In Rome, Nonna Teresa introduced me to this method, which doesn't use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful,...
Author: Jamie Oliver
Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in...
Author: Jamie Oliver
It's a joy to partake in the ritual of making a good aïoli. The process has broken many a cook - not because it's hard or complicated, but because it's...
Author: Jamie Oliver
I learnt this technique for cooking asparagus from one of the nonnas I met at the market in Rome. By frying, then adding a little liquid and reducing to...
Author: Jamie Oliver
Both comforting and luxurious, using a decent, drinking Barolo in this beautiful ruby risotto not only adds a lovely pink hue, but boldly brings the sweetness...
Author: Jamie Oliver
To this day, focaccia is still one of my favourite breads to bake. By stuffing it we get more texture, more layers, more contrast between soft and spongy,...
Author: Jamie Oliver
Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and...
Author: Jamie Oliver
A Tuscan family favourite: think the emotion of Bolognese on the familiarity scale, but with a whole new level of comfort. It's inspired by Nonna Miriam...
Author: Jamie Oliver
Pizza fritta is one of the oldest forms of pizza, the classic street food of Naples, where it was easier to cook more using oil than managing a wood oven....
Author: Jamie Oliver
I enjoyed a taste of this colourful bowlful at the old fruit and veg market on the outskirts of Rome. It's a hectic place, but boy is everyone friendly....
Author: Jamie Oliver
Celebrating the flavours of the island of Salina, Nonna Marina inspired me to embrace the beautiful bounty growing in her back garden and create this dish,...
Author: Jamie Oliver
This is such fun - we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to...
Author: Jamie Oliver
Slow-roasted, jammy red onions, smoky bacon and rosemary is a match made in heaven. Dig in!
Author: Jamie Oliver
By using top-quality tinned cherry tomatoes, which have a wonderful natural sweetness, you're able to achieve a truly elegant and vivacious sauce that...
Author: Jamie Oliver
This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone's throw away from a baked cheesecake. It's great served with...
Author: Jamie Oliver
Oozy and cheesy, this is Italian comfort food at its best.
Author: Jamie Oliver
I'm excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus...
Author: Jamie Oliver