Danubio Salato is a classic Neapolitan baked good: soft, buttery brioche-like rolls filled with savory cheese and ham. This recipe uses low‑moisture mozzarella, smoked scamorza and prosciutto cotto for a rich, melty interior. The finished loaf is a pull‑apart bread ideal for sharing at gatherings, picnics or as a comforting lunch.

Danubio Salato is both fun to prepare and rewarding to serve. Its exact origin is unclear, but the Neapolitan version is well established and commonly enjoyed at celebrations and holidays. The concept—individual filled rolls baked together so they form a pull‑apart loaf—is versatile, making it easy to experiment with fillings while keeping the recipe approachable for most home bakers.

Ingredient notes

• Flour: Use strong bread flour when possible for good gluten development. Italian 00 flour or Manitoba-style bread flour also work.
• Butter: Unsalted and at room temperature so it blends into the dough smoothly.
• Eggs: Two egg yolks go into the dough; one whole egg plus a splash of milk make the egg wash for brushing before baking.
• Yeast: Fast‑action (instant) yeast can be added directly to the flour. If using active dry yeast, dissolve it in a little lukewarm milk first.
• Cheese and ham: Choose low‑moisture, melting cheeses (avoid fresh mozzarella for the filling because it releases excess water). Prosciutto cotto, ham, salami or other cured meats can be used.

More Italian snacks to try

Antipasti

Gattò di Patate (Neapolitan Potato Gateau)

Antipasti

Cheesy Puff Pastry Potato Tart

Bread & Savory Bakes

Brustengo (Umbrian Flatbread)

Antipasti

Gnocco Fritto (Italian Fried Dough)

Step By Step Photos Above

Most recipes include step‑by‑step photos and tips to help you get great results at home.

Danubio Salato (Neapolitan Stuffed Brioche Buns)

By Emily

Prep: 45 mins

Cook: 30 mins

Proofing time: 6 hrs

Total: 7 hrs 15 mins

Servings: 16 servings

Note: Use the step photos above to follow each stage. Danubio Salato is a pull‑apart brioche stuffed with cheese and ham—fun to make and ideal for sharing.

Equipment

• Stand mixer with dough hook (or knead by hand)
• 10‑inch (25 cm) cake pan or springform
• Large mixing bowl
• Plastic wrap (cling film)

Ingredients

For the brioche dough

• 500 g strong bread flour (about 3 ½ cups + 1 tbsp)
• 1 tsp (4 g) fast‑action (instant) yeast
• 1 tbsp sugar
• 2 egg yolks, at room temperature
• 250 ml milk (1 cup + 1 tbsp), lukewarm
• 85 g unsalted butter (6 tbsp), room temperature (plus extra for greasing)
• 1 tsp fine sea salt

For the filling

• 100 g ham or salami (3.5 oz), or a mix
• 200 g cheese (7 oz) — we used a mix of low‑moisture mozzarella and smoked scamorza

Egg wash

• 1 egg
• 1 tbsp whole milk

Instructions

To make the dough

• Gently warm the milk until lukewarm (not hot).
• Place the flour in the stand mixer bowl. Add the yeast, sugar and salt—avoid placing yeast directly on salt. Stir briefly to combine.
• Add the two egg yolks and the lukewarm milk. Knead with the dough hook on medium speed until a rough dough forms, about 5 minutes.
• With the mixer running, add the butter a little at a time. After all the butter is incorporated, continue kneading on medium speed for about 10 minutes. The dough will appear wet and sticky at first but will become smooth and elastic.
• Grease a mixing bowl with butter. Shape the dough into a ball, place it in the bowl, cover with plastic wrap and proof until doubled in size, about 3 hours.

How to form and stuff the buns

• Grease the springform cake tin with butter. Cut the cheese and ham into small cubes or strips.
• Turn the dough out onto a lightly floured surface. Divide it in half and roll each half into a log about 12 inches long. Cut each log into 8 equal pieces for a total of 16 pieces.
• Work with one piece at a time: flatten it into a rough circle, add a small amount of ham and cheese, then bring the edges together and pinch to seal. Don’t overfill.
• Place the sealed ball seam‑side down, cup your hands and rotate to form a smooth round, tucking the edges underneath. Arrange each ball in the prepared cake tin.
• Cover with plastic wrap and proof until the buns are doubled in size, about 2–3 hours.

Bake

• Preheat the oven to 180°C / 350°F (fan or conventional).
• Whisk the egg with the milk and lightly brush the tops of the buns.
• Bake for 30 minutes in a fan oven, or 35–40 minutes in a conventional oven, until golden brown on top. Allow to rest at least 10 minutes before serving so the filling sets slightly.

Notes

• Oven guidance: A conventional oven set to 200°C / 400°F can brown quickly; keep it at 180°C / 350°F and extend the bake to 35–40 minutes if needed.
• Pan size: A 10‑inch pan fits all 16 buns best. A 9‑inch pan can work but may leave a few extra buns to proof and bake separately.
• Yeast: If your yeast requires activation, dissolve it in a little lukewarm milk before adding to the flour.

Helpful info for all recipes

• I typically use extra virgin olive oil unless otherwise specified.
• All vegetables listed are medium unless otherwise noted.
• Recipes are tested using a fan (convection) oven unless stated otherwise.
• Nutrition is approximate and provided as a guideline only.

Nutrition

Calories: 221 kcal |
Carbohydrates: 25 g |
Protein: 10 g |
Fat: 9 g

Nutrition information is automatically calculated and should be used as an approximation.

Did you try this recipe?Leave a comment below!

The post Danubio Salato: Neapolitan Savory Stuffed Brioche Buns first appeared on Vonfo.

Mulino Bianco is one of Italy’s best-known brands for breakfast biscuits, with a wide variety available across Italy. Abbracci — which literally means “hugs” in Italian — are particularly charming because of their two-tone, hand-shaped look and tender crumb.

I developed this recipe to recreate the familiar Abbracci flavour and texture at home. The doughs combine into the classic hug shape: a panna (cream) dough wrapping one side of a chocolate dough log. The result is tender, slightly crumbly cookies that are ideal for dunking in a cappuccino or enjoying on their own.

