Green olives add a savoury flair to these classic meatballs.
Named for the Italian region of Amatrice, where it originates, this simple sauce is at the heart of classic Italian cooking – a few ingredients and delicious results. The recipe calls for guanciale, a salt-cured bacon made from pig's jowl or cheek. Pancetta or, in a pinch, regular bacon can be used instead.
Inspired by the flavours of Italian cuisine, this frittata is the perfect excuse to make a super-quick homemade walnut pesto. Toss the leftover pesto with freshly cooked pasta and sprinkle with torn fresh basil for a weeknight meal that's ready in minutes.
Poaching eggs isn't as difficult as you may think, especially when you use ultra-fresh ones. Be sure to check the expiration date before you get cracking for the easiest, best results.
