The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking

Product Information

If you’re daunted about making Italian food, then you needn’t be. Theo said: “The thing about the cookbook, and the food I cook, it is quite simple. It’s not over-complicated. Italian food, there’s nowhere to hide. It’s all about the quality of the ingredients, so all the dishes in there, there’s not that many complicated recipes, it’s just simple home-cooking, which is what Italian food is really mostly about.”

For the meatballs, put all the ingredients for the meatballs (except the oil) into a large bowl and combine to form a firm, evenly distributed mixture.Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarponeon pagnotta bruschetta, with Swiss chard and portobello mushrooms Pan roasted Sea bream fillet with Datterini tomatoes, capers, Taggiasche olives with Swiss chard and slow roasted Sicilian red peppers 380kcal World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you'll delight in Theo's take on the very best of Italian home cooking. Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days. Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley

Pan-roasted sea bream fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers Ravioli di zucca-Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan,with sage and butter 341kcal Speaking more about his mother’s influence, the chef said: “My mother was a brilliant cook. She had this pantry, which was the messiest pantry you’ve ever seen in your life, but it was full to the brim. She always put the chocolate on the top shelf so that I couldn’t get to it! Please note that the Regional Tasting menu is created by Chef Theo to represent one particular Italian region with carefully selected unique products and wines. Due to this, we are not able to offer vegetarian and vegan alternatives and may not be able to accommodate other dietary needs. Delivery with Standard Australia Post usually happens within 2-10 business days from time of dispatch. Please be aware that the delivery time frame may vary according to the area of delivery and due to various reasons, the delivery may take longer than the original estimated timeframe.Available for tables of up to six people. Please speak to a member of the team if you have any dietary allergies or intolerances. All prices include VAT at the current prevailing rate. A discretionary 12.5% service charge will be added to the final bill. Place the meatballs in the pan on top of the sauce, evenly spaced, then transfer the pan to the oven and bake for 20 minutes, or until the meatballs are cooked through. Leave to one side for 5 minutes to cool slightly (leave the oven on).

Insalata mista- Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal When Tom asked if you can roll it by hand or if you need a pasta-making machine, the chef told him: “You can roll it out by hand. It’s a good workout! You need a good surface, like a wooden surface, and a rolling pin. If you’ve got a pasta machine, that’s even better.” Marinated Lake District lamb rump with slow-cooked potato, green beans, aubergine, tomatoes, grilled red peppers and lamb jus Brush both sides of the aubergine slices with olive oil and season them with salt. Place the aubergines in an even layer on a baking sheet lined with baking paper. Bake them for 15 minutes, then turn them over and bake them for a further 15 minutes. Remove the slices from the oven and, when they are cool enough to handle, cut them into halfmoons. Set them aside and leave the oven on.

Subscribe to our newsletter

I love this book, full of joyfully simple, scrumptious, honest cooking – Theo has created the most delicious dishes. You won’t be able to resist.” – Jamie Oliver Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients. Acclaimed chef Theo specialises in Italian Cuisine. Of his new book, he explained: “There’s a section on breadcrumbs, there’s a section on ricotta, there’s a section on dried porcini mushrooms. And so that kind of elevates. That’s the star point of the dish, that elevates you into these creations that I have come up with, but the idea is you kind of cook from your pantry. And that’s how I cook at home.”