Ingredient notes

• Italian 00 flour: My preference for authentic Italian baking, but all-purpose flour works well as a substitute.
• Unsalted butter: Use room-temperature unsalted butter for the best creaming and texture.
• Eggs: Use room-temperature eggs so they incorporate evenly into the butter.
• Vanilla: Good quality vanilla extract works well; vanilla bean or paste are fine alternatives.
• Heavy cream (double cream in the UK): Adds richness and moisture to the panna dough. Whole milk can be substituted if needed.
• Honey: A small amount of runny honey echoes the original commercial recipe and adds depth — avoid thick or crystallised honey for even mixing.

More Italian cookies to try

Italian Cookies

Pignoli Cookies (Biscotti ai Pinoli)

Christmas

Italian Almond Cookies (Ricciarelli)

Italian Cookies

Cuccidati (Italian Fig Cookies)

Italian Cookies

Tegole Valdostane (Hazelnut and Almond Cookies)

Step by step photos are included above.

Recipes include clear method steps and helpful tips for consistent results.

Italian Abbracci Cookies (Chocolate and Cream)

By Emily

Prep: 1 hr

Cook: 19 mins

Chilling time: 1 hr 20 mins

Total: 2 hrs 39 mins

Servings: 40 cookies

Note: Use the step-by-step photos for guidance. Italian Abbracci cookies are made from a buttery panna dough and a cocoa dough, combined into the distinctive hug shape. They are tender, crumbly, and ideal for breakfast or snacking.

Equipment

• Stand mixer with paddle attachment
• Kitchen scale
• Plastic wrap (cling film)
• Silicone spatula
• Mixing bowls
• Baking tray
• Parchment paper

Ingredients

Base dough

• 185 g unsalted butter (at room temperature)
• 130 g caster (superfine) sugar (or granulated)
• 2 teaspoons runny honey
• 2 teaspoons vanilla extract
• 2 large egg yolks (room temperature)
• 1 large egg (room temperature)
• 1 1/2 teaspoons baking powder
• Pinch of salt

Panna (cream) dough

• 210 g Italian 00 flour (or all-purpose)
• 1 tablespoon heavy cream (double cream UK)

Cocoa dough

• 30 g cocoa powder
• 180 g Italian 00 flour (or all-purpose)

Instructions

To make the dough

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes.
• Whisk the whole egg and two egg yolks in a small bowl. With the mixer running, add the egg mixture slowly in three additions, allowing it to incorporate between additions.
• Add the baking powder, vanilla, honey, and a pinch of salt. Mix until just combined.
• Transfer the mixture to a large bowl and weigh it. Divide the mixture evenly into two bowls.
• To one bowl add the cocoa powder and 180 g flour. To the other bowl add 210 g flour and the tablespoon of heavy cream. Mix each bowl until the dough forms large crumbs, then bring together with your hands into two discs.
• Wrap each dough disc tightly in plastic wrap and refrigerate for at least 1 hour until firm.

Shape the cookies

• Once the doughs are chilled, portion 10 g from the cocoa dough and 10 g from the panna dough for each cookie. Roll each portion into a small ball.
• Roll each ball into a short log about 2.5 inches (6 cm) long. Shape both logs into a gentle “C.” Place the panna log over the cocoa log at the ends and press lightly to join them, creating the abbracci “hug.”
• Arrange shaped cookies on a parchment-lined baking tray about 1/2 inch apart. Chill the assembled cookies in the fridge for 20 minutes before baking to prevent excessive spreading.

Bake

• Preheat the oven to 170°C / 340°F (conventional/static).
• Bake chilled cookies for approximately 19 minutes, until set and lightly golden. Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
• Store cooled cookies in an airtight container for best freshness.

Notes

• Storage: Keep cookies in an airtight container at room temperature for 1–2 weeks.

Helpful Info for All Recipes

• Recipes are tested and developed for consistent results. Adjustments may be needed for different ovens.
• When substituting ingredients, expect small changes to texture and flavour.
• Nutrition information is an approximation and should be used as a guide only.

Nutrition

Calories: 90 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 4 g

Nutrition information is automatically calculated and should be considered an approximation.

The post Italian Abbracci Cookies with Chocolate and Cream Filling first appeared on Vonfo.

Introduction

Can you tell us a bit about yourself? What town and region in Italy are you from?

I’m from Milan, born in 1970. In May 2025 we opened Bela Tusa on Via Pietro Borsieri in the Isola neighbourhood. My partner Norma Galdamez manages the bar and brings a mixologist’s touch to our drinks while I focus on the kitchen.

Isola sits beside the modern Porta Nuova towers; our trattoria is on the ground floor a few metres from that development. Inside we cook the kind of food Milanese families used to make at home—simple, seasonal, and rooted in the city’s working-class traditions.

The walls of the trattoria display sixty years of Virgilio Carnisio’s photographs documenting working-class Milan: tenement courtyards, laundry hung to dry, old trattorie and disappearing trades. The images create the atmosphere of an older city preserved within a changing neighbourhood.

Note: the phrase “Si mangia dentro la città che non ce l’ha fatta” literally translates as “you eat inside the city that didn’t make it.” It captures the contrast between the new, modern Milan outside and the traditional, time-honoured food and memories inside the trattoria.

Regional Cuisine

What do the locals eat in your region? Are there specific dishes your region or town is known for?

Milan is not primarily a city of pasta and tomato sauce; its cuisine is built on rice and butter. The surrounding rice fields and a tradition of using butter as a cooking fat shaped Milanese cooking for centuries. Signature dishes include saffron-yellow risotto with ossobuco, costoletta alla Milanese (bone-in cutlet), mondeghili (fried meatballs made from leftover boiled beef), cassoeula in winter, and rich preparations like beef cheek.

Mondeghili carry the city’s history in their name. The word comes from Spanish albóndiga, itself rooted in Arabic al-bunduqa, meaning small hazelnut. Milan’s long Spanish rule left linguistic traces in the cuisine, especially in the practical recipes of poorer households designed to avoid waste.

How does the cuisine change with the seasons?

Milanese food is defined by the plains and by winter. Autumn and winter are primary seasons: cassoeula, for example, relies on Savoy cabbage that improves after frost, and stews and rich risottos are common. In spring and summer the cuisine lightens: risotto remains central but adapts—recently we served risotto with figs, lemon zest and basil, a seasonal interpretation that proved popular.

Bread is also essential. The michetta, a hollow roll with a thin crust, must be bought early in the morning to be enjoyed the same day. In the Po Valley’s humidity, bread stales quickly, so the michetta was developed to be eaten fresh and local bakers still bake that way.

What should a first-time visitor try?

