Italian Cuisine

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is one of the most popular in the world, with influences abroad.


Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.
Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.

Braised rabbit pappardelle

Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist

Ingredients

2 tbsp olive oil, 1 wild rabbit, jointed (ask your butcher to do this for you), 4 rashers smoked streaky bacon, chopped, 1 small red onion, finely chopped, 1 carrot, finely chopped, 3 garlic clove, crushed, 2 rosemary, sprigs, leaves picked and chopped, 1 tbsp tomato purée, 150ml white or rosé wine, 500ml chicken stock, 500g pappardelle pasta, zest ½ orange, 1 tbsp Dijon mustard, 100ml double cream, small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve

Method

Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.

Affogato al caffè (Vanilla ice cream & coffee)

Ingredients

12 scoops good-quality vanilla ice cream and 6 shots hot espresso coffee

Method

Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer.
To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.

Fig & prosciutto pizzettas

Ingredients

knob of butter, 3 shallot, finely diced, 250g full-fat crème fraîche, 50g Parmesan, finely grated, 4 ripe, fig, cut into chunks, 125g ball good-quality buffalo mozzarella, roughly torn, 2 handfuls rocket, 6 slices prosciutto, torn into strips, 2 tbsp extra-virgin olive oil, 2 tbsp good balsamic vinegar.
For the dough
400g strong white bread flour, plus extra for dusting,7g sachet fast-action dried yeast, 1 tsp salt, 4 tbsp olive oil.

Method

To make the dough, mix the flour, yeast and salt in a bowl. Measure 250ml hand-warm water into a jug, add the oil, then tip into the flour mixture. Mix together with a wooden spoon, followed by your hands, to make a wet dough – add a splash more warm water if needed. Cover with oiled cling film and leave somewhere warm-ish to rise for 1 hr or until doubled in size. Heat the butter, then soften the shallots and set aside.
Heat oven to 220C/200C fan/gas 7. Tip the dough onto a floured surface, knead briefly to smooth, then divide into 6-8 balls. Roll out each to a thin circle, then arrange on flour-dusted baking sheets. Mix the crème fraîche, Parmesan and shallots with a little salt and lots of black pepper. Spread over the dough and bake for 10-15 mins until crisp at the edges and slightly puffed up.
Toss the figs and mozzarella with the rocket. Sprinkle over the pizzettas with the prosciutto. Mix the oil and vinegar, drizzle over the pizzettas and serve.

Aubergine rolls with spinach & ricotta

Ingredients

2 aubergine, cut into thin slices lengthways, 2 tbsp olive oil, 500g spinach, 250g tub ricotta grating of nutmeg, 350g jar tomato sauce, 4 tbsp fresh breadcrumb, 4 tbsp Parmesan  (or vegetarian alternative).

Method

Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

Gnocchi with parsley, butter & samphire

Ingredients

900g floury potatoes, roughly the same size or halved if large, unpeeled, 50g salted butter, 1 medium egg, beaten, 225-280g plain white flour
For the sauce
100g salted butter, 6 shallots, finely sliced, 3 garlic cloves, finely chopped, 200g samphire, 2 small packs parsley, chopped

Method

To make the gnocchi, cook the potatoes in boiling water for 40-50 mins until very tender, then drain well. Peel away the skin and press through a sieve or a potato ricer into a bowl.
While the potatoes are still warm, add 1 tsp salt, the butter, egg and half the flour. Lightly mix together and turn out onto a floured board. Gradually knead in enough of the remaining flour to make a smooth, soft but slightly sticky dough.
Roll out the dough into sausages, 2.5cm in diameter. Cut into roughly 2cm pieces and put on a floured tea towel to prevent the gnocchi sticking together.
Bring a large pan of water to the boil. Drop the gnocchi into the water in batches and allow to cook for 2-3 mins until they float to the surface. Remove with a slotted spoon and keep hot while you cook the rest.
Meanwhile, gently heat the butter in a large heavy-based pan, add the shallots and garlic, and gently soften for 5-6 mins. Add the samphire and cook for 4-6 mins more.
Add the gnocchi to the pan with most of the parsley. Gently toss everything together and season. Serve immediately, scattered with the rest of the parsley.