(you won’t feel like sharing it with any more people, anyway)
1 cooked focaccia (or turn to here to learn how to make your own, if you fancy that)
5 heirloom tomatoes
100g (3½oz) Parmigiano Reggiano, in shavings
250g (9oz) stracciatella 200g (generous ¾ cup) pesto alla genovese (if you want to make your own, find out how on this page)
1 bunch basil
Fresh oregano QB
Salt QB
Pepper QB
Extra-virgin olive oil QB
1Chop the tomatoes into slices around 1cm thick then marinate them in a salad bowl with oregano, basil leaves, a few pinches of salt, some freshly ground pepper and a good drizzle of olive oil (or even 2 splashes – don’t hold back).
2Split the focaccia down the sides. You now have a top and a bottom, as in a burger bun. Arrange the tomatoes on the bottom, along with some fresh basil leaves and a generous helping of pieces of stracciatella.
3Add a few spoonfuls of the wonderful pesto you now know how to make. Drizzle on some olive oil (yes, even more olive oil – Italians drink it for breakfast, so we can never have too much of it), and season with a pinch of salt and a little more pepper. Finally, sprinkle on the shavings of Parmigiano and close the focaccia.
In Italy, a range of small sandwiches are set down in the middle of the table so that everybody can help themselves, with a glass of spritz or wine to wash it down – magnifico!
A MINUTE TO SPARE?
Check how many wine glasses you have in the cupboard, it would be awkward to run out when guests arrive. There’s always time to ask your neighbour.
◁ FOCACCIA DI FOLLIA
Focaccia with mortadella and pesto alla genovese
PER 4 AMICI
(you can share, but only if you feel like it)
1 cooked focaccia (or, if you prefer, learn how to make your own on this page)
600g (1lb 5¼oz) mortadella
200g (generous ¾ cup) pesto alla genovese (we explain how to make your own on this page, if you have enough time)
1Split the focaccia down the sides. You now have a top and a bottom, as in a burger bun. Liberally spread pesto over the insides of the focaccia. Then add slices of mortadella and tuck in!
2For serious connoisseurs: stuff in some stracciatella. Italians often enjoy this focaccia under a beach parasol, but it tastes just as good on a grey wintry day in November. It’s the gift that keeps on giving, all year round.
A MINUTE TO SPARE?
Start thinking about topics of conversation that would go down well over the dinner table. Anything to avoid an uncomfortable silence . . .
◁ FOCACCIA ALLA PARMIGIANA
Focaccia with aubergines, Datterini tomatoes and mozzarella
PER 4 AMICI
1 cooked focaccia (or turn to here to learn how to make your own, if you fancy that)
2 aubergines
150g (5½oz) Datterini tomatoes
2 buffalo mozzarellas (125g/4½oz each)
50g (⅓ cup) plain flour
1 bunch basil
Sunflower oil QB
Extra-virgin olive oil QB
Salt QB
Pepper QB
1Chop the aubergines into slices about 1cm wide. Dip them into the flour then transfer them to a heavy-bottomed saucepan with hot sunflower oil (170°C/340°F) and deep-fry them. Once they are cooked, transfer them to a sheet of kitchen paper to absorb any excess oil.
2Chop the tomatoes in half and put them in a bowl with a drizzle of olive oil, a few basil leaves, and some salt and pepper. Mix thoroughly.
3Split the focaccia lengthways. You now have a top and a bottom, as in a burger bun. Put tomatoes, aubergine slices and generous pieces of torn mozzarella inside the focaccia, along with a little salt and pepper and some extra basil leaves – e basta. Close it up and take a big bite. Goditela!
A MINUTE TO SPARE?
Don’t think twice about lighting some candles, putting on some music and creating a cosy atmosphere. Even if it’s only for a focaccia.