At the table: saffron risotto with ossobuco, mondeghili and costoletta—these are the emblematic Milanese dishes. Outside: visit a bakery before ten a.m. for a michetta and learn about the city’s culinary roots by visiting historic workers’ canteens such as the Cucine Economiche, which opened in December 1883 to feed labourers affordably. Milanese cuisine was born in places like that, not in restaurants.

Daily Life and Eating Habits

Can you share what you eat on a typical day?

I wake early and now start the day with orange juice instead of coffee. Lunch is my main meal and usually substantial; evenings are lighter so I don’t go to bed full. On non-working days I enjoy eating out and consider it a pleasure. I often eat alone at lunchtime and sometimes in the evening, preferring familiar places where I see friends and feel at home. At home my fridge typically holds fruit and dark chocolate.

Family and Traditions

What does Pranzo della Domenica (Sunday lunch) look like in your home?

Sunday lunch is a nostalgic memory. When I was a boy it was a large family gathering with my Nonna cooking. Since starting my work in restaurants, Sunday has often been a busy working day instead. When possible, family gatherings still take place in a trattoria rather than at home.

What dishes are typical at Christmas?

Classic Christmas dishes in Milan include ravioli in broth and capon, followed by Panettone for dessert. Panettone is Milanese by origin and we often serve it with a mascarpone cream called “la salsa mascherpa.” In Milan the main celebration takes place at lunch on December 25th, a regional difference from the south where the feast is often on Christmas Eve.

A Recipe to Remember

Gianmarco shared two recipes used in our trattoria, written by chef Luca Di Lorenzo. They reflect practical, traditional cooking—especially mondeghili, a recovery dish made from leftover boiled or braised meats such as ossobuco trimmings and beef cheeks. If you make them from meat purchased for the purpose, you will get a good meatball but not the historic flavour of a true mondeghilo.

MONDEGHILI (Deep Fried Meatballs)

Serves 5 to 6, about 28 meatballs

Ingredients and method: stale bread soaked in cold water; braised veal and beef passed through the mincer warm with mortadella and softened bread; lean minced beef, eggs, grated Grana Padano, salt, garlic powder, parsley and lemon gremolada, black pepper, breadcrumbs and seed oil for frying. Work the mixture until compact, shape and slightly flatten the meatballs, coat with breadcrumbs and fry at 180°C. Each raw meatball weighs about 52–53 g; a portion is five.

Tips

Key points: pass warm braised meat through the mincer so it breaks down properly; work the mixture firmly to prevent it falling apart; press out air to avoid cracking while cooking; flatten the meatballs to follow the traditional form, which cooks evenly whether pan-fried in butter or deep-fried as we do.

RUSUMADA (Red Wine Zabaglione)

Serves 2. A nostalgic Milanese preparation of egg yolks beaten with sugar, tempered with red wine and cream. Traditionally given to thin children or those recovering from illness, it is half medicine, half treat. Ingredients: egg yolks, sugar, red wine and single cream. Beat yolks and sugar until pale, add cream then wine, whisk smooth and serve cold. Use pasteurised or very fresh eggs since yolks are not cooked. Typical proportions by volume: red wine 59%, yolk 16%, cream 16%, sugar 8%.

The post Inside Lombardy: Gianmarco Senna on Politics and Plans first appeared on Vonfo.

Roasted, marinated bell peppers tossed with garlic, fresh basil, balsamic vinegar and good extra virgin olive oil. This simple recipe produces sweet, tender peppers with bright, balanced flavours and can be served many ways.

These marinated roasted peppers are one of my favourite quick antipasti. They are easy to make ahead, versatile and full of natural sweetness from the peppers, enhanced by a tangy balsamic dressing and aromatic basil.

Roasting softens the flesh and develops a light char that concentrates the peppers’ sweetness. After roasting and cooling, peel and seed the peppers, then dress them in a simple mixture of olive oil, balsamic vinegar, sliced garlic and torn basil leaves. The result is a fragrant, well-balanced dish that pairs with many foods.

Serve them as part of an antipasto with bread, olives, cured meats and cheese, or layer them into thick focaccia sandwiches with peppery rocket and your favourite cheese. They also work well in salads, as a side for grilled or baked fish and chicken, or stirred through pasta or farro for a bright, flavourful accompaniment.

Ingredient notes

• Bell peppers – a mix of red and yellow peppers offers nice colour and sweetness; you can use one colour if preferred.
• Balsamic vinegar – choose a mid-range quality balsamic that is slightly thick and sweet. No need for an expensive aged bottle; aim for something balanced and flavourful.
• Garlic – always use fresh garlic. One large clove is enough for a gentle garlic note; increase if you want a more pronounced flavour.
• Basil – fresh basil is best here. Torn leaves added just before marinating keep their bright aroma and colour.
• Olive oil – a good, peppery extra virgin olive oil complements the peppers and carries the dressing.

More Italian vegetable dishes to try

Sides

La Peperonata – Bell Peppers in Tomato Sauce

Sides

Peperoni Ammollicati (Peppers and Breadcrumbs)

Sides

Green Beans with Olives and Capers

Sides

Garlicky Chickpeas and Cavolo Nero

Step by step photos are included above.

Many recipes include photos and tips to help you achieve great results first time.

Italian Roasted Marinated Peppers

By Emily

Prep:
15 mins

Cook:
30 mins

Cooling and marinating time:
1 hr

Total:
1 hr 45 mins

Servings:
4 – 6 servings

Print

Use the step photos above to follow each stage. Sweet roasted peppers marinated with garlic, basil and balsamic vinegar. Serve as a side, in salads or on sandwiches.

Equipment

• Plastic wrap (cling film)

Ingredients

• 2 red bell peppers (medium-sized)
• 2 yellow bell peppers (medium-sized)
• 1 garlic clove
• 1 small handful fresh basil
• 2 tablespoons extra virgin olive oil plus extra for roasting
• 1.5 tablespoons balsamic vinegar (good quality)
• Salt and pepper, to taste

Instructions

• Preheat the oven to 200℃/400℉ fan or 220℃/425℉ conventional.
• Lightly drizzle the whole peppers with olive oil and place them on a baking tray. Roast for 30–35 minutes, turning once if needed, until the skins are blistered and the flesh is soft and slightly charred.
  
• Place the roasted peppers in a large bowl and cover tightly with plastic wrap. Let them steam and cool for at least 30 minutes; this helps the skins loosen for easy peeling.
  
