Orecchiette: little ear. These tiny pasta frisbees are traditionally served with vegetable sauces. In Puglia, where they originate, they like to eat them with turnip tops, but why eat turnip tops when you can fill up the little concave shapes of orecchiette pasta with tasty globules of pork?   The key to the ragu is to [...]

Ossobuco ravioli 1. Make ossobuco, leaving aside a couple of shanks. When the meat has cooled, remove bones and herbs, and blend.   2. Make the pasta dough: mix 500g flour, 3 eggs + 2 egg yolks and a pinch of salt on a large work surface. Work the dough for at least 10 minutes, [...]

Linguine with crab   The Spanish consume the largest amount of fish in Europe (43 kg per person/year compared to 18 kg on average in the UK); they also have the highest life expectancy in Europe (the UK ranks 12th). Of course there are many possible confounding factors at play here – other things that [...]