This Italian starter of raw beef and toppings hails from the Piedmont region. We've opted for mushrooms and parmesan but feel free to tweak the toppings to your taste - just don't skimp on quality.
Baby lettuce hearts with pistachio dressing and parmesan recipe - For pistachio dressing, process ingredients in a blender until smooth and season generously to taste.
Prosciutto and parmesan cappellacci with brown butter and asparagus recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.
Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn't your thing, use flat pancetta in place of sopressa.
Parmesan, brown butter, fennel and leek frittata recipe - Preheat oven to 200C. Heat a 25cm-27cm ovenproof frying pan over high heat. Add butter and cook until foaming and nut brown (2-3 minutes)
Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta
Big pork and prosciutto meatballs with polenta recipe - Blend tomato, onion, garlic and herbs in a blender until smooth. Tip mixture into a large saucepan
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