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Carluccio's Blog: Entries filed under Food

Recipe: Ragu and Ribbons. Buonissimo!

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Sometimes nothing beats a meaty ragu with ribbons. This recipe from Antonio's new book 'Pasta' uses lamb stew. Simple and delicious!

By Camilla Johnson | Posted in Food | Add a comment

A summery recipe from Antonio's new book: Pasta

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An excerpt for Antonio's new book: Pasta. We love this dish - especially in the summer. Delicious served warm or as a salad.

By Camilla Johnson | Posted in Food | Add a comment

Recipe from Antonio's latest book: Pasta

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Don't be intimdated by the length of this recipe, it's not as long as it looks and is utterly delicious! Taleggio cheese and truffle are a matchmade in heaven. Trust us! As Antonio says, your typical packet version doesn't come close... Here's the recipe. Buon appetito!

By Camilla Johnson | Posted in Food | Add a comment

Colomba Story Part 4

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The Yeast

The natural 'lievito madre' or mother yeast used at the bakery is the key ingredient of the colomba. The yeast's specific combination of bacteria is what gives the cake its particular texture and character - it determines if the colomba will hold its fruit, and how the flavours blend together. But you need to find the right mother yeast with the right combination of bacteria.

By Camilla Johnson | Posted in Food | Add a comment

Colomba Story Part 3

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The following morning, the dough has almost doubled in size, and almost fills the entire vat, - a line on the vat shows its original size. After the dough has been poured into the mixer, egg yolks and fruit (sultanas washed and soaked, candied orange peel) are added, before being mixed again for 50 minutes. It's crucial that the dough is not mixed for too long or the cake will over prove and crack on top.

By Camilla Johnson | Posted in Food | Add a comment

Colomba Story Part 2

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Intoxicatingly Willy Wonka-ish, the bakery is an intricate warren of rooms. Each room is dedicated to a different part of the colomba production, and each has its own unique smell and temperature - from an egg yolk room, to a fruit washing room, to a series of proving rooms.

By Camilla Johnson | Posted in Food | Add a comment

Cooking for your Valentine

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Antonio always says that cooking for someone else is one of the greatest shows of love as its sole purpose is to please. Whilst this is true, it can also be intimidating cooking for your Valentine. Not only is there the pressure of making the meal special, you need to get the balance right – delicious without being too heavy.

By Camilla Johnson | Posted in Food | Add a comment

Getting Fruity in the Kitchen

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January always seems to be the month of health kicks and whilst we’re always keen to champion sensible eating, we also don’t believe in living off a diet of celery sticks! ;)

By Camilla Johnson | Posted in Food | Add a comment

January – the month for Arancini!

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January is always a hard month, especially if you're tightening the purse strings after splashing the cash on presents! Whilst this can be a stressful time, it can also be a creative one. There’s something hugely satisfying about creating a delicious dish from ingredients that would otherwise have gone to waste! One of our favourite and most simple recipes is for Arancini, which have a huge following here at Carluccio’s!

By Camilla Johnson | Posted in Food | Add a comment

Pumpkins aren't just for Halloween

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Pumpkins are the most famous of all the winter squashes, and are typically associated with Halloween lanterns. Not so in Italy. Its only been in the last few years that pumpkins, or as theyre know in Italy zucca, have been associated with anything other than autumn menus. Inside the hard orange or yellow skin, the bright orange flesh is sweet and honied so theyre a real crowd pleaser - perfect in risottos, pasta and soups.

By Camilla Johnson | Posted in Food | Add a comment