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  • Creamy Tomato Risotto

    Creamy Tomato Risotto

    A creamy and comforting Italian tomato risotto made with Carnaroli rice, rich tomato sauce, and Grana Padano cheese. This simple homemade dish is perfect for using leftover tomato sauce while creating a rich and velvety risotto full of authentic Italian flavour.

    Servings

    2 people

    Prep Time

    20 minutes

    Difficulty

    Easy

    https://youtu.be/ljDPXMZybyY

    Ingredients

    • 20 g butter
    • Dash of olive oil
    • ½ onion
    • 220 g Carnaroli rice (or Arborio / Vialone Nano)
    • 400 g tomato sauce or chopped tomatoes
    • Fresh basil
    • 500–600 ml vegetable stock
    • 20 g Grana Padano cheese
    • Salt & black pepper

    Equipment you’ll need

    • Pot for risotto
    • Pot for vegetable stock
    • Wooden spoon
    • Sieve
    • Ladle
    • Cheese grater

    👉 Kitchen tools I use:

    www.saporidicasasaulle.com/kitchen-tools/

    Method

    1. Prepare approximately 500–600 ml of warm vegetable stock and keep it simmering gently.
    2. In a large pot melt the butter with a dash of olive oil to prevent the butter from burning.
    3. Add the chopped onion and cook until soft and golden.
    4. Add the rice and toast it gently for 1–2 minutes until slightly translucent.
    5. Add the tomato sauce or chopped tomatoes and stir well.
    6. Gradually add the hot vegetable stock one ladle at a time, stirring gently and allowing the liquid to absorb before adding more.
    7. Continue cooking for approximately 10–12 minutes until the rice is creamy and cooked al dente.
    8. Turn off the heat and add a knob of butter together with the Grana Padano cheese.
    9. Stir vigorously until the risotto becomes creamy and glossy.
    10. Finish with fresh basil and extra cheese if desired.

    For this recipe I used a non-stick pan, which helps prevent sticking and gives a smooth sauce.

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    Tips

    Stir gently using a wooden spoon to avoid breaking the rice grains

    Keep the stock warm while cooking the risotto

    Use homemade or leftover tomato sauce for deeper flavour

    Variation

    Use leftover Bolognese sauce for a richer risotto

    Swap Carnaroli for Arborio or Vialone Nano rice

    Add chilli flakes for a spicy version

    Storage

    Store refrigerated for up to 1 day. Reheat gently with a splash of water or stock.

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  • Walnut Creamy Pasta

    Walnut Creamy Pasta

    A deliciously creamy pasta dish made with blended walnuts, garlic, and olive oil. This recipe is simple, satisfying, and full of earthy flavor — perfect for a quick weeknight meal or a comforting weekend dinner.

    Servings

    2 people

    Prep Time

    15 minutes

    Difficulty

    Easy

    Ingredients

    • 200g pasta
    • 180 gr of Walnut
    • Garlic
    • Parslay 
    • 20 – 30 gr Grana Padano
    • Olive Oil
    • Salt and pepper
    • Chillies – dry of fresh

    Equipment you’ll need

    Method

    1. Bring a pot of salted water to the boil.
    2. Boil the walnuts for 3–5 minutes to soften them and reduce bitterness. Drain, dry, and let them cool.
    3. Blend the walnuts into a smooth, creamy paste.
    4. Cook the pasta according to package instructions.
    5. In a pan, heat olive oil and sauté the garlic until golden. Remove if needed to avoid bitterness.
    6. Add chilli (optional), then stir in the walnut cream.
    7. Add 1–2 ladles of pasta cooking water and mix to create a smooth sauce.
    8. Drain the pasta and add it to the pan.
    9. Toss well until fully coated and creamy.
    10. Serve with grated Grana Padano and fresh parsley.

    For this recipe I used a non-stick pan, which helps prevent sticking and gives a smooth sauce.

