Recipes

Ingredients

• Selection of raw vegetables: celery, carrots, fennel, radishes, peppers
• 150 ml best olive oil
• Flaky salt
• Black pepper

Method

1. Wash and trim the vegetables. Cut into sticks or wedges.
2. Pour olive oil into small individual bowls. Season with salt and pepper.
3. Arrange the vegetables on a board. Dip and eat.

Ingredients

• 1 kg whole prawns, shell on
• Ice
• Piri-piri mayo
• 2 egg yolks
• 1 tsp Dijon mustard
• 200 ml sunflower oil
• 50 ml olive oil
• Juice of half a lemon
• 2 tsp piri-piri sauce
• Salt

Method

1. Boil the prawns in well-salted water for 3–4 minutes. Drain and plunge into ice water. Chill.
2. Make the mayo: whisk yolks with mustard, then add oil in a thin stream, whisking constantly. Season with lemon, piri-piri and salt.
3. Serve the prawns cold in a pint glass or bowl, with the mayo alongside.

Ingredients

• 500 ml whole milk
• 60 g butter
• 60 g flour
• 200 g cooked ham or chicken, finely chopped
• Nutmeg
• Salt, pepper
• To coat
• 2 eggs, beaten
• Fine breadcrumbs
• Oil for frying

Method

1. Melt the butter, stir in the flour, cook 1 minute. Add milk gradually, stirring until very thick. Season with nutmeg, salt and pepper.
2. Fold in the ham or chicken. Spread on a tray, cover with cling film touching the surface. Refrigerate at least 4 hours.
3. Shape into small cylinders. Dip in egg, then breadcrumbs, then egg again, then breadcrumbs.
4. Deep fry at 180°C until deep golden, about 2 minutes. Drain on paper.

Ingredients

• 4 thick slices sourdough or country bread
• 4 ripe heirloom tomatoes
• 1 garlic clove, halved
• Fresh basil
• Best olive oil
• Flaky salt

Method

1. Grill or toast the bread until charred at the edges.
2. Rub one side with the cut garlic while hot.
3. Roughly chop the tomatoes, season with salt and olive oil. Spoon onto the bread. Tear basil over the top.

Ingredients

• 400 g arborio rice
• 1 litre tomato passata
• 800 ml stock
• 1 onion, finely chopped
• 100 g parmigiano
• 200 g mozzarella, cubed
• 2 eggs, beaten
• Fine breadcrumbs
• Oil for frying
• Olive oil, salt

Method

1. Make a tomato risotto: soften onion in olive oil, add rice, stir 1 minute. Add passata and stock gradually, stirring until absorbed. Season. Let cool completely.
2. Stir in parmigiano. Take a handful of risotto, press a cube of mozzarella into the centre, roll into a ball.
3. Dip in beaten egg, then breadcrumbs.
4. Deep fry at 170°C for 3–4 minutes until deep golden. Drain on paper.

Ingredients

• 500 g datterini or cherry tomatoes, halved
• 3 garlic cloves, sliced
• Fresh basil
• 2 tbsp olive oil
• 1 tsp sugar
• Salt

Method

1. Arrange tomatoes cut-side up on a baking tray. Scatter with garlic, sugar and salt. Drizzle with oil.
2. Roast at 160°C for 45–60 minutes until collapsed and concentrated.
3. Tear basil over the top. Serve warm or at room temperature.

Ingredients

• 250 g fresh tortellini
• 1 litre veal or beef bone broth
• Parmigiano to serve
• Good olive oil
• Salt

Method

1. Bring the broth to a gentle boil. Season if needed.
2. Add the tortellini. Cook 3–4 minutes for fresh.
3. Serve in warm bowls. Finish with grated parmigiano and olive oil.

Ingredients

• 1.5 kg small octopus
• 3 yellow peppers, sliced
• 3 red peppers, sliced
• 500 g boiled potatoes
• 3 tbsp pitted olives
• 1 tsp oregano
• 1 celery stalk
• 1 tbsp parsley
• Dressing
• Juice of 1 lemon
• Dried chilli
• Olive oil
• Salt

Method

1. Emulsify lemon juice with 4 tablespoons oil, chilli and salt.
2. Boil octopus 10–20 minutes. Drain, cut into pieces, dress with the emulsion.
3. Add peppers, potatoes, oregano. Mix well. Finish with parsley, celery and olives.

