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.
Chocolate, nuts and brandy find their way into this wonderful Italian Christmas cake from Anna del Conte - so good you could also serve it for dessert.
Make zabaglione then take it a stage further with this divine taste of Italy including Marsala and crushed amaretti biscuits. A rich but indulgent dessert.
Who says risotto has to be stirred? Well, yes, if it's a classic one, but this tastes every bit as good and is just left to its own devices on the hob. Brilliant with braised meat dishes and casseroles.
A more English take on ossobuco (using beef instead of veal) this sumptuous recipe also includes a very useful recipe for cheat's risotto Milanese, allowing you to rustle up a quick accompaniment to this slow-cooked casserole.
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.
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 tomato mousse is the most refreshing, colourful and summery dish imaginable - and you can make it in minutes for a hassle-free lunch or supper.
It may look as if this Italian classic took hours to make, but in fact you just assemble a few ingredients in a loaf tin and there you have it - a lovely dessert that will earn you plenty of compliments.
Slow-cooked shin of veal with tomatoes and wine: a true taste of Italy. Gremolata - garlic, parsley and lemon zest - sprinkled over at the end makes it even better. Serve with rice, preferably risotto.
This unusual Italian cake freezes really well and makes a nice change from the more obvious teatime offerings: polenta gives the cake a grainy texture while the ricotta and amaretto to add moisture and an alcoholic kick!
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