Big Mamma Cucina Popolare: Contemporary Italian Recipes

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Big Mamma chef Loris Drazhi has some tips on how to make, cook and store these tasty, floury potato dumplings 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

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 GloriaIf you're yet to hit up cult London eateries Gloria and Circolo Popolare, Big Mamma, the group behind the buzz, are bringing their twist on Italian cooking straight to your kitchen with a cookbook."— Living Etc magazine Loris Drazhi making gnocchi, as featured in Big Mamma Cucina Popolare Mamma knows best: How to make great gnocchi Make the pastry. In a bowl, soften the butter with a spatula. In a mixer with a paddle (flat beater) attachment, beat the softened butter, ground almonds (almond meal) and icing (confectioners’) sugar until smooth. Then add the eggs, one at a time, while beating. Incorporate the flour and salt. Mix the pastry dough until crumbly. Form the dough into a ball, wrap in clingfilm (plastic wrap) and rest overnight in the refrigerator. The Italian restaurants from Big Mamma, Gloria and Circolo Popolare have been huge successes since they opened. Serving up quality Italian food at good prices and huge portions, they've earned themselves a legion of followers over here. Put the potatoes into a pan of salted water. Bring to the boil and cook over a high heat for 30 minutes. Peel then mash the potatoes by passing through a mouli (food mill). Add the grated Parmesan, eggs and both flours, then mix with a wooden spoon or with your hands until a smooth dough forms. Cover and allow to rest for one hour at room temperature.

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. Italian restaurant group Big Mamma burst onto the London food scene earlier this year with the opening of Gloria , the 70’s Capri-style trattoria in the heart of Shoreditch. We reviewed it here, but to whet your appetite we’ve selected some some of our favourites for you to try right awayThe Big Mamma founders know much of their success lies with their team, “because you can’t put a price on being served with a smile, by passionate people who put so much more into what they do,” they write, “not to mention our incredible team of chefs.”

Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love For many amateur cooks, gnocchi is a slightly more advanced dish than your typical primi piatti, yet in Drazhi’s hands, the floury dumplings, which are often served in place of pasta, look easy. 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.Go big or go home with this incredible, towering lemon meringue pie. It’s sure to wow guests at the table. In the meantime, add the guanciale slices to a dry frying pan (skillet) over a medium heat and sear for 5 minutes, or until crispy.

This is an ideal cookbook for readers who are looking to create Italian dishes with a contemporary twist."— Publishers Weekly When it comes to the food... there's no time for jokes... Savour every bite."— Luxury London on Gloria With eight sections full of nauseatingly named dishes (Egg Sheeran; Pizza Yolo), this is clearly for acolytes of the restaurants, but maybe not for serious cooks. Legitimately feels like the hottest place in town."— Jimi Famurewa, Evening Standard on Circolo Popolare 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

Big Mamma Cucina Popolare: Contemporary Italian Recipes features 130 of the best recipes from the Big Mamma team.