Some of our favourite chefs from around the country (and one from Rome) have rummaged through their scrapbooks, and handed over their favourite Italian recipes. Because who better to turn to for reliable and delicious Italian recipes than the people who cook it for a living?
Guy Grossi gets fishy with his recipes for sarde in saor (soused sardines) and kingfish crudo, Stefano Manfredi shares how to make a comforting rice and bean minestrone, and Armando Perucoco (the founder of Buon Ricordo) has his dramatic timballo Napoletano.
Andreas Papadakis shows how it’s done with pastas from Tipo 00 and stuffed zucchini flowers from Osteria Ilaria, while Jemma Whiteman and Mike Eggert of Pinbone freshen up with two bruschetta recipes. Plus, trailblazer Sarah Cicolini of Santo Palato, the celebrated trattoria in Rome, shares two delicious pasta recipes.
Whole-Wheat Pasta with Almonds, Parsley and Ricotta
Hugh Wennerbom’s (The Argyle Inn) chicken liver with caponata
Dave Verheul’s (Embla) semolina and Pyengana cheddar gnocchi, crushed tomato and olive oil
Osteria Ilaria’s zucchini flowers stuffed with almond purée and aïoli
Pico’s pea risotto with buffalo mozzarella and spring herbs
Pinbone’s peas, beans, ricotta and mint bruschetta
Maurice Terzini’s squazzata di cozze
Armando Perucoco’s (Buon Ricordo) timballo Napoletano
Andreas Papdaki’s (Tipo 00) casarecce with pork and fennel sausage ragù
Lorraine Godsmark’s peachy panettone with cassata ice-cream
Monty Kulodrovic’s (Icebergs Dining Room & Bar) gnocchi with spicy pipi sauce and wild herbs
Bar Alto’s mussels with chilli, garlic and white wine
Dan Pepperell’s (10 William St) braised rabbit with sauce pearà
Tippo 00’s pappardelle with braised rabbit, marjoram and hazelnuts
Glenn Choy’s (Sagra) burrata with char-grilled eggplant
Guy Grossi’s abbacchio alla Romana (Roman roast lamb)
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Sarah Cicolini’s (Santo Pialto) rigatoni all’Amatriciana
Squid-ink Gnochetti Sardi with Prawns and ‘Njuda
Mezzaline di Maiale Con Guanciale Brasato e Asparagi (Mezzalune Ravioli with Braised Pork Cheek and Asparagus)
Scopri’s porchetta alla Ariccia (Arrician-style roast pork belly)
Baby Beetroot in Cartoccio with Ricotta and Walnut Salad
Stefano Manfredi’s coniglio all’agrodolce (sweet and sour rabbit)
Supermaxi’s fried custard with vanilla ice-cream and honey
Andreas Papadaki’s (Tipo 00) rigatoni ragù Bolognese
Sarah Cicolini’s (Santo Palato’s) beef and ricotta cannelloni
