotto making. 4x Cups (350g) of Asparagus 1¼ Cups (300g) of Risotto Rice ½ a Cup (150ml) of White Wine 3x Garlic Cloves, Crushed 6x Cups (1.5L) of Vegetable Broth / Stock 1x Cup (250g) of Frozen Broad Beans ½ a Cup (125g) of Frozen Peas 1x Ounce (25g) of Parmesan 4x Shallots, Finely Chopped 2x Tablespoons of Extra-Virgin Olive Oil 1x Bunch of Spring Onions, Trimmed and Sliced 2x Tablespoons of Basil, Shredded 2x Tablespoons of Chives 1x Tablespoon of Mint, Finely Chopped 1x Lemon, Grated for Zest 1x Handful of Rocket Leaves 1. Trim the bottom inch off of the asparagus stalks, then cut the asparagus diagonally in to pieces 2.5 inches or 5cm in length. 2. Heat half of the oil over a medium heat in a medium sized frying pan. Then add the asparagus and fry for 4-5 minutes or until the asparagus have browned all over. Then add the spring onions and cook for 1-2 minutes longer.

3. Remove from the heat and place the asparagus and spring onions on to a kitchen paper towel, season with salt and pepper. 4. Boil water in two separate saucepans, then cook the frozen peas in one of them and the frozen broad beans in the over, for a total of 3 minutes. Then use a sieve and place them in separate small bowls for now. Please Turn Over. 5. Once the broad beans have cooled enough, use your fingers to pop the beans out of their skins, it’s quite therapeutic (time consuming, but worth it). 6. In a separate small mixing bowl, add the mint, basil, chives and lemon zest and season with a little salt and pepper. Then leave to one side for now. 7. Over a low heat, add the vegetable broth / stock to a large saucepan. At the same time, heat the remaining oil in a large frying pan over a medium heat. Then add the garlic and shallos the the frying pan and cook for 3- 4 minutes. 8. Add the rice to the frying pan and coat it in the oil for 1-2 minutes. Then pour in the white wine and keep stirring whilst it’s absorbed by the rice. 9. Add 1 ladle’s worth of vegetable broth / stock at a time, add it to your rice and stir it gently. Then allow the rice to absorb the broth / stock. To easily check if it has, run your cooking spoon along the bottom of the pan so that you can see the bottom. Repeat this process for the rest of the broth / stock, keeping one ladle’s worth for the next step. Tip: to keep the risotto creamy, keep stirring! This process takes around 20 minutes. 10. Pour your final ladle’s worth of broth / stock over the rice. Scatter your vegetables over the risotto and add an extra bit of salt and pepper for seasoning. Then add half of the cheese and all of the herbs, mix in to the rice gently. Cover the frying pan and allow to cook for 3-4 minutes. 11. Finally, serve in small bowls and top with a handful of rocket and sprinkle of cheese. Buon Appetito!

MUSHROOM & SPELT RISOTTO SERVES 4 Sometimes when I am experimenting with risottos in the kitchen, I like to use spelt instead of traditional risotto rice. Pearled spelt has a very different flavour and works particularly well with this recipe. ¾ of a Cup (200g) of Pearled Spelt 1x Ounce (25g) of Dried Porcini Mushrooms ½ a Tablespoon of Extra-Virgin Olive Oil 1x Onion, Finely Diced 2x Garlic Cloves, Crushed 1x Handful of Parmesan, Grated ½ a Cup (125g) of Button Mushrooms, Quartered ½ a Cup (125ml) of White Wine 4x Cups (1 Litre) of Hot Vegetable Broth / Stock 1x Tablespoon of Crème Fraîche 1x Small Handful of Chives, Finely Chopped 1. Submerge the spelt in cold water, in a bowl for 20 minutes. At the same time, soak the dried porcini mushrooms in ½ a cup (125ml) of boiling water, also for 20 minutes. 2. Half way in to the 20 minutes, heat the olive oil in a large frying pan over a medium heat. Then add the garlic and onion and cook for 2 minutes. 3. Add the quartered button mushrooms and cook for 2 more minutes. 4. Drain the water from the spelt and add the spelt to the frying pan, along with the white wine. Allow to simmer, until nearly all of the liquid has evaporated. Stir frequently. 5. Remove the porcini mushrooms from the water and add them to the pan, but don’t throw away the water they soaked in, instead, add the water to the vegetable broth / stock. 6. Add 1 ladle’s worth of vegetable broth / stock at a time, add it to your rice and stir it