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    Salter Timeless 3 Piece Saucepan Set - 16cm, 18cm, 20cm Stainless...
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    Tips

    Boiling walnuts helps remove bitterness and improves texture

    Use pasta water to emulsify the sauce

    Don’t burn the garlic — it will turn bitter

    Variation

    Add cream for extra richness

    Replace Grana Padano with Parmigiano Reggiano

    Make it vegan by skipping the cheese

    Storage

    Best enjoyed fresh. If needed, store in the fridge for 1 day and reheat with a splash of water.

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  • Orange Cake with Orange Custard

    Orange Cake with Orange Custard

    A soft and fragrant Italian orange cake filled with creamy homemade orange custard. Light, citrusy, and perfect with coffee or tea, this homemade cake brings together simple ingredients and classic Italian baking traditions.

    Servings

    12 people

    Prep Time

    2 hours

    Difficulty

    Medium

    https://www.youtube.com/watch?v=YfqzQbSwOKk

    Ingredients for the Sponge

    • 4 eggs
    • 300 g flour 00
    • 200 g sugar
    • 150 g melted butter
    • 100 ml orange juice
    • Orange zest
    • 16 g baking powder
    • Pinch of salt
    • Icing sugar

    Equipment you’ll need

    • Bawl
    • Small pot
    • Spatula
    • Orange squeezer
    • Small bawl for juices
    • Wisker
    • Small bawl

    Method

    1. Preheat the oven to 180°C static.
    2. In a bowl whisk eggs, sugar, and salt until light and doubled in volume.
    3. Add melted butter, orange juice, and orange zest.
    4. Slowly fold in the flour.
    5. Add the baking powder and mix gently.
    6. Pour the mixture into a prepared cake tin.
    7. Bake for approximately 50 minutes until golden and fully cooked.
    8. Let the cake cool for around 2 hours.
    9. Slice in half and spread with orange custard.
    10. Finish with icing sugar.

    Ingredients for the Custard

    • 125 ml milk
    • 1 egg yolk
    • 10 g flour
    • 5 g potato starch
    • Juice of ½ orange
    • Orange zest
    • 2 drops vanilla essence
    • 30 g sugar

    Equipment you’ll need

    • Hand mixer
    • Bawl
    • Small pot
    • Spatula
    • Duster
    • Orange squeezer
    • Small bawl for juices
    • 24 cm Cake Tin
    • Plate

    Method

    1. Warm the milk with orange zest and vanilla essence. Do not boil.
    2. In a bowl whisk egg yolk and sugar until pale.
    3. Add flour, potato starch, and orange juice. Mix until smooth.
    4. Slowly pour the warm milk into the mixture while stirring continuously.
    5. Return to low heat and cook until thickened.
    6. Simmer gently for a few minutes, stirring constantly.
    7. Transfer into a bowl and cool completely before using.

    For this recipe I used the following:

    Salter Timeless 3 Piece Saucepan Set - 16cm, 18cm, 20cm Stainless...
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    £28.50
    MasterClass Non-Stick Loose Base Springform Cake Pan, 23cm, Grey
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    £14.00
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    Tips

    Allow the cake to cool completely before filling

    Fresh orange zest gives the best aroma

    Sprinkle sugar on the custard surface while cooling to prevent a skin forming

    Variation

    Replace orange with lemon or lime

    Add chocolate chips for a richer version

    Use mascarpone mixed with the custard for extra creaminess

    Storage

    Keep refrigerated and use by max 3 days

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  • Spicy Baked Chicken with Herbs

    Spicy Baked Chicken with Herbs

    Today we’re making Pollo al Forno Piccantino, a rustic Italian baked chicken infused with herbs and paprika.

    Simple ingredients, bold flavours, and a perfect dish for sharing with family.