◁ FOCACCIA DI HAMICI
Focaccia with cooked ham and Comté cheese
PER 4 AMICI
1 cooked focaccia (or turn to here to learn how to make your own, if you fancy that)
300g (11oz) Comté
600g (1lb 5¼oz) ham cooked with herbs
1 tbsp wholegrain mustard (because you’re a bougie chef)
1 egg
1 tsp white wine vinegar
150ml (⅔ cup) sunflower oil
Salt QB
Pepper QB
1To make the mayonnaise, use a hand mixer to blend the egg, sunflower oil, white wine vinegar, salt and pepper. A tall measuring jug works well for this (that vase will do – we all prefer mayo to flowers, anyway). Once the sauce is thick and smooth, put aside at room temperature. It will need at least 5 minutes to stabilize. Then, mix in the tablespoon of mustard.
2Split the focaccia down the sides. You now have a top and a bottom, as in a burger bun. Put the Comté in the centre, in thick or thin slices (as you wish, it’s your sandwich), add the ham and spread the mayonnaise on the top slice of the sandwich (preferably on the inside, otherwise your hands will end up very messy indeed). Put the 2 halves of the focaccia together. A tavola!
A MINUTE TO SPARE?
Have you shaved? Have you waxed your legs? We reckon you’ve still got time.
◁ PIZZA ROSSA MANIA
Red pizza with pesto, stracciatella and olives
PER 4 AMICI
For the pizza dough
There’s a recipe for homemade dough on this page, but if you leave work exhausted after a long day, feel free to buy your ready-made pizza dough in a deli or bakery.
1 tin peeled tomatoes
150g (5½oz) stracciatella
70g (scant ½ cup) Taggiasche olives
100g (scant ½ cup) pesto alla genovese (we explain how to make your own on ths page, if you have enough time)
Extra-virgin olive oil QB
Basil QB
1Roll the dough out on an oven tray. Spread peeled tomatoes all over its surface, crushing them roughly with your hands. Add a generous drizzle of olive oil and cook the pizza in the oven at 230°C fan/250°C/480°F/GM 9 (if your oven doesn’t go that high, take it as far as you can – just get it hot in there) for around 15 minutes, or until it has taken on a nice golden colour.
2Cover the pizza in loadsa stracciatella and basil leaves. Then add a few spoonfuls of pesto and some olives, and we’re off!
Serve in the centre of the table, slice and enjoy with your hands surrounded by loved ones.
A MINUTE TO SPARE?
Check whether there is any ice in the freezer. If not, save your aperitif by asking your guests to bring a bag of ice. PHEW!
◁ PIZZA COPPACABANA
Pizza with burrata and slices of coppa
PER 4 AMICI
For the pizza dough
There’s a recipe for homemade dough on this page, but if you’re short of time and your friends are about to show up, you have our permission to buy dough in a deli or bakery.
3 burratine (125g/4½oz each)
300g (11oz) coppa
1 bunch basil
Extra-virgin olive oil QB
Fior di sale QB
Pepper QB
1Roll the dough out evenly on an oven tray, drizzle on plenty of olive oil and a few pinches of fior di sale. If you want something a little tastier, you can add some oregano leaves or Espelette pepper (or both, if that’s what you fancy). Cook the pizza in an oven at 230°C fan/250°C/480°F/GM 9 for around 15 minutes and then leave it to rest for at least 10 minutes.
2Then, tear your burratine into large pieces and scatter them all over the surface. Finally, add the slices of coppa and the basil leaves. Grind on some pepper to set it all off and there you go – your own dolce vita!
In Alberto’s family, on pizza nights the cooked dough was put in the middle of the table so everyone can add their own toppings to their slice. An Italo sundae party!
A MINUTE TO SPARE?
Uncork a good bottle of wine, because that plonk your best friend always brings will taste better when you’re onto your second bottle.
◁ PIZZA MOZZABELLA
Pizza with Prosciutto di Parma, tomatoes and mozzarella
PER 4 AMICI
For the pizza dough
You’ll find the recipe for homemade pizza dough, but if you have just heard the doorbell, then it’s fine to fall back on some ready-made dough from the deli or bakery.
