Pesto Genovese is a vibrant, aromatic sauce originating from Genoa in the Liguria region of Italy. This iconic sauce is made from fresh basil, garlic, pine nuts, Parmesan (or Pecorino) cheese, olive oil, and a pinch of salt, blended together to create a rich, green sauce that's both versatile and delicious. Traditionally served with pasta, Pesto Genovese can also be used as a spread for bruschetta, a dressing for salads, or a marinade for meats. Its fresh flavors are a hallmark of Italian summer cuisine, but it can be enjoyed year-round thanks to the availability of fresh basil. Making your own pesto at home is quick and easy, requiring only a few simple kitchen tools, and it allows you to adjust the ingredients to your taste for a personalized touch.

Ingredients Required

• Fresh basil leaves: 2 cups, packed
• Garlic: 2 cloves
• Pine nuts: 1/3 cup (can substitute walnuts for a different flavor)
• Parmesan cheese: 1/2 cup, freshly grated
• Extra-virgin olive oil: 1/2 cup
• Salt: to taste

Recommended Kitchen Gear

• Food processor or blender
• Measuring cups and spoons
• Rubber spatula (for scraping down the sides)
• Cheese grater (if grating your own cheese)
• Airtight container (for storage)

Directions (How-to Make It)

1. Prepare the Basil: Rinse the basil leaves in cold water and gently pat them dry with paper towels. Removing as much moisture as possible ensures your pesto will be vibrant and not watered down.
2. Blend the Ingredients: In the bowl of a food processor or blender, combine the basil leaves, garlic, pine nuts, and a pinch of salt. Pulse until the ingredients are coarsely chopped.
3. Add the Cheese: Add the grated Parmesan cheese to the mixture and pulse a few times to mix it in.
4. Emulsify with Olive Oil: With the processor running, slowly drizzle in the olive oil through the feed tube. Continue to process until the pesto reaches your desired consistency. For a thicker pesto, use less oil; for a thinner sauce, add a bit more.
5. Taste and Adjust: Taste the pesto and adjust the seasoning with additional salt if needed. If the pesto is too thick, you can add a little more olive oil to loosen it.
6. Store or Serve: Use the pesto immediately with your favorite pasta, or store it in an airtight container in the refrigerator for up to a week. To preserve the vibrant green color, you can place a layer of olive oil on top of the pesto before sealing the container.

Pesto Genovese's fresh, herbal flavors make it a favorite in Italian cuisine and beyond. Whether you're dressing a simple plate of pasta or looking for a flavorful addition to sandwiches and salads, homemade pesto brings a touch of Genoa to your kitchen.

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Gnocchi are soft, pillowy dumplings that are a staple in Italian cuisine, offering a delightful alternative to pasta. Made primarily from potatoes, flour, and sometimes egg, these dumplings are known for their light, airy texture when cooked correctly. Gnocchi can be served with a variety of sauces, from a simple sage butter to a hearty ragù, making them versatile and suitable for any season or occasion.

Preparing gnocchi from scratch is a rewarding culinary endeavor that invites you to explore the rustic and comforting side of Italian cooking. Whether you're looking for a comforting meal on a cool evening or wanting to impress guests with your homemade pasta-making skills, gnocchi provides the perfect canvas.

Ingredients Required

• Potatoes: 1kg (about 2.2 lbs), preferably starchy varieties like Russets
• All-purpose flour: About 2 cups, plus more for dusting
• Egg: 1 large (optional, for binding)
• Salt: 1 teaspoon, plus more for cooking water

Recommended Kitchen Gear

• Large pot for boiling potatoes
• Potato ricer or masher
• Large mixing bowl
• Fork or dough scraper
• Knife or pastry cutter
• Baking sheet or large tray dusted with flour
• Slotted spoon

Directions (How-to Make It)

1. Cook the Potatoes: Wash the potatoes and boil them whole in salted water until tender, about 20-30 minutes. Drain and let them cool just enough to handle. Peel the potatoes.
2. Mash the Potatoes: Using a potato ricer or masher, mash the potatoes until smooth. Avoid overworking to prevent the gnocchi from becoming tough.
3. Make the Dough: On a clean surface, spread the mashed potatoes into a mound and make a well in the center. Sprinkle the flour and salt around and over the potatoes. If using, beat the egg and add it to the center of the well. Gradually incorporate the flour and potato, kneading gently until a soft dough forms. Add more flour if the dough is too sticky, but be sparing to keep the gnocchi light.
4. Shape the Gnocchi: Divide the dough into sections and roll each into long ropes, about 3/4-inch in diameter. Cut the ropes into 1-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges.
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the water and cooking until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a colander or plate.
6. Serve: Serve the gnocchi immediately with your choice of sauce.

Gnocchi offers a comforting, satisfying dish that pairs beautifully with a variety of flavors and ingredients. Whether you choose to dress them with a simple butter and herb sauce or a more complex, savory option, homemade gnocchi will bring a touch of Italian comfort food to your table.

