Caponata is a Sicilian dish made with eggplant, tomatoes, onions and celery. It is cooked gently in olive oil adding […]
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Lentils are traditionally eaten on New Year’s Eve in Italy as they are supposed to bring prosperity, wealth and luck for the coming year. They are usually paired with cotechino – an Emilian sausage made primarily of pork rind, which requires very long, gentle cooking
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A mainstay of Tuscan cooking, polpettone – meatloaf – was historically a way to use up precious leftovers from the previous day’s lesso (boiled meats), but is nowadays a dish in itself made with good minced beef.
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More from Puglia than Tuscany, this is a dish I eat in the depths of winter when I’m craving pasta but also want to feel like I am eating something green.
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It may seem odd to chop both the broad beans and prawns here, given how beautiful they both are intact – but the intention is to get morsels of both as you eat the pasta, rather than having them sitting apart.
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Loaded with ripe tomatoes, fresh herbs and tasty prawns, this risotto is the perfect meal to make for family and […]
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A crostata is an Italian baked tart or pie, often filled with fruit, jam, or ricotta cheese. This recipe is […]
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Enjoy a bowl of Guy Mirabella’s Cabbage with Peas and Casarecce with your family.
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Vanna’s gorgeous cake doesn’t need anything except for a light dusting of icing sugar.
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Guy Mirabella finds inspiration for cooking everywhere – art history and books on design, especially fashion. Countess Howe’s gown inspired […]
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