This delicious, hearty soup is the perfect Winter warmer, and incredibly easy to make.
|1kg of dried beans|
|200g of bacon|
|500g of sausages|
|500g of Cavolicelli|
|200g of wild fennel|
|1 chopped onion|
|1 sprig of mint|
|Pepper to taste|
Soak the dried beans the night before.
Place the beans in a large pot.
Add the bacon, sausage, cavolicelli, wild fennel, chopped onion, sprig of mint and a generous pinch of pepper.
Cook for around 1 hour on low heat with the lid on.
Serve with cubed bread.
Cannoli ("little tubes") are Sicilian pastry desserts popular in Italian-American cuisine. In Italy, they are commonly known as "cannoli siciliani", Sicilian cannoli.
Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily, in Piana degli Albanesi.
|3 cups full fat ricotta cheese|
|1/2 cup powdered sugar|
|1/2 teaspoon vanilla|
|1/2 cup mini chocolate chip[s or coarsely grated chocolate|
|6 tablespoons mixed candied peel|
|Mini chocolate chips or chopped pistachios|
First let the ricotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove the excess water.
Mix the ricotta with the rest of the filling ingredients.
Chill in the refrigerator for at least 30 minutes.
Fill each cannoli shell carefully and sprinkle with a little extra powdered sugar if desired.
Decorate ends of cannoli if desired with mini chocolate chips or chopped pistachios.
Chill until ready to serve.
Superbly simple and amazingly refreshing. You can put this little beauty together in under 5 minutes and spend the rest of your time day dreaming in the sunshine.
|1 Part Limoncello|
|1 Part Limon San Pellegrino|
|2 Parts Prosecco|
|Fresh Mint & Lemon to Taste|
In a tall glass stir in your Limoncello and Limon San Pelligrino and then top up your glass with some ice cold prosecco. Add fresh lemon & mint to taste.
This simple Italian cocktail is THE drink of summer. Aperol is an Italian aperitif similar to Campari but sweeter in taste. It has a relatively low alcohol content (11%) so perfect for warm summer afternoons.
Best of all, it's super easy. Here's how its done...
|3 Parts Prosecco|
|2 Parts Aperol|
|1 Part Soda Water|
|Slice of Orange|
Pour over ice and top with a slice of orange (we like to serve ours in a large bowl-style wine glass). Enjoy!
This famous classic was invented at Harry's Bar, Venice in 1934.
This is our take on an Italian classic that benefits from the use of the freshest yellow peaches you can lay your hands on!
|Plenty of Bevidea Peach Juice|
|3 tbsp sugar syrup|
|750 ml prosecco|
|1 tbsp peach liqueur, (optional)|
Chill six champagne flutes in the freezer for 20 minutes.
Place the chopped peaches into a blender with the sugar syrup and a splash of the prosecco. Blend until smooth, adjusting the flavour with more sugar syrup if needed. Add the peach liqueur, if using
Pour peach mixture into a chilled jug and add the rest of the Prosecco. Stir to mix well.
Pour the peach bellini into the chilled glasses and serve immediately
This delightfully simple to make Raspberry Tiramisu recipe is guaranteed to wow and impress your diners. Whether it be for a dinner party or a midweek treat this one is sure to fit the bill!
Don’t believe us? Pop and see us this Saturday 21 March for a taster.
We advise you come sooner rather than later to avoid disappointment as this is firm favourite of the boss and we can’t promise it will survive the morning!
|6 egg yolks|
|175g caster sugar|
|300ml double cream|
|1 tablespoon vanilla extract|
|24 sponge fingers|
|Icing sugar, to dust|
Place a heatproof bowl over a pan of simmering water.
Add egg yolks and the sugar, whisk until pale, creamy and doubled in volume.
Remove from the heat and whisk for another 1 minute until cool.
In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy.
Fold the mixture into the creamy yolks.
Submerge half the sponge fingers into the Marsala and position over the bottom of a serving dish.
Cover the fingers with half of the creamy mixture, then top with most of the raspberries.
Repeat the layers, then finish by dotting over the remaining raspberries.
Cover and chill for at least 2 hours.
Dust the tiramisu with icing sugar just before serving.
Here at The Italian Larder we believe that everyone should be able to enjoy the delights of the continent which is why we are proud to stock some of the finest gluten-free ingredients on the market.
Here you will find our recipe for a delicious gluten-free pizza base. The beauty of this recipe is that it is fully customisable to your individual tastes, so go ahead and add whatever topping you desire!