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Osso Buco alla Milanese is a luxurious, hearty dish originating from Milan, in the Lombardy region of Italy. This traditional italian cuisine recipe features cross-cut veal shanks, braised slowly with onions, carrots, celery, and tomatoes, infused with white wine and broth until tender. The marrow in the bone melts into the sauce, enriching it with deep flavour and silky texture. Osso Buco is often garnished with gremolata, a zesty mix of lemon zest, garlic, and parsley, which adds a fresh, aromatic lift to the rich meat. This dish is typically served with Risotto alla Milanese, making a perfect pairing for a special occasion, a festive gathering, or an indulgent Sunday dinner.

Explore this or one of our many other dinner recipes for a tasteful meal!

Ingredients Required

• Veal shanks: 4 large pieces, about 1 1/2 inches thick
• All-purpose flour: for dredging
• Butter: 2 tablespoons
• Olive oil: 2 tablespoons
• Onion: 1 large, finely chopped
• Carrot: 1 large, finely chopped
• Celery stalk: 1, finely chopped
• Garlic cloves: 2, minced
• Dry white wine: 1 cup
• Canned tomatoes: 14 oz, crushed
• Chicken or veal broth: 2 cups
• Bay leaves: 2
• Lemon zest: from 1 lemon
• Fresh parsley: 1/4 cup, chopped
• Garlic clove: 1, minced (for gremolata)
• Salt and pepper: to taste

Recommended Kitchen Gear

• Large, heavy-bottomed skillet or Dutch oven
• Tongs
• Cutting board and knife
• Measuring cups and spoons
• Mixing bowl (for gremolata)
• Grater or microplane (for lemon zest)

Directions (How-to Make It)

1. Prepare the Veal Shanks: Season the veal shanks with salt and pepper, then dredge them lightly in flour, shaking off any excess.
2. Brown the Veal: In a large skillet or Dutch oven, heat the butter and olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
3. Sauté the Vegetables: In the same pan, add the onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze and Simmer: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Add the crushed tomatoes, broth, and bay leaves. Return the veal shanks to the pan, ensuring they are submerged. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1 1/2 to 2 hours, or until the meat is very tender.
5. Make the Gremolata: While the osso buco is cooking, prepare the gremolata by mixing together the chopped parsley, lemon zest, and minced garlic in a small bowl.
6. Serve: Once the meat is tender, remove the bay leaves and adjust the seasoning with salt and pepper if needed. Serve the osso buco on warm plates, sprinkled with the gremolata on top.

Osso Buco alla Milanese is a celebration of Italian cooking, showcasing the depth of flavor that can be achieved with simple, quality ingredients and patient, slow cooking. Enjoy this dish with a side of creamy Risotto alla Milanese or a simple polenta to soak up the rich sauce for a truly memorable meal.

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Italian pizza sauce is a key component of any great pizza, adding depth, flavor, and moisture to the dish. This sauce is characterized by its simplicity and the use of fresh, high-quality ingredients. Made from ripe tomatoes, aromatic herbs, and a touch of seasoning, it strikes the perfect balance between acidity and sweetness, enhancing the overall taste of the pizza without overpowering the toppings. This sauce can be prepared quickly and is ideal for a variety of pizzas, from a classic Margherita to more elaborate creations. Whether you're hosting a pizza night or just making a meal for yourself, having a batch of homemade Italian pizza sauce ready can make the process more authentic and enjoyable. The required kitchen equipment is minimal and easily found in most kitchens.

If you need a Pizza Dough for your home made pizza - we have a pizza dough recipe too!

Ingredients Required

• Ripe tomatoes: 800g (28 oz), fresh or canned
• Olive oil: 2 tablespoons
• Garlic: 2 cloves, minced
• Fresh basil: A handful, chopped
• Oregano: 1 teaspoon, dried
• Salt: To taste
• Sugar: A pinch (optional, to balance acidity)
• Red pepper flakes: A pinch (optional, for heat)

Recommended Kitchen Gear

• Blender or food processor (for a smoother sauce)
• Knife and cutting board (for preparing ingredients)
• Large saucepan
• Wooden spoon or spatula
• Measuring spoons

Directions (How-to Make It)

1. Prepare the Tomatoes: If using fresh tomatoes, blanch them in boiling water for a minute, then transfer to ice water. Peel off the skins, remove the seeds, and roughly chop. If using canned tomatoes, simply drain and crush them.
2. Sauté Garlic: Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for a minute or until fragrant. Be careful not to let it brown.
3. Cook the Tomatoes: Add the prepared tomatoes to the saucepan along with the chopped basil, oregano, salt, sugar (if using), and red pepper flakes (if using). Stir to combine.
4. Simmer: Reduce the heat to low and let the sauce simmer for about 20-30 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
5. Blend (Optional): For a smoother sauce, allow the mixture to cool slightly, then transfer it to a blender or food processor and blend until smooth. This step is optional and based on your texture preference.
6. Adjust Seasoning: Taste the sauce and adjust the seasoning with salt, sugar, or herbs according to your preference.
7. Use or Store: Use the sauce immediately on your pizza dough, or let it cool and store it in an airtight container in the refrigerator for up to a week. The sauce can also be frozen for longer storage.

