The shape pasta dough takes after it’s made will make all the difference to how it’s served. Here is a guide to all the pasta shapes you’ll ever need.
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Peter Begg
Peter is in charge of food development for Jamie's businesses. He's a big fan of Italian and Japanese cuisine, and loves to take his children for dim sum on Sundays.
No two regional Italian cuisines look quite the same – even the classics can differ. Here are the most important Italian recipes from across the country.
If you, like me, once turned your nose up at tofu, I urge you to give it a second chance, because honestly, I love the stuff & and with good reason.
Deep-fried salt cod & artichokes
By Peter Begg
•
October 20, 2014 •
In
Around the world, Fish, Foodie World Cup, Meat & fish, Recipe Roundup
Salt cod is a delicious and very popular menu item in Rome. It’s not always an easy ingredient to find though, so here’s a great way of making it at home.
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© 2024 Jamie Oliver Enterprises Limited