Recipes — Main dish RSS



Fregola risotto, a recipe by Chef Michel Roux

Serves: 2 Prep: 40min Difficulty: medium So last week something beautiful happened, I had the occasion to see the world famous Chef Michel Roux, yes that Michel Roux of Le Gavroche in London, at work. He was giving a cooking lesson, there was a huge crowd of people willing to catch his secrets but I managed to squeeze myself in and reach the pole position. He started with an Italian recipe, I felt thrilled! It has been an amazing lesson, very interactive and funny. I love meeting people with a special light in their eyes, people that love what they do, Michel Roux is one of them. After the lesson, I ran to him, I introduced myself and I asked...

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Summer Rice Salad

Serves: 2 Prep: 20min Difficulty: easy For me this is The summer dish. My mum would prepare it in the early morning, make it rest in the fridge until noon and serve it for lunch. Perfect to take to the beach or picnics and share it with your friends! Mamma Flora’s Tip: Use a special rice for salad, the only Italian one I find in London is the brand Riso Gallo “riso per insalate”, you can find in some Waitrose or Italian Delis. The reason why I use this type of rice is because the grains stay al dente and well detached. Add something fresh to the rice either some celery or green chili or some cubes of raw courgette. Ingredients: 200gr rice for...

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15min Carbonara

Serves: 1 Prep: 5min Cooking:10min Difficulty: easy Whenever I feel very hungry and have no time for cooking, carbonara comes in handy. It takes 10-15min to prepare and you have a scrumptious filling meal. The origin of this dish is obscure, we know it’s a typical meal from Rome and that there is no mention before the Second World War. However the theories of its origins are many, some say it is was the main meal of the charcoal workers, carbonari in Italian, others say that it was a tribute to a secret Italian society called i Carbonari. The theory I prefer the most, is linked to the American liberation of Rome in 1944, the young soldiers added their daily ration of eggs to an already existing...

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Neapolitan Meatballs

Serves: 6 Prep: 10min Cooking: 30min Difficulty: easy-medium In my family no food goes to waste, not even stale bread. My mum would keep a bag in a kitchen drawer to collect the stale bread of the week and as soon as she has enough she would make Polpette, meatballs in Italian. I have prepared these soft mouthwatering Polpette with sauce for one of Mamma Flora’s Supper Club, and the guests absolutely loved them! Mamma Flora’s tip: For us Polpette al sugo are a main dish, you can serve them with a side of potato or maybe a salad. We don't serve them on pasta but in case you really want to try, then make them very small. The key to the softness is the bread soaked in milk Ingredients:...

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Pappardelle with mushrooms

Serves: 2 Prep: 10min Cooking: 10min Difficulty: easy October is a month full of flavour, walking in the markets you can find the first chestnuts, pumpkins, chicories, pomegranates... It’s the month of green leaves turning into red and yellow but most of all it’s the month of mushrooms. So here a delicious recipe that will make you fall in love with October Mamma Flora’s Tip: Drain the pasta directly into the sauce few minuted before the cooking time displayed on the package, toss until al dente Ingredients: 250gr chestnut mushrooms 200gr pappardelle 50ml cream 30gr butter 1 garlic clove 1 handfully of fresh flat-leaf parsley, roughly chopped Salt and pepper Grated parmesan, if you like Tools: 1 pot 1 pan Method: Place a pot...

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