Italian
We'd defy anyone to say they don't like Italian food! Delia's recipes cover everything from a dazzling array of pasta dishes through to pizza and such classics as Veal Milanese, Beef in Barolo and Chicken Cacciatora, a recipe that's become a firm favourite at Delia Online.
Serves 2-3Braised Sausages with Borlotti Beans, Rosemary and Sage
Borlotti beans and pancetta give this lovely hearty dish plenty of Italian flavour - just what you need at the end of a busy day!
Makes a 10 inch (25.5 cm) base pizza – serves 2Basic Pizza Dough
Pizza dough is made in almost the same way as white bread – by hand or using a food processor, except that you add olive oil and a little sugar to the flour mixture and there isn't a second rising.
Makes 12, to serve 4-6Bruschetta with Tomato and Basil
Bruschetta is a very special type of toasted bread, pronounced 'brusketta'. When I first tasted the real thing in Tuscany, it was one of the most memorable eating experiences of my life. Italian country bread is toasted on both sides over hot, fragra
Serves 8Antipasti
What could be easier? Just choose some meats, cheese, pickles and bread for a feast full of Italian flavour!
Serves 6Beef in Barolo with Parmesan Mashed Potatoes
Cooking meat in wine adds flavour and prevents it from drying out, which is why this recipe is such a failsafe when entertaining. The Parmesan mashed potatoes are a wonderful accompaniment and keep the Italian vibe going.
Serves 6A Compote of Figs in Marsala Wine with Mascarpone Mousse
Elegant and autumnal, this dessert would go down well at the end of a special meal and is simplicity itself to make. Of course, you can use the mascarpone mousse in other recipes too - a great addition to your repertoire!
Serves 8Amaretti Chocolate Cake
Extremely rich and packed with wonderful almondy amaretti flavours, this grown-up cake can just as well be served as a dinner-party dessert, with or without cream.
Serves 3-6Aubergines Amalfitane
This lovely, Italian-inspired aubergine recipe is the essence of late-summer eating and would be a good addition to your barbecue repertoire.
Makes 8 x 8 oz (225 g) portions, each serving 2 people An Authentic Ragu Bolognese
As Delia says, this recipe has plenty of imitators but all too often it's disappointing. Not here: rich, meaty, packed with Italian flavour, it does take a long time to cook, but that's the secret of a perfect Bolognese.
Serves 4Baked Cannelloni
This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.
Return to Homepage
