ANTIPASTI

◁ YOU'RE THE LIM-ONE

Summer lemon salad

PER 4 AMICI

• 1 lemon per person (ideally, we advise you to use Procida lemons, which have a distinctive aromatic flesh and a sweet, thick pith)
• Fresh mint QB
• Chilli QB
• Garlic or spring onions QB
• Extra-virgin olive oil QB
• Salt QB
• Pepper QB

1Peel your lemons without removing the pith (the spongy white layer between the rind and the flesh) and then dice them into cubes (not too small).

2Soak the lemon pieces in cold water in a salad bowl for 15 minutes. Remove and gently wipe them dry.

3Season them with the oil, mint, salt, pepper, chilli, and garlic or spring onion.

4Leave your salad to marinate for 10 minutes, stirring occasionally. And there you have it – the taste of summer!

◁ BURRATINA TURNER

(So sexy) breaded burrata

PER 4 AMICI

• 2 burratas (125g/4½oz each – don’t even think of using a 250g/9oz burrata for this recipe)
• 2 eggs
• Flour QB
• Breadcrumbs QB
• Sunflower oil QB

1The day before you demonstrate your mastery of Italian cooking (hopefully, you will have opened this book by then), place the 2 burratas in the fridge, uncovered, in a colander set over a bowl. Leave overnight. The idea is to dry them out.

2On the big day, dip the burratas in the flour until they are well coated, then dip them into the egg. Repeat this, then dip them into the breadcrumbs.

3Brown the burratas in very hot sunflower oil. Leave to rest for 2–3 minutes before serving.

Open your heart as you open your burratas – and watch how they both start to melt.

◁ FIORI DI ZUCCA, FARCITI E FRITTI

Fried courgette flowers stuffed with ricotta

PER 4 AMICI (3 COURGETTE FLOWERS PER PERSON)

• 12 courgette flowers
• 350g (12oz) cow’s milk ricotta
• 80g (3oz) Parmigiano Reggiano, grated
• 60g (2oz) provola (smoked mozzarella)
• Zest of 1 lemon
• 50g (⅓ cup) cornflour
• 300g (generous 2 cups) plain flour
• 1 glass lager
• 1 glass sparkling water
• Salt QB
• Pepper QB
• Sunflower oil QB

1Open the courgette flowers carefully with the tip of a knife and gently remove their stamen. Cut the provola into squares, put it into a bowl with the ricotta, Parmigiano, lemon zest, and a little salt and pepper. Mix till smooth.

2Use a piping bag (or a small freezer bag with a corner cut off) to stuff the courgette flowers with the cheese mixture. Fill them up – your generosity will be richly rewarded.

3Pour half a glass of sparking water and half a glass of lager into a stainless-steel bowl and add all the cornflour. Whisk. Now add the plain flour, but mix it in with your hands this time to form a batter. In order to achieve a smooth, creamy texture (neither too firm nor too runny), feel free to incorporate more of the remaining water and drink the lager. Or vice versa, as you prefer.

4As elegantly as you can, dip the courgette flowers into the batter. All that remains now is to fry them in piping-hot sunflower oil for 3 minutes, turning them continuously. Drain, salt, pepper, eat then repeat.

◁ BRITNEY SPEARAGUS

Asparagus in beurre noisette, with a sprinkling of Parmigiano

PER 4 AMICI

• Around 12 medium asparagus spears
• 100g (3½oz) butter
• 150g (5½oz) Parmigiano Reggiano, grated

1Prep the asparagus by snapping off the woody part, then blanch the spears in boiling water (for about 1½ minutes). Then plunge them immediately into iced water for the same length of time (the best way to preserve a green colour as vivid as a Bottega handbag).

2Prepare a beurre noisette by heating butter on the stove until golden brown. Arrange the asparagus on a serving dish, drizzle with beurre noisette and cover with ⅔ of the Parmigiano.

3Put the asparagus under a medium grill for 5 minutes and then sprinkle the remaining Parmigiano on top . . . Et voilà!

