Rachel Roddy

Butterhead lettuce leaves make an excellent wrap for cheese, crumbs, herbs and nuts, all poached in a tasty broth

Cheesy potato dipped in crumbs, wrapped around stretchy cheese then fried … would you share them?

The key to getting pasta alla papalina just right is a five-second wait before you add the cheese and egg …

Of the many Italian recipes for goat, this stew is perhaps the most Roman in approach, braised with chillies, wine, and waxy potatoes

This method for cooking leeks brings out their soft butteriness and can be used on mushrooms, too. Just add pasta and a little cheese, and you have a perfect, comforting dinner

Vegetables, eggs, bechamel and many other good things are baked into this mosaic of a flan, a delicious speciality of Piedmont

A lighter cake to enjoy at teatime (or at a bar counter with a cappuccino)

A short and intriguing history of the flamboyant radicchio illustrates this recipe for a rich and satisfying way to roast a chicken

Dried broad beans soften into a miracle ingredient with a smooth and comforting texture that’s perfect for a winter soup

This week, thanks go to Romanian cook Irina Georgescu for this apple and caraway cake, which comes together quickly, smells like heaven and tastes like it, too

In this moreish dish, a pecorino paste gently melts in the residual heat of the pan, and then clings invitingly to plump gnocchi topped with fried lardons

A visit to the Italian lakes reveals new tips on how to make the perfect risotto …

How the tomato sauce that defined a nation came to be, plus a variation on the theme that’s perfect for making in a big batch

This wholesome Sicilian pasta may not be much of a looker, but it sure makes up for that on the tastebuds

While some Italian biscuits are tough and need to be dunked to soften them, these milk-egg ones make dipping a choice rather than a necessity

Wedges of pumpkin smothered in olive oil and salt, roasted and added to a starchy bean broth topped with melted parmesan