delicious. Cookbooks

PIZZA AND SPAGHETTI might top the list of the world’s most popular dishes, but Italian food is so much more than that. The country is home to many geographical regions, each with its own unique cuisine, cooking techniques and local hero ingredients. So come with us on a culinary exploration of this vibrant nation to taste all that Italy has to offer. This book is your guide to embracing the very best of Italian cooking, from handmade pasta and homemade tomato sugo to lashings of cheese and richly decadent dolce. You can be sure that whatever you choose to make from these pages, it’s guaranteed to be delizioso. Follow us: @deliciousaus…

DINNER PARTY DONE Treat your nearest and dearest to an Italian festa. These dishes serve eight… with some dessert left over for the deserving cook’s midnight snack. School prawn crudo, p 19 Pork, rosemary, fennel & chilli ragu lasagne, p 49 Cacio e pepe pizza with mozzarella and salami, p 85 Asparagus, prosciutto & pine nut salad, p 93 Harvest cheesecake with roasted grapes, p 116 FAMILY FAVOURITES Entice everyone to the table with these flavour-packed classics, which are all guaranteed to please! Potato focaccia with roasted garlic & herb butter, p 24 One-pan cheesy chicken, p 62 Lemon & garlic chicken traybake, p 62 Mortadella meatballs in sugo, p 77 Ricotta cannoli, p 127 Transform your kitchen into a cucina Italiana and savour the flavours of the Mediterranean in…

TORTA DI CECI (CHICKPEA CAKE) SERVES 6 [WITH MELANZANE SOTTO PESTO, SEE RECIPE BELOW] Cecina, or torta di ceci, is usually served warm with freshly ground black pepper and extra virgin olive oil as a snack. To make it, you’ll need to replicate a pizza oven environment – heat your oven to the hottest it goes and use the lowest shelf so your cecina gets a blast of heat from the bottom. You’ll need a 32cm-round, 2.5cm-deep, raised-edged pizza tray. 1⅓ cups (200g) besan (chickpea) flour¼ cup (60ml) extra virgin olive oil, plus extra, to serve Place the flour in a large bowl and make a well in the centre. Slowly whisk in 600ml water to avoid creating lumps in the batter. When perfectly smooth, whisk in 2 tbs oil…

Used often in Mediterranean cooking, cime di rapa is a cruciferous green known for its BITTER TASTE. If unavailable, use chicory instead. RAGU NAPOLETANO MAKES 3.5L The selection of meat is crucial: it shouldn’t be too lean, with enough fat to impart flavour. Begin this recipe at least 7 hours ahead. 300g Italian pork sausages500g pork spare ribs500g gravy beef, cut into 2cm chunks500g brisket, cut into 2cm chunks500g osso bucco bones⅓ cup (80ml) extra virgin olive oil200g lard4 onions, chopped½ bunch basil, leaves picked, plus extra leaves, to serve350ml red wine8 cups (2L) tomato passata (see recipe, p 12)½ cup (140g) tomato pasteCooked pappardelle and finely grated parmesan, to serve Squeeze the sausage meat from the casings and break into 2cm chunks. Discard casings. Place in a large bowl…

ONE-PAN CHEESY CHICKEN SERVES 4 2 (720g total) large chicken breasts1½ tsp each mixed dried herbs and fennel seedsGood pinch of chilli flakes2 tbs extra virgin olive oil50g unsalted butter, chopped1 tbs drained baby capers190g pitted marinated mixed olives300g truss cherry tomatoes⅓ cup (80ml) white wine½ cup (125ml) chicken stock250g block aged parmesan, rind removed, three-quarters grated, remaining chopped¼ cup small tarragon leavesToasted crusty bread, rubbed with garlic and drizzled with extra virgin olive oil, to serveLemon wedges and rocket leaves, to serve Place the chicken on a chopping board. Working with one breast at a time, rest your hand firmly on top, then use a large sharp knife to slice the breast in half horizontally to create 2 thin fillets. Season on both sides, then sprinkle evenly with the…

Packed with nutrients, this chunky soup is the PERFECT BALANCE of vegetables and meat in one deliciously warming bowl. Hearty beans, fresh vegies and herbs all make for the most satisfying of soups. Add dumplings or salty ham, and you’ll truly be BOWLED OVER. CHEESY CAULIFLOWER BAKE WITH GARLIC BREAD TOPPING SERVES 6 (AS A SIDE) You’ll need an 8-cup (2L) capacity baking dish. 800g cauliflower, broken into large florets50g unsalted butter¼ cup (35g) plain flour2 cups (500ml) milk100g Comté, grated GARLIC BREAD TOPPING 80g unsalted butter, softened4 garlic cloves, crushed2 tbs finely chopped flat-leaf parsley150g stale bread, torn into small pieces Preheat oven to 220°C/200°C fan-forced. Place the cauliflower in a steamer set over a saucepan of boiling water and steam for 15 minutes, or until just tender. Meanwhile,…