300g (11oz) Prosciutto di Parma
200g (7oz) Datterini tomatoes, sliced in half
3 buffalo mozzarellas (125g/4½oz each)
2 sprigs of thyme
Fresh oregano QB
Basil QB
Extra-virgin olive oil QB
Fior di sale QB
Pepper QB
1Roll the dough out evenly on an oven tray. Drizzle on plenty of olive oil, add a few pinches of fior di sale and then place the tomatoes on top, with their round side facing down. Sprinkle on salt, thyme and lots of love.
2Put the pizza in the oven at 230°C fan/250°C/480°F/GM 9 (if your oven goes that high – the point is to make it really, really hot in there) for around 15 minutes, or until it takes on a nice golden colour. Then leave the pizza to cool for about 10 minutes.
3Tear off big chunks of mozzarella and scatter them over the surface of the pizza. Add some slices of Prosciutto di Parma, basil leaves, fresh oregano and freshly ground pepper.
Piano piano, you still have to wait a few minutes. However enticing the pizza may look, it’s still far too hot and you have to wait for the mozzarella to melt and the fat on the Prosciutto di Parma to turn clear. YUM!
A MINUTE TO SPARE?
Good news comes when you least expect it, so pop a bottle of champagne in the fridge, as it’s never as fun at room temperature. Even if you’re alone tonight, everyone deserves a glass of fizz.
◁ PIZZA PRIMAVERA
White pizza with spring vegetables and mozzarella
PER 4 AMICI
For the pizza dough
There’s a recipe for homemade dough on this page, but if you don’t feel up to it tonight, we fully understand if you buy some ready-made dough in a deli or bakery.
1 aubergine
1 courgette
1 yellow pepper
200g (7oz) mozzarella
1 bunch basil
Extra-virgin olive oil QB
Salt QB
Pepper QB
1Slice the vegetables finely (as thin as you fancy) and lay them on a baking tray, drizzle on some olive oil and season with salt and freshly ground pepper. Put under the grill for around 7–8 minutes. Our chef Albi puts aside a few slices as a raw garnish, but you’re the boss tonight so it’s up to you.
2Roll the dough out evenly on another oven tray, Drizzle on some olive oil and add some thinly sliced pieces of mozzarella.
3When the vegetables are almost browned, arrange them on the pizza dough, along with the rest of the mozzarella. Put the pizza in an oven at 230°C fan/250°C/480°F/GM 9 for 15 minutes, or until it takes on a lovely golden colour. Leave the pizza to rest for about 10 minutes then add some basil leaves (and the reserved raw vegetable slices, if you’re following Alberto’s tip). Superb – you’re now a true pizzaiolo.
A MINUTE TO SPARE?
We strongly recommend that you listen to the English-language podcast ‘Cinema Italiano’, which throws the spotlight on Italian films, past and present, that have had limited international distribution. It’s a gem.
TOP 10 ITALIAN SONGS TO ROUND OFF THE EVENING
1‘CARUSO’ — LUCIO DALLA
‘Te voglio bene assaje’ (meaning ‘I love you no end’ in Neapolitan dialect).
2‘UNA LACRIMA SUL VISO’ — BOBBY SOLO
A perfect accompaniment to slow dancing and romance.
3‘AMORE CHE VIENI, AMORE CHE VAI’ — FABRIZIO DE ANDRÉ
This singer was also a poet in his own right, as evident from this seductive love song.
4‘SOTTO LE STELLE DEL JAZZ’ — PAOLO CONTE
The smooth voice of Maestro Paolo will carry you away under a starry sky.
5‘GUARDA CHE LUNA’ — FRED BUSCAGLIONE
An ode to the moon and the sea – not to mention love: 3 ingredients guaranteed to add spice to any meal.
6‘IO CHE AMO SOLO TE’ — SERGIO ENDRIGO
The ideal soundtrack for a carefully rehearsed marriage proposal. The title proclaims ‘I love only you’, so play it if that’s really the case.
7‘SAPORE DI SALE’ — GINO PAOLI
Or ‘The taste of salt’. If the guests themselves seem a little salty, now is the time to improvise a little joke.
8‘UNICA’ — ANTONELLO VENDITTI
Just in case your guests are still unsure on what you think of them.
9‘LA CURA’ — FRANCO BATTIATO
‘Because you are a special person and I want to take care of you.’