gently. Then allow the rice to absorb the broth / stock. To easily check if it has, run your cooking spoon along the bottom of the pan so that you can see the bottom. Repeat this process for the rest of the broth / stock. Tip: to keep the risotto creamy, keep stirring! This process takes around 20 minutes. 7. Now stir in to the rice the crème fraîche. Taste, then season with salt and pepper. 8. Spoon in to small bowls and sprinkle chives over the top and any extra parmesan if you wish. Buon Appetito!

FENNEL & LEMON RISOTTO SERVES 2 Fennel, much like artichokes, are the kind of vegetable that people love to eat in restaurants but are perhaps a little afraid to try and tackle themself, in the kitchen. Within this recipe, I talk you through an easy step by step procedure which will take your unusable fennel in to a truly delicious ingredient. ⅔ of a Cup (150g) of Risotto Rice ⅔ of a Cup (150ml) of White Wine 2x Cups (500ml) of Hot Vegetable Broth / Stock ½ a Garlic Clove, Crushed 1x Tablespoon of Butter 1x Ounce (25g) of Parmesan, Grated 1x Small Knob of Butter 1x Fennel Bulb, Trimmed 1x Onion, Finely Chopped 1x Lemon, Grated for Zest 1. Take the fennel bulb and cut off any extra stems that are coming out of the top. Then cut off the base root. Now cut directly in half from top to bottom and open up, this will reveal the inside of the fennel, along with the now visible inner root. Cut out the root. This will leave you with the usable fennel section for this recipe. Chop the usable fennel in to shreds and put to one side. 2. Over a medium heat, heat the oil and tablespoon of butter, in a medium sized frying pan. Then add the onion, garlic and shredded fennel. Cook for 2-3 minutes. 3. Now add the rice to the pan and coat it in the oil and butter. Cook for 1 minute, before pouring in the wine. Allow to simmer until most of the wine has been absorbed and evaporated. 4. Add 1 ladle’s worth of vegetable broth / stock at a time, add it to your rice and stir it gently. Then allow the rice to absorb the broth / stock. To easily check if it has, run your

cooking spoon along the bottom of the pan so that you can see the bottom. Repeat this process for the rest of the broth / stock. Tip: to keep the risotto creamy, keep stirring! This process takes around 20 minutes. 5. Once all of the stock has been absorbed, stir in the zest, parmesan and a little salt and pepper. 6. Take off the heat and serve right away. For added garnish, try decorating with some of the earlier trimmed fennel leaves. Buon Appetito!

TIRAMISU SERVES 6-8 Tiramisu is one of the most well known and most eaten desserts across the globe. The combination of coffee, chocolate, whipped cream and a naughty liqueur never fails to please. 2x Ounces (50g) of Plain Dark Chocolate 6x Ounces (300g) of Mascarpone Cheese 6x Fluid Ounces (300ml) of Double Cream Whipped Until Soft 2x Ounces (50g) of Sugar 1x Cup (250ml) of Coffee, Room Temperature 4x Tablespoons of Kahlua Liqueur or Rum 24x Sponge Finger Biscuits 4x Tablespoons of Grated Chocolate 2x Ounces (50g) of Cocoa for Dusting 2x Ounces (50g) of Raspberries 1. Fill a saucepan half way with water and heat until it simmers, then place a bowl over the top of the saucepan, but make sure that the bottom of the bowl isn’t touching the water. Add the dark chocolate to the bowl and stir it occasionally until it melts. 2. Once it has melted, take it off the heat and let it cool for a moment. Then add the mascarpone and double cream, mixing the two gently in to the chocolate. 3. Combine the coffee, sugar and Kahlua / rum. Then dip the sponge fingers in to the mixture so that some of it can be absorbed, but so they don’t go soggy. 4. Place them on the bottom of your serving moulds (similar to what is pictured), then spoon a layer of the chocolate and mascarpone mixture over the top. Then another layer of dipped sponge fingers, followed by more cream. Repeat this process for all of your serving moulds. 5. Cover with plastic film / cling film and place in the fridge for 3 - 4 hours. 6. Remove from the fridge and sprinkle the grated chocolate over the top of, followed by a coating of cocoa powder. Finally top with a raspberry or two. They are now ready to serve. Buon Appetito!