This Italian pizza sauce is a versatile recipe that can be easily adjusted to suit your taste preferences. Experiment with different herbs, spices, or even adding a splash of wine for depth. Enjoy spreading it on your homemade pizza dough for a truly authentic Italian pizza experience!

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Pizza dough is the foundation of any great pizza, offering a canvas for an array of toppings, from the simplest margherita to the most loaded combination pizza. This versatile dough can be made thin and crispy or thick and fluffy, depending on your preference. Mastering homemade pizza dough not only elevates your pizza-making game but also allows you to customise your pizza to your exact liking. Making pizza dough from scratch is a rewarding process that's perfect for a fun family activity, a romantic dinner, or a DIY pizza party with friends. The equipment needed is minimal, making it an accessible endeavor for both novice and experienced cooks alike.

Ingredients Required

• All-purpose flour: 4 cups
• Warm water: 1 1/4 cups
• Instant yeast: 1 packet or 2 1/4 teaspoons
• Salt: 2 teaspoons
• Sugar: 1 teaspoon
• Olive oil: 2 tablespoons, plus extra for coating

Recommended Kitchen Gear

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Kitchen scale (optional, for precise measurement)
• Plastic wrap or a clean kitchen towel
• Rolling pin (if you prefer a thinner crust)
• Stand mixer with a dough hook attachment (optional, for ease of kneading)

Directions (How-to Make It)

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, yeast, salt, and sugar (if using). Mix these dry ingredients well to ensure the yeast is evenly distributed.
2. Add Water and Oil: Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook on a low setting for about 5-7 minutes.
4. First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place until it doubles in size, about 1 to 2 hours.
5. Shape and Second Rise: Once the dough has doubled, punch it down gently to release any air bubbles. Divide the dough into balls (for individual pizzas) or keep it whole for a larger pizza. Cover and let them rest for another 30 minutes to an hour, which makes shaping easier.
6. Preheat Oven: If baking immediately, preheat your oven to the highest temperature, ideally between 475°F (245°C) to 500°F (260°C), with a pizza stone or baking sheet inside.
7. Shape the Pizza: On a lightly floured surface, roll out the dough to your desired thickness. Transfer it to a piece of parchment paper for easy handling.
8. Add Toppings: Spread your sauce and add your desired toppings. Remember not to overload the pizza to ensure even cooking.
9. Bake: Transfer the pizza (with the parchment paper) to the preheated pizza stone or baking sheet. Bake for about 10-15 minutes, or until the crust is golden brown and the cheese is bubbly.
10. Serve: Let the pizza cool for a few minutes before slicing and serving.

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Spaghetti Carbonara recipe is a classic Italian pasta dish that hails from Rome. It's beloved worldwide for its creamy texture and flavourful combination of ingredients. Traditionally made with eggs, hard cheese, cured pork, and black pepper, Carbonara is a testament to the magic of simple, high-quality ingredients coming together to create something truly special. This dish is perfect for a cozy dinner at home, impressing guests, or even a luxurious weeknight treat. Its preparation doesn't require fancy kitchen gadgets, making it accessible for cooks of all levels. To whip up this authentic Italian cuisine, you'll need a few basic pieces of kitchen equipment.

Ingredients Required

• Spaghetti: 400g (14 oz)
• Eggs: 4 large (use just the yolks for a richer sauce)
• Pecorino Romano or Parmigiano Reggiano cheese: 1 cup, finely grated
• Guanciale (or pancetta if guanciale is unavailable): 150g (5 oz), cut into small pieces
• Freshly ground black pepper
• Salt, to taste

Recommended Kitchen Gear

• Large pot for boiling pasta
• Large skillet or frying pan for cooking the guanciale or pancetta
• Mixing bowl for combining eggs and cheese
• Whisk or fork for beating the egg yolks
• Cheese grater
• Colander for draining pasta
• Wooden spoon or spatula

Directions (How-to Make It)

1. Prepare the Ingredients: Start by grating the cheese and cutting the guanciale (or pancetta) into small pieces. Separate the egg yolks and beat them lightly, then mix in the grated cheese, adding plenty of freshly ground black pepper.
2. Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about a cup of the pasta cooking water before draining.
3. Cook the Guanciale: While the pasta cooks, heat a large skillet or frying pan over medium heat. Add the guanciale (or pancetta) pieces and cook until they are crispy and golden brown, releasing their fat. Remove from the heat once done.
4. Combine Pasta and Guanciale: Drain the cooked spaghetti and add it to the skillet with the guanciale. Toss well to coat the pasta in the fat.
5. Add the Egg Mixture: Remove the skillet from the heat to prevent the eggs from scrambling. Quickly add the egg and cheese mixture to the pasta, tossing vigorously to combine everything without cooking the egg. The heat from the pasta and pan will gently cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
6. Serve Immediately: Serve the spaghetti carbonara immediately, topped with additional grated cheese and freshly ground black pepper to taste

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