10‘CON IL NASTRO ROSA’ — LUCIO BATTISTI
This song just works that’s all we can say.
◁ PIZZA HAKUNA PATATA
Pizza with mushrooms, potatoes and scamorza
PER 4 AMICI
For the pizza dough
There’s a recipe for homemade dough on this page, but if your sister-in-law turns up earlier than expected, you can always use ready-made dough from a deli or bakery. No stress.
200g (7oz) oyster mushrooms
4 big button mushrooms
3 potatoes
200g (7oz) scamorza, sliced
Extra-virgin olive oil QB
1Roughly chop your potatoes (it doesn’t matter if the pieces are irregular, as you’re going to squash them) and put them on a baking tray. Drizzle on some olive oil and roast them for 20 minutes at 180°C fan/200°C/400°F/GM 6. Meanwhile, clean and chop the oyster mushrooms. Once the potatoes have been cooking for 10 minutes, add the oyster mushrooms to the baking tray.
2Roll the dough out evenly on another baking tray. Drizzle on some olive oil and spread on the cooked potatoes (this is where you can squash them) and oyster mushrooms, along with the slices of scamorza.
3Put the pizza in the oven at 230°C fan/250°C/480°F/ GM 9 (if the thermostat doesn’t go that high, then just put it at the maximum temperature) for 15 minutes until it takes on a nice golden colour. Once the pizza is cooked, finely slice the button mushrooms over the top with a mandolin. DELISH.
A MINUTE TO SPARE?
Brush up on the names of the guests who are coming for dinner. You don’t want to start the night by forgetting Paul from work’s name . . .
◁ PIZZA RACHEL GREEN
Pizza with courgette, provolone and mozzarella
PER 4 AMICI
(or 1, if you’re alone)
For the pizza dough
There’s a recipe for homemade dough on this page, but if you ever leave work with no time to spare, then you have our full permission to buy ready-made dough in a deli or bakery.
4 courgettes, thinly sliced
1 shallot
200g (7oz) provolone (if not, Comté will do)
200g (7oz) mozzarella fior di latte
1 bunch basil
Sunflower oil QB
Extra-virgin olive oil QB
Salt QB
Pepper QB
1Spread out the dough on a baking tray to obtain a disc around 30cm (12in) in diameter (if you don’t have a round tray, use one that is 32cm/13in wide). Leave to rest.
2Meanwhile, brown half the courgette slices and the shallot in a saucepan with olive oil, along with salt and pepper and half a glass of water.
3Once the courgettes are nicely golden, add a few basil leaves then blend everything to obtain a smooth paste. Leave to cool, and once the paste is lukewarm, spread it over the dough. Add slices of mozzarella and provolone then put the pizza into the oven at 230°C fan/250°C/480°F/GM 9 (or the maximum that your thermostat can manage) for 15 minutes, or until it takes on a lovely golden colour.
4Deep-fry the remaining courgette slices in a heavy-bottomed saucepan with piping-hot sunflower oil (around 170°C/340°F). Once the pizza is cooked, add the crispy fried courgettes, a few basil leaves and a good drizzle of olive oil – and it’s ready! At our casa we fold slices of pizza in 2 with our hands – give it a go. In any case, keep cutlery off the table – everything tastes better when eaten with fingers.
A MINUTE TO SPARE?
Don’t forget to put napkins or serviettes on the table before tucking in, as eating pizza can be a messy business – so, be prepared.
◁ DON’T BUY SPICY OIL EVER AGAIN,
as we’re going to make it together . . .
To make a really good spicy oil, you will need:
1 litre (1qt) extra-virgin olive oil
150g (5½oz) fresh chillies (NB: real ones that make you cry, preferably from Calabria)
150g (5½oz) dried chillies (also from Calabria!)
1Chop the fresh and dried chillies into even slices and put them into a jar.
2Heat the olive oil in a saucepan but make sure it doesn’t smoke or burn.
3Once the oil is hot, pour it over the chillies. Close the jar and leave it to rest for at least 2 weeks. The longer it rests, the spicier it becomes.