THE 10 ULTIMATE ITALIAN CHEESES

1MOZZARELLA This is a bit like potatoes in the UK: I-N-D-I-S-P-E-N-S-A-B-L-E. We opt for mozzarella ‘di bufala’ for fresh summer salads, while we prefer mozzarella ‘fior di latte’ (in generous quantities) for our pizze, as it’s less moist.

2BURRATA The ultimate Eat-Girl for all seasons. This comes from Puglia (hence its southern beauty), where it is zealously applied on top of pasta and focaccias or eaten alone, with a drizzle of extra-virgin olive oil. Always keep it away from the oven, even in winter.

3RICOTTA Although this is, strictly speaking, a dairy product rather than a cheese, ricotta is the BFF of aubergine and the soulmate of courgette flowers. Ricotta is a breath of fresh air for even the most classic vegetables. It must always be kept in a fridge.

4MASCARPONE The star of tiramisù, but also a very good substitute for cream in savoury dishes. A jewel of a cream cheese that can enrich your tagliatelle, lasagne and risotto dishes.

5PARMIGIANO REGGIANO Grate directly over your pasta or add as shavings to your pizzas. Try to buy large blocks whenever possible and invest in a proper Parmigiano grater to grate it as finely as star dust. The golden rule that can never be repeated too often: fish and Parmigiano do not go together. Never, never.

6PECORINO The saltier cousin of Parmigiano, also unique thanks to its strong taste from sheep’s milk. Ever since Roman times, pecorino has been used to accompany chargrilled dishes and the splendida cacio e pepe, but it can also be enjoyed on its own as an antipasto. It is crazy good, however, if mixed with Parmigiano in pasta dishes. Thank us later.

7GORGONZOLA The essential Italian blue cheese, loved for the melody of its name as much as for its flavour. Did you know that it comes from a town of the same name, close to Milan?

8STRACCIATELLA This is simply the extremely creamy heart of burrata. It’s delicious eaten on its own or with pasta al dente. So good it'll send shivers up your spine.

9CACIOCAVALLO This is a vital ingredient in any good quattro formaggi pizza. Bravissimo!

10GRANA PADANO Often confused with Parmigiano, this is less fruity and harder. It’s perfect for preparing a cheese sauce. Top chefs use high-quality (but reasonably priced) Grana Padano in many wonderful dishes.

◁ PAPPA AL POMODORO

The classic Tuscan dish with tomatoes, bread and Parmigiano Reggiano

PER 4 AMICI

• 400g (14oz) stale bread (you can ask for this in a bakery or, better still, dry out a sourdough loaf for 24 hours if you have enough time)
• 800g (1¾lb) vine ripened tomatoes
• 1 white onion
• 100g (3½oz) Parmigiano Reggiano, grated
• Stracciatella QB
• 1 bunch basil
• Extra-virgin olive oil QB

1Finely chop the onion, into about 3mm (1/10 in) pieces, and soften these in olive oil in a saucepan, along with chopped basil stalks (but not the leaves).

2Slice the tomatoes into quarters, add them to the saucepan with the onions. Simmer for around 5 minutes till softened. Chop the bread into small chunks and add them to the saucepan. Simmer for a further 30 minutes.

3Remove from the heat and leave to cool for 30 seconds (we know you are in a hurry, but it will be worth the wait). Transfer your pappa al pomodoro to a large bowl, add the basil leaves and Parmigiano and mix the ingredients thoroughly. Add a large glug of olive oil and dollops of fresh stracciatella. A knockout.

