The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking

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Insalata mista -Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil The other pantry ingredients are tomatoes, parmesan, lemons, leafy greens, polenta, honey and pine nuts, and, in the book, Theo calls on memories of childhood holidays to Italy, in which his parents would source the best quality family ingredients to fill their own pantry. He told Tom: “We used to have these lovely holidays where we’d drive through France to Italy. I was always the one who chose the restaurants, and my mother was such a good cook that I kind of always cooked with her. She used to make bread three times a week.

Whether writing about familiar dishes like pork shoulder cooked in milk (a version of a River Cafe classic) or some less well-known Italian specialities that he’s unearthed such as torta pastiera (a pie from Sorrento filled with grano cotto – cooked wheat – rice, eggs and ricotta) Randall is always informative and engaging. For the burrata and crostini, drizzle a little oil over the ciabatta slices and sprinkle them with some sea salt. Place on a baking tray and bake in the hot oven for 4 minutes, or until crisp, then rub them all over with the garlic clove.

Insalata mista- Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal

Arrosto di faraona - Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with swiss chard, portobello mushrooms 390kcalCover your hands in olive oil, take a generous tablespoon of the mixture and roll it between your palms to form a meatball the size of a golf ball. Repeat until you have used all the mixture – you should have 16 meatballs. Place them on a tray, wash your hands and then place the tray in the fridge to firm up for 30 minutes. Brush both sides of the aubergine slices with olive oil and season them with salt. Place the aubergines in an even layer on a baking sheet lined with baking paper. Bake them for 15 minutes, then turn them over and bake them for a further 15 minutes. Remove the slices from the oven and, when they are cool enough to handle, cut them into halfmoons. Set them aside and leave the oven on. Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days.

Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta, Place the meatballs in the pan on top of the sauce, evenly spaced, then transfer the pan to the oven and bake for 20 minutes, or until the meatballs are cooked through. Leave to one side for 5 minutes to cool slightly (leave the oven on). Theo Randall’s Italian food is some of the best I’ve ever eaten.” – Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph I love this book, full of joyfully simple, scrumptious, honest cooking – Theo has created the most delicious dishes. You won’t be able to resist.” – Jamie Oliver Acclaimed chef Theo specialises in Italian Cuisine. Of his new book, he explained: “There’s a section on breadcrumbs, there’s a section on ricotta, there’s a section on dried porcini mushrooms. And so that kind of elevates. That’s the star point of the dish, that elevates you into these creations that I have come up with, but the idea is you kind of cook from your pantry. And that’s how I cook at home.”

From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you'll delight in Theo's take on the very best of Italian home cooking.