TIP: If small individual servings aren’t your thing, you can always carry out the same process but use a longer cake style mould. This will require you to layer in reverse though, as you will need to flip the tiramisu over to release it from the mould.

MINI CHEESECAKES SERVES 6-8 This recipe can be used to make one large cheesecake, but I prefer to make little one bite canapé sized wonders. The varying textures and tastes make this one of my favourite desserts, ever! 1x of a Cup (125g) of Graham Crackers or Digestive Biscuits, Crushed ½ a Tablespoon of Vegetarian Margarine, Melted 1x Cup (250g) of Cream Cheese, Softened 12x Raspberries ¼ of a Cup (60g) of White Sugar 1½ Tablespoons of Lemon Juice ½ a Teaspoon of Grated Lemon Zest ¼ of a Teaspoon of Vanilla Extract 1x Egg 1. Pre-heat your oven to 165 Degrees C or Gas Mark 4. 2. If you don’t have a baking dish suitable baking dish that would allow you to have a half an inch (1cm) base in a nice rectangle shape, you can quite easily just use paper muffin cups, then cut the mini cheesecakes in to bite-size pieces once they are finished. 3. If you haven’t already crushed your crackers / digestives, add them to a large mixing bowl and crush them with one end of a rolling pin. Now add the margarine and sugar and mix everything together. 4. Spoon your mixture in to the bottom of your baking dish or muffin / cake cups and press down firmly on it. Place in the oven and bake for 5 minutes. Then remove and leave to cool. Keep the oven on. 5. In a separate mixing bowl, add the sugar, cream cheese, lemon juice, lemon zest and vanilla. Then beat together until the mixture is light and fluffy. Now add the egg and mix it in thoroughly. 6. Pour the cream cheese mixture over the top of your cracker / digestive base or bases, filling it or them up to the 3 quarter mark. 7. Bake in the oven for 25 minutes at the same temperature.

8. Remove from the oven and allow to cool, then place them in the fridge for a couple of hours to firm up completely. But before doing so, top them with your raspberries. 9. When you’re ready to serve, cut the cheesecake in to delicious bite-size pieces. Buon Appetito!

ORANGE CAKE SERVES 12+ This one takes us back to Italy’s more traditional roots. The recipe can be adapted for those who like a little alcohol in their desserts. When you make the glaze, try adding just a couple of teaspoons of rum to it, before coating the cake. Enjoy! 2x Cups of Yellow Cake Mix ⅓ of a Cup (85g) Lemon Pudding (Instant Mix) ¾ of a Cup (185ml) Orange Juice ⅓ of a Cup (85ml) Orange Juice - Yes more :-) ¼ of a Cup (65g) of Butter ½ a Cup (125g) of Vegetable Oil 4x Eggs 1x Teaspoon of Lemon Extract ½ of a Cup (170g) White Sugar 1. Pre-Heat your oven to 165 Degrees or Gas Mark 3, then lightly grease the inside of a 10 inch (25cm) Bundt cake tin. 2. Add both the cake and pudding mix to a large bowl and stir. Then make a crater in the middle of the mix and pour in the ¾ cup of orange juice, oil, eggs and lemon extract. Mix together at a slow speed until fully blended. 3. Scrape the edges of the bowl and mix again at a faster speed for 4-5 minutes. Then pour the mixture in to the Bundt tin. Bake in the pre-heated oven for 60 minutes. Then leave to cool for 10 minutes. 4. Remove the cake from the tin and turn it out on to a wire rack to cool completely. 5. Over a medium heat, cook the remaining orange juice along with the sugar and butter in a frying pan for 1 - 2 minutes. Then drizzle over the cake. Buon Appetito!

