Some of our favourite chefs from around the country (and one from Rome) have rummaged through their scrapbooks and handed over their favourite Italian recipes. Because who better to turn to for reliable and delicious Italian recipes than the people who cook it for a living?
Guy Grossi gets fishy with his recipes for sarde in saor (soused sardines) and kingfish crudo, Stefano Manfredi shares how to make a comforting rice and bean minestrone, and Armando Perucoco (the founder of Buon Ricordo) has his dramatic timballo Napoletano. Andreas Papadakis shows how it’s done with pastas from Tipo 00 and stuffed zucchini flowers from Osteria Ilaria, while Jemma Whiteman and Mike Eggert of Pinbone freshen up with two bruschetta recipes. Plus, trailblazer Sarah Cicolini of Santo Palato, the celebrated trattoria in Rome, shares two delicious pasta recipes.
From risotto and ravioli to traditional tiramisu and fried custard, there’s a chefs’ Italian recipe for every home cook to master.
Our best chefs’ Italian recipes for the home cook to master
A Roman-style gnocchi that’s rich with flavour and full of depth.
Soy sauce and fish sauce are the unlikely heroes of this not-so traditional Bolognese.
A bright spring plate courtesy of one of Hobart’s best restaurants.
A near-perfect summertime pasta.
A special-occasion pasta dish if we ever saw one.
Matt Breen’s Mum’s lasagne
(Credits: Ben Dearnley)Matt Breen’s family recipe for one of the first dishes he learnt to cook.
Sweet and sour balance out the richness of chicken liver.
The Agrarian Kitchen chef’s pasta dish is made all the more impressive with the addition of homemade ricotta.
The perfect snack for any dinner party.
Pinbone’s bruschetta stars the “easiest and most reliable” focaccia recipe you’ll “ever come across”.
An unfailing pasta sauce that’s hard to stop eating.
The famous restaurateur’s delicate mussels and tomato broth are best served with crusty bread.
A decadent, lobster-based version of the classic Italian lasagne.
The type of pasta dish we’d happily eat year-round.
A celebratory pasta bake with quail eggs, veal meatballs and rigatoni.
All the goodness of cacio e pepe coddled in a silky pasta wrapping.
Cooked in sage and garlic, pork and fennel sausages soak up all the flavour in this ragù.
A winning panettone for Christmas and beyond.
The Dolphin’s oozy tomato, mozzarella and basil pizza is an enduring favourite.
A filled-pasta wonder from the Melbourne enoteca.
“An all-star Italian classic” that omits egg white for a richer, more silky feel.
An Italian classic with an Asian bent.
Succulent mussels complete with a chilli-sparked tomato broth.
Braised rabbit with sauce pearà
(Credits: Ben Dearnley)Substitute rabbit for chicken for the ultimate comfort dish.
Inspired by the flavours of tiella di Gaeta, a Roman pie.
A winter warmer and comforting pasta dish that’s worth the wait.
Spring is Sean Moran’s ultimate muse for this pasta.
Use only the freshest burrata for the creamiest results.
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A touch of vinegar adds a pleasantly acidic note to Cicolini’s Amatriciana.
Leftover ravioli works well to stand in as the rag-shaped pasta.
Fresh, flavoursome and bound to be a favourite.
An ideal autumnal salad.
A simple appetiser that’s big on flavour.
A mouth-watering introduction to cooking with rabbit.
A warming soup that makes use of parmesan for extra depth and crunch.
The addition of a spice bag introduces flavours of cinnamon and clove.
A dish that will impress the fussiest guest.
A delicious tangle of two delicate ingredients in a mascarpone-charged sauce.
Soft, pillowy culurgiones with robust potato filling make for the perfect warming dinner recipe. Buon Apetito!
Photo: Ben Dearnley
(Credits: Ben Dearnley)A simple yet stunning seafood pasta where blue swimmer crab is the hero.
Perfect for shaved black truffle for “something extraordinary”.
Pounded almond and mint pasta sauce
(Credits: William Meppem)An improvised basil pesto.
A recipe for perfect hand-rolled pici with a cacio e pepe and mushroom sauce.
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The quick and easy pasta shape to master, with the goodness of Sicily’s tomato pesto.
Casoncelli alla Bergamasca (the Al Dente way)
(Credits: Ben Dearnley)The Melbourne eatery’s take on the filled pasta of Bergamo.
Fusilli alla Norma
(Credits: William Meppem)Eggplant, tomato, fusilli. You really can’t go wrong.
Farro risotto with mushrooms, leek and parmesan
(Credits: Alicia Taylor )A hearty autumn-friendly dish from the Paski co-owner and chef that’s perfect for the transition from warm to cold.
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