And if you can't be doing with all of the hassle you can pick up one of our ready-made gluten-free pizza bases, don’t worry, your secret is safe with us!
|3/4 cup tapioca flour|
|1/2 cup white rice flour|
|1/3 cup chickpea flour|
|1/3 cup sorghum flour|
|1 teaspoon xanthum gum|
|1 teaspoon fine sea salt|
|1/2 cup whole milk|
|2 1/4 teaspoons active dry yeast|
|2 teaspoons sugar|
|2 large egg whites, lightly beaten|
|3 tablespoons plus 1 teaspoon extra-virgin olive oil|
Whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
Over a medium heat, stir together milk and 1/4 cup water and heat until warm. Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, beat at medium speed, scraping bowl occasionally, until dough is smooth and thick.
Preheat oven for 20 minutes at 200°C, set a heavy upturned baking sheet on bottom of oven, and preheat.
Have ready two 12-inch squares of baking paper. Scrape half of the dough onto each square and form each half into a ball. Splash each piece of dough with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border.
Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter this should take roughly 20 minutes.
Transfer the crust with baking paper to a preheated baking tray and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes.
Using baking peel and discarding parchment paper, transfer baked crust to rack to cool.
When cooled at the toppings of your choice and bake for 10-15 minutes at 200°C.
This simple yet delightful dish will have your diners in awe of your culinary excellence.
A perfectly manageable mid-week master piece guaranteed to leave empty plates around your dinner table.
Visit us today to pick up all you need to create this heart-warmingly homely dish!
|60ml olive oil|
|185g salami, cut into small chunks|
|2 garlic cloves, crushed|
|1/4 teaspoon chilli flakes|
|125ml dry marsala wine|
|1 tablespoon chopped rosemary|
|1 cup fresh tomatoes, chopped|
|200g mixed green and black olives, pitted, roughly chopped|
|Grated parmesan, to serve|
Heat the oil over a medium heat in a large frying pan.
Add the salami, chilli and garlic to the pan and cook until the salami begins to crisp, stirring occasionally.
Add the marsala and rosemary and gently simmer. Once the liquid has reduced by half, then add the tomatoes to the mix.
Cook for a further 5 minutes until the blend has thickened slightly.
While the sauce is cooking, cook pasta in salted boiling water until al dente and drain.
Stir in the olives into the sauce and season to taste.
Mix the sauce with the pasta and add lashings of grated parmesan to serve.
Bring the authentic taste of Italy to your table this Christmas.
If there’s ever a time of year to treat yourself then Christmas time is surely it.
Here we have a much loved classic with a truly indulgent Italian twist.
|100g cream cheese|
|2 tbsp fresh pesto|
|320g sheet puff pastry|
|Flour, for dusting|
|1 egg, beaten|
Heat oven to 200C. Tip the cream cheese and pesto into a bowl and mix well.
Unroll the pastry on a lightly floured surface and cut in half lengthways.
Spread the pesto over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles.
Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
Brush with egg and bake for 20-25 mins until risen and golden brown.
A firm favourite here at The Italian Larder is our delicious Rustic Olive & Artichoke dip which is certain to delight even the most discerning of palates.
Easy to make with very limited prep this is sure to become an instant hit in your household.
|280g chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved|
|340g pitted green olives, drained, 1 olive reserved, to serve|
|25g pine nuts|
|50g parmesan finely grated|
|Juice of ½ lemon|
To start simply place the artichokes, olives, pine nuts, Parmesan and lemon juice into a blender and blend into a rough paste.
When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top of the dish and finally, tuck in!
Quick to make, quicker to eat!
A favourite down here at The Italian Larder due to the flavoursome and simple to make nature of this fine dish.
Enjoy this warming hearty dish with a warm roll and plenty of butter.
Also perfect with one of our delectable bottles of Montepulciano d'Abruzzo!
|1 tbsp olive oil|
|8 Italian sausages|
|2.8l hot chicken stock|
|400g penne pasta|
|2 carrots, thinly sliced|
|2 onions, thinly sliced|
|3 celery sticks, thinly sliced|
|140g green beans|
|handful flat-leaf parsley, chopped|
Heat the oil in a large pan and fry the sausages until brown all over. Pour in the chicken stock, cover and simmer for 10 mins.