4You could wait for months or even years, if you think you can stand the heat. It will be, without question, the best vintage in your kitchen.
◁ PIZZA LOOKING FOR TRUFFLE
Pizza cacio e pepe with black truffle
PER 4 AMICI
For the pizza dough
There’s a recipe for homemade dough on this page, but if you’re feeling uninspired today, then you can always buy some ready-made dough in a deli or bakery. That will work just fine!
250g (9oz) Pecorino Romano, grated
150g (5½oz) mozzarella fior di latte
1 black truffle, grated
Fior di sale QB
Extra-virgin olive oil QB
Black pepper QB
1Roll the dough out evenly on an oven tray, drizzle on plenty of olive oil and sprinkle on a few pinches of fior di sale.
2Put the grated Pecorino Romano in a salad bowl and grind black pepper (generously) over it. Add half a glass of warm/hot water from the tap (around 55°C/130°F). Set aside.
3Cover the pizza dough with large chunks of mozzarella and put it into an oven heated to 230°C fan/250°C/480°F/ GM 9 for around 15 minutes.
4Once the pizza has taken on a nice golden colour, remove it from the oven and pour over the whisked cheese mixture and grated black truffle. We suggest that you wait until everybody’s sitting round the table before doing this final step, so you can show off. Anybody who doesn’t clap, doesn’t get pizza.
A MINUTE TO SPARE?
Look through the pages of this book and find (then plan?) your recipe for tomorrow night. A feast a day, is a must.
◁ PIZZA 0 CARBO MIO
Pizza carbonara with guanciale and pecorino
PER 4 AMICI
For the pizza dough
There’s a recipe for homemade dough on this page, but if you don’t fancy flour all over the place, then you can always pop into a deli or bakery to buy some ready-made dough.
150g (5½oz) guanciale
250g (9oz) Pecorino Romano, grated
150g (5½oz) mozzarella fior di latte
4 egg yolks
Extra-virgin olive oil QB
Fior di sale QB
Black pepper QB
1Roll the dough out evenly onto an oven tray, drizzle on plenty of olive oil, add several pieces of mozzarella, a little bit of amore, and sprinkle on a few pinches of fior di sale.
2Put in an oven at 230°C fan/250°C/480°F/GM 9 (or at its maximum temperature if it doesn’t go that high) for around 15 minutes or until the pizza is nicely golden. Meanwhile, chop the guanciale into small matchsticks, brown them in a frying pan then set aside.
3Put the egg yolks into a bowl, along with the pecorino, half a ladleful of warm/hot water (around 55°C/130°F) and plenty of ground pepper (remember that ‘carbonara’ means ‘coal’ in Italian) and whisk vigorously.
4Add the guanciale and then drizzle the egg mixture over the cooked pizza. Delicately does it, she’s a special pizza, so no rushing. TO THE MOON!
A MINUTE TO SPARE?
Check you have everything you need before you start the movie or TV show. Nobody wants to get up for salt or more wine once it’s started.
A DEEP-DIVE ON ITALIAN PIZZAS
1ROMAN PIZZA
For fans of a super-thin, crusty pizza. How can you achieve this? With a baking temperature of 250–270°C (480–520°F) (lower than that of the Neapolitan version) and with less water in the dough, so you get an even texture. It’s sublime – it has to be tasted to be believed.
2NEAPOLITAN PIZZA
This is the most famous pizza of all. Distinguished by its puffy edges (we like to call this the cornicione – after the cornicing on old buildings) and a thinner dough in the middle. It is cooked at 400–500°C (750–930°F) very quickly. During this short time, hot air is pushed out to the edges of the dough. This explains why they are so beautifully soft and pillowy. Golden rule: eat your crusts!
3PIZZA AL TAGLIO
Pizza by the slice, as found in food markets. This dough is very light and cooked at a low temperature (200–300°C/390–570°F). This is cool for a pizza(!), and it also makes it easier to reheat. Another perk, ordering by the slice means you get to try allll the pizzas.
