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.
If you want to make pesto in advance - cover it with cling film, making sure it actually touches the surface of the sauce. You can keep it in the fridge for a week.
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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