Classic Recipes: Italian Cooking

4 eggs, separated
250g/9oz/1 tub mascarpone
60g/2oz/4 tbsp golden superfine sugar
120ml/4fl oz/½ cup strong coffee, cooled
75g/3oz/1 small bar dark chocolate, chopped
4 tbsp Marsala or brandy
175g/6oz/1 pack ladyfinger biscuits
1 tsp cocoa powder
1 tsp coffee granules

1 orange bell pepper, sliced
225g/8oz mushrooms, halved or sliced
350g/12oz braising steak, cut into chunks
450g/1lb new potatoes
150ml/¼pt/⅔ cup red wine
300ml/½pt/1¼ cups beef stock
3 tbsp tomato paste
2 parsley sprigs, chopped
2 rosemary sprigs
Salt and freshly ground black pepper
To serve
Roast new potatoes

Long, slow cooking produces the perfect results for this dish, giving succulent, tender meat coated in a rich and thick gravy. You can use peppers of various colors to liven up the dish.
Serves 4
3 tbsp olive oil
2 onions, sliced
2 garlic cloves, chopped
1 red bell pepper, chopped

Italian braised beef

1.2 litres/2 pts/5 cups hot vegetable stock
Salt and freshly ground black pepper
100g/4oz/1 cup freshly grated Parmesan cheese
2 tbsp crème fraîche

Serves 4
25g/1oz dried porcini mushrooms
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 scallions, finely chopped
350g/12oz/1⅔ cups arborio or other risotto rice
150ml/¼pt/⅔ cup white wine
150g/6oz mushrooms, thinly sliced
A pinch of saffron strands

Wild mushroom risotto

Potato gnocchi with tomato sauce

Serves 4
400g/14oz cooked risotto, chilled
250g/9oz/2 balls of mozzarella
Salt and freshly ground black pepper
30g/1oz/2 tbsp all-purpose flour
2 eggs, lightly beaten
100g/4oz/2 cups fine fresh breadcrumbs
120ml/4fl oz/½ cup olive oil

Fried risotto balls