• Once cool, peel away the skins, remove the seeds and stalks, then slice the peppers into strips. Arrange the strips on a serving plate and season with a pinch of salt.
• Thinly slice the garlic and scatter it over the peppers, then tear and sprinkle over the basil leaves.
  
• Whisk together the olive oil and balsamic vinegar with a generous pinch of salt and pepper. Pour the dressing evenly over the peppers, cover with plastic wrap or foil and allow to marinate for at least 30 minutes before serving.
• Tip: the peppers develop more depth after a few hours of marinating, so make them ahead when possible. Bring to room temperature before serving for the best flavour.

Notes

• Storage: Store marinated peppers in an airtight container in the refrigerator for 3–4 days. For best flavour, remove from the fridge and let them sit at room temperature for at least 30 minutes before serving.

Helpful Info for All Recipes

• I use extra virgin olive oil in most recipes unless otherwise noted.
• All vegetables listed are medium-sized unless stated.
• Recipes are tested using a fan (convection) oven unless noted.
• Nutrition information is an approximation and should be used as a guide.

Nutrition

Calories: 100kcal |
Carbohydrates: 9g |
Protein: 1g |
Fat: 7g

Nutrition information is automatically calculated and should be used as an approximation.

Did you try this recipe?
Leave a comment below!

The post Roasted Bell Peppers with Italian Marinade first appeared on Vonfo.

Roasted Cherry Tomato and Ricotta Pasta — a simple, comforting dish made with roasted cherry tomatoes, plenty of garlic, a pinch of chilli flakes, fresh basil and creamy ricotta. It’s bright, flavorful and easy to prepare, perfect for a weeknight dinner.

This is a straightforward recipe the whole family will enjoy. The tomatoes become sweet and jammy as they roast, and blending them with ricotta and Parmigiano creates a silky, balanced sauce that isn’t too heavy.

Roast the tomatoes with garlic and a touch of chilli flakes until they’re soft and slightly charred. Purée with ricotta and Parmigiano, loosen the sauce with reserved pasta water, then toss with your cooked pasta. Finish with fresh basil and a grating of cheese.

Below I’ve included substitution suggestions and helpful tips so you can adapt the recipe to what you have on hand.

Ingredient notes and substitutions

• Cherry tomatoes: Cherry or grape tomatoes work best for their natural sweetness. If you have larger tomatoes you can roughly chop and use them too.
• Garlic: Roast whole garlic cloves with the skins on. Roasted garlic becomes mild and slightly sweet — I use three large cloves but adjust to taste.
• Ricotta: Ricotta gives a light, creamy texture. If you don’t have ricotta you can substitute mascarpone, heavy cream, or a soft cheese like stracchino for a different but still creamy result.
• Chilli flakes (optional): A small pinch (about 1/4 tsp) adds warmth without significant heat. Omit or increase according to preference. You could also roast a fresh red chilli with the tomatoes for a fresher heat.
• Pasta: Spaghetti or linguine suit this sauce well, but most dried pasta shapes will work.
• Parmigiano Reggiano: Use Parmigiano or Pecorino Romano if you prefer a sharper, saltier finish.

More easy pasta recipes to try

Pasta

Spaghetti al Rancetto (Umbrian Tomato and Pancetta Pasta)

Pasta

Sicilian Pistachio Pasta with Shrimp

Exclusive Recipes

Spicy Calabrian Sausage Ragu with Stracciatella

Pasta

Tomato Pasta with Sardines and Breadcrumbs

Step by step photos above

Most recipes include step-by-step photos and tips to help you get the best result.

Roasted Cherry Tomato and Ricotta Pasta

By Emily

Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 4 servings

Tip: Use the step-by-step photos to guide you. This creamy roasted tomato and ricotta pasta is flavored with garlic, chilli flakes and fresh basil — simple and delicious.

Equipment

• Baking tray
• Blender

Ingredients

• 450 g (1 lb) cherry tomatoes
• 3 large garlic cloves, with skins
• 1/4 teaspoon chilli flakes (optional)
• 1/4 cup (60 g) ricotta
• 1/3 cup (20 g) Parmigiano Reggiano, finely grated, plus extra for serving
• 1 small handful fresh basil, torn
• 400 g (14 oz) spaghetti or other dried pasta
• Olive oil, for roasting and finishing
• Salt and pepper, to taste

Instructions

• Preheat the oven to 180°C/350°F (fan) or 200°C/400°F (static).
• Halve the cherry tomatoes and arrange them cut side up on a baking tray. Add the whole garlic cloves (skins on) and drizzle with 2–3 tablespoons of olive oil. Sprinkle with chilli flakes if using, and season with a good pinch of salt and pepper.
  
• Roast for about 25 minutes, until the tomatoes are soft, jammy and slightly charred at the edges.
• While the tomatoes roast, bring a large pot of water to a rolling boil and generously salt it.
• When the tomatoes are done, transfer them to a blender. Remove the roasted garlic skins and add the softened garlic cloves, ricotta and the grated Parmigiano Reggiano. Blend until smooth. Taste and adjust seasoning.
  
• Transfer the puréed sauce to a pan set over low heat. Stir in a small handful of torn basil leaves.
• Cook the pasta until al dente according to the package instructions. Reserve pasta water as you drain.
• Add about 1/4 cup (60 ml) pasta water to the sauce to loosen it and stir until combined. Continue adding small amounts of pasta water until the sauce reaches a smooth, silky consistency. I often use about 1/2 cup (120 ml) in total, adding a splash more once the pasta is in the pan.
  
• Add the cooked pasta to the sauce and toss well until each strand is coated and the sauce is emulsified. Add additional pasta water if needed to achieve a glossy finish.
  
• Serve in bowls topped with extra Parmigiano and a few fresh basil leaves.

Notes

• Prep in advance: The sauce can be made ahead and stored in the refrigerator for 2–3 days. Reheat gently on the stove and loosen with pasta water as needed.
• Freezing: Freezing is not recommended; the texture changes after thawing.

Helpful Info for All Recipes

• I use extra virgin olive oil unless stated otherwise.
• All vegetables are assumed medium-sized unless noted.
• Recipes are tested using a fan (convection) oven unless otherwise specified.
• Nutrition information is approximate and calculated automatically.

Nutrition

Calories: 498 kcal |
Carbohydrates: 81 g |
Protein: 23 g |
Fat: 9 g |
Saturated Fat: 5 g |
Fiber: 4 g |
Sugar: 6 g

Nutrition information is approximate and should be used as a guide only.

The post Creamy Ricotta Pasta with Roasted Cherry Tomatoes first appeared on Vonfo.

