• 4 ripe peaches, yellow flesh (around 740g)
• 3.5 oz (100g) crunchy amaretti cookies, crushed (about 14 cookies)
• 3 oz (85g) 70% dark chocolate, finely chopped
• 1 tablespoon sugar
• 1 tablespoon (15g) unsalted butter, plus extra for greasing
• Pinch of salt (optional)

• Preheat the oven to 180℃/350℉ fan or 200℃/400℉ static. Grease a baking dish with butter. Crush the amaretti cookies into coarse crumbs using a sandwich bag and rolling pin. Finely chop the dark chocolate.
• Slice each peach in half and remove the stone carefully. Using a small spoon, scoop out some of the flesh from each half, leaving a border of about 1 cm (just over 1/4 inch) so the peach holds its shape. Arrange the peach halves in the prepared baking dish.
  
• Place the scooped peach flesh into a bowl and mash it with a fork or potato masher until pulpy. Add the tablespoon of sugar and combine thoroughly.
  
• Stir in the crushed amaretti and the chopped dark chocolate until the mixture is evenly combined. If you like, add one tablespoon of liqueur (Amaretto, Marsala, brandy or Frangelico) for extra aroma.
  
• Spoon the filling into each peach half, pressing gently to fill the cavity. Dot each filled peach with a small piece of butter and, if desired, a tiny pinch of salt to enhance the chocolate flavor.
  
• Bake for 25–30 minutes, until the peaches are tender and the chocolate has melted. Serve the pesche ripiene warm with cold vanilla gelato, cream or a spoonful of mascarpone for a contrast of temperatures and textures.

• Variation: Replace dark chocolate with 1–2 tablespoons unsweetened cocoa powder if you prefer a less rich filling.
• Storage: These peaches are best served warm immediately after baking. They will soften further as they sit because of the released juices.
• Prep in advance: You can hollow and fill the peaches ahead of time and keep them refrigerated for 1–2 days before baking.

Nutrition information is automatically calculated and should be considered an approximation.

• 1 Carrot
• 1 Onion
• 1 Celery stalk
• 10.5 oz (300g) Italian sausages (about 3–4 large)
• 1 Eggplant (aubergine), cut into small cubes
• 1 Sprig rosemary
• 1 tsp Fennel seeds
• Pinch Chilli flakes (about <1/4 tsp)
• 1/4 cup (60ml) White wine
• 3 cups (750ml) Chicken stock
• 2 tbsp Tomato paste
• Salt and olive oil

For serving

• 14 oz (400g) Rigatoni or pasta of choice
• Parmigiano Reggiano or Pecorino Romano, grated, to serve

• Finely chop the carrot, celery and onion. Heat 1–2 tablespoons of olive oil in a large pan over medium heat and sauté the vegetables until soft, about 10 minutes. Season with a good pinch of salt and some black pepper.
  
• Remove sausage meat from the casings and add it to the pan along with the cubed eggplant, rosemary sprig, fennel seeds and chilli flakes. Break the sausage apart with a wooden spoon and cook for about 5 minutes until the sausage is browned and the eggplant begins to soften.
  
• Pour in the white wine and let it cook for 1–2 minutes until the alcohol evaporates. Stir in the tomato paste and then add half of the chicken stock. Mix well so the tomato paste is fully incorporated, then bring the sauce to a gentle simmer.
  
• Cook uncovered for 45 minutes, stirring occasionally. Add the remaining stock, increase the heat to maintain a moderate simmer and continue cooking for another 45 minutes until the sauce has reduced, the flavours have concentrated and the texture is slightly thickened.
  

For serving

• Bring a large pot of salted water to a boil and cook the pasta until al dente. Use a slotted spoon to transfer the pasta directly into the pan with the ragu and toss until the pasta is well coated. Divide among bowls and finish with plenty of grated Parmigiano Reggiano.

Prep ahead and storage: This ragu can be prepared in advance and kept in the refrigerator for up to 3 days. Reheat gently before serving with pasta. It also freezes well—cool completely, portion and freeze for up to 3 months.

• 1.5 lbs (675g) fresh strawberries
• 3/4 cup (150g) sugar (separate into 100g (½ cup) and 50g (¼ cup))
• 2 cups (450g) heavy cream (double cream in the UK)
• 3 large egg yolks
• 1 tablespoon lemon juice

• Wash and chop the strawberries into small pieces. Place them in a large saucepan with 1 tablespoon lemon juice and 1/2 cup (100g) of sugar.
  
• Bring to a boil, then reduce to a simmer and cook until the strawberries break down and the sauce thickens, about 12–13 minutes. Remove from heat and transfer to a bowl to cool. Reserve about 1/3 cup of the sauce for serving and refrigerate it once cool.
  
