Italian food has colonised the world. Nigellissima shows us how and why in over 100 delicious dishes – from telephone-cord pasta with Sicilian pesto to the crustless Meatzza, from Sardinian couscous to Venetian stew, from penne to pappardelle, from ragu to risotto, from Italian apple pie and no-churn ices to panna cotta and sambuca kisses – in a round-Italy quickstep that culminates in a festive chapter of party food, with an Italian-inspired Christmas feast as its mouthwatering centrepiece.

From the traditional to the unfamiliar, here are recipes to excite the taste buds and the imagination, without stressing the cook. Nigella's gas­tronomic heart is in Italy and in this new book she conjures up, with passionate relish, the warmth, simplicity and directness of Italian cooking, with an Anglo-twist. Illustrated with gorgeous photographs to instruct and delight.

Chapters:
Pasta
Flesh Fish and Fowl
Vegetables and sides
Sweet things
An Italian inspired Christmas

Some recipes inside…Quick Calabrian Lasagna, Yogurt Pot Cake, Prawn Pasta Rosa, Gnocchi Gratin, Tortelloni Minestrone, Italian Christmas Pudding Cake, Iced Berries with White Chocolate and Limoncello Sauce, Tagliata for Two, Tuscan Fries, Tiramisini, Chilli Crab Risotto, Aniseed Shortbread, Cherry Tomatoes with Olives, Sicilian Pasta with Tomatoes, Garlic and Almonds.

SAMPLE RECIPES

Meatzza (pictured left)
Of all the recipes in Nigellissima (and, of course, this statement is made prior to publication) this is the numero uno so far, in terms of repeat requests and general all-round joyous reception it gets at home…My own children favour a Meatzza Margherita so I've kept it simple, but of course you could add any other toppings you like. Nigella

Serves 4–6

Ingredients

500 gram(s) minced beef
3 tablespoon(s) grated parmesan
3 tablespoon(s) breadcrumbs (or porridge oats, not instant – wheat free alternative)
3 tablespoon(s) chopped fresh parsley
2 egg(s) (lightly beaten)
1 clove(s) garlic (peeled)
1 pinch of salt and pepper to taste
1 can(s) chopped tomatoes (400g), drained
1 teaspoon(s) garlic oil
1 teaspoon(s) dried oregano
1 ball(s) mozzarella (not buffalo) (125g drained weight, halved then sliced)
1 bunch basil (small, fresh)

Method

Preheat the oven to 220ºC/gas mark 7.

In a large bowl, using your hands, combine the mince, Parmesan, breadcrumbs or oats, parsley and eggs. Grate in (or mince and add) the garlic and add some salt and pepper. Do not overwork it, just lightly mix together, or the meat wiill become compacted and dense.
Butter a shallow, round baking tin of about 28cm diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.

Make sure you've drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20–25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.

Remove from the oven and let it sit for 5 minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza.

Nutella Cheesecake (pictured left)
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and is just the sort of count-no-calories indulgence that the season demands. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. Nigella

Ingredients

250 gram(s) digestive biscuits
75 gram(s) unsalted butter (soft)
400 gram(s) nutella (at room temperature)
100 gram(s) hazelnuts (toasted and chopped)
500 gram(s) cream cheese (at room temperature)
60 gram(s) icing sugar

Method

Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23cm round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Additional information – for vegetarians make sure the cream cheese does not contain rennet.

Author Biography

Nigellissima is something of a sentimental journey for Nigella Lawson. She lived and worked in Italy (as a chambermaid in Florence) when young, and read Italian at Oxford, before becoming a journalist and food writer. She is the author of eight bestselling books – How To Eat, How To Be A Domestic Goddess, Nigella Bites, Forever Summer, Feast, Nigella Express, Nigella Christmas and Kitchen – which, together with several successful TV series and her iPhone App, Nigella Quick Collection, have made hers a household name around the world. She is also a contributor to the Oxford Companion to Italian Literature. She lives in London with her family.