Ingredients

• 800 g pumpkin, cut into wedges
• 300 g grelos or seasonal greens
• 200 g Serra da Estrela or Seia cheese
• Olive oil
• Salt, pepper
• Chilli flakes

Method

1. Roast the pumpkin wedges with oil and salt at 200°C for 30 minutes until tender and caramelised.
2. Blanch the grelos in salted water for 2 minutes. Drain and dress with olive oil.
3. Arrange pumpkin on a plate, top with grelos and torn cheese. Finish with chilli flakes and oil.

Ingredients

• 1 kg very ripe tomatoes
• 1 cucumber, peeled
• 1 red pepper
• 2 garlic cloves
• 80 ml olive oil
• 2 tbsp red wine vinegar
• Salt
• Basil to finish

Method

1. Roughly chop the tomatoes, cucumber, pepper and garlic. Blend until smooth.
2. Add oil and vinegar, blend again. Season with salt. Pass through a sieve for a smoother texture.
3. Chill for at least 2 hours. Serve cold with torn basil and a thread of oil.

Ingredients

• 2 heads puntarelle or chicory
• 6 anchovy fillets
• 2 garlic cloves
• 2 tbsp red wine vinegar
• 100 ml olive oil
• Salt, pepper

Method

1. Strip the puntarelle into thin shreds. Soak in ice water for 30 minutes until they curl.
2. Pound the anchovies and garlic to a paste. Whisk in vinegar and oil.
3. Drain and dry the puntarelle. Dress generously. Serve immediately.

Ingredients

• 8 globe artichokes
• 4 garlic cloves, sliced
• Bunch flat-leaf parsley
• Bunch mint
• 150 ml olive oil
• 150 ml white wine
• 150 ml water
• Salt, pepper
• 1 lemon

Method

1. Trim artichokes, rub with lemon. Mix garlic, parsley, mint, salt and pepper. Stuff between the leaves.
2. Stand upright in a snug pot. Pour oil, wine and water around. Cover and cook low for 40–45 minutes.
3. Serve with the cooking juices.

Ingredients

• 6 medium beetroots
• 2 blood oranges
• 200 g salted ricotta
• 50 g walnuts
• Olive oil
• Red wine vinegar
• Salt, pepper

Method

1. Wrap beetroots in foil, roast at 200°C for 60–75 minutes until tender. Cool and peel.
2. Cut into wedges. Segment the oranges.
3. Arrange beets and orange on a plate. Crumble ricotta, scatter walnuts. Dress with oil and vinegar.

Ingredients

• 500 g pappardelle
• Ragù
• 800 g wild boar shoulder, diced
• 1 onion, 2 carrots, 2 celery stalks, chopped
• 400 ml red wine
• 400 ml tinned tomatoes
• 2 bay leaves
• Juniper berries
• Rosemary
• Olive oil
• Salt, pepper
• Parmigiano to serve

Method

1. Brown the boar in oil. Remove. Soften the vegetables in the same pan.
2. Return the meat. Add wine, let it reduce by half. Add tomatoes, bay, juniper and rosemary.
3. Cover and cook on low for 2.5–3 hours until the meat falls apart. Season.
4. Cook pappardelle. Toss with the ragù. Serve with parmigiano.

Ingredients

• 2.5 kg veal topside
• 4 onions
• 7 carrots
• 4 celery stalks
• 7 bay leaves
• 15 peppercorns
• 10 cloves
• 3 garlic cloves
• 3.5 litres water
• 1 bottle dry white wine
• Salt
• Tonnato
• 6 hard-boiled eggs
• 250 g tinned tuna, drained
• 1.5 tbsp capers
• 9 anchovies
• Black pepper
• Broth from cooking

Method

1. Place veal in a large pan with vegetables, aromatics and salt. Add wine and water. Boil then cook 2 hours on medium-low.
2. Drain, reserve broth. Cool, then refrigerate at least 2 hours.
3. Blend tonnato ingredients, adding broth until smooth.
4. Slice veal 1.5–2 mm thin. Arrange on a plate with gentle folds. Spoon tonnato over, finish with capers, parsley and lemon.