    Servings

    6 people

    Prep Time

    60 – 70 minutes

    Difficulty

    Medium

    Ingredients

    • 1 whole medium chicken
    • 8–10 bay leaves
    • ½ bunch fresh thyme
    • Paprika (sweet or spicy)
    • Extra virgin olive oil
    • Salt & black pepper

    Equipment you’ll need

    Method

    1. Rinse the chicken under cold water and pat dry thoroughly. Cut it in half and season with salt and pepper.
    2. Add half of the bay leaves and thyme over the chicken.
    3. Heat olive oil in a large pan and add the remaining herbs.
    4. Place the chicken skin-side down and sear over medium-high heat for about 6 minutes until golden.
    5. Flip the chicken, sprinkle with paprika, and cook for another 6–8 minutes.
    6. Turn once more, add more paprika, and cook for a further 3 minutes.
    7. Transfer the chicken to a baking tray.
    8. Bake in a preheated fan oven at 180°C for 30–40 minutes, or until the internal temperature reaches 75°C.
    9. Rest briefly before serving.

    For this recipe I used:

    Tefal Jamie Oliver Cook’s Classics Frying Pan, 28cm, Non-Stick, O...
    Bestseller #1

    Tefal Jamie Oliver Cook’s Classics Frying Pan, 28cm, Non-Stick, O…

    £51.95
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    £25.84
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    Tips

    Searing first locks in flavour and improves texture

    Use a meat thermometer for perfect doneness

    Let the chicken rest before serving

    Food Safety Note

    Always wash hands thoroughly after handling raw chicken and clean all surfaces and utensils to avoid cross-contamination.

    Variation

    Add potatoes to the tray for a full meal

    Use smoked paprika for deeper flavour

    Add garlic for extra aroma

    Storage

    Store in the fridge for up to 2 days. Reheat in the oven with a splash of water to keep it moist.

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  • Pork Chop with Mixed Berry Jam

    Pork Chop with Mixed Berry Jam

    A rustic and comforting dish combining juicy pork chops with a sweet and slightly tangy mixed berry jam. Finished with melted brie cheese and aromatic sage, this recipe balances savoury and sweet flavours beautifully. Perfect for a special homemade dinner without complicated ingredients.

    Servings

    2 people

    Prep Time

    30 minutes

    Difficulty

    Easy

    https://www.youtube.com/watch?v=97zgAKld5U8

    Ingredients

    • 2 x 250 g pork steaks / pork chops
    • 200 g frozen mixed berries
    • 80 g sugar
    • 6 fresh sage leaves
    • Olive oil
    • Salt & black pepper
    • Brie cheese (optional finishing)

    Equipment you’ll need

    • Pan with lid
    • Sauce pan
    • Tongs
    • Wooden spoon

    👉 Kitchen tools I use:
    www.saporidicasasaulle.com/kitchen-tools/

    Method

    1. Heat a pan with olive oil and add the fresh sage leaves.
    2. Sear the pork chops in the hot pan and cover with a lid.
    3. Turn the pork on each side to achieve an even golden char.
    4. In a sauce pan add the frozen mixed berries and sugar.
    5. Let the berries defrost and cook down until thickened into a jam-like sauce.
    6. Once cooked, transfer the pork chops onto a grill or plate to rest briefly.
    7. Plate the pork chops and spoon the berry sauce over the top.
    8. Finish with a small piece of brie cheese and extra black pepper if desired.

    For this recipe I used a non-stick pan, which helps prevent sticking and gives a smooth sauce.

    No layout selected.

    Tips

    Colour the fat side of the pork for extra flavour

    Let the meat rest before serving

    Brie cheese melts beautifully with the warm berry sauce

    Variation

    Replace sage with rosemary or thyme

    Swap mixed berries for strawberry or apricot jam

    Add chilli flakes for a sweet-spicy version

    Storage

    Can be refrigerated for up to 1 day, though best enjoyed freshly cooked and warm.

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  • Poorman Eggs Spaghetti

    Poorman Eggs Spaghetti

    A simple yet flavour-packed Italian pasta dish made with fresh tomatoes, anchovies, and capers. This recipe transforms humble ingredients into a rich and savoury sauce perfect for a quick homemade meal. Using fresh egg spaghetti gives it an even more rustic and authentic touch.

