Bagna Càuda
How to Make Bagna Càuda: The Piemontese usually prepare bagna càuda in a terracotta dian. It’s usually served in a s-cionfetta, an earthenware pot with embers that keeps it hot,...
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Cuisine: Italian Recipes
Try rustic and authentic Italian cuisine recipes with Chef’s Pencil. Sample a taste of Italy within a simple click.
Olive all’Ascolana
How to Make Olive all’Ascolana: Put the extra virgin olive oil, minced carrot, onion, and celery in a frying pan and sauté for a few minutes on a medium heat...
Frico (Italian Potato Pie)
How to Make Frico: Heat the olive oil on medium and toss in the potatoes. Cook for about 5 minutes turning frequently. Add the onions, nutmeg, and pepper and continue...
Ribollita
How to Make Ribollita: Heat the oven to 400° F. Tear the bread into large pieces and put it on a large baking sheet. Drizzle with extra virgin olive oil...
Rice Arancini
Arancini are a typical specialty of Sicilian cuisine. They are simply rice balls, either round or with a cone tip, filled with ragù and peas, breaded, and then fried! A...
Sardines in Saor
How to Cook Sardines in Saor: I’d strongly recommend trying to convince your friendly local fishmonger to clean and prepare the sardines, otherwise the first step in this recipe is...
Cappelletti in Broth
Cappelletti in Broth is a lovely Italian soup. It is very simple but packed with flavor and very popular in Italy during the winter months. It is also a staple...
Saffron Tagliatelle with Cauliflower Sauce
How to Make Saffron Tagliatelle: Put water and salt into a pan and let it come to the boil. When the water starts bubbling, add the tagliatelle and boil for...
Asparagus and Prosecco Risotto by Chef Danilo Cortellini
What is beyond risotto? I know it is a weird question to ask, but as a cook have you asked yourself what else can be prepared with great quality Italian...
Asparagus with Crispy Egg
A few weeks ago I promised you this amazing crispy egg with asparagus recipe, well I am a man of my word. Hope you like it! Simply irresistible Serves: 4...
Ricotta and Smoked Quails Egg Ravioli with Butternut Squash Velouté
How to Make the Pasta: Mix together eggs, egg yolk and oil. Mix flour and salt together then put onto a clean work surface. Make a well in the middle of the flour and pour in your wet ingredients. Mix until thoroughly combined. Continue kneading on a floured surface for at least 10 minutes until dough springs back when touched. Wrap with cling film and leave to rest for at least 30 minutes. How to Make...
Pasta alla Nerano
Pasta alla Nerano was invented in the small town of Nerano, on the Peninsula of Sorrento in the mid-1950s. Its immediate popularity is testament to its flavor. Traditionally made with...
Garganelli with Squid and Saffron
Have you ever been to Emilia Romagna? It is a beautiful wide region that stretch from the far west of Italy (Emilia) until the glorious sand coast of the Adriatic...
Stracciatella Salad w/ Vegetables Roots and Nuts
How to Make it: First of all I washed all the vegetables and separated the carrots from their leaves which I dressed with extra virgin olive oil and a bit...
Prawns and Chickpeas Fettuccine
This delicious recipe was submitted by Francesco Acquaviva, Head Chef at Social by Heinz Beck, an fantastic restaurant at the Waldorf Astoria in Dubai. How to Make the Pasta Dough:...
Swordfish in Sweet and Sour Sauce
This amazing recipe is provided by Lidia Matticchio Bastianich and was published in her amazing cook book Lidia’s Mastering the Art of Italian Cuisine: Everything You Need to Know to...
Green Herb Risotto with Goat Cheese
This delicious nettle & kale risotto with goat’s cheese ice cream was provided by Chef Stefan Hogan. Stefan is the Executive Chef at Corinthia Palace, Malta and was featured as...
Ravioli with Pistachios and Ricotta, Pear Purée, Foie Gras, Veal and Cream Sauce
Ravioli with Pistachios and Ricotta, Pear Purée, Foie Gras, Veal and Cream Sauce is one of the most popular dishes at fine dining restaurant Restavracija JB, Ljubljana. Recipe was provided...
Burrata on Summer Salad with Honey
This burrata on summer salad with honey recipe is part of a collection of recipes published by the European Commission under the name of Great Food from Green European Cities. ...
Easy Chilli Mussels in White Wine with Garlic Recipe
I’d like to share with you an easy chilli mussels in white wine with garlic recipe. This dish for me always conjures up memories of long summer nights, nights spent...
GRILLED SARDINES ON RED PEPPER COULIS WITH FRESH BASIL AND REDUCED BALSAMIC
Sardines are abundant in spring and summer and are also at their most flavoursome during these months. In this dish the beautiful flavour of this fish is paired with the...
AMARETTO AND LIME WITH SHAVED ICE
I remember the first time I heard of this drink, I was a young Chef working for a very stern head Chef. John was a very “My way or the...
Antipasto Platter Idea
Antipasto or antipasti literally translates to ‘before the meal’ and is served as an appetiser/first course. It is such a social way to eat; a group of family or friends...
ASPARAGUS AND PROSCIUTTO BITES WITH REDUCED BALSAMIC
The crisp asparagus is sure to please the lovers of all things green. The salty prosciutto will definitely make the meat lovers smile. The reduced balsamic will satisfy the sweet...