This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish, bream, John Dory, cod, mussels, clams, prawns and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fishmonger for the fish heads to use in the stock – these usually go into the bin, so you shouldn’t be charged for them). I’m going to make it in a slightly different way to the normal method, where I would fillet the fish before adding the bones and fish-heads to the stock, so bear with me!
Homemade pasta, tossed through a seriously indulgent sauce of cream, Parmesan and fresh truffle, this is a well-known Italian dish that I cooked up for Goldie Hawn – she loves it! This is my tweaked version of the original, swapping in single cream to make it a little less naughty.
This is one of Emilia-Romagna’s typical dishes. It’s not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.
Pasticciotto is the dessert of Salento, the southern region of Puglia. A type of custard pie, you will find this in every cake shop, coffee shop and restaurant – it’s perfect with a strong espresso. While lard is traditionally used in the pastry to make it softer, you can substitute it for butter – it will just have a slightly crisper finish.
This is the coming together of three beautiful ingredients – mozzarella, basil and courgette – to make an oozy, cheesy, scrumptious risotto. White wine gives any risotto a beautiful depth of flavour, but don’t worry if you haven’t got any, swap in the same amount of extra stock instead – it will still taste fantastic. This recipe includes two of your 5-a-day, so it’s comfort food that still delivers on the nutrition front – you’ve got to love it!