The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking

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World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. Parsley, rich in vitamins A, B, C and iron, is excellent with seafood, boiled potatoes and essential for the preparation of many sauces.

Chiacchiere are one of the most famous Italian pastries enjoyed all across the country during carnival (just before lent).After living it Italy I discovered they also use type 0 flour for pizza bases but it's harder to come by and 00 does that job.

I love them as an after dinner treat or break the rules and try them as part of your aperitivo or with a Prosecco cocktail. If you don't happen to have a free day (and an ample tomato harvest) to gather the family to make and bottle your own, then this rich, cooked tomato concentrate is the next best thing.Drizzle balsamic vinegar over figs, strawberries, or Parmigiano Reggiano for fantastic flavor combinations. S., and it’s excellent for salads or to add fine touches to any meal, including cooked vegetables and meat. Probably the most essential ingredient of Italian recipes, Olive Oil is used to for frying, baking, marinating as well as dressing salads.

Rich, sharp and intense flavor with a granular texture make Parmigiano-Reggiano an inevitable part of any recipe. Proseguendo nella navigazione si accetta l’uso dei cookie; in caso contrario è possibile abbandonare il sito. Farine di tipo 1 and 2 are less white because they have a higher content of bran (crusca) and are also good for making bread and pizza (and generally healthier). Maritozzo are still so popular in Rome today that the city celebrates Maritozzo Day on the first Saturday of December each year.

In 1989, Theo joined the up-and-coming River Café and quickly found his culinary home with the legendary Ruth Rogers and Rose Gray MBE. Along with onion and garlic, extra virgin olive oil is the basis of sauces in Italian cuisine and often replaces animal fats of butter or lard. Have dry pasta in different shapes, short and long, such as penne, rigatoni, spaghetti, farfalle, fettuccine, and so on.

They remain an important ingredient in Italian cuisine, appearing in everything from antipasto plates, to pasta and secondi dishes. Ask us for help with food pairings and tasting information to find the perfect red, white or rosé for you.The list would often include ingredients that have been proven to be essential in any Italian pantry, ingredients that will be necessary to create many Italian recipes including sauces, a quick meal, or an elaborate main-course. Pangrattato, small particles of dry bread used for crumbing foods, is a nice addition to pasta and risotto dishes, for topping casseroles, for coating a veal cutlet or chicken breast (cotoletta), a sole fillet or other type of white fish, for soups, and to add a crisp and crunchy covering to fried foods. Sage: Highly aromatic, with piney, woody notes, sage is ideal for flavoring pork, beef, poultry, lamb, tomatoes, squash, potatoes, rice, pasta and much more. The last thing I want is acidic, watery tasting tomatoes and believe me when I say that, bad tomatoes will ruin a dish!