• Whisk 1/4 cup (50g) sugar with the 3 egg yolks over a pot of hot water (a double boiler) until pale and thick. Use a hand whisk on the double boiler for about 5 minutes, then finish with an electric whisk to achieve a light, airy texture.
  
• Remove the yolk mixture from the heat and stir in the cooled strawberry sauce. Allow the combined mixture to cool for 10 minutes, then chill in the freezer for 20–30 minutes until completely cold.
  
• Whip the cold heavy cream to stiff peaks, being careful not to overwhip. Gently fold one third of the whipped cream into the chilled strawberry-egg base to loosen it, then fold in the remaining cream in two additions. If large lumps of cream remain, use a hand whisk to smooth the mixture.
  
• Line a loaf pan with plastic wrap, pour in the semifreddo mixture, and cover the top with plastic. Freeze for at least 5–6 hours until firm. Remove from the freezer about 15 minutes before serving to allow slightly easier slicing. Serve slices topped with the reserved strawberry sauce.
  

• Loaf pan sizes – this recipe works well in a 10×5 inch or 9×4.5 inch loaf pan. For wider slices choose the smaller pan.
• Storage – store the semifreddo in the freezer for up to 4 weeks. Wrap tightly to avoid freezer burn.

Nutrition

• 1 lb (450 g) ground beef
• 60 g Parmigiano Reggiano (10 g finely grated for the mix, 50 g cut into thin slices for the filling)
• 3 tablespoons fine breadcrumbs, unseasoned
• 1 large egg
• 12 oz (350 g) radicchio or chicory (see notes)
• 3.5 oz (100 g) porchetta, thinly sliced
• Salt and freshly ground black pepper
• Olive oil for cooking

• Cut the radicchio in half and remove the thick white core (save it for a salad or discard). Roughly chop the remaining leaves into medium pieces and wash thoroughly.
• Pat the radicchio dry with kitchen paper. Heat about 1 tablespoon of olive oil in a pan over medium heat, add the radicchio and cook just until wilted. Transfer to a sieve and press gently to remove excess water. Allow to cool completely.
• In a mixing bowl combine the ground beef, egg, 3 tablespoons breadcrumbs, the 10 g (¼ cup) finely grated Parmigiano, and a generous pinch of salt and pepper. Mix until evenly combined; using clean hands works well to bring everything together.
• Place a sheet of baking parchment on your work surface. Shape the meat mixture into a ball and put it in the centre of the parchment. Cover with a second sheet of parchment and press down, then roll with a rolling pin to create a rectangle roughly 11 × 15 inches and about ¼ inch (0.5 cm) thick.
• Remove the top sheet of parchment. On one half of the meat rectangle layer half the porchetta, then half the cooled radicchio, and add slices of Parmigiano. Add the remaining radicchio and finish with the final porchetta layer.
• Using the parchment lift and fold the meat over the filling like closing a book. Press the edges firmly to seal, trim any uneven edges with a knife, then wrap tightly in parchment and cling film. Chill in the refrigerator for at least 1 hour to firm up.
• After chilling, remove the wrapped meat and cut it into quarters. Each piece should have two sealed edges and two open edges; this makes them easier to handle on the griddle.
• Heat a griddle pan or barbecue to high. Lightly oil the surface and cook each portion for about 3 minutes per side, or until well charred and the cheese inside has melted. Serve immediately with roasted potatoes, grilled vegetables or a simple green salad.

• Radicchio alternatives: Use other bitter greens or chicories if radicchio is unavailable. After cooking, squeeze out excess moisture before assembling.
• Make ahead: You can prepare the stuffed beef up to two days in advance and keep it refrigerated, or freeze the raw assembled rolls for up to three months. Thaw completely before cooking.
• Reheating: Reheat cooked portions in a 180°C (350°F) oven for about 10 minutes or until warmed through.

Approximate per serving: Calories: 467 kcal | Carbohydrates: 9 g | Protein: 34 g | Fat: 32 g | Saturated Fat: 13 g | Sodium: 700 mg

To make the marinade

• Finely chop or crush the garlic and place it in a medium bowl. Tear the mint leaves into small pieces and add them to the bowl. Pour in the white wine vinegar and the extra virgin olive oil, whisk briefly to combine, then set aside while you fry the zucchini.

Fry the zucchini

• Trim the ends of the zucchini and slice them into very thin rounds with a sharp knife or mandoline. Thin slices crisp more quickly and absorb the dressing nicely.
• Pour sunflower or neutral oil into a heavy-based pan to a depth of about 1 inch (approximately 500ml or 2 cups). Heat the oil to 180 °C (about 350–355 °F) — use a thermometer for accuracy.
• Fry the zucchini in small batches so the oil temperature stays consistent. Cook until the slices are golden brown on both sides, then transfer them to a plate lined with kitchen paper to drain excess oil.

