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Francesco Mazzei Recipes

from Great British Chefs

Paccheri with lamb ragù

What could be more comforting than this Welsh Lamb ragù recipe? With some quality ingredients, such as smoked ricotta, and cheffy techniques, Francesco Mazzei elevates a dish of humble origins to a thing of gourmet beauty.

from Great British Chefs

Hazelnut ice cream sundae

Francesco Mazzei's creamy hazelnut ice cream recipe is served as a sundae with a wonderful variety of crunchy toppings, including pieces of meringue and chocolate crumble, as well as delicate wafers and tuiles.

from The Happy Foodie

M’pigliati (Calabrian 'Mince Pies')

These m'pigliati (Calabrian mince pies) from Francesco Mazzei's Mezzogiorno: Francesco Mazzei Recipes from Southern Italy are beautifully moist when drenched with mosto cotto, They're perfect served with a glass of Marsala, and are a great sweet treat for friends and family during the afternoon.

from Great British Chefs

Eggs in purgatory (Uova al purgatorio)

Eggs in purgatory is a popular Italian breakfast or brunch recipe of baked eggs in a fiery tomato sauce. Francesco Mazzei spices up his version with 'nduja sausage and serves with quail eggs and toasted sourdough.

from Great British Chefs

Tartufo di Pizzo – Chocolate and hazelnut ice cream bombe

This tartufo di Pizzo recipe is one of Francesco Mazzei's favourite dishes from Calabria in Italy. Unwrapping the paper exterior reveals a chocolate ice cream bombe with a hidden centre of hazelnut ice cream, sugared hazelnuts and thick chocolate sauce.

from Great British Chefs

Paccheri with lamb ragù

Paccheri with Welsh Lamb ragù

from Great British Chefs

Lasagne pastachina

This impressive dish from Francesco Mazzei is definitely something different to your everyday lasagne - quail eggs, nettle lasagne sheets an...

from Great British Chefs

Baccalá stuffed courgette flowers

Francesco Mazzei's baccalá stuffed courgette flowers recipe is a real celebration of summer. Beautifully presented with edible flowers and crisp salads, the flowers are stuffed with creamy salted cod baccalá and grilled with cheese to serve.

from delicious. magazine

Spicy aubergine polpette

Francesco Mazzei knows how to get a dinner party started – crispy aubergine morsels paired with a firey jam – you'll be hooked from the first bite