Caffè Shakerato is how Italians enjoy iced coffee: freshly brewed espresso and sugar are vigorously shaken with ice and served in a chilled glass. The result is simple, refreshing and delectably smooth, with a light, frothy crema on top. It’s a classic summer treat found in cafés across Italy and very easy to recreate at home.

This drink is traditionally made by extracting a hot double espresso, sweetening it while still warm, then transferring it to a cocktail shaker filled with ice. Shake hard until the mixture is very cold and a creamy foam has formed, then strain into a chilled glass. Many prefer to serve it in a martini or coupe glass for an elegant touch, but any tumbler works well too.

Because the espresso is shaken with ice, the temperature drops quickly and the action creates a velvety layer of foam. That foam, along with the concentrated coffee flavour and balanced sweetness, makes caffè shakerato different from other iced coffee preparations like cold brew or iced americanos.

More Italian coffee recipes to try

Italian Desserts

Ricotta al Caffè

Drinks

Espresso Martini

Italian Desserts

Italian Affogato Recipe – Ice Cream And Coffee

Italian Desserts

Granita al Caffè con Panna (Coffee Granita)

Step by step photos above

Most recipes include photos and helpful tips to make the first attempt a success.

Caffè Shakerato (Italian Iced Coffee)

By Emily

Prep:
5 mins

Total:
5 mins

Servings:
1 serving

Use the camera icon to toggle the step by step photos on and off. Caffè Shakerato is made with espresso and sugar shaken with ice until frothy. It’s quick, refreshing and perfect for warm weather.

Equipment

• Cocktail shaker
• Espresso machine or strong coffee maker

Ingredients

• 1 double espresso or very strong coffee (about 60 ml / 1/4 cup)
• 2 teaspoons demerara sugar (or white sugar), or to taste
• Ice

Instructions

• Brew a double espresso and immediately stir in the sugar while the coffee is hot so it dissolves completely.
  
• Fill a cocktail shaker with plenty of ice and pour the sweetened espresso over the ice.
• Seal the shaker and shake vigorously for about 20–30 seconds until the outside of the shaker is very cold. Strain into a chilled glass and serve immediately.
  

Notes

• Adjust sweetness to your preference; omit sugar entirely if you prefer a more bitter profile.
• White, golden or demerara sugar all work; simple syrup is an easy alternative for quicker mixing.
• If you don’t have an espresso machine, use the strongest coffee you can make to retain the concentrated flavour typical of a shakerato.

Helpful info for all recipes

• I typically use extra virgin olive oil in savoury recipes unless otherwise noted.
• When using canned tomatoes I prefer established brands for consistent flavour and quality.
• Vegetable sizes are assumed to be medium unless stated otherwise.
• All recipes are tested using a fan (convection) oven when baking instructions are included.
• Nutrition information is approximate and provided as a guideline.

Nutrition

Calories: 31 kcal |
Carbohydrates: 8 g |
Fat: 0.03 g |
Sodium: 0.1 mg |
Sugar: 8 g

Nutrition information is automatically calculated and should be used as an approximation.

The post Caffè Shakerato: Classic Italian Iced Coffee first appeared on Vonfo.

Torta Nua is a classic Italian breakfast cake made from a lemon-scented sponge and filled with a silky vanilla-lemon pastry cream. The result is tender, creamy and perfectly balanced — ideal for breakfast, brunch or a light dessert.

Although Torta Nua has a rustic, time-honoured appearance, it is a relatively modern creation that gained popularity online in recent years. It spread quickly across baking blogs and social media, and bakers now enjoy many variations — from chocolate and Nutella to ricotta-filled versions — while the core concept remains the same: a simple sponge dotted with generous spoonfuls of pastry cream that stay soft after baking.

The cake batter is essentially a light Italian-style sponge flavoured with lemon zest and vanilla. Dollops of lemon pastry cream are placed on the raw batter before baking; during the oven time the cream sets just enough to remain luscious and creamy inside each bite. The contrast between the airy cake and the rich crema pasticcera is what makes Torta Nua so delightful.

I tested this version multiple times to refine texture and balance. Below you’ll find ingredient notes, practical tips and a clear step-by-step method to help you reproduce this cake successfully at home. Follow the advice closely — particularly on batter aeration and pan size — for the best results.

Ingredient notes

• Flour: Italian 00 flour works beautifully for a fine crumb, but plain all-purpose flour is an easy substitute.
• Eggs: Using eggs with deep yellow yolks will make the pastry cream appear richer, but ordinary eggs are perfectly fine. Save leftover egg whites for other recipes or freeze them for later use.
• Sugar: Caster (superfine) sugar provides quick dissolution and a lighter texture, though regular granulated sugar will also work.
• Lemons: We use only the zest, so choose unwaxed lemons or scrub the peel well before zesting.
• Vanilla: Quality vanilla extract adds perfume; vanilla bean paste or a scraped vanilla pod are suitable alternatives.
• Whole milk: Full-fat milk is essential for a creamy pastry cream. Avoid low-fat milks here.

More Italian desserts to try

Italian Desserts

Italian Baked Peaches (Pesche Ripiene alla Piemontese)

Italian Desserts

Strawberry Semifreddo with Strawberry Sauce

Italian Desserts

Torta Caprese Bianca (Lemon Caprese Cake)

Italian Desserts

Pistachio Affogato

Step by step photos above

Full instructions, tips and photos accompany this recipe to help you succeed on the first try.

Torta Nua (Italian Cake with Pastry Cream)

By Emily

Prep: 35 mins

Cook: 50 mins

Cooling time: 30 mins

Total: 1 hr 55 mins

Servings: 12 servings

Use the camera icon to toggle the step by step photos in the original post. Torta Nua is a light vanilla-and-lemon sponge dotted with spoonfuls of lemon pastry cream that stay soft and creamy after baking.

