All Recipes

8 recipes

A ragù given three hours and a béchamel made properly. Long, mostly unattended, and the best thing to make on a Sunday.

A slow cold-fermented dough, an uncooked tomato sauce and the hottest oven you own. Three toppings and nothing else.

Raw courgette ribbons salted to draw out water, tossed with a pesto made from walnuts. Fifteen minutes, no stove for the noodles.

No cream, no gelatine, no baking. Whipped egg yolks and mascarpone over coffee-soaked savoiardi, set overnight in the fridge.

Angry pasta — tomatoes, garlic and enough chilli to earn the name. Twenty minutes and everything comes from a cupboard.

Dried porcini for the stock, fresh mushrooms browned hard and folded in at the end, and the butter beaten in off the heat.

Garlic, oil, chilli and parsley. Five ingredients, fifteen minutes, and the only skill is not burning the garlic.

Pasta, pecorino, black pepper and starchy water. The whole dish is a technique for turning cheese into sauce without it seizing into strings.