Italian

A quick and easy authentic Italian pasta with sausage meatballs and rigatoni.

We cooked this recipe in two ovenproof dishes,­ each dish will serve three. We have deliberately used dried, uncooked pasta in this dish. The texture of the final dish is a little chewy, but still tender. Note

This Italian-style seafood, bean and tomato stew has a delicious combination of flavours and textures.

These delightful little pastry treats mean 'little tubes' and are a staple of Sicilian cuisine.

Pre-baked, packaged pizza bases first appeared in supermarkets during the 1980s. They come in various sizes, some with cheese already in the mix. You need to purchase a large barbecued chicken weighing approximately 900g to get the amount of shredded meat required for this recipe. Note

Rich and warm, with a nice kick from the chilli.

Substitute pork with chicken. This recipe is best made just before serving. Note

A light and zesty Italian-style dish that is a great summery dessert.

Variously called sfinciuni or sfincione in Sicily, we call it delicious - a double-decker pizza with its aromatic filling hidden between the layers.

We used a greek feta, which crumbles well and has a sharp taste. Note

Use focaccia, bagels, bread rolls or any other kind of bread. Note

If seedless white grapes are out of season, simply purchase white grapes and seed them yourself. The high sugar content of this dessert will ensure the gelato remains soft and will not freeze solid. Note

Warm sabayon must be served immediately. Note

Deliciously tender pork, fennel and olive ragout that can be done in a pressure cooker in no time.

The same amount of ingredients used to top a 30cm pizza will top four mini pizza bases. Note

Panzanella is a traditional Italian bread salad. As a variation, cut the soft white centre of the bread into small cubes, drizzle with 2 tablespoons olive oil; toss until well coated. Place the bread cubes on an oven tray, sprinkle on 2 tablespoons finely grated parmesan and toast in a moderate oven for about 10 […]

For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note

A quick and easy Italian-style pizza with roast garlic and crispy potato.

A sweet, tangy and refreshing sorbetto that is perfect for a summer's evening.

The pasta cases can be made, cooled and removed from the pans one day before the party. Store in an airtight container at room temperature. The bolognese sauce can be made two days ahead; keep it covered in the fridge. Assemble the baskets up to 3 hours before the party. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Note

Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish. Note

Using wide, tender pappardelle means more surface area to carry that delicious, cheesy, prosciutto-packed carbonara sauce right to your watering mouth.

You can substitute any pasta for the penne in this recipe. The Italian name of this pasta (penne) means ‘pen’, a reference to the nib-like, pointy ends. Penne comes in both smooth (lisce) or ridged (rigate) versions, and a variety of sizes. Note

Spaghettini is a very thin spaghetti. It is available from Italian grocery stores and most large supermarkets. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Fontina is an Italian cows-milk cheese that has a smooth but firm texture and a mild, nutty flavour. Mozzarella can be substituted for the fontina. Note

Spiced chicken breasts with a flavourful blend of onions, tomatoes, capers, white wine and broad beans.

Some butchers sell a pork and veal mince mixture; you could buy 500g of this, if it’s available. Note

We used moscato, a low alcohol, lightly sparkling Italian wine. To line the pan smoothly with plastic wrap, dampen it first. This recipe needs to be prepared a day ahead. Decorate close to serving. Note

Calves liver should be cut into paper-thin slices then quickly seared because too much cooking will destroy its soft, delicate texture. Your butcher will slice the liver thinly for you. Note

Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat. Note

This traditional Spanish frittata combines salty chorizo and fresh veggies to create a flavour-packed dinner dish the whole family will love.

sicilian creams are best assembled close to serving. Any liqueur can be used to flavour these biscuits, e.g. Galliano, Grand Marnier, Cointreau or Amaretto. Note

Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method. Note

Italian sausages are coarse pork sausages generally sold in plump links. They are usually flavoured with garlic and fennel seed or anise seed and come in two styles, hot (flavoured with thai red chilli) and sweet (without the added heat). They are available from speciality butchers and delicatessens. Note

There's nothing more rewarding than making your own pizza dough like a true Italian.

You can buy packaged pizza bases in two sizes: the large ones we’ve used here measure 25cm across; smaller ones measure 15cm across and come packaged in pairs with a total weight of 225g. Use six of the small ones to make individual pizzettas. Note

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

Use a mandoline or V-slicer to cut the potatoes into paper-thin slices. Note

Use a mandoline or V-slicer to easily cut the kumara into thin slices. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Note

“I love making pizza at home… and this versatile and easy dough can also be used for loaves, rolls, foccacia… anything.” Cynthia Black came to the Test Kitchen in the early 1990s, and left in 1993, continuing her food career at Darling Mills, her family’s restaurant in Sydney. She has now gone into business for […]

We used a chardonnay-style wine in this recipe. This recipe is not suitable to freeze. Note

A French-style parfait that's sure to impress.

An exotic rocket, pear & ricotta fritter salad that is packed to the brim with delicious flavours and textures.

Pizza bases are available from most supermarkets Note

Commercial pizza bases are available in a full range of thicknesses. For this pizza, select a thinner base so it complements rather than competes with the flavours of the topping. Note

Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm. Note

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

Some butchers sell a pork and veal mixture. If itis not available as a mixture, buy half the amount as pork mince and half the amount as veal mince. Passata is available from most supermarkets. If you can’t find it, use pureed canned tomatoes instead. You can freeze this dish in an airtight container for […]

You may use any type of mushrooms for this recipe, we used a combination of oyster, swiss brown, shiitake and button mushrooms. Note

We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of […]

We used large (25cm diameter) packaged pizza bases for this recipe. It’s important to slice the potatoes as thinly as possible. Note

Sopressa, a salami from the north of Italy, can be found in both mild and chilli-flavoured varieties. If you can’t find it easily, you can use any hot salami, but the taste won’t be exactly the same. Note

Biscotti can be stored in an airtight container for up to 4 weeks. Note