Italian potato salad

3 lbs. red potatoes cubed
¾-cup grated Parmesan cheese
4 garlic cloves minced
1/2 medium onion sliced thin
½-cup olive oil
6 t. cider vinegar
Salt and pepper to taste
½-cup parsley
1/2 t. dried oregano
Cook potatoes in salt water, then combine all other ingredients except parsley and oregano. Drain potatoes, add other ingredients and toss. Chill just before serving, add parsley and oregano. Tip: you can add a little horseradish or hot sauce to give it a little kick.

Tagliatelle with chickpeas

Traditionally, hard pasta was made only with flour and water. For the sake of speed, we have used the ready-made fresh pasta that you can buy in the supermarket, which usually contains eggs. Find an egg-free version if you want the meal to be fully vegan.

Serves 6
250g dried chickpeas, soaked overnight
6 garlic cloves
½ leek
½ red onion
2 cherry tomatoes
1 small dried chilli
1 sprig rosemary
400g fresh tagliatelle
150ml olive oil, for frying
Salt and black pepper

1 Drain the chickpeas and place in a pan. Cover with water and add the garlic, leek, onion, tomato (don't chop) chilli and rosemary. Bring up to the boil and simmer for about an hour until the chickpeas are tender. Make sure the chickpeas are always covered with water.
2 Remove the veg along with 100ml of liquor, discard the rosemary and blitz together the veg with the liquor in a food processor. Return to the pan and stir through the chickpeas. Season well.
3 Divide the tagliatelle roughly into three. Break it into shorter strips "about 6cm long. Cook one third in lots of boiling salted water. Add another third to the chickpeas and simmer until just cooked, adding more water if necessary. Fry the final third in hot olive oil until the pasta pieces are crisp. Remove with a slotted spoon and drain on kitchen roll.
4 Combine the cooked pasta with the chickpeas, adding a little extra water so it isn't dry. Season well and top with the fried, crisp pasta pieces before serving.


Makes 4 small plates
For the sauce
extra virgin olive oil
onion 1
salt a large pinch
garlic cloves 2
dried chilli a pinch
thyme 3 sprigs
oregano 3 sprigs
plum tomatoes 2 x 400g tin
unwaxed lemon zest of 1
For the polpettine
onion 1 large
garlic cloves 2
salt a pinch
rosemary 2 sprigs
thyme 3 sprigs
extra virgin olive oil
bread (stale or fresh) 2 slices
milk 100ml
parmesan 5g, plus extra
dijon mustard 1 tsp
beef mince 250g
pork mince 120g
dried chilli ½ tsp
fresh nutmeg grated, to taste

Heat a glug of olive oil in a heavy-bottomed pan on a low heat. Halve, peel and slice the onion. Add with the salt to the hot pan then reduce the heat and cook for ten minutes or so until soft. While the onions are cooking, peel and finely slice the garlic.
Stir through the garlic, chilli and herbs and cook for a minute, then add the tomatoes and their juices from the tins. Swill each of the emptied tins with a little water to get the last remnants of tomato and add this to the pan too. Increase the heat to high and simmer for a few minutes, avoiding the temptation to keep stirring. Then turn the heat down low and leave to reduce to a thick chunky texture. The longer you cook it, the better the sauce will be. I tend to leave it to simmer quietly for about 30 minutes to an hour while I make the meatballs.
While the sauce is reducing, make the polpettine. Peel the onion and garlic, dicing the onion as finely as you can. Using a mortar and pestle, grind the garlic with the salt to a smooth paste. Pick and finely chop the rosemary and thyme leaves.
Preheat the oven to 160C/gas mark 3 and lightly grease a baking tray.
Put a pan on the heat with a little olive oil and sweat down the onion, garlic, rosemary and thyme. Once they’re completely soft, spread them over a plate and put it in the fridge to cool.
Soak the bread in the milk in a shallow bowl for five to ten minutes until the milk has been absorbed. Grate the parmesan on a fine setting. Once softened, break the bread into small chunks with your hands and discard any leftover milk.
Put the cooled onions and garlic, soaked bread, parmesan, mustard, beef and pork mince, chilli and nutmeg in a large bowl and mix together with your hands. Be careful not to overwork the mixture.
I like meatballs to be light and juicy, and overworking results in a very dense and heavy meatball. Grease your hands with a few drops of olive oil and then shape the mixture into balls about the size of giant marbles.
Place the polpettine on the greased baking tray and bake in the oven for ten minutes. They will still be soft when they come out – the baking is just to colour them and set their shape, not to cook them through which happens in the sauce.
Grate the lemon zest into the now-reduced sauce and add a splash of olive oil. Then add the polpettine to the sauce to simmer for a few minutes to cook through.
Serve on small plates and eat topped with finely grated parmesan and a dash of olive oil.

Osso bucco

Serves 4
olive oil 100ml
plain flour a handful, for dusting
veal shin 1, cut into pieces 5cm thick
onion 1, roughly chopped
carrot 1, roughly chopped
leek 1, roughly chopped
celery stick 1, roughly chopped
garlic 1 head, cut horizontally through the middle
fresh thyme 4 sprigs
bay leaves 2
white peppercorns 5, crushed
white wine 200ml
chicken stock 250ml
tomatoes 2, cut into quarters

freshly ground black pepper

Heat the oil in a large pan or casserole over a high heat. Lightly flour the veal and add to the pan in a single layer. Cook for 2-3 minutes on each side until lightly coloured. Remove from the pan and set aside.

Add the onion, carrot, leek, celery and garlic to the pan and cook for 3-4 minutes, or until light golden in colour. Add the thyme, bay leaves, peppercorns and a little salt, and stir well.
Arrange the pieces of veal on top of the vegetables in a single layer. Add the wine and boil until reduced by half. Add the stock and tomatoes and season well. Reduce the heat, cover with a cartouche (a circle of baking parchment) and a lid, and simmer for 2-3 hours, or until the meat is so tender that it falls off the bone easily.

Panna cotta with grappa and raspberries

Serves 6
double cream 1.2 litres
vanilla pods 2
lemons 2, rind thinly pared
gelatine leaves 3
cold milk 150ml
icing sugar 150g
grappa 120ml, plus extra to serve
raspberries 3 punnets

Pour 900ml of the cream into a pan, add the vanilla pods and lemon rind, bring to the boil, then simmer until reduced by one-third. Remove the cooked lemon rind and keep to one side. Remove the vanilla pods and scrape the softened insides into the cream.
Soak the gelatine in the milk for about 15 minutes or until soft. Remove the gelatine, heat the milk until boiling, then return the gelatine to the milk and stir until dissolved.
Pour the milk and gelatine mixture into the hot cream through a sieve, stir, then leave to cool.
Lightly whip the remaining cream with the icing sugar, fold into the cooled cooked cream, then add the grappa. Place a piece of cooked lemon rind in each of six small 200 ml (7 fl oz) moulds or bowls, pour in the cream mixture and allow to set in the fridge for at least 2 hours.
Turn out on to dessert plates and serve with fresh raspberries and a tablespoon of grappa poured over the top.

Pork loin braised in milk, Bolognese style

Serves 6
butter 15g
vegetable oil 2 tbsp
pork loin rib roast 1.2kg (see note above)
freshly ground pepper
full-cream milk 575ml or more

Heat the butter and oil over a medium-high heat in a casserole just large enough to contain the pork. When the butter foam subsides, add the meat, fat side down. Brown thoroughly on all sides lowering the heat if the butter starts to turn dark brown.
Add the salt, pepper and 250ml of the milk. Add the milk slowly lest it boil over. Allow the milk to come to a brisk simmer for 20 or 30 seconds, turn the heat down to medium-low and cover the pot with the lid on slightly askew.

Cook at a very lazy simmer for about 1 hour, until the milk has thickened into a light nut-brown sauce. (The exact time it will take depends largely on the heat of your burner and the thickness of your pot.) When the milk reaches this stage, and not before, add another 250ml of the milk, let it simmer for about 10 minutes, then cover the pot putting the lid on tightly. Check and turn the pork from time to time.

After 30 minutes, set the lid slightly askew. Continue to cook at minimum heat and, when you see there is no more liquid milk in the pot, add the remaining milk. Continue cooking until the meat feels tender when prodded with a fork and all the milk has coagulated into small nut-brown clusters. Altogether it will take between 2½ and 3 hours. If, before the meat is fully cooked, you find that the liquid in the pot has evaporated, add another 100ml of milk, repeating the step if it should become necessary.

When the pork has become tender and all the milk in the pot has thickened into dark clusters, transfer the meat to a cutting board. Let it settle for a few minutes, then cut into slices about 1cm thick or slightly less, and arrange them on a warm serving platter.
Tip the pot and spoon off most of the fat – there may be as much as a mugful of it – being careful to leave behind all the coagulated milk clusters. Add 2 or 3 tablespoons of water and boil away the water over a high heat, at the same time using a wooden spoon to scrape loose the cooking residues from the bottom and sides of the pot. Spoon all the pot juices over the pork and serve immediately.

Courgette blossoms fried in batter

Serves 4-8
plain flour 150g
salt and freshly ground pepper
nutmeg a pinch
olive oil 2 tbsp
eggs 2 large, separated
white wine 6 tbsp
water 6 tbsp
courgette blossoms 16
olive oil for deep-frying

To make the batter, put the flour, salt, pepper, nutmeg, oil and egg yolks in a bowl and beat well. Then gradually beat in the wine and enough water to have a light, creamy consistency. Leave to rest for at least 30 minutes. Just before using, beat the egg whites until stiff and fold them in.

Prepare the flowers by removing the stamens and spiky green sepals. Heat oil about 4cm deep in a wide saucepan. It will be hot enough when a piece of bread dropped in browns quickly. Dip the flowers in the batter and fry in batches until golden brown. Drain on paper towels and serve hot and crisp.

Tuna involtini

Serves 4
red peppers 4 large
olive oil
For the tonnato
good quality tuna in olive oil 2 x 225g jar
tinned anchovies 6
capers 1 tbsp
egg yolks 2
salt a small pinch
lemon a small squeeze

Roast the peppers on a very high heat in the oven (around 200C-220C/gas mark 6-7) until the skins start to blacken. Remove from the oven and place the peppers into a large bowl and cover with cling film. The steam will help release the skins.

Once cool enough to handle, cut in half, peel the skins and remove all the seeds. Trim up the edges so it is neat. You now should have 2 halves of pepper per person to serve.

Place the tuna in a blender with all of the oil from the jar and blend with the anchovies, capers and egg yolks to a smooth consistency. Season with salt and lemon juice.

The tonnato should have a smooth consistency. You may need to add a small glug of olive oil when finishing the blitzing to achieve the correct texture.

Now assemble it. The idea is to place some tuna on the inside of the pepper pieces and roll them up – you can be quite generous. The most traditional garnish for this dish is a simple lamb’s lettuce salad.

Baked aubergine with cheese

Serves 4
aubergines 4 large
sea salt and freshly ground black pepper
olive oil
ripe plum tomatoes 16
garlic oil 1 tbsp
sugar 1 tbsp
eggs 4 large, hard-boiled, cut into quarters
tuma (Sicilian fresh unsalted sheep’s cheese) or mozzarella 150g, cut into small cubes
fresh basil a bunch
caciocavallo or pecorino cheese 50g, grated

Cut the aubergines into slices lengthways, about 6mm thick. Sprinkle with salt and leave to drain in a colander for at least 2 hours. Squeeze lightly to get rid of the excess liquid.
Preheat the oven to 180C/gas mark 4 and grease a baking dish with olive oil.
Put the tomatoes into a pan of boiling water for 10 seconds, then drain under cold water and you should be able to peel them easily. Cut them in half, scoop out the seeds with a teaspoon, and chop the flesh.

Heat 2 tablespoons of olive oil in a pan and add the garlic oil. When the pieces of garlic in the oil turn golden, add the tomatoes and cook until reduced to a thick sauce. Stir in the sugar and cook for a couple of minutes.

Heat about 2.5cm of olive oil in a pan and sauté the aubergine slices until they are golden and crisp. Lift out and drain on kitchen paper.

Spread a few tablespoons of tomato sauce over the base of the baking dish, then start to layer up the ingredients: begin with some of the aubergine, followed by some of the eggs, and the tuma or mozzarella. Scatter with some of the grated caciocavallo or pecorino. Spread some more tomato sauce over the top, add the basil and layer again as before. Finish with a layer of aubergine, and scatter with the last of the cheese.

Put the dish into the preheated oven and bake for about 10 minutes until heated through, and the cheese on top has melted and turns golden. Allow to cool to room temperature before serving.

