Pecorino is a ewes' milk cheese which is made all over Italy – but the best and most useful in the kitchen is Pecorino Romano, as this is aged and hardened especially for grating.
It is similar to Parmesan but sharper, with much more bite, and this gives a lively kick to many Italian dishes, particularly pasta with carbonara sauce or the lovely four-cheese sauce.
This savoury cheesecake includes a clever blend of cheese flavours, as the smooth fromage frais and curd cheese gently complement the sharpness of the Roquefort.
Every year I grow enough basil leaves to see me through the summer and, most importantly, to make at least one home-made pesto sauce. A lot of precious leaves are needed to make up 2 oz (50 g), but it really is worth it...
With plenty of kick, this storecupboard supper pasta recipe will definitely wake up your senses. An excellent dish for veggies…
A summer pasta dish if ever there was one, this recipe combines peas and beans with a rich cream sauce. If you've got vegetarians to feed, this is perfect…
This stylish, simple and very Italian starter was first enjoyed by Delia at Le Caprice in London. San Daniele is the king of Italian ham - seek it out at an Italian deli or buy online; if you can't find it, use Parma ham instead.
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