◁ JON BON CHOVY

Anchovy fillets marinated in olive oil, lemon and lime juice

PER 4 AMICI

• 500g (1lb 1½oz) fresh anchovies (NB: buy them raw – consult your fishmonger)
• 2 garlic cloves
• 100ml (7 tbsp) lemon juice
• 50ml (3½ tbsp) lime juice
• 30g (½ cup) flat-leaf parsley, finely chopped
• 20ml (4 tsp) white wine vinegar (not red)
• 150ml (⅔ cup) extra-virgin olive oil
• Salt QB
• Pepper QB
• 1 red chilli, chopped finely (optional)

1Tip: the key to this recipe lies in the preparation of the marinade. For this, combine the garlic, parsley, lime juice and 50ml (3½ tbsp) of the olive oil in a blender (no need to faff around with a hand whisk here).

2Whisk the rest of the olive oil (i.e., 100ml/ 7 tbsp) with the vinegar and the lemon juice to create an emulsion. Combine these 2 mixtures.

3Remove the heads and spines of the anchovies and then wash them under cold water. Arrange the cleaned anchovies and the marinade in several alternating layers in a baking dish. If you want to add some spice, and a splash of colour, sprinkle some chilli and parsley leaves over your fillets.

4Leave to rest in the fridge for around 5 hours (or as long as time allows you). After that, ‘Carpe diem’ – gather round the table and get stuck in.

◁ LEEKS GRIGLIATI

Filippo’s recipe for charred leeks with stracciatella

PER 4 AMICI

• 4 medium leeks
• 125g (4½oz) stracciatella
• 50g (1¾oz) hazelnuts, toasted
• Zest of 1 lemon
• A selection of fresh herbs (such as chervil, dill, mint and basil)
• Salt QB
• Pepper QB

• Tarragon, finely chopped QB
• 1 tsp wholegrain mustard
• 1 red onion, finely chopped

1Put all the ingredients for the vinaigrette in a bowl and beat them vigorously to obtain a stable emulsion.

2Wash the leeks under cold water, arrange them on a baking tray in the oven and roast them at 190°C fan / 210°C / 410°F / GM 6 for at least 20 minutes (don’t worry if they get slightly charred – that’s perfectly OK).

3Remove from the oven and leave to cool for 5 minutes. Once the leeks reach room temperature, remove the outer layer. Slice down the whole length of each leek, open out, put vinaigrette inside then add the stracciatella, the fresh herbs, lemon zest and a few hazelnuts on top. Perfection.

◁ BURRAT-A-DAY

Burrata with button mushrooms

PER 4 AMICI

• ½ kg (1lb 1½oz) button mushrooms
• 4 small burratine (125g/4½oz each)
• 60g (2oz) butter
• Sorrel QB, for garnish
• Extra-virgin olive oil QB
• Salt QB
• Pepper QB
• A few buckwheat seeds, for garnish

1Clean the mushrooms with a brush or cloth (never with water, as they will absorb it like a sponge), then sauté them in the butter in a saucepan over a high heat. They must be well browned. Remove from the heat, add salt and pepper. Blend half the contents of the pan with 1 tbsp of water and set aside.

2Put a few spoonfuls of the mushroom mixture into a bowl, add your plump burratina, sliced into 2, then arrange some of the browned mushrooms on top, drizzle with the olive oil and garnish with the sorrel and the buckwheat seeds. Repeat this process with 3 more bowls.

◁ POMODORI GRATINATI

Roasted tomatoes stuffed with garlic and basil

PER 4 AMICI

• 8 vine ripened tomatoes
• 1 garlic clove
• 70g (2½oz) Parmigiano Reggiano, grated
• 100g (1 cup) breadcrumbs
• 1 bunch basil
• Extra-virgin olive oil QB
• Salt QB
• Pepper QB

1Cut the tomatoes in half horizontally. Use a small spoon to remove their core and pips.

2With a blender, combine the pulp you’ve just removed with the garlic. Transfer to a bowl, add the breadcrumbs, basil and Parmigiano and mix thoroughly. Season with salt and pepper.

3Add this mixture to the centre of each tomato. Drizzle with olive oil then roast these delicious fruits (yes, that’s what they are!) on a baking tray in the oven for 15 minutes at around 180°C fan/200°C/400°F/GM 6 and basta, they’re ready. Now put on some Factor 50 and relax under the Tuscan sun.

