Recipes Archive

Italian recipes

One-pot chickpea-and-tomato pasta

25 minutes

Italian recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Carrot recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

Italian recipes

Baby marrow-and-fennel trifolati

25 minutes

Leftovers recipes

Easy peanut butter garage noodles

15 minutes

Italian recipes

Spiced coffee chai bundt cake with coffee-toffee sauce

30–35 minutes

Seven colours

The best-ever triple green creamed spinach

30 minutes

Biscuit recipes

Cavallucci

20 minutes

Cavallucci

Serves Makes 24

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

300 g sugar
½ cup water
100 g pecans
2 t orange zest
6 pieces preserved ginger, finely chopped
1 T aniseed
1 t ground nutmeg
330 g flour, sifted

Method

1. Preheat the oven to 180°C. Place the sugar and water in a small saucepan over a low heat and simmer until the sugar has melted. Cook until slightly syrupy but do not allow to colour.

2. Mix in the remaining ingredients. Roll the mixture into small balls on a lightly floured surface, ensuring they’re covered in flour.

3. Place on a greased baking tray and press your thumb into the middle of each ball to create a dent. Bake for 15 minutes. They will remain pale in colour and will be a little gooey in the middle. Serve with espresso.

Cook's note: Finish your meal with a sweet delicacy from Siena, famous for its ancient recipes including this 16th-century cavallucci – delicious with a young Chianti.

Browse more Italian recipes here.

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One-pot chickpea-and-tomato pasta

Braciole (rolled beef) with pomodoro sauce

Bulgur wheat and honey-roasted parsnip salad

Baby marrow-and-fennel trifolati

Easy peanut butter garage noodles

Lemon crostata

Cacio e pepe

Spiced coffee chai bundt cake with coffee-toffee sauce

The best-ever triple green creamed spinach

Cavallucci

Cavallucci

Ingredients

Method