Italian

Replace pesto dip (and reserved cooking liquid) with a 400g can diced tomatoes. Note

If preferred, you can use a 250g packet thawed frozen spinach. Note

You can use cherry tomatoes instead of mini roma. Use fresh baby corn when in season. Note

Use canned chopped tomatoes instead of cherry tomatoes; you may need to drain the can juices a little. Note

Use tortellini or ravioli instead of agnolotti; flaked almonds instead of walnuts. Use a vegetable peeler to shave parmesen into thin strips. Note

You can use penne instead of tortellini – cook in boiling water for 10 minutes before baking. Note

You can bake frittata in a 19cm-square pan or cook on stove tap in a medium (20cm base measurement) frying pan until just set, then cook under a preheated grill until golden. Replace tuna with thinly sliced, pan-fried chorizo sausage. Note

Use 3 teaspoons dried basil leaves instead of fresh. Note

Look for pizza bases topped with tomato sauce. Note

Instead of cherry tomatoes, use 2 medium ripe tomatoes chopped. You can substitute large shell or spiral pasta. Note

Budget tip: To get the cheapest fish, buy what’s in season. To remove seafood smell from your hands, rub them with lemon juice. Note

If using pesto from the jar, add 1-2 tablespoons (or to taste). If fennel is in season, thinly slice 1 small bulb and add with leeks in Step 3 for extra flavour. Note

Medley mix has an assortment of baby tomatoes. Note

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes.

The combination of salty ham, oozy cheese, hearty eggplant and crumbed chicken is absolutely delicious. Enjoy it hot out of the oven with a fresh rocket salad for a tasty family dinner.

Try a combination of glace fruits, such as cherries, ginger, apricots and pineapple. Reduce fat: Use low-fat ice-cream. Don’t over-soften ice-cream; it will become ice-like on refreezing. Note

Buy smoked salmon in packets from the chilled food section. Note

Omit sun-dried tomatoes. Use frozen chopped spinach if you like; thaw, then squeeze out excess liquid. Note

Replace coffee liqueur with water. Aunt Betty’s Steamed Puddings are in the dessert aisle at supermarkets. Aunt Betty’s Steamed Puddings create a scrumptious snack or dessert in 30 seconds. For more info, visit www.oldfashionedfoods.com.au Note

You can use any pasta shape; cooking time may vary. For a deliciously rich nutty taste, heat butter until a nut brown colour. To prevent butter burning, quickly remove pan from heat and transfer batter to pasta. Note

You can buy diced bacon in the deli or in packets in the deli meats section. Note

You could replace spinach with rocket or basil leaves, if desired. Note

Sun-dried tomato and capsicum tapenade

Budget tip: Use large leaves; reserve centre of cabbage for stir-fries or salads. You will need 1 large cabbage for this recipe. Rice will be slightly crunchy but will then soften when rolls are baked. Note

The Italian name for this tasty treat is Mozzarella in Carrozza. Instead of fresh basil leaves, try spreading bread with bought basil pesto. Note

MAKES 24 Sgagliozze are Sold in Italy by street vendors. Note

Overlap rice paper to create an even layer; it will soften during baking. Note

Risoni is rice shaped pasta. Note

Prawn caesar salad

Makes 12 You can use a bunch of asparagus instead of zucchini. Cut into 2cm pieces, toss with 1 teaspoon oil and add to the baking tray for the final 5 minutes of cooking in step 1. Note

Barbecue chicken pizza brought to you by Recipes Plus

Passata is Italian tomato cooking sauce. It can be found it all good supermarkets. Note

Use thin bacon rashers instead of prosciutto Note

Use canned corned beef instead of ham. Top with any of your favourite pizza toppings. You can cook the pizza on a baking tray in the oven. Note

Add a can of drained flaked tuna, if desired. Note

Chicken cacciatore with classic chicken braised with tomatoes and wine, with olives and anchovies. Serve this fragrant sauce with risoni.

