italian

Buy: 2 onions, peeled and chopped 2 medium carrots, peeled and chopped 1 celery stick, trimmed and chopped Few thyme sprigs 2 TBSP tomato puree 2 x 400g tins borlotti beans, rinsed and drained 150g cherry tomatoes, halved Large handful of basil, finely shredded Further: 2 TBSP olive oil, plus a little extra to drizzle (optional) 1 bay leaf 80g smoked back bacon, trimmed of fat and chopped 600-800ml chicken stock or water 75g spaghetti, broken into small pieces Parmesan, for grating (optional) From: countryandtownhouse

From: A Cook’s Book by Nigel Slater (p. 156): 150g dry/ 250g fresh pappardelle 300g chestnut mushrooms 4 spring onions 2 garlic cloves 3 TBSP. harissa paste Parmesan

Ingredients: 2 lemons basil or mint pecorino 200g linguine

Sources https://www.buonissimo.it/lericette/1955_Risotto_con_i_gamberi_del_Clitunno https://cucina.fidelityhouse.eu/primi-piatti/risotto-gamberetti-e-pomodorini-203048.html https://www.ricettasprint.it/risotto-ai-calamari-e-limone/

400g bread flour 10g kosher salt 4g instant yeast 275g water 8g extra-virgin olive oil 350mL pizza sauce 350grams grated full-fat, low moisture (dry) mozzarella cheese (dry, not moist/fresh) Toppings Fool proof pan pizza

Recipe from Americas Test Kitchen 1.8L water 1 1/2 teaspoons table salt pinch baking soda 1 1/2 cups coarse-ground polenta (see note) 2 tablespoons unsalted butter 4 ounces good-quality Parmesan cheese, grated (about 2 cups) plus extra for serving Source https://www.seriouseats.com/smooth-creamy-polenta-recipe