◁ BURRATA PESTO ALLA GENOVESE

Burrata stuffed with basil pesto

PER 4 AMICI

• 1 large burrata (250g/9oz)
• 100g (scant ½ cup) pesto alla genovese (turn to learn how to prepare a really, really good homemade version)
• A few basil leaves (for the visual effect – it can look a bit stark otherwise)
• Extra-virgin olive oil QB
• Fior di sale QB
• 1 syringe (if you don’t have one handy, you can buy one at a chemist)

1Place the burrata on a small round plate and use the syringe to fill it with the pesto. You should need around 50ml (3½ tbsp). A single squirt will be enough (so, easy does it!).

2Spoon the remaining pesto around the edges of the burrata and scatter the basil on top. Make it rain with olive oil and fior di sale – then tuck in to the nectar of the gods!

◁ BRUSCHETTA CAPRESE

Bruschetta with mozzarella, basil leaves and heirloom tomatoes

PER 4 AMICI

• 4 generous slices of sourdough bread
• 2 buffalo mozzarellas (125g/4½oz each)
• 2 large heirloom tomatoes
• Fresh basil leaves QB
• Extra-virgin olive oil QB
• Salt QB
• Pepper QB

1Heat the oven to 160°C fan/180°C/350°F/GM 4 and toast the slices of bread until they are golden brown.

2Slice the tomatoes thinly (or thickly – it’s your meal) then place them on the warm bread.

3Tear the mozzarella into pieces and sprinkle generously over the tomatoes.

4Drizzle on some oil and add a few basil leaves, salt and pepper. Put the slices on a large bread board in the middle of the table, ready to be shared with your loved ones.

5 ITALIAN PRODUCTS YOU SHOULD ALWAYS HAVE IN YOUR CUPBOARD

1BASIL

This is to Italian cooking what butter is to bread. Always go for fresh basil, on its stalks. Avoid frozen or dried substitutes as much as possible.

2OLIVE OIL

The magical potion, the ultimate touch that makes Italian recipes so delicious. In the words of our chef Emilia: ‘We put it on everything, and we even drink it in the morning.’

3BLACK PEPPER

This provides the punch to Italian cooking: best bought as whole peppercorns and freshly ground over your steaming-hot dish.

4PELATI

Your greatest allies in the preparation of the best tomato sauce of your life. Peeled plum tomatoes are sold in delis – if you can, steer clear of any processed alternatives. ‘Pelati’ also refers to a group of bald men – which makes sense.

5PARMIGIANO

The most enticing of all the formaggi. We advise you to buy a whole chunk from the fridge section. You will need a proper Parmigiano grater to tame it – it’s the weapon of choice for any Italian culinary wizard.

◁ LA DOLCEVICHE

Seabass ceviche and roast pineapple wrapped in Little Gem lettuce leaves

PER 4 AMICI

• 800g (1¾lb) seabass fillet, diced (ask your fishmonger to clean it and prepare it for eating raw)
• ½ red onion, chopped
• 1 lemon
• 1 lime
• 2 heads Little Gem lettuce
• 1 small pineapple (or a big one, if you want some leftovers for the next day’s breakfast), diced
• 15g (1 tbsp) butter
• ½ bunch of coriander, finely chopped
• 2 tbsp red wine vinegar
• Extra-virgin olive oil QB
• Fior di sale QB
• Pepper QB

130 minutes before the start of the meal (no sooner, no later), pour all the juice of the lemon and juice of half of the lime over the seabass fillet. Grind some pepper over the fish and add some coriander leaves. Leave to rest for around half an hour.

2Meanwhile, gently heat the red wine vinegar in a saucepan and then pour over the chopped onion.

3Cut the pineapple into cubes of the same size as the cubes of seabass. Sauté them in a frying pan with the olive oil until they are golden brown.