    Servings

    2 people

    Prep Time

    20 minutes

    Difficulty

    Easy

    Ingredients

    • 250 g egg spaghetti
    • 2 fresh tomatoes
    • 20 capers
    • 6 anchovy fillets
    • 1 garlic clove
    • Extra virgin olive oil
    • Fresh parsley
    • Salt & black pepper

    Equipment you’ll need

    • Pot for pasta
    • Pan with lid
    • Wooden fork
    • Sauce spoon

    👉 Kitchen tools I use:

    www.saporidicasasaulle.com/kitchen-tools/

    Method

    1. Cut the tomatoes into small pieces and chop the parsley.
    2. Heat olive oil in a pan and gently fry the garlic until golden.
    3. Add the anchovy fillets, cover with a lid to avoid splashing, and cook for 2–3 minutes.
    4. Add the tomatoes and toss gently, then add the capers.
    5. Meanwhile cook the pasta in salted boiling water according to package instructions.
    6. Drain the pasta, reserving a little cooking water.
    7. Add the pasta to the sauce and mix well with a splash of pasta water.
    8. Plate and finish with chopped parsley and a drizzle of olive oil.

    For this recipe I used a non-stick pan, which helps prevent sticking and gives a smooth sauce.

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    Tips

    Use a lid while cooking anchovies to avoid oil splashes

    Long pasta like linguine or tagliatelle works perfectly too

    Pasta water helps emulsify the sauce beautifully

    Variation

    Add chilli flakes for extra heat

    Use cherry tomatoes instead of fresh tomatoes

    Finish with lemon zest for freshness

    Storage

    Store refrigerated for up to 1 day. Reheat gently in a pan with a splash of water.

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  • White Bacon and Cauliflower Pasta

    White Bacon and Cauliflower Pasta

    A simple and flavourful Italian pasta dish made with crispy bacon and leftover cauliflower. This rustic recipe is perfect for turning Sunday leftovers into a quick and satisfying meal, using snapped linguine for a unique texture.

    Servings

    2 people

    Prep Time

    15 minutes

    Difficulty

    Easy

    Ingredients

    • 210 g Linguini Pasta
    • 200 g bacon
    • 8 cauliflower florets (or ½ medium cauliflower, pre-cooked)
    • 1 garlic clove
    • 1 chilli
    • 10 g Grana Padano
    • Extra virgin olive oil
    • Salt & black pepper

    Equipment you’ll need

    Method

    1. Bring a pot of salted water to the boil.
    2. Cut the bacon into small pieces (about 2 cm), removing any tough rind.
    3. Heat olive oil in a wok pan and add a crushed garlic clove. Remove once golden and set aside.
    4. In the same pan, cook the bacon until crispy, then remove and set aside with the garlic.
    5. Add the cooked cauliflower to the pan and mash it with a fork until creamy and smooth.
    6. Return the bacon and garlic to the pan and mix well. Set aside.
    7. Snap the linguine into shorter pieces (see video for technique) and cook for about ⅔ of the time indicated on the package.
    8. Reserve some pasta water, drain the pasta, and transfer it to the pan.
    9. Finish cooking the pasta in the sauce, adding a little pasta water if needed.
    10. Serve with a drizzle of olive oil and grated Grana Padano.

    For this recipe I used the following.

    Tefal Simple Cook 28cm Wok Pan
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    Tefal Simple Cook 28cm Wok Pan

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    SHAN ZU Kitchen Santoku Knives 20cm in Powder Steel Japanese Chef...
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    Salter Timeless 3 Piece Saucepan Set - 16cm, 18cm, 20cm Stainless...
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    Tips

    Save the cauliflower cooking water to cook the pasta for extra flavour.

    Remove garlic once golden and re-add later to keep it sweet and not bitter.

    Variation

    Add cherry tomatoes for colour and freshness

    Finish with chopped parsley

    Can use Spaghetti

    Storage

    Best eaten immediately — this dish does not store well; Cauliflower leftover from previous day.

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