Caccavelle Pasta alla Sorrentina. Caccavelle pasta alla Sorrentina is a flavourful and rich traditional baked pasta recipe from Campania, in particular Sorrento. In this version, the pasta is giant 50g pasta shells said to be the biggest pasta in the world! Pasta alla Sorrentina. Baked pasta...
Baked Tuscan Gnudi (Malfatti) with mozzarella and homemade tomato sauce. In this baked Tuscan gnudi (malfatti) recipe, melt-in-your-mouth spinach and ricotta dumplings from Tuscany are cooked in a delicious homemade tomato sauce with mozzarella. Gnudi al forno. Tuscan spinach and ricotta gnudi...
Tagliolini au gratin with ham. Based on a dish from Cipriani’s Harry’s bar in Venice, this tagliolini au gratin recipe is a real gem. All you need is pasta, eggs, ham, grated Parmesan and cream. Gratin di tagliolini panna e prosciutto. I’m always on the lookout for easy...
Baked Anelletti from Palermo. A timballo of oven-baked anelletti is the most popular “pasta bake” in Sicily, particularly in Palermo the island’s capital. It takes a little time to make but the looks on your guests’ faces will make it worth it! Timballo di Anelletti. A timballo...
Baked Lasagne in Broth alla Molisana; Recipe from Molise. This baked lasagne in broth is a very very old recipe from the tiny Southern Italian region of Molise. It is absolutely scrumptious and so worth the time it takes to make! Lasagne al brodo alla Molisana. Baked lasagne in broth is a...
Radicchio pasticcio (Italian chicory lasagna); Recipe from Veneto. This radicchio pasticcio is a delicious traditional vegetarian lasagna from Veneto, Northern Italy. Made with Italian chicory, pasta, shallots, béchamel and cheese, it comes together easily and tastes wonderful! Pasticcio di...
