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from delicious. magazine

Spicy aubergine polpette

Francesco Mazzei knows how to get a dinner party started – crispy aubergine morsels paired with a firey jam – you'll be hooked from the first bite to the last.

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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

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 The Happy Foodie

M’pigliati (Calabrian 'Mince Pies')

These m'pigliati (Calabrian mince pies) from Francesco Mazzei's Mezzogiorno: Francesco Mazzei Recipes from Southern Italy are beautifully moist when drenched with mosto cotto, They're perfect served with a glass of Marsala, and are a great sweet treat for friends and family during the afternoon.

from Great British Chefs

Grilled salmon with borlotti beans and ‘nduja

Francesco Mazzei packs some bold Italian flavours into this enticing salmon dish. The beans are cooked with stock vegetables until tender before fierce and meaty 'Nduja sausage is stirred in.

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Chefs' Secrets of Success: Francesco Mazzei

from Great British Chefs

Hazelnut ice cream sundae

Francesco Mazzei's creamy hazelnut ice cream recipe is served as a sundae with a wonderful variety of crunchy toppings, including pieces of meringue and chocolate crumble, as well as delicate wafers and tuiles.

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from Great British Chefs

Rabbit cacciatore

Rich and hearty, this 'hunter-style' Italian stew is often made with chicken, but Francesco Mazzei celebrates the wonderful taste of British game meat by choosing the subtle flavour of rabbit.

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from Great British Chefs

Rabbit cacciatore

A twist on a classic cacciatore, this hunter-style stew recipe from Francesco Mazzei uses rabbit for a hearty game dish. Cooked with pancetta, wild mushrooms and served with olives and capers.

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