Italian

You will need to process 2 slices of day-old bread to make enough breadcrumbs. Note

Capers preserved in vinegar taste quite different to salted capers and can’t always be substituted in recipes. Note

To help the anchovies melt into the oil, squash them with the back of a stirring spoon. Note

Burrata is a cow’s milk mozzarella and is available from selected delicatessens. Note

The sauce must be very thick and rich. Note

The easiest way to remove the zest from the fruit is by using a vegetable peeler. Note

Bresaola is an italian air-dried beef. If you can’t find it, prosciutto makes a good substitute. Note

Follow these simple directions from Sarah Bowman and your destination will be dining delight

Barbecue baby octopus pizzas brought to you by Real Living

Barbecue chicken with chorizo and bean salad, chicken recipe, brought to you by Real Living

Homemade breadcrumbs are much tastier that store-bought and they’re an easy way to enhance the flavour and texture of the dish. A great way to use up leftover bread, too! Note

Don’t wash the arborio rice it’s the outer coating of starch on the grain that ensured a creamy texture. Note

Simple and delicious, the classic Italian flavours of chicken cacciatore create a winner at any dinner table, especially with the added nutty crunch of gremolata crumbs.

Add a moreish, nutty crunch to this chicken cacciatore pappardelle recipe by adding gremolata crumbs. Simple and classic Italian flavours make this a winner at any dinner table.

Pecorino is the name given to all Italian cheeses made from pure sheep’s milk. As the pecorino ages. it becomes darker in colour with a firmer texture and a saltier flavour. Note

Individual barbecue chicken pizzas brought to you by Recipes Plus

If fresh peaches aren’t in season, simply use eight halves of the canned variety. Note

A hearty traditional Italian salad with many variations. We’ve kept this relatively simple to complement the salmon, but it makes a great lunch dish on its own with the addition of buffalo mozzarella, roasted capsicums and olives or capers. Note

Use this recipe as a base for many flavours – simply substitute the sundried tomatoes for BBQ chicken, haloumi or chorizo, etc. Note

Equipment: Sharp knife; 2 large baking trays; baking paper; frying pan; spatula. Note

Tasting your risotto is the best way to tell if it is done as cooking times often vary for different brands of rice – the texture should be oozy, not starchy or stodgy, and the rice should be firm but tender to the bite. Note

Gnudi are similar to gnocchi, only made with ricotta. You could roast the pumpkin the day before if you like; store in the fridge. Note

The haloumi works really well in this recipe, but if you’re having a carnivorous craving, you can always swap the cheese for good quality sausage or chicken breast. Note

The veggies can be tossed through your salad either warm or cold, but do not combine until you are ready to serve. Note

This delicious and rustic minestrone recipe is loaded with incredible flavour and is wonderful enjoyed for a comforting and warming weeknight meal during those cold winter evenings

Equipment time Vegie peeler; large saucepan; 8 toothpicks; colander; potao masher; wooden spoon; large frying pan; tongs Saltimbocca translates from the Italians as “jumps in the mouth”!Celeriac is a root vegetable with an earthly, celery-like flavor. Note

This cake is best made at least 4 hours, and up to a day, ahead. Note

You can use the oil from the canned tuna in the recipe. This is a great recipe when you want to use up leftover or stale bread. Note

makes 20 Grissini will keep in an airtight container for up to 1 week. To refresh grissini after a few days, spray with water, then place in preheated oven, 180°C/160°C fan-forced, for 5 minutes. Note

If you don’t have semolina, use polenta or plain flour; or lightly oil the baking tray. To vary recipe, use different herbs or replace olives with semi-dried tomatoes. If not serving at once, cool on a wire rack or base will become soggy. Note

Thick or thin, this Italian specialty has you covered.

Feast on the nutrient bonanza that is cauliflower with this tasty and versatile recipe by Sarah Bowman

Bbq baby octopus pizzas

Individual bbq chicken pizzas

Serve with a greek salad – chopped tomato, cucumber, red onion, feta, olives and olive oil – if you like. Note

Smooth ricotta has a softer texture than fresh ricotta and is sold in tubs. To lower fat content, use lean beef mince. Note

Classic and cheesy chicken parmigiana doesn�t have to take hours in the kitchen. This chicken parmigiana with a rich tomato sauce and crisp salad creates a quick and tasty family meal.

Make ahead: Crumb beef and store in fridge until ready to cook. Note

Carbonara chicken parcels

Pour any leftover polenta into a small, oiled cake pan. Cut into pieces and serve with another meal. Note

You can use fish fillets instead; cooking time will vary. Note

Fresh chorizo sausages, from the meat section, are cheaper than dried. Chorizo is a spicy, Spanish-style pork sausage. It’s sold in supermarkets and delis. Use any type of bread. Note

Use any deli cold meat instead of salami Note

Use stock cubes to make stock. To reduce acidity of canned tomatoes, add a couple teaspoons of brown sugar. Note

Use 2 x 250g pockets frozen spinach instead of silverbeet. Note

Using a vegetable peeler, slice zucchini lengthwise into long ribbons. Stack on a chopping board and slice lengthwise. Note

Use stock cubes Prepare mixture a day ahead, then deep-fry just before serving. Try using a different cheese in the centre. Note

You can use ricotta instead of feta. Use any short pasta you like. For chilli lovers, cook a chopped red chilli with the onion. Note

Potato flour is in the health food aisle or health food shops. Passata is an Italian tomato cooking sauce; you can use pasta sauce instead. Use floury potatoes as they have lower moisture content. Add frozen peas. Note