Cacio e Pepe literally means cheese and pepper, if you’ve got those two things and approximately ten minutes (depending on pasta cooking time), then you can make this dish.
These Christmassy ricciarelli biscuits are gluten free, whip up in a flash and keep in an airtight container for weeks. They’re chewy, nutty, lemony, and we love them.
A fellow Fair Fooder, Shell, shared this recipe when we first started stocking fresh gnocchi. It took us 6 months to get around to trying it, which is 6 whole months we were missing out on its magical simplicity.
Eggplants and tomatoes are really putting on a show at the moment, it seemed only right we make a parmigiana to celebrate.
Fresh mascarpone is easy to make, and the overnight draining time is definitely worth the wait. It delivers the creamiest, velvety mascarpone, better than anything you can buy at the supermarket.
There are many ways to make focaccia, some are more labour intensive than others – this one is remarkably simple.