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Hints of Italy for 4


A starter Delia says is one of the nicest she's ever tasted, a wonderful light fish dish and a quick and easy dessert: what could be better?



Pan-roasted Italian Onions with San Daniele Ham and Shaved Pecorino 
I first tasted this at one of my favourite London restaurants, Le Caprice, and loved it so much I asked for the recipe, which the chefs Mark Hix and Tim Hughes very kindly gave me. It is really one of the nicest first courses I have ever had.

Main course


Parmesan-coated Fish with Walnut Romesco Sauce 
This method of cooking fish with a light dusting of flour and grated Parmesan is excellent, but to make it even more special serve it with a Romesco sauce made with walnuts. The advantage of Romesco sauce is that you can make it well ahead; it's always served at room temperature, so keep it in the fridge and remove it about 1 hour before serving.



Apple and Orange Crunch 
I like this crunchy pudding, served with proper custard sauce or, failing that, a thick pouring cream.





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