Ingredients

• 2.5 kg aubergines (about 8)
• 2 litres tinned peeled tomatoes
• 7 garlic cloves, whole
• 500 g mozzarella
• 150 g grated parmigiano
• Fresh basil
• Olive oil

Method

1. Slice aubergines 4 mm. Salt 30 minutes. Rinse, dry. Grill with oil until cooked.
2. Layer in tray: tomato, aubergine, parmigiano, mozzarella torn by hand, basil, oil. Repeat.
3. Bake bottom shelf, 90 minutes. Cool. Keep at room temperature.
4. To serve: portion on metal plate, add cheese, bake 10–15 minutes until bubbling.

Ingredients

• 6 chicken legs
• 2–3 onions
• 3 garlic cloves
• 100 g olives
• Rosemary
• 250 ml white wine vinegar
• 750 ml white wine
• Salt

Method

1. Fry sliced onions until golden. Remove.
2. Salt chicken, fry skin-down with olives, garlic and onion until golden.
3. Turn, raise heat. Deglaze with vinegar, then wine. Cook until alcohol evaporates.
4. To serve: leg in oven dish, splash of water, bake 10–14 minutes.

Ingredients

• 4 veal shins, 3–4 cm thick
• 300 g peas
• 200 g soffritto (celery, carrot, onion)
• Rosemary, bay
• 100 ml white wine
• 200 ml stock
• GF flour
• Olive oil
• Salt, pepper
• Gremolata
• Zest of half a lemon
• 30 g parsley
• 1 garlic clove

Method

1. Fry soffritto with herbs. Score the shin membrane, dust with flour. Brown both sides, deglaze with wine, add stock. Cook 90 minutes low.
2. After 30 mins turn the shins, add stock. Add peas for the last 20 minutes.
3. Finely chop gremolata ingredients. Scatter over to serve.

Ingredients

• 2 thick pork chops, bone in
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• Flaky salt
• Black pepper
• Olive oil
• 1 lemon

Method

1. Crush seeds in a mortar. Rub into chops with salt and pepper.
2. Sear in a smoking hot pan, 4 minutes each side.
3. Oven at 200°C for 8–10 minutes. Rest 5 minutes. Finish with lemon.

Ingredients

• 12 lamb cutlets
• Olive oil, salt, pepper
• Salsa verde
• Bunch parsley
• Small bunch mint
• 2 tbsp capers
• 4 anchovies
• 1 garlic clove
• 1 tbsp red wine vinegar
• 150 ml olive oil

Method

1. Chop parsley, mint, capers, anchovies and garlic finely. Stir in vinegar and oil. It should be loose and sharp.
2. Rub cutlets with oil, salt and pepper. Griddle 2 minutes each side for pink.
3. Serve with salsa verde alongside — not on top.

Ingredients

• 800 g mixed white fish, chunked
• 2 leeks, sliced
• 2 garlic cloves
• 200 ml white wine
• 400 ml fish stock
• Olive oil
• Bay leaf
• Lovage or parsley
• Salt, pepper
• Bread to serve

Method

1. Soften leeks and garlic in oil, 5 minutes. Add wine and bay, reduce by half.
2. Add stock, bring to a simmer. Add fish, poach 8–10 minutes. Shake the pan, do not stir.
3. Finish with lovage. Serve in bowls with bread.

Ingredients

• 500 g dried lasagna sheets
• Ragù
• 500 g beef mince
• 200 g pork mince
• Soffritto (onion, carrot, celery)
• 400 ml tinned tomatoes
• 200 ml red wine
• 2 tbsp tomato paste
• Bay, salt, pepper
• Béchamel
• 80 g butter
• 80 g flour
• 1 litre whole milk
• Nutmeg, salt
• Top
• 150 g grated parmigiano

Method

1. Ragù: brown meat, add soffritto, then wine, tomatoes, paste, bay. Simmer 90 minutes.
2. Béchamel: melt butter, add flour, cook 1 minute. Add milk gradually, season with nutmeg.
3. Layer: ragù, pasta, ragù, béchamel, parmigiano. Repeat. Finish with béchamel and cheese.
4. Bake 180°C, 40–45 minutes until golden and bubbling. Rest 15 minutes.