4Drain the onion of its vinegar and combine it with both the seabass and the pineapple, mixing thoroughly. Arrange some Little Gem lettuce leaves on a large plate and garnish them with the ceviche. Eat straight away, with your hands: golden finger food.

◁ MOZZARELLA TURNOVERS

Puff-pastry turnovers with mozzarella and tomato sauce

PER 4 AMICI

• 2 rolls ready-made puff pastry
• 40ml (2½ tbsp) tomato sauce (see here for the most delicious tomato sauce recipe in the world)
• 40g (1½oz) mozzarella
• 15g (½oz) Parmigiano Reggiano
• Basil leaves QB
• Extra-virgin olive oil QB
• Salt QB
• Pepper QB
• 1 tsp milk

1Spread out the rolls of puff pastry on your worktop. Use a glass to cut out as many small discs as possible. Cover half the discs with a spoonful of tomato sauce, a piece of mozzarella, a few shavings of Parmigiano, some freshly ground pepper, a pinch of salt and a few basil leaves.

2Finally, cover the discs with their empty counterparts. Use a fork to press down the edges so that the 2 halves are tightly sealed. Use a brush to daub all the turnovers with milk.

3Place all the turnovers on an oven tray and bake them at 180°C fan/200°C/400°F/GM 6 for 20 minutes. Leave them to rest for 2–3 minutes maximum – and then it’s showtime!

Transfer the turnovers to a plate and place this in the middle of the table, so that all your guests can help themselves with their hands.

◁ TARTE TATIN DI MANIE

Madeleine’s tarte tatin with cherry and datterini tomatoes

PER 4 AMICI

• 400g (14oz) puff pastry
• 400g (14oz) cherry tomatoes
• 100g (3½oz) Datterini tomatoes
• 1 garlic clove, crushed
• 1 bunch dried oregano from the Sicilian mountains (otherwise, fresh oregano from your deli – but you can always dream)
• 60g (2oz) feta (optional)
• 1 tbsp balsamic vinegar
• Extra-virgin olive oil QB
• Salt QB
• Pepper QB
• 1 tsp white or brown sugar

1First, make sure you have a frying pan that can go on the stove and also fit in the oven. If you don’t have anything suitable, then ask your neighbour – the one who always says hello and seems friendly.

2Using this frying pan, pour in a little olive oil and then add the oregano, garlic, cherry and Datterini tomatoes cut in half, a pinch of salt and the sugar. Allow this mixture to caramelize over a low heat. A little tip: place the tomatoes in the frying pan on their ‘butts’ – their round bases – and not on their cut sides. However, if you’ve already placed them with their flat sides facing down, don’t try to turn them over – sometimes you just have to see your decisions through.

3When the mixture starts to take on a pretty caramel colour, deglaze it with the balsamic vinegar. Then place the puff pastry straight onto the frying pan in order to cover the tomatoes; make sure that all the contents of the pan are completely hidden by the pastry. If not, your tarte Tatin could cause a scene by falling apart.

4Then make 3 or 4 tiny holes (no more) in the pastry with a fork to stop it swelling too much. Put the frying pan, complete with the tarte Tatin, in the oven for 30 minutes, in conventional mode. If your oven does not have this option, 140°C fan/160°C/325°F/GM 3 in a convection oven for 25 minutes will work just as well.

5Remove the frying pan from the oven and leave the tart to rest for 2–3 minutes. Turn out the still-warm tarte Tartin from the pan, by covering the pan with a plate and then turning it upside down. To take it to the next level, drizzle on a little olive oil, add a pinch of salt, a few oregano leaves and, if you fancy, a sprinkling of feta – and buon appetito!

◁ PIADINA ROMAGNOLA

Romagna-style flatbread wraps stuffed with mozzarella and prosciutto crudo

PER 4 AMICI

• 4 piadine (similar to Mexican tortillas but typically Italian – you can make them yourself easily enough, except that you probably won’t have time for a shower)
• 2 buffalo mozzarellas (125g/4½oz each)
• 200g (7oz) Prosciutto di Parma
• 100g (3½oz) rocket
• Tomatoes, if you like (although our chef Giuseppe does not approve, so we've left them out)

1Put a piadina in a hot frying pan for around 2 minutes. Add some pieces of mozzarella and allow them to melt.

