When it is al dente, drain using a slotted spoon and add it to the pan with the duck and vegetables. Since avoiding gimmicky names proved impossible, I went for the recipes that sounded doable, tasty and vaguely Italian.

Contributing to the volume’s lighthearted feel are dishes named after pop culture figures, such as Egg Sheeran (poached eggs with cress cream), Snoop Dogg Pasta (tagliolini with rapini and anchovies), and Daft Punch (fruit punch with prosecco); a variety of witty sidebars (“This dish is perfect for impressing a date. 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. The unforgettable launch was followed by the opening of their second UK restaurant, Circolo Popolare , a sunny slice of Sicily in Fitzrovia. as well as East Mamma, Ober Mamma, Mamma Primi, BigLove, Pink Mamma, Popolare and La Felicitá in Station F, an Italian food hall with 1,500 covers.The idea behind these wonderful places, explain the founders in our new book, was to both make authentic Italian food, but also to recreate a place full of warmth and generosity that can be found in the small, out-of-the-way trattorias. For a date or a meeting with a few friends, la squadra Circolo Popolare offers reservations for certain tables up to 7 persons. Big Mamma Cucina Popolare: Contemporary Italian Recipes features 130 of the best recipes from the Big Mamma team. The Piedmont region was inspiration for the plin (a type of ravioli stuffed with ragout and sage, see the recipe for the Plin Piemontesi, page 150), for its incredible hazelnuts, its deserts, and its Bonet, an extraordinarily delicious traditional chocolate flan (see the recipe for the Bonet Piemontese, page 310). Founded in 2013 by two ambitious, Italian-cuisine loving Frenchmen, Victor Lugger and Tigrane Seydoux, Big Mamma now runs 10 amazing venues in France and the UK, serving more than 8,000 fabulously good and generous Italian meals, in extremely warm and welcoming places.

A few bits and pieces like cuttlefish, whole octopus and guanciale may take a bit of effort, but you should have no problems for 90 per cent of the dishes with the remainder requiring a decent fishmonger or deli. Line a baking sheet with baking (parchment) paper and put the chicken escalopes (cutlets) onto it, spacing them apart. Restaurant magazine "This cookbook is good for anyone who got that taste of Big Mamma food and just can't get enough. This first major UK exhibition to explore the exceptional talents of the Renaissance master Donatello, arguably the greatest sculptor of all time, presented a fresh vision of the artist and his influence on subsequent generations. The recipe on page 108 supplied by Giuseppe Cutraro asked for 250g of flour to 250ml of water this is impossible as it’s 100% hydration .A satisfyingly big book, this collection of’contemporary Italian recipes’ contains over 130 tasty dishes from the very successful Italian restaurant group. Sheerluxe "This is an ideal cookbook for readers who are looking to create Italian dishes with a contemporary twist. To keep the big love going at home, the team published its first cookbook, Big Mamma Cucina Popolare: Contemporary Italian Recipes (Phaidon, January 12, 2020). The supply chain runs directly from Italy, right down to individual producers, such as Stefano Borchini – “this amazing man, a purist, could speak for hours about the beauty of his prosciutto di Parma because it runs through his veins and what he knows has been passed down through several generations” – Salvatore Corso – “his mozzarella di bufala is to die for” – and Lorenzo Bagatto “and his incredible San Daniele ham.