Equipment

• 9-inch loose-bottom springform cake pan
• Baking parchment
• Fine sieve
• Stand mixer or electric hand whisk
• Plastic wrap (cling film)

Ingredients

For the crema pasticcera

• 3 large egg yolks (deep yolks make a more yellow cream but are not required)
• 355 ml (1.5 cups) whole milk
• Peel of 1 lemon
• 30 g (1/4 cup) cornstarch
• 50 g (1/4 cup) sugar
• 1 teaspoon vanilla extract

For the cake

• 280 g (2 cups) Italian 00 flour or all-purpose flour
• 115 g (1 stick) unsalted butter, melted
• 2 teaspoons baking powder
• 4 large eggs
• 180 g (3/4 cup plus 2 Tbsp) caster/superfine sugar (or granulated)
• Zest of 1 lemon
• 120 ml (1/2 cup) whole milk
• Powdered/icing sugar for dusting

Instructions

To make the pastry cream

• Use a vegetable peeler to remove the lemon peel in wide strips. Put the peel, milk and vanilla in a saucepan and heat until just simmering, then remove from the heat immediately.
• In a bowl, whisk together the egg yolks, sugar and cornstarch until smooth and pale.
• Temper the egg mixture by whisking in a small splash of the hot milk. Set a sieve over the bowl, then pour the remaining milk through the sieve to remove the lemon peel and whisk until fully combined.
• Return the mixture to the saucepan and cook over medium–low heat, stirring constantly. The cream will begin to thicken; start with a wooden spoon and switch to a whisk as it thickens to eliminate lumps. If it is slow to thicken after several minutes, increase the heat slightly and continue whisking until very thick.
• Transfer the pastry cream to a clean bowl and press plastic wrap directly onto its surface to prevent a skin forming. Allow it to cool for 20–30 minutes before using.

To make the cake

• Preheat the oven to 180°C (350°F) conventional. Grease a 9-inch springform pan with butter and line the bottom with parchment paper. Place the pan on a baking tray and set aside.
• Melt the butter and let it cool until warm. Warm the milk so it is not cold from the fridge; it should be tepid.
• Whisk the flour and baking powder together to aerate and remove lumps.
• In the bowl of a stand mixer or a large mixing bowl, combine the eggs, sugar and lemon zest. Beat on medium speed until the mixture is frothy, continuing for about two minutes.
• With the mixer running on low, add the melted butter, then the warm milk, mixing to incorporate.
• Add the flour and baking powder a spoonful at a time while whisking, scraping the bowl as needed until the batter is smooth and uniform.
• Pour the batter into the prepared pan. Spoon rounded tablespoons of cooled pastry cream around the perimeter and in the centre; roughly two tablespoons per dollop works well.
• Bake for about 35 minutes. Test with a skewer inserted into the sponge — it should come out mostly clean. Remove from the oven and let rest for 10 minutes before removing the springform ring.
• Allow the cake to cool completely. Dust with powdered sugar just before serving. Slice and enjoy.

Notes

• Use a kitchen scale: Cup measures are provided, but a scale ensures consistent results for this recipe, which benefits from accurate measurements.
• Temperature of liquids: Both the melted butter and the milk added to the cake should be warm or room temperature, not hot. Hot liquids can deflate the batter.
• Cooling the pastry cream: The pastry cream should be cool or just slightly warm before you dollop it on the batter. Very hot cream can cause the batter to break down and affect baking.
• Storage: Keep the cake in a cool place out of direct sunlight for up to two days; afterwards refrigerate. Note that refrigeration can dry cakes, so it is best eaten within the first two days.
• Freezing: Freezing is not recommended for this cake because the texture of the pastry cream and sponge will change.

Helpful info for all recipes

• Extra virgin olive oil is used in many savoury recipes unless otherwise specified.
• When using canned tomatoes, many cooks prefer established Italian brands for consistent flavour.
• Unless stated, vegetable sizes are medium.
• Recipes are tested using a fan (convection) oven unless noted.
• Nutrition information is provided as an approximation.

Nutrition

Calories: 244 kcal |
Carbohydrates: 37 g |
Protein: 8 g |
Fat: 7 g |
Saturated Fat: 3 g |
Sugar: 21 g

Nutrition information is automatically calculated and should be used as an estimate only.

The post Torta Nua: Rustic Italian Cake Filled with Pastry Cream first appeared on Vonfo.

Inspired by a visit to Amalfi, this pizza is an explosion of savory, umami-packed flavours. It combines briny olives and capers with salty anchovies and aromatic oregano for a deeply satisfying result. It’s simple to assemble yet bold in taste — ideal for your next pizza night.

We first sampled this style of pizza in a small pizzeria on the Amalfi Coast. While I often choose a classic Pizza Napoletana when in Italy — typically tomato, anchovies and capers — this variation won me over instantly. It keeps that traditional base but adds black olives and oregano for extra depth and aroma.

This version has become a firm favourite and I now make it regularly for home pizza nights. I use a homemade pizza dough prepared in advance; allowing the dough to rest for a day makes a noticeable difference in texture and flavour. If you follow the dough method in our guide, you’ll find the extra time is well worth it.

Ingredient notes

• Pizza dough: I recommend preparing homemade pizza dough one day before baking. You can ferment it for up to 48 hours if you prefer. The slow cold rise improves flavour and texture with very little hands-on work.
• Tomato sauce: Use a traditional no-cook pizza sauce: crushed canned plum tomatoes seasoned simply with salt, pepper, oregano and a splash of olive oil. It’s quick to make and suits Neapolitan-style pizzas perfectly.
• Mozzarella: Fresh mozzarella gives the best results. Pat it dry on kitchen paper for 20–30 minutes to remove excess moisture before topping the pizza. Low-moisture mozzarella is an acceptable alternative if you prefer.
• Olives: Black olives are the classic choice here, but use whichever variety you enjoy most.
• Capers: I use capers packed in brine. If you have salt-packed capers, rinse them well before use to remove excess salt.
• Anchovies: Good-quality anchovies make a big difference in the final flavour — choose the best you can find.
• Oregano: Fresh or dried oregano both work. Sicilian or homegrown oregano is wonderfully fragrant and enhances the overall aroma of the pizza.

More delicious pizza recipes to try

Pizza

Quattro Formaggi Pizza (Four Cheese)

Pizza

Focaccia Pizza

Pizza

Lingue di Pizza (Quick Crispy Pizza)

Pizza

Quattro Stagioni Pizza – Four Seasons Pizza

Step-by-step photos above

Most of our recipes include helpful step photos and tips to help you get it right the first time.

Pizza with Olives, Capers and Anchovies

By Emily

Prep: 10 mins

Cook: 10 mins

to make pizza dough: 1 d

Total: 1 d 20 mins

Servings: 4 servings

Use the camera icon above to toggle step-by-step photos. This umami-rich pizza features homemade dough topped with tomato sauce, mozzarella, black olives, capers, anchovies and oregano. Full of flavour, straightforward to prepare and ideal for sharing.