2Remove the flatbread from the frying pan, add the ham and the rocket (and the tomatoes, if using), and then fold over the piadina to enclose them inside it. Repeat this for each piadina – presto, before the first one gets a chance to cool. Then tuck in.

◁ CAVOLO RIPIENO

Cabbage leaves stuffed with mozzarella, olives, capers and Parmigiano

PER 4 AMICI

• 1 Savoy cabbage
• 300g (11oz) stale bread (2 options: ask a bakery for some or leave some sourdough bread to dry out for 2–3 days)
• 70g (generous ⅓ cup) Taggiasche olives, chopped
• 30g (4 tbsp) capers preserved in salt, chopped
• 200g (7oz) mozzarella, torn into small pieces
• 70g (2½oz) Parmigiano Reggiano, grated
• 1 egg
• 20g (¾oz) butter
• 200ml (1 cup) whole milk
• ½ bunch parsley, finely chopped
• Salt QB
• Pepper QB

1Remove whole leaves from the Savoy cabbage (without damaging them, as if you were detaching cheques from a cheque book). Blanch the leaves in salted boiling water for 1½ minutes, then transfer them immediately to a bowl of iced water to preserve their green colour. Drain and put aside.

2Cut the stale bread into large pieces and leave them to soak in a bowl of milk for around 4–5 minutes, in order to rehydrate them.

3Chop the capers and olives then add them to the bowl of milk along with the egg, the mozzarella, some of the Parmigiano, the parsley and the salt and pepper. Beat this mixture to obtain a paste.

4A word of caution as now we’re coming to the folding part – so you’ll need to pay attention! Put a mound of the bread mixture (around 7cm/2¾in long and 3cm/1¼in wide) on the lower part of a cabbage leaf (if necessary, you can use a piping bag or a small freezer bag with one corner cut off). Fold both sides of the cabbage leaf inward then roll up to cover the mixture evenly and create a wrap. Repeat this until all the filling and cabbage leaves have been used up.

5Arrange the wraps in a baking tray, spread butter on top, sprinkle on the remaining Parmigiano and bake them in a convection oven at 170°C fan/190°C/375°F/GM 5 for 15 minutes. Serve the cabbage wraps on a large plate in the centre of the table and get stuck in.

◁ CARPACCIO DIEM

Sea bass carpaccio with Taggiasche olives, capers and Datterini tomatoes

PER 4 AMICI

• 800g sea bass fillet (inform your fishmonger that it must be suitable for eating raw)
• 125g (4½oz) Datterini tomatoes
• 50g (½ cup) Taggiasche olives
• 30g (4 tbsp) capers preserved in salt
• 1 pinch sugar
• Basil QB
• Fior di sale
• Extra-virgin olive oil QB
• Salt QB
• Pepper QB

1Slice the sea bass fillet into pieces and arrange on sheets of greaseproof paper. Flatten the fish pieces as much as possible with a meat tenderizer.

2Take half the Datterini tomatoes, slice them in half and season with oil, salt, pepper and sugar. Transfer the tomatoes to an oven heated to 170°C fan/190°C/375°F/GM 5 for a maximum of 4–5 minutes. You want these to burn slightly - so they have a nice blackened finish.

3Roughly slice the remaining, uncooked tomatoes. Season them with basil, fior di sale, pepper, oil – and plenty of love. Leave the caramelized tomatoes to cool then combine them with their raw counterparts.

4Delicately spread the fish carpaccio onto a beautiful plate, sprinkle over fior di sale, oil, pepper, olives, capers, the tomato mixture and some small basil leaves. The result should be worthy of Picasso – we’re counting on you. After that, all that remains is to call your friends to the table and enjoy.