You can use chicken tenderloins or fillets – pound with a meat mallet before crumbirrg. Note

Omit parmesan; add extra tasty cheese. Pasta soaks up liquid on standing. Use small shell-shaped or risoni pasta if you like. Note

Julie Biuso creates a midweek masterpiece for your dinner table

Replace bacon with chopped paricetta or smoked ham. For a vegetarian main meal, omit bacon; add 2/3 cap chopped toasted hazelnuts. Tortiglioni is large tube-style pasta; you can use perme or rigatoni if you like. Serve topped with flaked parmesari. Note

Saltimbocca is Italian for ‘jump in the mouth’; the combination of lemon, herbs and capers in this recipe ensures this happens. Heating oil and butter together adds flavour and prevents butter burning. Note

If yeast mixture doesn’t bubble after standing, discard, then start again. Note

Vegetarian: Use vegetable stock, extra 1/4 cup parmesan and 1/2 cup toasted flaked almonds. Note

We've added an extra layer of deliciousness to the humble Italian lasagne with this hearty pie. Finished with a cheesy topping, it's packed full of flavour to create the ultimate family comfort food.

Replace marinara mix with mussels and chopped firm white fish such as hake. For extra lemon zing, add 2 teaspoons finely grated lemon zest. Note

You can use any marinated vegetables, such as mushrooms, zucchinis and sun-dried tomatoes. Serve on garlic bread or bruschetta. Note

Pepperoni sausage is in the deli section; if unavailable, replace with cabanossi. And you can use 4 small round pizza bases instead of English muffins. Note

Make ahead: you can prepare panna cotta up to a day ahead. Note

Pasta must be hot when you add egg mixture; the heat from pasta thickens sauce. Note

You can use regular tomatoes, chopped, instead of baby rama and teardrop tomatoes. Cool pasta slightly before adding pesto, as heat can discolour the pesto. Note

You could use sun-dried tomato tapenade in place of the pesto, if preferred. Note

Before baking, top gnocchi with sliced tomato insted of pesto. Note

Use regular tomatoes to save money. Serve salad with vegetarian sausages or burgers. Bocconcini is a fresh Italian cheese available from the deli and refrigeration aisle. Note

If you do not want to deep-fry balls, spray arancini with olive oil; bake at 180°C (160°C fan-forced) for 20 minutes or until golden brown. Use breadcrumbs instead of stuffing mix. Note

Serve sprinkled with shaved parmesan and rocket leaves. Note

You will need 1 small barbecued chicken for 2 cups. Note

If you’re a beginner, cook 2 at a time. Store unfilled snaps in an airtight container at room temperature for up to 2 days. Find canned whipped cream with fresh cream in chilled foods cabinet. Note

Serve with barbecued lamb, chicken or as a topping for frittata. Try a mixture of red and yellow tomatoes. Note

To prepare couscous, soak 1 cup couscous in 1 cup boiling water or stock for 5 minutes or until liquid is absorbed, fluff grains with a fork to separate. Note

For a bit of spice, you can use 2 chorizo sausages. Pizza Dough: Makes enough for 4 individual pizzas If mixture fails to bubble after 5 minutes, restart using afresh packet. Note

Budget tip: Replace parmesan with grated cheddar cheese; flavour will vary. Instead of peas, try chopped tomato. You can use any tortellini variety. Note

A delicious, easy dinner that will be popular with all the family.

Love bruschetta but find it a bit too messy to eat for lunch? This salad is perfect for you with doughy bread pieces, balsamic vinegar and a medley of juicy tomatoes.

These individual pizzas are a delightful way of enjoying vegetables.

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros. Pizza is a Kiwi favourite and has long been one of the world’s most popular foods. Being very versatile, with endless topping possibilities, it can cater to a wide variety of tastes and dietary requirements.

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

Tomato and wine seem to compliment mussels so well, and this dish is no different. Add some linguini to the mix and you have a deliciously hearty seafood and pasta dish.

This delicious bolognese pasta bake is a fun take on the classic Italian lasagne. Serve your family up a big slice of this tasty dish for a warming Winter dinner.