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Dell Ugo has brought the UK plenty of Italian food firsts, from gnocchi to gluten-
ÒD ough might just be the most important recipe in the history of human civilisation – a basic combination of flour and water, yet a masterpiece despite its simplicity. I grew up in my father’s pizza
INGREDIENTS 2 tbsp olive oil 2 garlic cloves, thinly sliced 1 medium leek, sliced 5 tbsp water 30g butter 250g frozen peas 400g fresh egg tagliarini or 360g dried tagliarini or spaghettini 15g mint, l
1 Tortello maremmano Tortello maremmano is a typical Tuscan pasta course. Large squares of pasta are pinched together with a filling of fresh ricotta and swiss chard or borage. The extra-large size me
Primo , secondo , contorno , dolce … this four-course Italian menu from chef Theo Randall is spot on for September, when everything is bathed in a glorious golden warmth
LEISURE
Easy sauces that can be rustled up in no time
