Polenta is made from grounded cornmeal.

In the pantry: Polenta

Polenta has been around since the Roman times but was previously made using various starchy ingredients such as spelt and chickpeas; these days polenta is made from cornmeal. When made right, the canary yellow cornmeal can either be boiled until it’s soft and creamy, or left to set as a solid cake before being baked, grilled, or fried until golden and crisp. To many, polenta … Continue reading In the pantry: Polenta

Luca Ciano sauces up Italian cooking for the home

Luca Ciano sauces up Italian cooking for the home

It’s almost undeniable learning how to cook is in the Italian blood, and Luca Ciano is no exception to that. Born and raised in Milan, Italy, Ciano started cooking with his mum and nonna at the age of eight. This triggered the start of Ciano’s years of hard work in highly regarded kitchens including two Michelin star restaurant Il Luogo di Aimo e Nadia in Milan, … Continue reading Luca Ciano sauces up Italian cooking for the home

Otto Ristorante recipe

Recipe: Saffron infused pasta with bug meat, cherry tomatoes, and shellfish stock

Otto Ristorante’s executive head chef Richard Ptacnik shares a recipe on how to make your pasta and shellfish stock, while getting a little bit fancy with some bug meat, saffron, and a few other fresh ingredients. Serves 4 SHELLFISH STOCK 500 ml water 500 g prawn shells 100 ml brandy ½ brown onion, roughly chopped ½ carrot, roughly chopped 1 celery stalk, roughly chopped ½ … Continue reading Recipe: Saffron infused pasta with bug meat, cherry tomatoes, and shellfish stock

Recipe: Sausage and eggplant cannelloni timballo

The first three words to this recipe are most likely familiar. But timballo may have you stumped. For those unfamiliar with timballo, it’s an Italian version of a baked pie, and often takes a dome like shape. A traditional timballo recipe uses potato, pasta, or rice for the crust, but former MasterChef contestant Justine Schofield has put her own twist to it. Serves 6 Time: … Continue reading Recipe: Sausage and eggplant cannelloni timballo

At the table with: Albert Iacono

Since leaving corporate life more than 10 years ago, Albert Iacono and his brother, Anthony, have built up their own chain of restaurants and cafes in Sydney. But their first one was Bertoni Casalinga that opened in Balmain serving their mum’s Italian recipes, and they have since stayed true to that. They have also decided to share their family recipes that have been passed on … Continue reading At the table with: Albert Iacono