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Penne with Cream of Pistachio & Zucchini

Penne with Cream of Pistachio & Zucchini

page 71 of That Really Cool Italian Cookbook

 

 

penne pasta, zucchini (courgettes), ex􏰇tra virgin olive oil, pistachios, parmesan, garlic, basil leave, salt & pepper

 

“This is one refined dish, bro!!!" - Taster-Scribe

Stuffed Peppers with Goat Cheese

Stuffed Peppers with Goat Cheese

page 145 of That Really Cool Italian Cookbook

 

 

peppers (capsicum)rocket saladmi􏰁xed seeds &􏰀 pine nuts, cherry tomatoes, goat’s cheeseblack olives, extra virgin olive oil, lemon juice, garlic, fresh basil leaves

 

“Use some rocket leaves to garnish each plate – and then look to see who’s hungry enough to eat the decorations!” - Pin-Up Artist

Just another simple tip

Just another simple tip

page 51 of That Really Cool Italian Cookbook

 

 

“We’ve used simple, ‘grano duro’ (hard wheat) or wholemeal pasta, because it’s lighter than egg pasta and easier to cook.
Use 70–90 grams of pasta per person. We’ve suggested tasty but light recipes without frying oil. We often use crude Extra Virgin Olive
Oil at the ‘fine cottura’ (end of the cooking process), with aromatic herbs, spices, vegetables and light cheeses to create pasta dishes that are really easy to prepare... and DELICIOUS!” 

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Homemade Pumpkin Gnocchi

Homemade Pumpkin Gnocchi

page 81 of That Really Cool Italian Cookbook

 

 

pumpkin, plain white 􏰗flour, parmesan ,rock salt & pepper, extra virgin olive oil 

 

“􏰧You can have a variety of sauces with pumpkin gnocchi􏰗: Tomato, Pesto, or even 􏰨Walnut 􏰩sauce. Another great alternative is to gently toss your gnocchi with crude extra virgin olive oil and a healthy sprinkling of parmesan cheese!” - Chic Casalinga

Fancy an Italian Coffee?

Fancy an Italian Coffee?

page 192 of That Really Cool Italian Cookbook

 

 

Illustrated instructions for how to use a "Mocca" and make your own espresso at home. Have a look at our Media page (link below) for the video instructions, shot at La Villa Scatola, Le Marche, Italy. 

Colours Can Be Delicious Too

Colours Can Be Delicious Too

page 137 of That Really Cool Italian Cookbook

 

 

A bowl of fruit... no, wait... VEGETABLES! Taken at La Villa Scatola, Le Marche, Italy.

Tortino di Melanzane (aubergine/eggplant)

Tortino di Melanzane (aubergine/eggplant)

page 20 of That Really Cool Italian Cookbook

 

 

aubergines/eggplant, cherry tomatoes, mozzarella, oregano, Extra Virgin Olive, salt & pepper, Green Pesto 

 

“This is a dish that you won’t find very often. It’s unbelievably easy and gourmet impressive!" - Taster-Scribe

Gennaio secco, massaio ricco

Gennaio secco, massaio ricco

page 105 of That Really Cool Italian Cookbook

 

 

An old Italian proverb, meaning if it's dry in January, the harvest will be abundant.

Once Upon a Time....

Once Upon a Time....

a page from the Fairytale in That Really Cool Italian Cookbook, explaining how the book came about

 

... and there's a secret ingredient in there that finishes off one of the most traditional Italian sauces ever...!

Peaches Stuffed with Amaretti

Peaches Stuffed with Amaretti

page 183 of That Really Cool Italian Cookbook

 

 

peaches, almonds, amaretti biscuits, icing sugar, prosecco. orange juice

 

Amaretti are Italian almond-flavoured biscuits. The name is a diminutive of the Italian amaro, meaning ‘bitter’, indicating the distinctive flavour lent by the ‘mandorla amara’, the bitter almond. ...but don’t you worry, they’re sweet enough." - Pin-Up Artist

Peaches Stuffed with Amaretti and The Perfect Tiramisu

Peaches Stuffed with Amaretti and The Perfect Tiramisu

pages 188 & 183 of That Cool Italian Cookbook

 

 

“OK... you can already taste these ‘dolci’ (sweets) can’t you?" - Visionary Cook