Sardinian couscous with clams

Serves 4
small clams 1kg, such as palourdes
olive oil 2 x 15ml tbsp
echalion or banana shallot 1, peeled and finely chopped
garlic cloves 2, peeled
dried chilli flakes ½ tsp
tomato puree 1 x 15ml tbsp
light chicken stock 750ml (made up with less powder or concentrate to water than usual)
dry red vermouth 60ml
fregola 200g
parsley 3 x 15ml tbsp, plus more for sprinkling, chopped

Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed.
Heat the oil in a large, heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in (or mince and add) the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown.
Stir in the tomato puree, then add the stock and the vermouth and let it come to the boil.
Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10-12 minutes (or as instructed on the fregola packet).
Check that the fregola is nearly ready and then add the drained clams, and cover the pan with the lid. Leave to cook for 3 minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded.

Sprinkle in the chopped parsley and stir to let everything combine before ladling into 4 warmed bowls to serve, sprinkling with a little more chopped parsley as you go.

Sardines with bread saladsardines 12 large
extra-virgin olive oil 5 tbsp
For the panzanella
stale Tuscan bread or ciabatta 200g, without crusts, torn up
white wine vinegar 4 tbsp
tomatoes on the vine 3
red onion 1 large, cut into 2cm dice
basil a big bunch
extra-virgin olive oil 5 tbsp
salt and pepper

First, get a griddle pan smoking-hot, otherwise the sardines won’t release their fat and will stick to the pan.

To make the panzanella: soak the bread in the vinegar. Take the tomatoes from the vine, dice and add to the bread, together with the chopped onion. Tear the basil and add that too. Add the olive oil and season with salt and pepper. Stir together and set aside.
Under running water, scale the sardines and then open them out, leaving the heads attached. To do this, insert a sharp filleting knife at the tail end, next to the backbone, and cut upwards, until you reach the belly of the fish. Turn the sardine over, then cut in the same way to the same point on the other side of the bone. Starting at the tail end, take the backbone between your forefinger and thumb and run them along the length of the bone up to the head. Cut across the bone at the tail end and head end and the bone should lift out, leaving the fillets still attached at the opposite side, so you can open them out like a book. At the outside of each fillet, you will see a black area with some fine bones. Just take your knife under these parts, and remove them. Then, with a pair of tweezers, take out any pin bones that may have remained in the fillets.

When all the sardines are prepared, season, brush with a little of the olive oil and put on the hot grill, 6 at a time. Let them get crusty on one side (about 3 minutes), then turn over and do the same on the other side (about 2 minutes).

While the sardines are cooking, spoon some of the panzanella on each serving plate, then put the sardines on top, drizzle with the remaining olive oil and serve.

Pumpkin gnocchetti

Serves 4-6
pumpkin or squash flesh 800g, cut into pieces
egg 1 large
sugar 1-2 tsp
salt and freshly ground pepper
plain flour about 150-175g
unsalted butter 75g, melted
grana padano or parmesan grated

Put the pumpkin in a large pan with 500ml water. Cook over high heat with the lid on for about 15 minutes until soft. Take the lid off and let all the liquid evaporate. Then mash to a paste with a potato masher and return to the hob, stirring over a high heat to dry it as much as possible. Add the egg, sugar (Italian pumpkins are sweet), salt (it needs a good amount) and pepper, and work in the flour beating vigorously.

Make dumplings by dropping the paste by the tablespoon into boiling salted water – grease the spoon with oil and use another spoon to push it off. When the dumplings rise to the top, let them cook a few minutes longer, then lift them out with a slotted spoon, drain and serve with melted butter and grated cheese.


Serves 6-8

¼lb (115g) of dried haricot beans, 2 carrots, 2 small potatoes, a small turnip, 2 onions, a piece of celery, 4 tomatoes, half a small cabbage, 2 rashers of bacon, garlic, herbs and seasoning, olive oil, a small glassful of red wine, 2oz (55g) of broken-up macaroni or spaghetti, or pastine, or any of the pasta made in small shapes, such as little stars, little shells, etc

Put the haricot beans to soak overnight. Next day prepare all the vegetables, and melt the sliced onions in the oil, adding 2 cloves of garlic, the bacon cut into pieces, and plenty of herbs, marjoram, thyme, basil, or whatever may be available; add the chopped tomatoes, or a tablespoonful of concentrated tomato purée; pour in the red wine, let it bubble a minute or two, then add the drained haricot beans; cover them with 3 pints of hot water and let them boil steadily for two hours. Now put in the carrots and about 15 minutes later the turnip and potatoes. Ten minutes before serving, add the celery, the cabbage cut into strips, and the pasta. See that the soup is properly seasoned, stir in 2 tablespoonfuls of grated parmesan, and serve more parmesan separately.

