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

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And when I'm tired and don't know what to cook, I always refer to pasta dishes. If we have tomato sauce, dinner is ready. If we have a Parmesan cheese to sprinkle on top, there's no a better meal. Whether writing about familiar dishes like pork shoulder cooked in milk (a version of a River Cafe classic) or some less well-known Italian specialities that he’s unearthed such as torta pastiera (a pie from Sorrento filled with grano cotto – cooked wheat – rice, eggs and ricotta) Randall is always informative and engaging. Hot Dinners Best Cookbooks of 2022The Times Best Food Books of 2022"I love this book, full of joyfully simple, scrumptious, honest cooking - Theo has created the most delicious dishes.

This cold-pressed, unfiltered extra-virgin oil is made with olives from the Molise region in Italy's south. Digital Reads A Curse For True Love : the thrilling final book in the Once Upon a Broken Heart series In some English-speaking countries, such as the US, sfogliatella are also called lobster tails. Possibly because it’s one of the more difficult Italian pastry names to pronounce. Cannoli are tube-shaped shells of fried pastry dough filled with a sweet, creamy filling that usually contains ricotta – the popular Italian whey cheese. The ends of cannoli are sometimes sprinkled with chocolate, candied fruit, or nuts.

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Sfogliatella is a shell-shaped layered pastry, with a sweet custard-like filling made with semolina, ricotta, and candied citrus fruit. You can also find versions with other fillings such as a simple whipped cream, almond paste, or chocolate cream. The name maritozzo derives from the word “marito” which is Italian for “husband”. It comes from a unique tradition in 19th-century Rome, in which men would propose on the first Friday of March by presenting their future brides with an engagement ring hidden inside a maritozzo. (Is it wrong we’d probably want the pastry more than the ring?) Air-dried yellow corn is stoneground to produce a coarse "Bramata"-style grain, which is the perfect foil for rich ragù or pasta sauces. In the United States, it is very common to find Parmesan cheese that is believed to have the same properties as Parmigiano-Reggiano. But in most cases, Parmesan is considered any hard aged cow's cheese that is good for grating. You can easily spot the difference between Parmigiano-Reggiano and Parmesan cheese. The latter usually costs less and doesn't have a signature stamped rind.

Still dreaming of the amaretti from that beautiful artisanal bakery in Florence? Or those incredible Sicilian Cannoli you had in Taormina? That’s why we bring them to you! The pantry has many sweet Italian treats like cannoli, amaretti and Baci to remind you of your travels. And of course, we can’t forget the Gluten Free options too – you’ll find all the same delights made without wheat in our Gluten Free section. Insalata mista- Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal Arrosto di faraona - Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with swiss chard, portobello mushrooms 390kcalRavioli di Zucca- Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage and butter 341kcal There are so many choices, I suggest that you try a few small samples first. I usually buy local fresh mozzarella, ricotta and mascarpone, but Parmigiano Reggiano or others must be from Italy. Caffè You won't be able to resist." - Jamie Oliver"Theo Randall's Italian food is some of the best I've ever eaten." - Diana Henry's Autumn 2022 Best Cookbooks, The TelegraphElevate your cooking and eating the easy way with The Italian Pantry. 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.

Coffee is another staple of the Italian pantry that very few people in Italy won’t have it on their kitchen shelves. Often when someone’s visiting, you would offer them a caffè, made with ground espresso beans in a stove-top moka. Younger Italians have succumbed to the fast espresso machines using pods and capsules, nonetheless making a perfect caffè every time. Other delicacies Theo Randall’s passion for food was born from regular family holidays across Europe and from a young age he was destined for a culinary future. His career began as a waiter at London’s acclaimed Chez Max and after only a few weeks, Max Magarian noted Theo’s talents and invited him to work in the kitchen where he spent the next four years following an apprenticeship in classic French cuisine.Fennel Seeds: I think this is my favourite spice ever I just LOVE the flavour and it's often found in a lot of seasonings for sausages and pork roasts. I use it in pasta sauces too, it adds a really special flavour!