Tagliatelle with artichokes and anchovies

Tagliatelle con carciofi e acciughe. If you are unsure how to prepare the artichokes, click here. Serves 6
tagliatelle with artichokes and anchovies finished dish

tagliatelle with artichokes and anchovies finished dish


  •  500 g fresh tagliatelle
  •   6 small artichokes
  •   1 lemon
  •   12 tinned anchovies in oil
  •   2 cloves garlic
  •   75 ml dry white wine
  •   100 ml vegetable stock
  •   2 tbsp chopped parsley
  •   30 g butter
  •    olive oil
  •    salt and pepper
  1. Prepare the artichokes in the usual way. Slice thinly.
  2. Add 4 tablespoons of olive oil to a large pan. Fry the whole cloves of garlic until they are well coloured and then remove them from the pan. Drain the artichokes well and add to the pan. Fry for 5 or 6 minutes until they start to colour.
  3. Remove the artichokes and put to one side. Add the anchovies and break them up with a wooden spoon. When the anchovies have completely dissolved, return the artichokes to the pan. Add the wine and stock. Reduce the liquid to half over a high heat. Remove from the heat, seasons with salt and pepper and stir in the parsley.
  4. Cook the tagliatelle. Drain and toss with the butter (optional). Add to the pan with the artichokes, mix well and serve immediately.


Radicchio risotto

This is another dish from the north. I think the last time I cooked it was more than ten years ago when my brother came to visit. Radicchio is a little bitter, but the harsh flavours mellow into a great, creamy risotto.

radicchio risotto ingredients

radicchio risotto ingredients

Serves 4

  • 160 grams  radicchio di treviso
  • 320 grams  risotto rice – pref Vialone Nano
  • olive oil
  • 30 grams onion – about 1/2 a small one — finely chopped
  • 1 glass dry white wine
  • 1 litre vegetable stock
  • knob of butter
  • 50     grams  parmesan cheese — grated
  1. Wash the radicchio and cut into 1cm strips
  2. Fry the onion in plenty of olive oil for a few minutes
  3. Add the radicchio and fry until it has wilted
  4. Add the rice and continue to cook the risotto using the standard method.
  5. Remove from the heat, add the butter and cheese, and serve
radicchio risotto finished dish

radicchio risotto finished dish

Fusilli with white ragu

This is a lighter alternative to ragu bolognese, ragu bianco. It doesn’t include any tomatoes. Serves 6

White ragu ingredients

White ragu ingredients

  •   500 grams  fusilli
  •   400 grams  minced beef
  •   3      medium  carrots — finely chopped
  •   2      medium  onions — finely chopped
  •   1      stick  celery — finely chopped
  •   1      tablespoon  fresh marjoram — chopped or 1 teaspoon dried
  •   1      glass  white wine
  •           olive oil
  •           meat stock
  •           salt and pepper
  1. Fry the celery, onions and carrots until softened.
  2. Add the wine and let it reduce to almost nothing
  3. Add the meat and enough stock to cover
  4. Cook uncovered, slowly, for at least an hour, adding more stock from time
    to time when it starts to dry out.
  5. Serve with the cooked fusilli and parmesan cheese.

White ragu finished dish

White ragu finished dish

Sausage risotto

It may be difficult to find Italian sausages outside of Italy. This needn’t be a problem as they are usually 100% minced meat, encased in a sausage skin. Therefore, if you can’t find Italian sausage, replace it with minced pork. This is another of the recipes that I remember from my time in the north. Very easy to cook but delicious! Serves 4
Sausage risotto ingredients

Sausage risotto ingredients

  • 150g Italian sausage, skinned
  • 200g risotto rice
  • 1 stick celery,finely chopped
  • 1 medium, onion, finely chopped
  • 1 glass dry white wine
  • Grana Padano cheese to taste (or parmesan)
  • 40g butter
  • 20ml olive oil
  • Beef stock (As much as is needed, maybe as much as a litre)
  1. Fry the onion and celery in the olive oil and half the butter until they start to colour
  2. Break the sausage into small pieces and add to the pan
  3. Fry over a low heat until the sausage is well coloured and then add the wine
  4. Allow the wine to reduce for a while and then add the rice.
  5. Continue in the usual way for risotto – add hot stock, little by little, stirring constantly, until the rice is al dente
  6. When the risotto is ready, mix in the cheese and the rest of the butter.
Sausage risotto finished dish

Sausage risotto finished dish