Tagliatelle con Cacio e Burro A simple and classic recipe, this recipe should only take around 15 mins to make from start to finish and it is full of flavour! Fun fact: this traditional Italian dish inspired Pasta Alfredo – a very famous and popular Italian American dish which is full of cheese! Ingredients (Serves … Continue reading Tagliatelle with Cheese and Butter
I believe that my food blog wouldn’t be complete without my own version of Ragù alla Bolognese. It was the first authentic Italian dish I cooked by myself, and has to be one of my favourites. The traditional Ragu alla Bolognese is a very simple and tasty dish which is focussed on high quality ingredients … Continue reading Traditional Ragu alla Bolognese
Bucatini alla Gamberoni is my own variation of the ‘prawn linguine’ dish found in many Italian restaurants. It is a very rustic dish, relying on few ingredients and big bold flavours. If you choose to use uncooked prawns I’d add them to the pan when you add the cherry tomatoes as they don’t take too … Continue reading Bucatini alla Gamberoni
Spaghetti with buffalo mozzarella in a cherry tomato sauce I created this recipe as I needed to use up some ingredients and I think it tasted pretty good! Fresh and high quality ingredients will take this recipe to a new level, so I’d advise buying the best sweet cherry tomatoes, buffalo mozzarella, high quality pasta, … Continue reading Spaghetti alla Pomodorino e Mozzarella di Bufala
My recipe inspiration comes from Bruschetta I enjoyed at an independent Italian Restaurant in Nottingham. I love bruschetta as it is so simple and flavoursome, so I hope you like my recipe! Essential to this Bruschetta is quality of ingredients. As there are only a few ingredients, you need to make sure the ingredients you … Continue reading Bruschetta with crushed cherry tomatoes, ricotta, basil and lemon zest
Carbonara is a recipe which is very hard to get right. The traditional recipe is based on a egg/cheese mixture (certainly no cream!) which is cooked by the temperature of the pasta, oil and pancetta/guanicale. Creating a silky sauce is tricky, as when the eggs are too hot they tend to scramble which ruins the … Continue reading Spaghetti alla Carbonara
Pizza al Taglio (Italian for pizza by the slice, or literally ‘by the cut’ ) originated from Rome. Considered one of the first ever fast foods, it was a street meal designed for busy Romans eating ‘on the go’. My version is very similar to a Foccacia recipe, and so is considerably thicker than your … Continue reading Pizza Margherita al Taglio
This is a recipe I adapted from various online recipes and Youtube videos. It is so simple and tasty, and great if you haven’t been for a shop in a while as it uses limited ingredients – most of which should be in your fridge. This recipe is very similar to Spaghetti alla carbonara – … Continue reading Spaghetti Cacio e Pepe
I was inspired to create this recipe as it was one of my favourite dishes from ‘Jamie’s Italian’ restaurant, which is sadly no longer. However, I think this recipe is not far off the original! The base of the sauce is a traditional style, very similar to a Bolognese, so it’s a good one to … Continue reading My Tagliatelle with Sausage and Fennel
George's Food Blog 