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Zabaglione

10 minutes

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Oven-roasted chicken bolognese with big-batch polenta

45 minutes

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Melanzane alla Parmigiana

45 minutes

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Green-and-gold tiramisu ice-cream cake with sugar shards

5 minutes

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The ultimate affogato

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30 minutes

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20 minutes

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20 minutes, plus chilling time

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“Vitello” tonnato

15 minutes

Baby marrow-and-fennel trifolati

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

½ cup olive oil
750 g baby marrows, cut into large chunks
4 cloves garlic, chopped
2 bulbs fennel, cut into chunks
2 stalks celery, cut into chunks
a handful celery leaves
3 T mint, roughly chopped
3 T basil, roughly chopped
salt, to taste
100 g Parmesan,finely grated
½ cup lemon juice

Method

1. Preheat the oven to 180°C. Heat the olive oil in a large ovenproof pan. Add the baby marrow and fry until golden brown.

2. Add the garlic, fennel and celery. Cook for 5 minutes over a low heat. Cover and place in the oven for 20 minutes. Stir in the celery leaves, mint and basil. Season to taste.

3. Place on a platter, scatter over the Parmesan and drizzle over the lemon juice before serving.

Cook's note: Trifolati refers to the method of frying soft vegetables such as marrows with olive oil and garlic.

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Baby marrow-and-fennel trifolati

Baby marrow-and-fennel trifolati

Ingredients

Method