Serve

• When all the zucchini are fried, sprinkle them with sea salt. Add the hot, drained zucchini to the bowl with the garlic, mint and dressing.
• Toss gently until all slices are coated. You can serve immediately while slightly warm, or allow the zucchini to marinate for a few hours for a deeper flavour. If chilled in the fridge, return to room temperature before serving for best flavour and texture.

• Temperature matters: use a candy or frying thermometer and ensure the oil returns to about 180 °C (350–355 °F) before adding the next batch to keep the slices crisp and not oily.
• Drain well: transfer fried zucchini to kitchen paper to remove excess oil; this keeps the final dish light rather than heavy.
• Make ahead: Zucchine alla Scapece stores well. It can be made 1–3 days ahead and refrigerated. For the best taste, let it come to room temperature before serving so the olive oil and vinegar flavours open up.

Nutrition information is approximate and provided for guidance only.

• 14 oz (400g) spaghetti (or other pasta of choice)
• 3.5 oz (100g) pancetta, cubed
• 1 white onion, diced
• 28 oz (800g) canned plum tomatoes, crushed
• 1/2 teaspoon dried marjoram (or 1 sprig fresh)
• 3/4 cup (50g) Pecorino Romano, finely grated
• Salt and freshly ground black pepper

• Bring a large pot of water to a rolling boil and generously salt it.
• Heat a large pan over medium-low heat. Add the cubed pancetta and fry until golden and crisp. Transfer most of the pancetta to a bowl and leave the rendered fat in the pan. If the pan lacks fat, add a splash of olive oil.
• Add the diced onion to the pan and sauté over medium heat until soft and translucent, about 5–8 minutes.
• Pour in the canned plum tomatoes and crush them in the pan with a potato masher or wooden spoon (or crush by hand before adding). Stir to combine.
• Add the marjoram and a good pinch of salt and black pepper. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally so it reduces slightly and the flavours concentrate.
• At this point, add the pasta to the boiling salted water and cook until al dente according to package instructions. Reduce the sauce heat to low while the pasta cooks, and add a splash of reserved pasta water if the sauce becomes too thick.
• When the pasta is ready, transfer it directly to the sauce using tongs. Toss thoroughly so each strand is coated. Turn off the heat and immediately add most of the grated pecorino, stirring until it melts and creates a silky coating on the pasta.
• Stir most of the crisp pancetta into the pasta, reserving a little to sprinkle on top of each serving. Serve in warm bowls with extra pecorino and the remaining pancetta for garnish.

• Storage: The sauce keeps well in the refrigerator for 3–4 days or can be frozen. If freezing, include all the pancetta but omit the cheese; add pecorino when reheating and serving.
• Substitutes: If marjoram is unavailable, dried oregano works as a replacement. Adjust amounts to taste.

Calories: 693 kcal | Carbohydrates: 88 g | Protein: 32 g | Fat: 24 g | Saturated Fat: 11 g | Fiber: 6 g

Nutrition information is automatically calculated and should be considered an approximation.

• 3 parts Prosecco, (90ml)
• 2 parts Sarti Rosa, (60ml)
• 1 part soda water, (30ml)
• Wedge of lime for garnish, (optional)
• Ice

• Fill a large wine glass generously with ice.
• Pour in the Prosecco, then add the Sarti Rosa and soda water.
• Stir gently, garnish with a wedge of lime and serve immediately.

Soda water: If you do not have soda water, you can leave it out. The drink will be slightly stronger and a little sweeter.

Optional garnishes: Blood orange or grapefruit can be used instead of lime.

Serving tip: Serve the spritz straight away while it is cold and sparkling.

Nutrition

• 1 medium zucchini (courgette)
• 1 medium eggplant (aubergine)
• 1 garlic clove, thinly sliced
• 150 g (about 5–6 oz) cherry tomatoes, halved
• 1/2 red onion, finely sliced
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste
• 1–2 tablespoons olive oil

• Heat a ridged griddle pan or prepare a BBQ.
• Trim the ends off the zucchini and eggplant and slice them thinly (about 0.5 cm / 1/4 inch). Brush both sides with olive oil and grill until softened and charred.
• Roughly chop the grilled zucchini and eggplant (cut each slice into about three pieces) and place them in a bowl.
• Add the sliced red onion, halved cherry tomatoes, sliced garlic, oregano, red wine vinegar, salt and pepper. Stir to combine and, if desired, add another tablespoon of olive oil.
• Let the mixture sit at room temperature for at least 10 minutes before serving. The flavors improve with time, so making it a few hours ahead is ideal, though it’s tasty immediately.
• After 10 minutes, taste and adjust vinegar, salt or oil as needed.

Nutrition