Gnudi with sugo sauce and fried basil

Oat shells 75g rolled oats 50g plain flour 75g soft brown sugar 50g cold butter diced 1 teaspoon honey 1 egg yolkRub the oats, flour and butter together until the mixture resembles fine crumbs. Add the sugar, honey and egg yolk and mix to a dough. Lightly butter a 12 hole tartlet ... Show More

275g coarsely grated courgette 1 onion finely chopped 2 cloves garlic, minced 1 egg 75g plain flour 75g chickpea flour 1 teaspoon chipotle chilli paste ½ teaspoon seasalt Oil for cooking Mix the courgette, onion and garlic with salt. Add the egg, flours and chilli and mix to a ba ... Show More

RecipeHomemade mayonnaise 1 egg yolk 1 teaspoon Dijon mustard 1 tablespoon white wine or cider vinegar 200ml light vegetable oil or good local rapeseed oil Juice of 1 lemon ( keep the zest for the crab) Salt to taste Blend the egg yolk, mustard and vinegar together for a minute t ... Show More

In this episode, Bobby & Sophie compare and contrast some of the surprising differences between Italian American food and traditional Italian food. Tune in to find out what “Red Sauce” Italian is, learn about some of surprising highlights from this cuisine, and lastly, Bobby teac ... Show More

Good manners in Italy 

Jokes in Italian 

From simple midweek ideas to indulgent weekend treats, Chef Tom Kerridge and BBC Good Food’s Orlando Murrin discuss everyone’s favourite Italian comfort food. Want to make it yourself? Try your hand at Tom's homemade pappardelle recipe: https://www.bbcgoodfood.com/recipes/hand-cu ... Show More

Welcome the great Matteo Lane! If you want to speak Italian, make spaghetti carbonara like a master chef and enjoy your life then listen to this one. Learn more about your ad choices. Visit megaphone.fm/adchoices 

Beautiful walks in Italy 

In questo episodio andiamo in viaggio con Pellegrino Artusi, il padre della cucina italiana. Parliamo di: La scienza in cucina e l’arte di mangiar bene, il libro che ha fondato la cucina italiana Storia e curiosità sull’arte culinaria in Italia L’Artusi, il Dante della cucina ita ... Show More

L’aperitivo è uno di quei rituali tipicamente italiani. Nasce per preparare lo stomaco alla cena, mettere in bocca qualcosa con una bibita e la compagnia degli amici. Oggi ti parlo di questa tradizione italiana, non così antica, ma comunque molto viva in tutta Italia. Trascrizion ... Show More

Découvrez la recette, étape par étape, de la salade de pâtes au pesto rosso de Cyril Lignac.