Add the pasta to the pan, stir well and bring to the boil. Add carrots and onions, cook for 5 mins, then add the celery and beans, and cook for a further 4 mins. Finally, stir in chopped parsley and season, you can't get easier than that!
It’s certainly started to get a little colder here in Banbury over recent weeks. The nights have well and truly drawn in and what better way to welcome winter than with a delicious home-made Mushroom soup.
We decided to give this soup this soup the title of Ultimate Mushroom Soup because we don’t believe you can get any better when it comes to a warming winter dish.
Also, great news for those of you watching the waist lines also as this recipe contains just 245 calories per portion!
Wrap up warm and enjoy!
|25g pack porcini mushrooms|
|2 tbsp olive oil|
|1 medium onion, finely diced|
|2 large carrots, diced|
|2 garlic cloves, finely chopped|
|1 tbsp chopped rosemary|
|500g fresh mushrooms, such as chestnut, finely chopped|
|1.2l vegetable stock|
|5 tbsp marsala or dry sherry|
|2 tbsp tomato purée|
|100g pearl barley|
|A light dusting of fresh parmesan (optional)|
Leave the porcini in a bowl to soak with 250ml of boiling water for 25 minutes. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry until softened. Drain the porcini, save liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
Cook for 30 mins until barley is soft, add more liquid if it becomes too thick.
Experience the authentic taste of Italy this Christmas with our stunning recipe for the Pudding Natalizio.
This dessert is sure to feature on tables right across Italy and there is good reason for that, it’s delicious, and best of all it’s incredibly simple to make!
We hope you enjoy this one as much as we did.
|250ml brown sugar|
|2ml vanilla extract|
|420g sultana raisins|
|180ml pine nuts|
|60ml candied fruit|
Pour milk into a saucepan and add both types of sugar. Cook over a medium heat while stirring and bring to the boil.
Sprinkle the milk and sugar with semolina while stirring. Let the mixture boil over a low heat while stirring, and cook until mixture thickens. Add your vanilla, raisins, pine nuts and candied fruits.
Separate the mixture into 2 (1 L), or larger, lightly buttered decorative moulds and refrigerate for a few hours. Sit back, pull a cracker and enjoy!
Our classic Christmas Pudding recipe is guaranteed to bring the real feel of Christmas to the table.
This festive treat should ideally be aged for at least a month to allow the fruit to effectively soak up the alcohol and really develop that deep, rich taste which makes the Christmas pudding such a Yuletide staple.
P.S. The brandy measurement in our recipe is just a guideline, after all it is Christmas, we won't tell anyone if you add a splash or two more!
|150g dried figs|
|350g raisins or currants|
|125g candied peel|
|100g dried apricots|
|75g dark glacé cherries, halved|
|100g ginger in syrup, chopped, plus 2 tbsp of the syrup|
|350g soft muscovado sugar|
|250g fresh breadcrumbs|
|175g self-raising flour|
|1 tsp mixed spice|
For this recipe you will need two 1.5 litre plastic pudding basins with lids.
Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.
The following day, mix the ginger, syrup, orange juice and zest with the eggs, suet, sugar, crumbs and flour.
Stir in the soaked fruit and spice.
Grease the two pudding basins and divide the mix equally between them.Cut two circles of greaseproof paper to cover the top of the pudding
Put the lids on the basins and steam puddings for 3½ hours.
Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.
To reheat, steam the pudding for 3½ hours a little bit of brandy and a match can also work wonders to make 100% sure the pudding is hot!
Our delicious Toffee Apple Panettone Pudding was a big hit at our panettone tasting day and plenty of you lovely people asked for the recipe, so here you are!
This glorious treat makes its own toffee sauce in the oven for a warm, sticky, glorious delight!
|6 apples, skins removed, cored and quartered|
|4 egg yolks|
|300ml double cream|
|150g golden caster sugar|
Slice the panettone and place half on the bottom of a shallow ovenproof dish. Fry the apples with the butter and and 125g caster sugar. Fry gently for about 10 mins then add the cream. Leave for a further 5 mins then strain the apples and lay on top of the panettone.
Arrange the remaining panettone on top of the apples. Add the eggs to the cream mixture then whisk. Pour over the panettone then sprinkle with the remaining 25g of sugar.
Bake for 30-35 mins at 200°C.
Panettone is a type of sweet bread loaf originally from Milan usually prepared and enjoyed for Christmas and New Year in Italy, Spain, Portugal, Brazil, Peru, Malta, Germany and Switzerland, and is one of the symbols of the city of Milan.