BEIGNETS SERVES 10+ Beignets are a very popular snack or dessert in Italy. The light pastry is deep-fried and instantly puffs up. They are served under big heaps of confectioner’s sugar which is very light and powdery. Try eating one without licking your lips, it’s almost impossible! Deep Fat Fryer With Vegetable Frying Oil 1½ Cups (275ml) of Warm Water 2¼ Teaspoons of Active Dry Yeast ½ a Cup (125g) of White Sugar 1x Teaspoon of Salt 2x Eggs 1x Cup (250ml) of Evaporated Milk ¼ Cup (65g) of Shortening Powder ¼ Cup (65g) of Confectioner’s Sugar 7x Cups (1.75kg) of All Purpose Flour 1. Inside a large mixing bowl, combine the yeast and warm water, then stir. 2. Add the eggs, evaporated milk, salt and sugar. Blend everything together thoroughly. 3. Add 4 cups (1kg) of the flour and mix until the mixture is smooth. 4. Add the shortening powder along with the 3 remaining cups of flour. Mix thoroughly again, then cover with plastic film and place in the refrigerator / fridge for up to 24 hours. 5. 24 Hours later, roll the dough out so that it’s 1/8 of an inch or 3mm thick, very thin basically. Then cut the dough in to squares, approximately 2 inches (5cm) in size. 6. Heat your fryer up to 180 Degrees C or 350 Degrees F. Be very careful when placing the beignets in the oil. Put them in and allow to cook for 3-5 minutes or until golden. If they don’t pop to the top then the oil temperature needs to be increased. Remove from the fryer and rest on paper towels to remove the extra oil. Finally, coat in the confectioners’ sugar and serve. Buon Appetito!

LEMON RICOTTA COOKIES & LEMON GLAZE MAKES 44 These are a great edition to any kitchen’s cookie jar. Not only do they look great but they taste great too; and depending on the amount of lemon you use, these cookies can be really zingy on the taste buds. 2½ Cups (625g) of All Purpose Flour 1x Stick of Unsalted Butter 2x Cups (500g) of Sugar 1x Teaspoon of Baking Powder 2x Eggs 1½ Cups (375g) of Powdered Sugar 3x Tablespoons of Lemon Juice 3x Tablespoons of Lemon Juice - For The Glaze 1x Lemon’s Zest 1x Teaspoon of Salt 1⅔ Cups (425g) of Ricotta Cheese 1. Pre-heat your oven to 190 Degrees C or Gas Mark 5. 2. Mix the flour, salt and baking powder in a medium sized bowl, then put to the side. 3. Add the butter and sugar to a large mixing bowl, then use an electric mixer if you have one, if not, use a whisk and lots of energy to turn the two ingredients in to a light fluffy mixture. 4. Add the eggs, one at a time, mixing each one in to the sugar and butter thoroughly before adding the next one. Stir in the lemon juice, lemon zest and ricotta cheese. Then mix the medium bowl’s mixture in to the large bowl’s mixture. Really mix everything together firmly. 5. Line a baking tray with greaseproof paper / parchment paper. Spoon approximately 2 tablespoons of mixture, per cookie, on to the paper. Once all of your mixture is used up (you may need a second baking tray and paper), place them in the oven and bake for 15

minutes until the edges are slightly golden. Please Turn Over. 6. Once the cookies have finished cooking, remove them from the oven and allow them to cool for up to 20 minutes. 7. Whilst they cool, now is the perfect time to make the glaze to go over the top of them. In a small mixing bowl, add the second lot of lemon juice, the lemon zest and powdered sugar. Mix. 8. Spoon about half a teaspoon over each cookie, using the back of the spoon to spread the glaze over evenly. Then leave the glaze to harden and cookies to fully cool for 2 hours. Buon Appetito!

GARLIC HERB & MELTED CHEESE CIABATTA SERVES 2 When I think of Italian food, I think of pasta, pizza and garlic bread. This recipe is part of my 5 minute wonders section because you can create some extremely tasty and cheesy garlic bread in under 5 minutes. Go ahead, give it a try. 1x Small Ciabatta ½ a Cup (125g) of Mozzarella Cheese 1x Garlic Clove, Peeled 1x Sprinkle of Mixed Herbs, (Optional) 1. Pre-heat your broiler / cooker grill to a medium heat. 2. Cut your ciabatta in half lengthways, then take the garlic clove and rub it up and down over the inside of the 2 bread pieces. 3. Place the bread on a baking tray, then sprinkle with the cheese and top with any mixed herbs that you wish. 4. Place under the broiler / grill for 2-3 minutes or until the cheese has melted. Buon Appetito!