Risotto with lemon
Serves 4 as a first course or 3 as a main
chicken or vegetable stock 1¼ litres
unsalted butter 60g
olive oil 1 tbsp
shallots 2, very finely chopped
celery stick 1, very finely chopped
Italian rice 300g, preferably Arborio
organic lemon ½
fresh sage leaves 5 or 6
fresh rosemary leaves a small sprig
egg yolk 1
parmesan 4 tbsp, freshly grated
double cream 4 tbsp
sea salt and freshly ground black pepper

Bring the stock to a gentle simmer (keep it simmering all through the cooking of the rice).
Heat half the butter, the oil, shallots and celery in a heavy-bottomed saucepan and sauté until the soffritto – frying mixture – of shallot and celery is softened (about 7 minutes). Mix in the rice and continue to sauté, stirring, until the rice is well coated with the fats and is partly translucent.

Pour over about 150ml of the simmering stock. Stir very thoroughly and cook until the rice has absorbed nearly all of the stock, still stirring.

Add another ladleful of simmering stock, and continue in this manner until the rice is ready. You may not need all the stock. Good-quality Italian rice for risotto takes 15-20 minutes to cook.

Meanwhile, thinly pare the zest from the lemon half and chop it with the herbs. Mix into the rice halfway through the cooking.

Squeeze the half lemon into a small bowl and combine it with the egg yolk, parmesan, cream, a little salt and a very generous grinding of black pepper. Mix well with a fork.

When the rice is al dente, draw the pan off the heat and stir in the egg and cream mixture and the remaining butter. Cover the pan and leave to rest for 2 minutes or so. Then give the risotto an energetic stir, transfer to a heated dish or bowl and serve at once, with more grated parmesan in a little bowl if you wish.

Trenette with pesto

Serves 4
trenette or linguine 320-400g
basil leaves 4
french beans 200g, topped and tailed (optional)
pesto alla Genovese 8 tbsp (see below)
parmigiano reggiano PDO 60g

For the pesto
fresh basil 4 bunches, ideally PDO Genoese, good Provençal or home-grown outdoors
garlic cloves 1-2, preferably Imperia from Vessalico, or French pink or violet varieties, such as ail rose de Lautrec
pine nuts 30g
coarse sea salt 10g, ideally sale di Cervia
parmigiano reggiano cheese (aged 24 months) 30-40g, grated
fiore sardo (pecorino sardo) cheese 40-50g, grated
PDO extra virgin olive oil from Liguria 50-70ml

To make the pesto, wash the basil leaves in cold water and dry them on a tea towel but without rubbing. The following steps must be done as quickly as possible to avoid oxidation.
Put the garlic and pine nuts in a mortar and pound with the pestle until smooth.
Add a few grains of the salt and some of the basil leaves, then pound the mixture, using a light circular movement of the pestle against the sides of the mortar. Repeat this process until all the basil has been pounded.
When the basil drips bright green liquid, add both cheeses and mix well. Pour a thin layer of the oil over the pesto and mix very lightly.
Cook the pasta in plenty of boiling, well salted water until al dente. If you plan to add beans, put them in the water at the same time as the pasta. When ready, drain the pasta, then return it to the saucepan. Add 8 tablespoons of pesto and stir well so that the pasta is fully coated.
Serve in pasta plates and place a basil leaf in the centre of each portion. Grate some parmigiano on top before eating.

Egg and chicken broth

Serves 6
eggs 3
pinch of salt and freshly ground black pepper
fine fresh white breadcrumbs 4 tbsp
nutmeg freshly grated, a pinch
parmesan 4 tbsp, freshly grated
chicken stock 1½ litres

Beat the eggs in a bowl, add the remaining ingredients. Dilute the egg mixture with a cup of cold stock, blend in well.

Bring the remaining stock to the boil, pour in the egg mixture, and stir roughly with a fork. Lower the heat, simmer for 2 minutes, breaking the egg up with a fork, so that it looks like little rags. (Stracciatelle means little rags.) Serve boiling hot with more parmesan cheese.

Spaghetti with garlic, oil and chilli

spaghetti 350g
extra-virgin olive oil 3 tbsp
garlic cloves 2, finely chopped
red chilli pepper 1, finely chopped, or dried chilli flakes 1 good pinch
parsley 1 tbsp, finely chopped

Boil the pasta in plenty of salted water until al dente. In a frying pan, gently heat the olive oil. Add the garlic and chilli, toss in the drained spaghetti and remove the pan from the heat. Toss in the parsley and serve at once.