Here at The Italian Larder we love Panettone so much we stock it all year round. Here is our take on a much loved continental version of a classic Panettone recipe.
|6 x 1/2 inch thick slices of panettone|
|40g softened butter|
|2 tablespoons of whisky|
|50g of raisins|
|50g dried apricots|
|40g whole candied peel|
|275 ml whole milk|
|65 ml double cream|
|3 large eggs|
|75g golden caster sugar|
|1/2 whole nutmeg, grated|
|1 tablespoon demerara sugar|
A couple of hours before cooking be sure to soak your raisins in a small bowl. Preheat the oven to 180°C. Butter the panettone well and cut each slice into four pieces.
Whilst the oven is heating place the apricots, peel, zests and raisins (plus any remaining whisky) in a bowl, then roughly distribute half over the base of the buttered dish. Now place a layer of panettone and sprinkle the remaining fruit.
Arrange the remaining squares of panettone buttered side up on top. After that, whisk the milk, cream, eggs and caster sugar together and pour the mixture evenly over the pudding.
Finally, press the bread down into the custard very lightly and sprinkle the nutmeg over, followed by the demerara sugar. Place on the top shelf of the oven and bake for 40 minutes, until the surface is golden and crunchy.
Italian Tuna Balls are an easy to make, staple favourite in households across Italy and can be served with spaghetti or any other type of pasta. The below recipe uses a mixture of tinned tuna, pine nuts and lemon zest, to add a little zing!
Our Tuna Balls are made with tuna in sunflower oil or olive oil and we recommend finishing this dish off subtly with a light seasoning of the finest fresh parsley you can find.
|2x 160g of Tuna in Sunflower/Olive Oil|
|Small handful of pine nuts|
|500g Sugo Antico Sauce|
|Small handful of parsley leaves, roughly chopped|
Flake the tuna into a bowl (reserve a little oil) then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls.
Heat the reserve tuna oil in a large non-stick frying pan, then fry for 5 minutes until the balls are golden. Drain in kitchen paper then add to the sauce. Heat through and serve with spaghetti or a pasta of your choice.
Delicious and so simple to make, there's really no excuse not to treat yourself with this classic Italian dessert.
Sweet apricots soaked in orange liqueur, the indulgence of marscapone and double crea, and the almondy crunch of Ameretti biscuits. Is there anything more we need to say?
And of course, you can find all of the ingredients in store at The Italian Larder!
|3 tbsp orange liqueur|
|500g dried apricots|
|140g golden caster sugar|
|Zest and juice of one lemon|
|140ml double cream|
|20 Ameretti biscuits broken up (plus a few to serve whole)|
Soak the apricots in the liqueur overnight
Heat the apricots, sugar, zest and lemon juice for 15 minutes then allow to cool. Then put into a food processor and whizz.
Whisk the double cream until thick, then fold in the marscapone.
Mix all the ingredients together and chill.
Serve in individual wine glasses. Use the whole biscuits to decorate.
Another gorgeous sweet, this time combining light Italian biscuits - crisp on the outside and slightly chewy inside - with a smooth and luxurious Ricotta and double cream filling.
Did you know that these almond-flavoured amaretti macarons which are traditional to Saronno, a comune of Lombardy, Italy, were first made in the 18th century to honour a visiting bishop?
|140g Amaretti biscuits|
|50g melted butter|
|2x250g Ricotta cheese|
|Zest and juice of one lemon|
|284ml double cream|
|175g golden caster sugar (plus 85g for the topping)|
Line the base and sides of a 20cm cake tin. Crush the Amaretti biscuits fairly finely and mix into the melted butter, stirring well. Press into the base of the tin, smoothing with the back of the meta spoon.
Tip the cheese into a large bowl, beat briefly to soften then beat in the sugar, lemon zet and juice. Whip the cream until it just holds its shape, then fold into the mixture.
Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours. For the topping, slice the lemons as thinly as possible. Put a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 mins. Drain well.
Tip the sugar into a small pan and add 3 tbsp water. Heat gently to melt the sugar, then add the lemon slices. Increase the heat and cook until the lemons are caramelised (about 4-5 mins). Cool to room temperature then arrange in overlapping cirecles on the top. Drizzle over any syrup, then return to the freezer. The cheescake can be frozen for up to two months.
When ready to eat, remove from the freezer 2-3 hours before serving.