Notes about Recipes in this book

• Basil & pine nut pesto

  • alexthepink on December 01, 2019

    Nice basic recipe for pesto. I blitzed mine up in the food processor and used 50/50 pinenuts and pistachios. Yum!

• Mozzarella bread

  • Astrid5555 on September 14, 2018

    Since I made this bread as part of spread for Aperitivo with the neighbours I cheated and used store-bought pizza dough, but made the filling as written. Things went wrong when I tried to cut my rolled-up dough. The filling oozed out and was all over the place and the little swirls I saw in the book were big batches of dough. I am sure the pizza dough did not help, but in the end I succeeded and had some filled bread rolls. Delicious though, will definitely make again with the correct dough from this recipe.

• Amalfi lemon tart

  • Astrid5555 on September 13, 2019

    So, so good. Was fortunate enough to bring back Amalfi lemons from my vacation in Italy this summer. One was enough for half a recipe in a 20cm tart pan. The whole tart was gone within minutes!

  • raybun on April 26, 2019

    A delicious tart, with a cheesecake like filling. The olive oil & wine (!) pastry was exceptional.

• Oozy polenta

  • Astrid5555 on January 13, 2019

    I have been winging my polenta for years, but I decided to give this one a try and it did not disappoint. Perfect polenta/butter/Parmesan cheese ratio. Did not use coarse polenta but instant polenta since I was pressed on time, still delicious!

• Pistachio pasta

  • Astrid5555 on September 01, 2018

    So good! Perfect for tomatoes at the height of their season, nice texture from the pistachios. Also, comes together very quickly. Jamie is back!

• Asparagus linguine

  • Astrid5555 on June 06, 2022

    Very good, quick to make, perfect home-office lunch pasta.

• Aubergine & black chickpea orecchiette

  • Astrid5555 on November 02, 2018

    Big disappointment as written, very bland and dry. Doctored it up with lots of parsley, butter and Parmesan cheese to make it edible. Boys refused to try it and had pasta in bianco.

• Royal pasta dough

  • eliza on June 19, 2022

    I did a variation of this to make nettle pasta and it worked well. I used whole egg in mine, and puréed it with the blanched nettles. Pasta was very good as tagliatelle. Leftover portion froze well for later meals.

  • lou_weez on August 13, 2020

    This was a great way to use up the 12 egg yolks I had after making 2 pavlovas. I used the dough hook on my machine to mix the dough which made everything really easy and the dough was happy to sit in the fridge for a couple of days.

• Turbot al forno

  • mondraussie on January 07, 2022

    No sole/whiting at the fishmongers. Used dorada instead (cleaned and opened). Worked out great!

• Carrot caponata

  • KarinaFrancis on December 24, 2018

    A great side dish. I wasn’t sure the carrots would cook in the frypan so I gave them a quick blanch, not sure if this was a good idea or not as the carrot flavour wasn’t as concentrated as I hoped but still delicious, with the right sweet and sour notes. Would make again.

• Stracotto

  • KarinaFrancis on April 13, 2020

    Perfect comfort food! About 30 minutes upfront work then put it in the oven for 3 hours where it becomes meltingly tender and unbelievably delicious. I reduced the cooking liquid in a separate saucepan till it was glossy and lovely and then tossed in some of the corettia I made. Loved it for a special Easter lunch

• Prawn & tuna linguine

  • KarinaFrancis on January 03, 2020

    Lovely summer pasta that comes together (relatively) quickly. The flavours were less punchy than I thought but they worked in perfect harmony. I doubled the prawns because there was no tuna at the supermarket. A beautiful dinner for a hot summer evening.

• Corteccia

  • KarinaFrancis on April 13, 2020

    We’ve wanted to make this since we saw Jamie make it in one of the episodes with the nonnas. It was fun and a bit labour intensive (which is good thing right now). We halved the recipe which made enough for tonight’s dinner and to add to the jus from slow cooked beef.

  • valerianz on September 09, 2018

    Liked it, very fresh and full of flavour, good way to make hubby eat broccoli :)

• Grilled squid salad

  • KarinaFrancis on January 03, 2023

    When all the elements come together a bit of magic happens. The mint is a left of field addition but it really works! Perfect summer dinner.

• Chicken skewers

  • Zosia on November 07, 2018

    The prosciutto-wrapped chicken thighs stuffed with salsa verde were delicious little flavour bombs that I will definitely make again. I threaded only 3 or 4 thighs on each pair of skewers so when they were sliced in half after cooking, each skewer held a serving of 1.5 or 2 thighs. The recipe timing didn't quite work for me as the chicken took 55 minutes, the potatoes were done in 40 min and the tomatoes (I didn't peel them) in 30, something to adjust next time.

• Spring bruschetta

  • embk27 on August 08, 2020

    Nice but needed a bit of faffing to get the right balance of flavours. Felt quite loose but probably not helped by the fact could only get supermarket ricotta which is very wet and mousse like. Go heavy with the seasoning.

• Stuffed leg of lamb

  • raybun on April 26, 2019

    This was absolutely delicious, perfect for our Easter dinner. The stuffing was so flavourful, and the meat was cooked to perfection.

• Minestrone

  • lou_weez on October 02, 2018

    My kids loved this but I wasn't blown away. I won't be making this again.

• Grilled apricot salad

  • lou_weez on February 23, 2022

    A great tasting salad. Upon cooking, the apricots turned to mush. But they still tasted good so I threw them into the salad, even if it wasn't the prettiest thing you've ever seen. I also replaced the mozzarella with baby bocconcini. I would make this again.

• Chicken bastardo

  • SoulRae on December 30, 2018

    Oh my! This was on another level of yummy good. It's going to be next Sunday's lunch at my mummy's, since the polenta element compensates her gluten intolerance. This means she can tuck into the same meal as everyone else and not feel left out.

• Semolina gnocchi

  • val.nz on October 31, 2020

    Great recipe, very good balanced. It was my first try of semolina gnocchi and I loved it. I added some salt, when I was cooking semolina though. I think Jamie forgot to mention it.

• Pork shoulder

  • ChefBeccs on November 24, 2019

    Going to make a lasagne with the leftovers

• Oozy risotto balls

  • shane.metzke on January 25, 2022

    Added a little tomato passata during the risotto cooking process as I’d seen a few recipes online that did it. Pay attention to the oil temperature. Very easy, good results, must be eaten fresh to retain the ooziness factor!

• Classic carbonara

  • shane.metzke on January 14, 2022

    Used streaky end of bacon rashers, added a clove of garlic and some sliced shallots that I cooked down with the bacon. Managed to not scramble the eggs. Really good simple pasta dish… don’t skimp on the black pepper.

• Kavey Eats

  This book shares recipes from that latest series, plus many more, taking domestic cooks to the heart of the Italian kitchen. Recipes are simple, modern and achievable...

  Full review