Notes about Recipes in this book

• Pappardelle with chicken liver ragu

  • Alboley99 on November 22, 2025

    One of our go to dishes. Delicious.

• Potato gnocchi with sausage ragu

  • Pimlicocook on June 01, 2020

    Made this again after a long time and it's still fabulous: simple, easy and, in the end, restaurant-quality, if I do say so myself. Was thrilled to find Calabrian spicy sausages at M&S, which are perfect for this. I found the sauce was ready in 25-30 minutes, rather than 50 minutes as per recipe. I used my go-to gnocchi recipe from The Silver Spoon.

• Orecchiette with 'nduja

  • Breadcrumbs on November 25, 2012

    p. 158 Earlier this month I was in London on business and dined at a CH recommended Italian restaurant called Bocca. The entire meal was divine. When I returned home I purchased their cookbook and was delighted to see the recipe for Orecchiette with ‘Nduja that I so enjoyed at the restaurant. If I remember correctly, the restaurant makes their own sausages and I’d have to say, it was the quality of the Nduja that differentiates the restaurant dish from the cookbook version of the recipe I made tonight. Although I paid a hefty price for my Italian-imported sausage, it had far more paprika than that in the Bocca restaurant dish and ultimately, the restaurant dish prevailed. Nonetheless, this made for a tasty dinner and our Tuscan Lucente paired nicely. The first pic is one I took of the delicious dish at the restaurant. The other two are of tonight’s home version. Photos here: http://chowhound.chow.com/topics/878988#7728335

  • tekobo on September 26, 2018

    Used shop bought nduja and, because I didn't have enough orecchiette, I used penne. Simple, spicy supper.

• Beef and peppercorn stew (Peposo)

  • Dolcetto23 on January 30, 2021

    This is very easy - and good. It is extremely peppery, as you might expect! It would actually be fine with half the amount of pepper.

  • chaffinski on January 07, 2024

    Good effort to taste ratio

• Duck cooked like a pig

  • TheNegliGent on January 24, 2016

    Served this with a simple spinach salad and some rosemary roast potatoes - excellent.

• Chilled chard or spinach with lemon and oil

  • tekobo on June 26, 2016

    Tried this with spinach. Wasn't that impressed. Try again with chard soon.

• My lemon and chocolate nut torte (Torta Caprese 'bilivello')

  • bwhip on May 18, 2020

    Beautiful and delicious, with a lovely texture that melts in your mouth. Definitely an interesting baking process, and you need to move quickly to complete the chocolate layer while the lemon layer begins to bake.

• Cannoli

  • bellaCat on May 11, 2015

    This hard to do at home. 150 degrees is not hot enough for frying the cannoli. 180 worked for me. 8cm diameter was too small to wrap round my tubes too so I increased the diameter to 10cm. How you get to 1mm thickness I'll never know but I got close. When you wrap them round the mould you need a good overlap, a smear of egg and a little press down to seal or else they spring off on entry into the oil. The good news is they taste ludicrously good.

• Watermelon granita

  • Melanie on February 06, 2016

    Easy, delicious and refreshing.

• Peach, wine and vanilla granita

  • Melanie on February 06, 2016

    A couple of steps but well worth it.

• Sour cherry granita

  • Melanie on February 06, 2016

    Another winner - I used bottled morello cherries and their own juice/cooking liquid instead of fresh cherries and water.