The best Italian food is often considered to be peasant food. Its made with cheaper or left over ingredients that form a simple but delicious dish. Italians are all about the best quality ingredients and they don’t like wasting anything. A little extra thought and lots of love make the peasant style dishes some of Italy’s best foods.
This dish uses day old bread like never before, to make soft and fluffy dumplings. When I first read this recipe I didn’t know how they would bind and hold together . . . → Read More: Sammy’s Thermomix Ricotta Dumplings with Napoletana Sauce, as seen on The Morning Show
Are you a silly yak? Oops… typo, I mean coeliac. In all fairness, it’s not a laughing matter. It’s estimated that 330,000 Australians suffer from coeliac disease, and that means that 330,000 pasta lovers are concerned about how on earth they are going to eat their favourite food. Fear not! Barilla is now making AMAZING tasting gluten free pasta!
Many of us have specific dietary needs these days… so we’ve created a “cure all” recipe which is gluten free, vegetarian, and very low in lactose (we’re using pecorino, which . . . → Read More: Bella’s Barilla Gluten Free Penne with mushroom, red wine and garlic ragu
October 16th is Word Food Day, and here in Australia we are utterly obsessed with food. It splashed all over our televisions, smart phones and magazines. I’m sure we can all agree that we love food, but how many of us treat our food with the utmost respect. In Australia we waste about 20% of all our fresh produce, which amounts to about $1000 per household. Now a thousand dollars might not seem like a lot over the year but when you consider the fact that 850 million people around . . . → Read More: Sammy’s food scrap saving recipes, for world food day, as seen on The Morning Show
Australian spring has arrived, and I know this because my hay fever is going crazy and there is a swarm of bees outside moving from one flowering tree to the next. Ill be trying to avoid them coming into my apartment this year.
With spring also comes the heat and our desire to eat delicious fresh seafood. So before you whip out the BBQ and throw on the shrimp, try this delicious prawn spaghettini, made even more deliciously prawny with a home made prawn oil.
We were lucky enough . . . → Read More: Sammy’s Barilla Tagliatelle prawn pasta with fresh herbs, as seen on The Morning Show
One of Italy’s greatest culinary inventions has to be Pesto. Its become one of the worlds favourite sauces for not only pasta, but also as a marinade and dip. Originating from Genoa in the Liguria region, traditional pesto is made with the best quality Basil, parmesan cheese, pine nuts, garlic and olive oil. Like with many things its best to make fresh pesto at home, but if you don’t have the time or the season isn’t right then there is one jarred pesto we turn on a regular basis. . . . → Read More: Sammy’s Barilla Orecchiette with Pesto Genovese, crispy prosciutto, peas, and pea sprouts, as seen on The Morning Show
All I have to say is WOW! This was by far my most enjoyable dish this year… well so far, but to be honest it will be nearly impossible to beat. I ate this dish in Vernazza, Italy, which happens to be my favourite place in the world. Vernazza is a small town part of the Cinque Terre coastline in northern Italy. Its located in the Liguria region which is famous for its basil, olive oil, pine nuts, focaccia and of course seafood!
I’ve been to Vernazza twice and . . . → Read More: Sammy’s Tagliatelle with bottarga and mussels, from Vernazza, Italy
Mmmm we just love tortellini! Freshly hand made versions are delicious… but take oh-so long to prepare! For an easy weeknight meal we love to pull out a pack of Barilla cheese tortellini from the pantry and toss it with some simple burned butter, sage and parmesan. You don’t necessarily need a complicated topping, as the tortellini are already so delicious. They are made from fresh natural ingredients, free range eggs and top quality wheat make up the dough, and the filling is made with not 1 but 3 . . . → Read More: Bella’s 3 cheese tortellini with sausage ragu, as seen on The Morning Show
It’s school holidays! Chances are, the kids are going stir crazy… so we have some fun ideas to get your kids in the kitchen and enjoy some yummy food. These recipes are already really fun for keeping groups of kids engaged… they are all interactive, hands on and super fun!
Kids will adore flavouring their own popcorn, and the flavoured salts reflect some of kids ultimate favourite foods… pizza and tacos!
When making the dogs, make sure you buy good quality nitrate-free frankfurts in natural casings (no orange franks!) . . . → Read More: Bella’s School holiday treats, topping popcorn and hot dogs with kids favourite flavours, as seen on The Morning Show
There’s not a soul in the world that doesn’t love pasta… eating it feels like a big warm hug from your Italian nonna. And if you want to feel like you’ve been hugged by a world class Italian chef, you can’t go past this dish of Tortiglioni with saffron, ricotta and italian sausage.
Recently, we were lucky enough to be invited by Barilla to Italy to attend the World Pasta Championships as guest judges. What a life! How lucky are we?!
Daniel Evangelista was crowned the . . . → Read More: Tortiglioni Pasta with Saffron and Italian Sausage, as seen on The Morning Show
Eggless Pasta Dough
Eggless pasta dough is incredibly easy to make just like egg pasta dough.
Eggless pasta dough is made with semolina which is 100% durum wheat, and makes very tough pasta which is what most commercial dried pasta is made with. In this recipe I used a combination of pasta flour and semolina for the perfect balance of strength and flavour. If you’re looking for eggless pasta in your supermarket you shouldn’t have too much trouble as they should be very clearly labeled. Often when . . . → Read More: Sammy explains home made vegan pasta, as seen on Lifestyle Food