Recipes - Carluccio's
Recipes

Recipes

Course
Main ingredient
Season
Type of dish
Brandelli Agli Asparagi

Brandelli Agli Asparagi

Brandelli Agli Asparagi

“Brandelli is my own shape of pasta. I created it some years ago when I wanted freshly made pasta in no particular shape at all! So I just tore it apart into fairly large pieces. Brandelli means ‘in tatters’, which seemed appropriate enough. Simply break sheets of fresh pasta (or fresh lasagne sheets) with your hands so that every piece is at least 5cm in size. This dish is delicious in spring, when the asparagus season is at its height.”

Focaccia

Focaccia

The classic Italian bread

A light, flat Italian bread baked in a stone oven. Seasoned heavily with olive oil and salt it is a similar dough to pizza, but thicker and more chewy

Tomato bruschetta

Tomato bruschetta

Toasted ciabatta with tomatoes and peppers

Crispy Italian bread rubbed with garlic and topped with fresh tomatoes and roasted peppers. Seasoned with basil and oregano, then drizzled with extra virgin olive oil

Risotto ai funghi

Risotto ai funghi

Mushroom Risotto

A rich and creamy risotto that is flavoured with a mixture of fresh mushrooms and dried porcini, seasoned with Parmigiano Reggiano

Panna Cotta

Panna Cotta

Set cream with raspberry coulis

A sweet set cream flavoured with vanilla essence, served with a raspberry coulis

Arancini

Arancini

Fried Rice Balls

At Carluccio’s, we prepare a light risotto base to make our arancini and fill with different ingredients

Pumpkin Soup

Pumpkin Soup

Creamy pumpkin soup

Penne Giardiniera

Penne Giardiniera

Penne Pasta with Spinach Balls

Buttery courgette pasta with a fried cheese & spinach ball topping

Penne alla Luganica

Penne alla Luganica

Luganica sausage with pasta

Spicy pork luganica sausage & tomato ragù and Grana Padano

Butternut Squash Tortelloni

Butternut Squash Tortelloni

Handmade pasta with sage and butter sauce

Pasta parcels with creamy butternut squash filling

Select a restaurant

Why not join the 200 people a week who sign up to our newsletter?

SUBSCRIBE NO THANKS