◁ PIZZA CAPRESE
Super-fresh caprese pizza with tomatoes, mozzarella and basil
PER 4 AMICI
For the pizza dough
There’s a recipe for homemade dough on this page, but if your guests have turned up with tummies rumbling, you can always resort to ready-made dough from a deli or bakery
100g (3½oz) Parmigiano Reggiano, grated
3 buffalo mozzarellas (125g/4½oz each)
4 large heirloom tomatoes (Green Zebra, Black Crimean, Beef, Pineapple . . . the full rainbow!)
100g (3½oz) Datterini tomatoes
1 bunch of fresh basil
Extra-virgin olive oil QB
Fior di sale QB
Pepper QB
1Roll the dough out evenly on an oven tray. Drizzle on plenty of olive oil, sprinkle on some Parmigiano and a few pinches of fior di sale, and grind on a little pepper. Put into an oven heated to 230°C fan/250°C/480°F/GM 9 for around 15 minutes (but take it out before then if it’s sufficiently browned).
2Once the hot pizza is removed from the oven, add some alternating slices of tomato and mozzarella (we love tearing it with our hands), along with a few basil leaves and another glug of olive oil.
And enjoy, your summer holidays are not over, you’re in Capri in your kitchen!
A MINUTE TO SPARE?
Decide on the film you’re going to watch later. You don’t want to let your pizza get cold while you’re fiddling about with the remote control.
◁ PIZZA GET FIGGY WITH IT
Pizza with figs, caciocavallo and almonds
PER 4 AMICI
For the pizza dough
There’s a recipe for homemade dough on this page, but if ever you’re behind schedule and have run out of eggs, you can always fall back on ready-made dough from a deli or bakery.
250g (9oz) figs (more or less), sliced
300g (11oz) caciocavallo
120g (4oz) mozzarella fior di latte
100g (⅔ cup) toasted almonds
Fresh oregano leaves QB
1Roll the dough out evenly on an oven tray, scatter on several pieces of mozzarella and ⅔ of the caciocavallo, then put the pizza in a hot oven heated to 230°C fan/250°C/480°F/GM 9 (or the maximum your thermostat will allow) for about 15 minutes, or until it has taken on a nice golden colour.
2Remove the pizza from the oven and scatter over some fig slices and toasted almonds. Now for the finishing touches: finely slice the remaining caciocavallo over the top (using a mandoline) and complete with a few oregano leaves. Serve the pizza on a rustic wooden board, and soak in all the admiring looks from your guests.
A MINUTE TO SPARE?
Use the time to make your own spicy oil for future pizzas (although not this particular recipe, as the oil has to infuse for a week or 2). Turn to here for the recipe.
◁ PIZZA YAS QUEEN!
Pizza with mushrooms, ham and mozzarella
PER 4 AMICI
For the pizza dough
There’s a recipe for homemade dough on this page, but if your in-laws have just uncorked the champagne, you have our full permission to fall back on ready-made dough from a deli or bakery (after all, you don’t want your champagne to go flat).
200g (7oz) ham
300g (11oz) mozzarella fior di latte
150g (5½oz) mushrooms (button and oyster mushrooms, although you can also use small ceps or porcini if you’re feeling fancy)
Marjoram leaves QB
Extra-virgin olive oil QB
Parmigiano Reggiano QB
1Roughly chop and brown ⅔ of the mushrooms in a saucepan with olive oil.
2Roll the dough out evenly on an oven tray. Drizzle on plenty of olive oil and arrange several pieces of mozzarella and ham on top, along with the cooked mushrooms. Put into an oven heated to 230°C fan/250°C/480°F/GM 9 (or the maximum that your thermostat can manage) for around 15 minutes, or until the pizza has taken on a nice golden colour.
3Remove from the oven and, using a mandoline, finely slice the remaining raw mushrooms on top, scatter on some marjoram leaves, and add another drizzle of olive oil.
4As an extra treat, shave over some Parmigiano and add a few grinds of black pepper. Your father-in-law will praise your culinary skills until the end of time – so it’s worth the effort!
A MINUTE TO SPARE?
Try to sneak away a slice (or 2) for tomorrow’s lunch. It’s going to be far more tasty than that shop-bought sandwich.
