Beef Ragù Pappardelle-style slow-cooked wide ribbon pasta
Wide ribbon pappardelle tossed in slow-cooked beef ragù with parmesan and basil. The proper Sunday lunch.
Bruschetta-style tomato and basil on toasted bread
Crispy toasted ciabatta rubbed with garlic and topped with fresh tomato, basil, and olive oil. The proper Italian starter.
Caprese Salad-style tomato mozzarella and basil
Sliced ripe tomatoes with mozzarella di bufala, basil, and balsamic glaze. The 5-minute Capri classic.
Chicken Piccata-style lemon butter caper chicken
Pan-fried chicken cutlets in a glossy lemon butter and caper sauce. The 20-minute weeknight winner.
Lasagne al Forno-style layered beef ragù pasta
Layered pasta with rich slow-cooked beef ragù, creamy béchamel, and bubbling mozzarella. The Sunday centrepiece.
Margherita Pizza-style Neapolitan pizza
Wood-fired-style pizza with blistered crust, San Marzano tomato, mozzarella di bufala, and basil. The Naples classic.
Mushroom Risotto-style creamy wild mushroom rice
Arborio rice stirred with wild mushrooms, white wine, parmesan, and fresh thyme. The proper creamy starter.
Penne Arrabbiata-style spicy tomato pasta
Tube pasta tossed in spicy tomato-chilli sauce with garlic and parsley. The fiery Roman weeknight dish.
Spaghetti Carbonara-style Roman pasta
Spaghetti tossed in silky egg and pecorino sauce with crispy pancetta and cracked black pepper. The Roman classic — no cream, ever.
Tiramisu-style coffee and mascarpone dessert
Classic layered dessert with espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa. The proper Italian pudding.
Frequently asked questions
Common questions about making Italian fakeaway at home.
What is Italian fakeaway food?
Pizza, pasta, risotto, antipasti, garlic bread, the high-street Italian canon. Most UK Italian takeaways use 00 flour, San Marzano-style tomatoes, olive oil and good Parmesan; we recommend the same.
Do I need 00 flour for pizza dough?
It helps, 00 flour is finely milled and high in protein which gives a stretchy, chewy crust. Strong bread flour is the closest substitute. Plain flour works in a pinch but produces a less chewy result.
Can I make risotto without constant stirring?
You can, add all the stock at once on a low heat and stir every couple of minutes for 18-20 minutes. The texture will be 90% as good as the traditional method with much less effort.
What is the difference between bolognese and ragu?
Ragu is the broad Italian term for a slow-cook ed meat sauce, there are dozens of regional versions. Bolognese specifically uses a mix of beef and pork, milk, a little white wine, soffritto and is traditionally served with tagliatelle, not spaghetti.
How do you stop pasta sticking together?
Use plenty of water (1 litre per 100g), salt it well (the sea should taste salty), stir in the first minute and finish the pasta in the sauce with a splash of pasta water rather than rinsing. That starch water is the emulsion that makes the sauce cling.