Mozzarella di bufala, made from the milk of water buffalo, is the original Mozzarella and is excellent for serving just as it is – sliced, seasoned with salt and pepper, with some really good olive oil sprinkled over.
Add to this ripe tomatoes and basil leaves and good bread, and what you have is one of the nicest salads of all. Mozzarella made from cows’ milk is the one to use in cooking: it has a very mild, creamy, faintly sour flavour and, because it melts so beautifully and instantly, it’s extremely good used in sauces, pasta dishes and, of course, as a pizza topping.
This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.
This lovely, Italian-inspired aubergine recipe is the essence of late-summer eating and would be a good addition to your barbecue repertoire.
An Italian classic with an unbeatable vinaigrette, this lovely summery vegetarian dish demands to be eaten outside with plenty of crusty bread. Try to find the very best-quality mozzarella you can, ideally buffalo.
This Italian-inspired bake is hearty and delicious - and features smoked sausages from one of Delia's favourite suppliers, available by mail order. Check it out for a meal with a difference!
Lasagne al Forno can be made well in advance (or even frozen), then all you need to do is to bake it in the oven for 45-50 minutes