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Francesco Mazzei Recipes

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.

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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.

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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.

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from Telegraph.co.uk

Recipe from Calabria: Insalata di Baccalà

Francesco Mazzei shares his recipe for Insalata di Baccalà, a light…

from Great British Chefs

Strawberry soup and Mosto Cotto

Strawberry soup may sound unusual but it's a real treat. Infused with aromatic thai basil and served with vanilla mascarpone, Francesco Mazzei's dish is a summery sight to behold

from The Happy Foodie

Zitoni alla Norma (Pasta with Aubergines and Tomatoes)

Zitoni alla Norma (Pasta with Aubergines and Tomatoes) from Francesco Mazzei's Mezzogiorno. This dish is filled with the comforting wonderful flavours of ripe tomatoes, garlic, aubergines and basil.

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from Telegraph.co.uk

Francesco Mazzei recipe: lamb ragu cavatelli

This lamb ragu cavatelli is a delicious southern Italian version of a bolognese sauce, given a particular lift by the fresh mint added towards the end.

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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 and…

This recipe from Sartoria's Francesco Mazzei is designed for al fresco eating – perfect now that temperatures are on the up

from Great British Chefs

Wild mushroom ragout with soft black polenta

Francesco Mazzei's decadent wild mushroom and polenta ragout recipe is a hearty and rich dish, with a base of creamy black polenta (or mais corvino) topped with a broth of wild mushrooms and lavish shavings of spring truffle.

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