Equipment

• pizza stone (or pizza steel)
• pizza peel / paddle
• pizza cutter

Ingredients

• 1 ball pizza dough (about 240–250g / 8.5oz)
• 3–4 tablespoons tomato pizza sauce
• 1 ball fresh mozzarella (125g / 4.4oz), drained
• 5–6 anchovies
• 1 tablespoon capers (in brine)
• 12 black olives, or to taste
• 1 pinch oregano
• Semola rimacinata for dusting (or use plain flour)

To make a full batch of tomato sauce (enough for 5–6 pizzas)

• 1 x 14 oz (400g) can peeled plum tomatoes
• 1 teaspoon oregano
• pinch salt and pepper
• 1/2 tablespoon olive oil

Instructions

Prep

• Follow your chosen pizza dough recipe. If using a refrigerated dough, bring it out 2–4 hours before baking so it isn’t cold when you stretch it.
• Preheat your oven to its highest setting (many ovens reach around 270°C / 520°F). If using a pizza stone or steel, preheat it in the oven for at least 45–60 minutes so it’s thoroughly hot.
• If using fresh mozzarella, slice it and let it drain on kitchen paper for 20–30 minutes to remove excess moisture.

To make the tomato sauce

• Place the plum tomatoes in a bowl and crush them to a pulp with a potato masher or by hand. Add a good pinch of salt and pepper, 1 teaspoon of oregano and ½ tablespoon of olive oil. Stir until combined and set aside.

Assemble

• Dust your work surface generously with semola rimacinata (or flour). Place one dough ball on the surface and flip it so both sides are lightly coated. Using your fingertips, press into the dough about ½ inch from the edge to form a border.
• Repeat to build a defined rim, then gently stretch the dough into a circular shape by turning it while applying even pressure. Aim for a thin centre with a slightly thicker edge.
• Place the stretched dough down and spread 3 tablespoons of tomato sauce over the centre, leaving the border free. Avoid over-saucing the base to keep the crust crisp.
• Top with drained slices of mozzarella, then scatter olives, capers and anchovies. Finish with a pinch of oregano. Dust the pizza peel with semola and transfer the pizza onto the peel in one swift motion.
• Slide the pizza onto the preheated stone or steel and bake for 7–10 minutes, or until the crust is golden and the cheese is bubbling.
• Remove the pizza from the oven and let it rest for 1–2 minutes before cutting. Serve immediately and enjoy.

Notes

• Nutritional information shown is for one serving (approximately two slices) and should be used as an approximation.
• Ensure fresh mozzarella is well drained to avoid a soggy centre; this step makes a big difference to texture.

Helpful info for all recipes

• I generally use extra virgin olive oil unless another oil is specified.
• For canned or jarred tomatoes, flavours vary by brand — choose a good-quality product for the best taste.
• All vegetables referenced are medium sized unless otherwise noted.
• Recipes are developed and tested using a fan (convection) oven.
• Nutrition is calculated automatically and should be considered approximate.

Nutrition

Calories: 243 kcal | Carbohydrates: 2 g | Protein: 8 g | Fat: 11 g | Saturated Fat: 5 g | Sodium: 468 mg

Nutrition information is automatically calculated and should be used as an approximation.

Did you try this recipe?
Leave a comment below to tell us how it turned out.

The post Mediterranean Pizza with Olives, Anchovies & Capers first appeared on Vonfo.

Traditional Piedmontese baked peaches (Pesche Ripiene) filled with crunchy amaretti crumbs and dark chocolate. This simple Italian summer dessert is quick to prepare and delicious served warm with a scoop of vanilla gelato or a drizzle of cream.

Pesche Ripiene come from Piedmont (Piemonte) in northern Italy. Traditionally the filling includes cocoa, but many modern versions use dark chocolate for a deeper, richer flavor. Below is a clear, tested method for making these stuffed baked peaches using chopped dark chocolate and crunchy amaretti cookies.

Ingredient notes

• Peaches: Choose ripe peaches so they are easy to hollow out. Yellow-fleshed peaches work well, but ripe white-fleshed peaches or yellow nectarines are suitable alternatives. Freestone peaches are easiest to pit.
• Amaretti cookies: Use crunchy amaretti, which crush into nice crumbs. Soft amaretti won’t give the same texture.
• Dark chocolate: Aim for a good-quality chocolate, ideally around 70% cocoa, for an intense, balanced taste.
• Sugar: This recipe uses a small amount of sugar because the peaches and amaretti already add sweetness. Adjust to taste if your fruit is less sweet.

More easy Italian desserts to try

Italian Desserts

Strawberry Semifreddo with Strawberry Sauce

Italian Desserts

Ricotta al Caffè

Italian Desserts

Pistachio Affogato

Italian Desserts

Torta Caprese Bianca (Lemon Caprese Cake)

If you make these Italian baked peaches, please leave a comment to share how they turned out. They’re particularly lovely when served warm with plain cream or vanilla ice cream, which balances the rich chocolate and nutty amaretti notes.

Step-by-step photos are provided above to guide you through the process.

Italian Stuffed Peaches (Pesche Ripiene alla Piemontese)

By Emily

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 8 servings

Note: Delicious Piedmontese baked peaches stuffed with amaretti and dark chocolate. Serve warm with cream or gelato.

Equipment

• Sandwich bag
• Rolling pin (for crushing the cookies)
• Baking dish (about 9×11 inches recommended)

Ingredients

• 4 ripe peaches, yellow flesh (about 740g)
• 3.5 oz (100g) crunchy amaretti cookies, crushed (about 14 cookies)
• 3 oz (85g) 70% dark chocolate, finely chopped
• 1 tablespoon sugar
• 1 tablespoon (15g) unsalted butter, plus extra for greasing
• Pinch of salt (optional)

Instructions

• Preheat: Heat the oven to 180℃/350℉ fan or 200℃/400℉ static. Grease a baking dish with butter. Crush the amaretti cookies inside a sandwich bag using a rolling pin. Finely chop the dark chocolate.
• Prepare peaches: Halve the peaches and remove the stones. Using a small spoon, scoop out some flesh to create a cavity but leave about a 1 cm border so the halves stay intact. Arrange the peach halves in the baking dish.
• Make the filling: Place the scooped peach flesh in a bowl and mash with a fork or potato masher until pulpy. Stir in the sugar, then add the crushed amaretti and chopped chocolate. Mix until combined.
• Fill peaches: Spoon the mixture into each peach half. Dot each filled peach with a small piece of butter and, if desired, add a tiny pinch of salt to enhance the flavors.
• Bake: Bake for 25–30 minutes, until the peaches are tender and the chocolate has melted. Serve warm with cream or vanilla ice cream.