Ingredients

• 2 thick steaks (ribeye or sirloin)
• Flaky salt, black pepper
• Olive oil
• Parsley butter
• 100 g softened butter
• Large bunch flat-leaf parsley, finely chopped
• Zest of 1 lemon
• 1 garlic clove, minced
• Pinch of salt

Method

1. Mix butter with parsley, lemon zest, garlic and salt. Roll in cling film into a log. Refrigerate.
2. Season steaks generously. Sear in a very hot pan with oil, 3–4 minutes each side for medium-rare. Rest 5 minutes.
3. Top each steak with a thick coin of parsley butter. Serve with lemon.

Ingredients

• 4 duck legs
• 400 g rice
• 1 onion, chopped
• 2 garlic cloves
• 150 g chouriço, sliced
• 1 litre duck or chicken stock
• Orange zest
• Bay leaves
• Olive oil
• Salt, pepper
• Top
• Sliced chouriço
• Black olives

Method

1. Confit the duck legs: season, cook slowly in their own fat at 140°C for 2.5 hours. Shred the meat.
2. Soften onion and garlic in oil. Add rice, stir. Add stock, orange zest, bay. Cook until rice absorbs most of the liquid.
3. Fold in shredded duck and chouriço. Transfer to an oven dish.
4. Top with extra chouriço and olives. Bake at 200°C for 20 minutes until the top crisps.

Ingredients

• Polpette
• 500 g beef and pork mince, mixed
• 1 egg
• 50 g breadcrumbs
• 50 g grated parmigiano
• Parsley, chopped
• Salt, pepper
• Sauce
• 800 ml passata
• 2 garlic cloves
• Basil, olive oil
• Polenta
• 200 g polenta
• 800 ml water
• 50 g butter
• 50 g parmigiano
• Salt

Method

1. Mix mince with egg, breadcrumbs, parmigiano, parsley, salt and pepper. Roll into walnut-sized balls.
2. Make sauce: soften garlic in oil, add passata and basil, simmer 15 minutes.
3. Add meatballs to the sauce. Cook 20 minutes, turning halfway.
4. Bring salted water to the boil, whisk in polenta. Cook 5 minutes stirring. Finish with butter and parmigiano.
5. Serve polpette over polenta.

Ingredients

• 4 salt cod portions, desalted
• Olive oil for confit
• Chickpeas
• 700 g cooked chickpeas
• 150 g white onion, sliced
• Rosemary
• Olive oil
• 60 ml oil for blending
• Top
• Roasted datterini tomatoes
• Parsley or coriander

Method

1. Confit the cod in oil at 58°C for 10–12 minutes.
2. Soften onion with rosemary in oil. Add three quarters of the chickpeas, cook 10 minutes. Remove rosemary, blend with oil until creamy. Stir in remaining whole chickpeas.
3. Serve chickpea cream in a bowl, cod on top, finished with roasted tomatoes and herbs.

Ingredients

• 4 oranges
• 100 g black oil-cured olives
• Olive oil
• Black pepper
• Pinch of chilli flakes

Method

1. Peel and slice the oranges into rounds, removing pith.
2. Arrange on a plate with olives. Dress with oil, pepper and chilli.

Ingredients

• 1 kg small potatoes
• Olive oil
• Flaky salt
• Garlic cloves, unpeeled
• Rosemary or thyme

Method

1. Boil potatoes in salted water until just tender. Drain.
2. Crush each potato gently with your palm. Toss with oil, salt, garlic and herbs.
3. Roast at 220°C for 25–30 minutes until crispy and golden.

Ingredients

• 500 g seasonal greens (grelos, cavolo nero, chard)
• 2 garlic cloves, sliced
• Olive oil
• Dried chilli
• Lemon
• Salt

Method

1. Blanch greens in salted boiling water 2–3 minutes. Drain well.
2. Heat oil in a pan with garlic and chilli until fragrant. Add greens, toss.
3. Season with salt and a squeeze of lemon.

