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.
Pasta needs a flavourful sauce and there's none better than this wonderful mushroom and creme fraiche version. The addition of porcini and balsamic vinegar adds depth and richness.
This salad can be served warm as a first course and it's extremely good as an accompaniment to fish or chicken main course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet. If you can get Pecorino Romano for the pe
This is an excellent way to turn 8 oz (225 g) of asparagus stalks into a substantial supper dish for two people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
These are little fingers made with cheese and semolina, then baked in the oven with butter. Simple, inexpensive but really good. They _can_ be served with a fresh tomato sauce, but I don't think they need it. I would serve these as a lunch dish with
Prepare the mixture the day beforehand and you'll enjoy lovely gnocchi with crisp edges and fluffy insides. Use vegetarian versions of the cheeses for a meat-free treat packed with flavours of Italy.
This is a big, hefty soup, perfect for the winter months with a light main course to follow. Alternatively, it is a complete lunch, with just some cheese and a salad after it.
This recipe consistently appears in your top 10 favourites on the site - and no wonder! Summery vegetables in a light creamy cheese sauce and pasta are an irresistible combination, whether you're veggie or not!
Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish. Add to them some sun-dried tomatoes, Parmesan, a hint of saffron and some creamy, nutty rice and you have one o
I've made many a macaroni cheese in my time, but this, I promise you, is the best ever. To make this for 4 people, just double the ingredients and use a 10 x 8 x 2 inch (25.5 x 20 x 5 cm) dish, increasing the cooking time by 3-5 minutes.
Another treat for vegetarians: the simplicity of this cheap-to-make recipe belies the sheer pleasure in eating it. As so often with Italian food, it takes just a few ingredients to make something really special.
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