Notes

• Variation: Replace the dark chocolate with 1–2 tablespoons unsweetened cocoa powder if preferred.
• Storage: Best served warm immediately after baking; the fruit softens as it cools and releases juices.
• Make ahead: You can prepare and fill the peaches up to 1–2 days in advance; keep them covered in the refrigerator until ready to bake.

Helpful info for all recipes

• Extra virgin olive oil is used across recipes unless otherwise specified.
• Vegetables listed are medium unless noted otherwise.
• Recipes are tested using a fan (convection) oven.

Nutrition

Calories: 166 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 7 g | Sugar: 20 g

Nutrition information is an approximation and should be used as a guide only.

Did you try this recipe?

Leave a comment below to share your results and any personal adjustments you made.

The post Piedmont-Style Baked Stuffed Peaches (Pesche Ripiene) first appeared on Vonfo.

A rich, comforting ragu featuring eggplant and Italian sausage, accented with fennel, rosemary and a splash of white wine. This hearty sauce is full of layered flavours and pairs beautifully with rigatoni, tagliatelle or any pasta you love. Finish with plenty of Parmigiano Reggiano for a satisfying meal.

If you want a bowl of pasta that feels like a warm hug, this sausage and eggplant ragu fits the bill. It combines sautéed aromatics, crumbled Italian sausage and tender cubes of eggplant, simmered slowly in wine and stock until the flavours concentrate into a glossy, luscious sauce.

The eggplant acts like a sponge for the sauce, absorbing the savoury juices and melting into the ragu as it cooks. Small amounts of fennel seed and chilli flakes lend subtle complexity and depth, while rosemary adds a fragrant herbal note. This is a great recipe to make for family dinners or when you want a comforting, shareable main.

Serve the ragu with rigatoni, mezze maniche or fresh tagliatelle and finish each serving with freshly grated Parmigiano Reggiano. Crusty bread or homemade focaccia completes the plate and is perfect for mopping up any remaining sauce.

Ingredient notes

• Sausages: Use 3–4 good-quality Italian sausages (about 300g). If your sausages already contain fennel, reduce or omit the extra fennel seeds to avoid an overpowering flavour.
• White wine: A dry Italian white such as Vermentino or Gavi works well, but any dry white will do. You can omit the wine if you prefer not to cook with alcohol.
• Chilli flakes: A small pinch adds heat without dominating the dish. Start with less than 1/4 teaspoon and adjust to taste, or leave them out entirely for a milder sauce.
• Tomato paste: A concentrated tomato paste adds umami and helps build body in the sauce. Use a brand you like; a double or triple concentrate gives more depth per tablespoon.

More Italian ragus to try

Pasta

Venetian Duck Ragu with Pappardelle

Sauces & Dressings

Authentic Bolognese Sauce (Ragu alla Bolognese)

Mains

Vegetable Ragu with Pappardelle Pasta

Italian Sunday Dinner

Ragu alla Napoletana (Neapolitan Ragu)

Step By Step Photos Above

Most recipes include step-by-step photos and tips to help you succeed.

Eggplant and Sausage Ragu

By Emily

Prep: 15 mins

Cook: 1 hr 50 mins

Total: 2 hrs 5 mins

Servings: 4 – 6 servings

Use the camera icon in the gallery to toggle step-by-step photos. A rich, flavourful ragu with eggplant, sausage, fennel, chilli flakes and white wine—ideal with pasta and freshly grated Parmigiano Reggiano.

Ingredients

• 1 Carrot
• 1 Onion
• 1 Celery stalk
• 10.5 oz (300g) Italian sausages (about 3–4 large sausages)
• 1 Eggplant (aubergine), cut into small cubes
• 1 Sprig rosemary
• 1 Teaspoon fennel seeds
• 1 Pinch chilli flakes (about <¼ tsp)
• 1/4 cup (60ml) White wine
• 3 cups (750ml) Chicken stock
• 2 Tablespoons tomato paste
• Salt and olive oil

For serving

• 14 oz (400g) Rigatoni (or pasta of choice)
• Parmigiano Reggiano or Pecorino Romano, grated, for serving

Instructions

• Finely chop the carrot, celery and onion. Heat 1–2 tablespoons of olive oil in a large pan over medium heat and sauté the vegetables until soft, about 10 minutes. Season with a good pinch of salt and some black pepper.
  
• Remove the sausage meat from its casings and add it to the pan along with the cubed eggplant, rosemary sprig, fennel seeds and chilli flakes. Break the sausage up with a wooden spoon and fry for about 5 minutes until the meat is browned and the eggplant begins to soften.
  
• Pour in the white wine and cook for 1–2 minutes to reduce slightly. Stir in the tomato paste and add half of the chicken stock. Mix well so the tomato paste dissolves into the sauce, then bring to a gentle simmer.
  
• Cook uncovered for 45 minutes over a medium-low heat, stirring occasionally. Add the remaining stock, then simmer for another 45 minutes, or until the sauce has reduced and thickened slightly and the flavours are concentrated. Remove the rosemary sprig and adjust seasoning to taste.
  

For serving

• Bring a large pot of salted water to a boil and cook the pasta until al dente. Use a slotted spoon to transfer the pasta directly to the ragu, or drain and return to the pan and toss with the sauce. Serve in warm bowls with generous shavings of Parmigiano Reggiano and crusty bread on the side.

Notes

Prep ahead and storage: This ragu can be prepared in advance and refrigerated for up to 3 days. Reheat gently on the stove, add a splash of stock or water if it has become too thick, then toss with freshly cooked pasta.

Helpful Info for All Recipes

• I always use extra virgin olive oil unless otherwise noted.
• When using canned tomatoes or tomato products, choose a brand you trust for consistent flavour.
• Vegetable sizes referred to are medium unless stated otherwise.
• Recipes are tested using a fan (convection) oven where applicable.
• Nutrition information is provided as an approximation and should be used as a guide.

Nutrition

Calories: 694 kcal | Carbohydrates: 90 g | Protein: 30 g | Fat: 23 g

Nutrition information is automatically calculated and should be used as an approximation.

Did you try this recipe?
Leave a comment below to share your experience or any changes you made.

The post Slow-Braised Eggplant and Sausage Ragu first appeared on Vonfo.