Big Mamma Cucina Popolare: Contemporary Italian Recipes

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Preheat the oven to 200°C/400°F/Gas Mark 6. Place the mozzarella slices on a plate, sprinkle with a little salt and leave to draw out the liquid for about 20 minutes. The restaurant’s team – whose average age is 24 – brings the Mediterranean charm to chillier cities, such as Paris and London, recreating dishes that are rarely made so well outside of their home country. Consider this guide to making gnocchi, courtesy of Big Mamma chef Loris Drazhi, which is reproduced in our new book Big Mamma Cucina Popolare. Transfer the pasta to the plates, top with the mushrooms and garnish with some chopped marjoram leaves. And you’re done!

Is this restaurants' last hurrah before Brexit? French owners, Italian staff, ingredients imported from Italy, an atmosphere of optimism and glee currently in short supply on this side of the channel."— Fay Maschler, Evening Standard on Gloria When it comes to the food... there's no time for jokes... Savour every bite."— Luxury London on GloriaThis new cookbook will broaden your imagination about what Italian food is and can be...Every recipe is accompanied by a gorgeous, mouth-watering photo." — Seattle Book Review Online The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles. This new cookbook will broaden your imagination about what Italian food is and can be...Every recipe is accompanied by a gorgeous, mouth-watering photo."— Seattle Book Review Online Roll the aubergine (eggplant) slices in the flour, then fry for about 3 minutes on each side. Drain on paper towels. Season with salt and pepper and set aside.

Add the water and cook for 1 hour over a medium heat. Strain through a conical or fine-mesh sieve to collect only the broth. Season with salt and pepper.This is an ideal cookbook for readers who are looking to create Italian dishes with a contemporary twist."— Publishers Weekly When the cake has cooled, use a brush to cover the top with the icing. Allow the icing to drip down the sides of the cake. Chill the cake in the refrigerator for 10 minutes until the icing slightly hardens and then decorate the top of the cake with the lemon and lime zest.