GREEN, WHITE & RED SANDWICH SERVES 4 What could be more Italian than a quick to make sandwich that boasts all the colours of the Italian flag? If you want to pad it out a little further, try adding some slices of lettuce on top of the pesto and a couple of roasted red peppers between the tomatoes. 4x Pieces of Focaccia Bread 4x Teaspoons of Extra-Virgin Olive Oil 1x Garlic Clove, Peeled 2x Medium Tomatoes, Sliced 1x Pinch of Salt and Ground Pepper 4x Tablespoons of Pesto 2x Cups (500g) of Mozzarella Cheese, Sliced 1. Cut the bread in half lengthways, then rub the garlic clove along every slice. 2. Drizzle the extra-virgin olive oil over the bread. 3. Layer the tomatoes first, followed by the sliced mozzarella and finally top it with pesto and season with a pinch of salt and pepper. 4. Serve now or wrap and eat later. Buon Appetito!

SUN-DRIED TOMATO PESTO SERVES 4 Everyone is familiar with the green, basil based pesto, so why not try something new? This sun-dried tomato pesto is so good, it can even be eaten on its own. 1x Small Ciabatta 1x Pear ½ a Cup (125g) of Gorgonzola Cheese 1x Drizzle of Honey, (Optional) 1. Pre-heat your broiler / grill (British) to a high temperature. 2. Slice your ciabatta in to thin slices; place them on a baking tray, drizzle with extravirgin olive oil and cook for 2 minutes. 3. Meanwhile, peel the pear and cut it in to thin slices. 4. Lay the slices of pear on top of the ciabatta bread, then place the gorgonzola on top and cook for 2 more minutes. 5. Finely, serve right away and drizzle a little honey over the top for that extra treat. Buon Appetito!

GORGONZOLA & PEAR BUSCHETTA SERVES 4 I thought I would save one of the best bruschetta recipes till last (almost). This recipe really only takes 5 minutes to make but yields some mighty impressive results. The slight melting of the gorgonzola complimented by drizzled honey puts this bruschetta top of my list. 1x Small Ciabatta 1x Pear ½ a Cup (125g) of Gorgonzola Cheese ½ Drizzle of Honey, (Optional) 1. Pre-heat your broiler / grill (British) to a high temperature. 2. Slice your ciabatta in to thin slices; place them on a baking tray, drizzle with extravirgin olive oil and cook for 2 minutes. 3. Meanwhile, peel the pear and cut it in to thin slices. 4. Lay the slices of pear on top of the ciabatta bread, then place the gorgonzola on top and cook for 2 more minutes. 5. Finely, serve right away and drizzle a little honey over the top for that extra treat. Buon Appetito!

DISARONNO COSMO SERVES 1 What better way to end then with a cocktail. Disaronno is particularly smooth on the tongue and goes down a treat with cranberry juice. 1x Measure of Disaronno 1x Measure of Bacardi Limon ½ a Cup of Cracked Ice 1x Measure of Cranberry Juice 2x Star anise (Optional) 1. Pour all of the ingredients in to a shaker, except the star anise. 2. Shake hard, then strain it in to a Martini Glass. 3. Garnish with the star anise. Buon Appetito!

IMAGE BIBLIOGRAPHY The images used have been handpicked because they best showcase how the finished product can look, given a little time and care. It’s for that reason I’m giving full credit to the people that took them. Antipasto Cover - Pasta Della Casa Pasta Sauce Cover - Thebittenword Pasta Cover - Pasta Della Casa Pizza Cover - Ryan Hyde Risotto Cover - Rooey202 Dessert Cover - megan.chromik 5 Minute Wonders Cover - Quin Anya Venice - DrSavage Tuscany - Dympna Artichokes - Meena Kadri Pasta - Sweetonveg Basil - AnneH632 Tomato & Knife - Iñigo Cañedo Panzanella Salad – ComùnicaTI Lemons – BretNeilson Ravioli – Fred_V Rissoto – BloggyBoulga Pizza – McPig Pizza Sauce – Jason Sandeman Ciabatta – Jarkko Laine Garlic Bread - AlanaGKelly