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Made at Home: The food I cook for the people I love
Description: From Tuscan tomato and bread soup to monkfish stew; simple spaghettis or lemon and pistachio polenta cake; Made at Home is a colourful collection of the food that Giorgio Locatelli loves to prepare for family and friends.
With recipes that reflect the places he calls home; from Northern Italy to North London or the holiday house he and his wife Plaxy have found in Puglia; Made at Home is a celebration of favourite vegetables combined in vibrant salads or fresh seasonal stews; along with generous fish and meat dishes and cakes to share. Early every evening; Giorgios other family; the chefs and front of house staff at his restaurant; Locanda Locatelli; sit down together to eat; and Giorgio reveals the recipes for their best loved meals; the Tuesday Pizza and the SaturdayItalian Burger.
In a series of features he also takes favourite ingredients or themes and develops them in four different ways; amid ideas for wholesome snacks; from mozzarella and ham calzoncini (pasties) to ricotta and swiss chard erbazzone (a traditional pie); crostini to put out with drinks; and fresh fruit ice creams and sorbets to round off a meal in true Italian style.
Description: From Tuscan tomato and bread soup to monkfish stew; simple spaghettis or lemon and pistachio polenta cake; Made at Home is a colourful collection of the food that Giorgio Locatelli loves to prepare for family and friends.
With recipes that reflect the places he calls home; from Northern Italy to North London or the holiday house he and his wife Plaxy have found in Puglia; Made at Home is a celebration of favourite vegetables combined in vibrant salads or fresh seasonal stews; along with generous fish and meat dishes and cakes to share. Early every evening; Giorgios other family; the chefs and front of house staff at his restaurant; Locanda Locatelli; sit down together to eat; and Giorgio reveals the recipes for their best loved meals; the Tuesday Pizza and the SaturdayItalian Burger.
In a series of features he also takes favourite ingredients or themes and develops them in four different ways; amid ideas for wholesome snacks; from mozzarella and ham calzoncini (pasties) to ricotta and swiss chard erbazzone (a traditional pie); crostini to put out with drinks; and fresh fruit ice creams and sorbets to round off a meal in true Italian style.
