The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking

Product Information

Ravioli di Zucca- Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage and butter 341kcal Theo Randall's Italian food is some of the best I've ever eaten." - Diana Henry's Autumn 2022 Best Cookbooks, The Telegraph

Whilst the Heinz ravioli recipe didn’t make it into Theo’s new book, he told Tom that there are plenty of fresh pasta recipes in there, and he even gave listeners one to try, describing it as, “an absolutely perfect recipe for pasta.” Hot Dinners Best Cookbooks of 2022The Times Best Food Books of 2022"I love this book, full of joyfully simple, scrumptious, honest cooking - Theo has created the most delicious dishes. Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley Available for tables of up to six people. Please speak to a member of the team if you have any dietary allergies or intolerances. All prices include VAT at the current prevailing rate. A discretionary 12.5% service charge will be added to the final bill. Ravioli di zucca-Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan,with sage and butter 341kcal

Ingredients

The Italian Pantry is released Thursday 1st September. For more Information visit theorandall.com . Theo will be appearing at his first ever CarFest South this year! Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days. World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you'll delight in Theo's take on the very best of Italian home cooking.

For the meatballs, put all the ingredients for the meatballs (except the oil) into a large bowl and combine to form a firm, evenly distributed mixture. Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta, Acclaimed chef Theo specialises in Italian Cuisine. Of his new book, he explained: “There’s a section on breadcrumbs, there’s a section on ricotta, there’s a section on dried porcini mushrooms. And so that kind of elevates. That’s the star point of the dish, that elevates you into these creations that I have come up with, but the idea is you kind of cook from your pantry. And that’s how I cook at home.” Cover your hands in olive oil, take a generous tablespoon of the mixture and roll it between your palms to form a meatball the size of a golf ball. Repeat until you have used all the mixture – you should have 16 meatballs. Place them on a tray, wash your hands and then place the tray in the fridge to firm up for 30 minutes. Theo Randall’s Italian food is some of the best I’ve ever eaten." – Diana Henry’s Autumn 2022 Best Cookbooks, The TelegraphRoasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarponeon pagnotta bruschetta, with Swiss chard and portobello mushrooms Whether writing about familiar dishes like pork shoulder cooked in milk (a version of a River Cafe classic) or some less well-known Italian specialities he's unearthed, such as torta pastiera (a pie from Sorrento filled with grano cotto – cooked wheat – rice, eggs and ricotta) Randall is always informative and engaging. When Tom asked if you can roll it by hand or if you need a pasta-making machine, the chef told him: “You can roll it out by hand. It’s a good workout! You need a good surface, like a wooden surface, and a rolling pin. If you’ve got a pasta machine, that’s even better.”

Speaking more about his mother’s influence, the chef said: “My mother was a brilliant cook. She had this pantry, which was the messiest pantry you’ve ever seen in your life, but it was full to the brim. She always put the chocolate on the top shelf so that I couldn’t get to it!

FESTA IN FAMIGLIA

Insalata mista -Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil

From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you'll delight in Theo's take on the very best of Italian home cooking. So, I’m just sort of one of those cooks that likes to use ingredients from my pantry, and that’s where the book comes from. And a lot of the recipes are dishes that I’ve cooked at home, and there’s lots of stories about cooking at home for my children and that kind of thing.” I love this book, full of joyfully simple, scrumptious, honest cooking – Theo has created the most delicious dishes. You won’t be able to resist."– Jamie Oliver Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients. Whether writing about familiar dishes like pork shoulder cooked in milk (a version of a River Cafe classic) or some less well-known Italian specialities that he’s unearthed such as torta pastiera (a pie from Sorrento filled with grano cotto – cooked wheat – rice, eggs and ricotta) Randall is always informative and engaging.Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival.