Think you know your arancini from your agnolotti? Your crudo from your caponata? Jamie Oliver's new cookbook, Jamie Cooks Italy is one of the most comprehensive guides to Italian cooking you can find, with enticing recipes gathered from all across Italy, from lesser-known regions, sometimes using traditional techniques no longer in wide circulation and with ingredients that we may not yet be familiar with in the UK. Even the most knowledgeable of Italian food lovers will find something new and exciting to discover in this brilliant book. Here are ten of our favourtie finds!
Consisiting of deep-fried balls of rice stuffed with mozzarella, supplì are traditionally found in Rome. If you're wondering what the difference is between these and arancini, it's all in the shape and filling. While arancini can be larger, sometimes cone-shaped and stuffed with the likes of meat and fish, supplì are typically smaller, round and always feature simply rice, tomato and mozzarella. Delicious!
This pleasing potato-based dish creates a heavenly pancake out of buttery mash spiked with pancetta, cheese and 'rafano' or horseradish, which lends the dish its name. Fried until crisp and golden, Jamie serves this delicious potato cake with a simple herb salad, or as a side for meat.
A Tuscan classic, panzanella is a vibrant chopped salad which consists of chunks of bread and tomatoes tossed in vinegar and olive oil and served with basil. Jamie accompanies his with skewers of perfectly cooked white fish for a taste of Italian summers.
Another Tuscan classic, acquacotta is one of Italy's oldest recipes, created by land workers to satisfy even the most ferocious of appetites after a day of hard graft. Perfect for keeping you going through the winter months, this vegetarian-friendly soup consists of bread, pumpkin, mushrooms and plenty of greens.
Corteccia is a type of pasta, the name for which is inspired by the Italian for 'tree bark'. Shaped by rolling marble-sized pieces of dough into small thin sauasages and then pressing your fingers into each one to create its unique shape, corteccia lends itself particularly well to a fresh pesto sauce.
An Alpine-inspired dish, fonduta consists of semolina teardrop dumplings tossed in a rich and creamy sauce made from egg, fontina and nutmeg. A simple, hearty plate of comforting cheesy goodness.
Panissa rice is like risotto's more substantial cousin. Wheras risotto is typically considered only a part of a meal, thanks to the breadth and quantity of ingredients in a panissa, it is much more filling. Jamie's recipe incorporates pancetta and borlotti beans for a satisfying and hearty one-pot wonder.
Gnudi means naked in Italian and these pillowy soft balls of ricotta and semolina are essentially ravioli without the pasta. Light yet comforting, serve them with a punchy tomato sauce or with sage butter and parmesan.
A Tuscan speciality, stracotto is like an Italian pot roast, packed with deep, rich flavours of beef slow cooked until melting and served sliced over tagliatelle tossed in the cooking juices. Bellisima!
Zeppole are typically deep-fried balls of dough filled with custard. Jamie's recipe omits the deep frying for a still delicious but more manageable (and lighter) variation.
Find all of these recipes alongside all of the classics and more in Jamie Cooks Italy.