Tagliatelle with lamb, mint and broad bean ragu

Serves 4
egg tagliatelle 500g
For the ragu
onions 2, finely diced
celery 2 sticks, finely diced
garlic 2 tbsp, chopped
lamb mince 500g
carrots 2 large, peeled and cut in half
bay leaves 2
tomato puree 1 tsp
white wine 1 small glass
whole plum tomatoes 1 tin
chicken stock 570ml
podded broad beans 150g, blanched until just cooked
pecorino grated, to taste
mint 1 small bunch, chopped roughly

Sweat down the onions, celery and garlic. In a separate pan brown off your lamb mince. Once the vegetables have totally cooked down add the lamb mince, carrot and bay leaves.
Add the tomato puree and the wine. Turn the heat up to cook out the alcohol, stirring all the time. Add the tinned tomatoes and the chicken stock.Turn down to a low heat and cook for 1-2 hours until totally tender.
When ready to serve, cook the pasta, then mix with the ragu and all of the broad beans, some grated pecorino cheese and mint to taste.

Roast kid goat (or baby lamb) with anchovies, rosemary and lemon

Serves 4
plain flour 4 tbsp
sea salt and freshly ground black pepper
kid goat or lamb 1kg, cut into large chunks (about 6 x 6cm)
vegetable oil 150ml
cherry tomatoes on the vine 20
fennel 1, quartered
red pepper 1, quartered and seeded
shallots 3, halved
aubergine 1, cut into thick slices
courgette 1, cut into thick slices
fresh sweet red chillies 4 large
olive oil
For the sauce
garlic cloves 6
anchovy fillets in oil 8, drained
rosemary 1 bunch, leaves picked
dry white wine 200ml
white wine vinegar 200ml
extra virgin olive oil 50ml
lemons zest and juice of 2
Preheat the oven to 165C/gas mark 3.

For the sauce, using a pestle and mortar, pound the garlic very well and add the anchovies. Pound some more, then add the rosemary and pound to a paste. Add the white wine, vinegar, olive oil, and lemon juice and zest.

Potato and salami salad with mostarda caper dressing

300g new potatoes, cooked
1 tbsp olive oil
100g rocket
1 celery heart, thinly sliced
100g puy lentils, cooked
100g salami (fennel, Milano or coppa di parma), cut into thin strips
Slivers of grana padano cheese
For the dressing
1 tbsp capers, soaked in cold water, drained and chopped
1 tbsp mostarda, chopped
1 tbsp mint, shredded
1 tbsp balsamic vinegar
3 tbsp olive oil

Salt and black pepper
1 Preheat the oven to 200C/400F/gas mark 6. Cut the new potatoes into halves and quarters and toss in olive oil. Season well and roast for 20 minutes until slightly browned. Remove from the oven and allow to cool down to room temperature.

2 Make the dressing by whisking together all the ingredients. Season.

3 Arrange the potatoes on a large plate. Toss the rocket, celery and lentils in some of the dressing and sprinkle this over the potatoes. Top with the salami and grana padano slivers. Drizzle with the rest of the dressing.


1 tbsp olive oil
500g spinach, washed
250g ricotta
50g soft breadcrumbs
50g finely grated parmesan, plus extra for finishing
2 eggs, beaten
1 tbsp flour, plus extra for rolling
Grated nutmeg
50g butter
25g sage leaves
Salt and black pepper

1 Heat the oil in a large pan and tip in the spinach. Stir well and cover. Leave for a minute and uncover, stir again and cook until the spinach has wilted. Tip out into a colander and press out any excess liquid. Allow to cool. When cold enough to handle, squeeze out any excess moisture and chop the spinach finely. Season well.

2 Tip the spinach in a bowl and add the ricotta, breadcrumbs and parmesan. Mix well. Add the beaten eggs and flour and stir through the mix. Add lots of grated nutmeg and season well.

3 Divide the mix into 4 on a well-floured surface and roll into 4 logs about 2-3cm thick. Chop each log into smaller dumplings (2-3cm; they don’t have to be equal and perfect).

4 Bring a large pan of salted water up to the boil. Drop them into the water and simmer for 2 minutes or until they all come up to the surface. Scoop out and drain well. Transfer to a serving dish and keep warm in a low oven.
5 Make the sage butter by heating the butter in a small pan until it is almost brown. Add the sage leaves and cook gently until they are crisp. Pour this over the malfatti and sprinkle with grated parmesan.