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Lamb-and-anchovy ragù

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Lamb-and-anchovy ragù

3½ hours

Gnocchi with tomato-vodka sauce

Italian recipes

Gnocchi with tomato-vodka sauce

20 minutes

Garganelli

Italian recipes

Garganelli

20 minutes

Cheat’s cacio e pepe

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Cheat’s cacio e pepe

25 minutes

Aunty Irene’s Orly Whip Cassata

Ice cream

Aunty Irene’s Orly Whip Cassata

Braised duck legs with polenta

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef-and-marrow ragù

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Herbed lamb knuckles

Italian recipes

Herbed lamb knuckles

1 hour

Pork loin chop piccata

Italian recipes

Pork loin chop piccata

20 minutes

Green ribollita soup and truffle oil

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Easy tuna carpaccio

Fish recipes

Easy tuna carpaccio

Fried baby marrow flowers

Italian recipes

Fried baby marrow flowers

10 minutes

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Fried baby marrow flowers

By Caterina Bollini

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

5–6 baby marrow flowers
vegetable oil, for deep-frying
1 free-range egg, beaten
100 g flour
cold milk ½ cup, plus 2 T
1 x 200 ml cold soda water can

Method

1. Remove the stamens from the baby marrow flowers.

2. Bring the oil to a high heat in a large saucepan or deep-fryer.

3. Mix the egg with the flour. Gradually add the milk, stirring continuously.

4. When ready to fry the flowers, add the soda water to the batter. Dip the flowers into the batter and place straight into the boiling oil. Fry until golden, then drain on kitchen paper. Serve immediately.

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Photographer: Jan Ras
Production: Abigail Donnelly