Ingredients

• 4 garlic cloves
• 2 egg yolks
• 250 ml olive oil
• Juice of half a lemon
• Salt

Method

1. Pound garlic with a pinch of salt to a smooth paste.
2. Add yolks, mix well. Add oil drop by drop at first, then in a thin stream, stirring constantly.
3. Season with lemon juice and salt.

Ingredients

• 100 g bird's eye chillies
• 100 ml olive oil
• 50 ml red wine vinegar
• 4 garlic cloves
• 1 bay leaf
• 1 tsp salt
• Juice of 1 lemon

Method

1. Blend chillies, garlic, vinegar, lemon and salt to a rough paste.
2. Transfer to a jar, add oil and bay leaf. Stir.
3. Store in the fridge. Better after a few days.

Ingredients

• 500 g mixed fruits (pears, apples, apricots, cherries)
• 400 g sugar
• 200 ml water
• 3 tbsp mustard essence or powder
• Juice of 1 lemon

Method

1. Cut larger fruits into chunks. Dissolve sugar in water, bring to a boil. Add fruits and lemon juice.
2. Simmer gently for 10 minutes. Cool completely.
3. Stir in mustard essence. Transfer to jars. Refrigerate at least 24 hours before serving.

Ingredients

• 800 g mascarpone
• 400 g ladyfingers
• 300 g icing sugar
• 400 g dark chocolate
• 8 egg yolks
• 4 egg whites
• 6 cups strong espresso, cooled
• Bitter cocoa powder

Method

1. Whisk whites to stiff peaks. Beat yolks with sugar until pale. Fold in mascarpone, then whites.
2. Line a dish with ladyfingers. Brush with espresso.
3. Cover with cream, scatter grated chocolate. Repeat. Finish with cream.
4. Dust with cocoa. Chill at least 3 hours.

Ingredients

• 400 g dark chocolate (75%+), broken
• 240 ml warm water
• 6 eggs, separated
• 80 g caster sugar

Method

1. Melt chocolate with water over simmering water, 5–8 minutes. Cool slightly, stir in yolks.
2. Whisk whites stiff. Add sugar in thirds. Fold into chocolate.
3. Chill 2 hours. Serve with grated chocolate.

Ingredients

• 5 Rocha pears
• 375 ml red wine
• 1 glass tawny port
• 250 g sugar
• 15 cloves
• Mint to garnish

Method

1. Peel pears. Press 3 cloves into each.
2. Simmer in wine, port and sugar until syrup is glossy.
3. Remove carefully. Garnish with mint.

Ingredients

• 500 ml double cream
• 150 g caster sugar
• Zest and juice of 3 lemons
• Pinch of salt

Method

1. Heat cream with sugar and lemon zest until just simmering. Stir until sugar dissolves.
2. Remove from heat. Stir in lemon juice and salt.
3. Pour into glasses or ramekins. Chill at least 4 hours until set.

Ingredients

• 4 egg whites
• 250 g caster sugar
• 1 tsp white wine vinegar
• 2 tsp cornflour
• Topping
• 300 ml double cream, whipped
• Seasonal fruit (berries, passion fruit, figs)

Method

1. Whisk whites until stiff. Add sugar a spoonful at a time, whisking until glossy. Fold in vinegar and cornflour.
2. Shape into a disc on a lined baking tray. Bake at 120°C for 90 minutes. Turn off the oven, leave the door ajar, let it cool inside.
3. Top with whipped cream and fruit just before serving.

Ingredients

• 1 cotechino sausage (about 1 kg)
• Lentils
• 400 g small green or brown lentils
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves
• Bay leaf
• Olive oil
• Salt, pepper

Method

1. Pierce the cotechino casing in several places. Simmer in water for 2–3 hours (check packet instructions).
2. Soften the vegetables in oil. Add lentils, bay and enough water to cover. Simmer 25–30 minutes until tender. Season.
3. Slice the cotechino thickly. Serve on a bed of lentils.

Ingredients

• 1 panettone
• 300 ml double cream
• 2 tbsp icing sugar
• Honeycomb
• Bee pollen

Method

1. Slice the panettone into thick wedges. Toast lightly under a grill or in a pan.
2. Whip cream with sugar to soft peaks.
3. Serve panettone warm with a generous spoonful of cream, a piece of honeycomb and a scatter of pollen.