Big Mamma Cucina Popolare: Contemporary Italian Recipes

Product Information

A fresh take on one of the world’s most adored cuisines – much-loved classics with creative twists for today's cooks. Otherwise, a bruschetta, like the gogonzolina with grapes and gorgonzola (and because you have to open a bottle of Chianti anyway to perfect the recipe). Big Mamma Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes.

Italy is full of gems, and offers an infinite field of possibilities, from its region specialties to sheer variety of its products. Remove them from the pan, then add the vegetables and brown them over a medium heat for about 10 minutes.

To keep the big love going at home, the team published its first cookbook, Big Mamma Cucina Popolare: Contemporary Italian Recipes (Phaidon, January 12, 2020). What motivates us every single day is the very idea of offering each person who walks through the doors of one of our restaurants the best time of their day. Contributing to the volume’s lighthearted feel are dishes named after pop culture figures, such as Egg Sheeran (poached eggs with cress cream), Snoop Dogg Pasta (tagliolini with rapini and anchovies), and Daft Punch (fruit punch with prosecco); a variety of witty sidebars (“This dish is perfect for impressing a date.

The book includes much-loved dishes from London’s legendary Gloria and Circolo Popolare, as well as from their other restaurants.This is an exuberant and fun book, but it’s also packed with tips from the Big Mamma Group chefs on things like how to make pizza dough and pasta, how to make the perfect risotto and how to choose truffles and fresh fish. A large book with wonderful photographs, a nice grosgrain ribbon page marker, and clearly written recipes.

Bake in the preheated oven for 50 minutes or when a cocktail stick (toothpick) inserted into the centre of the cake comes out clean. The supply chain runs directly from Italy, right down to individual producers, such as Stefano Borchini – “this amazing man, a purist, could speak for hours about the beauty of his prosciutto di Parma because it runs through his veins and what he knows has been passed down through several generations” – Salvatore Corso – “his mozzarella di bufala is to die for” – and Lorenzo Bagatto “and his incredible San Daniele ham. And when in season, the Pizza Yolo, which has figs, nuts and mozzarella on it - it's the one that won our pizza chef the modern Neapolitan pizza award.The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles. Selected items may be purchased early for dispatch from the future date given in their product information. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Adding instant coffee to the praline at the point of blitzing the hazelnut brittle, however, resulted in a slightly sour, bitter aftertaste, so I remade this without the coffee. We could talk for hours on end about each region, each city, of Sicily, Apulia, Rome and each and every one of their dishes.