Main Course

Glass jar filled with fresh green arugula pesto topped with olive oil. View Ingredients
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Ingredients
  • Fresh arugula: 100 g (approx. 3.5 oz or 4 packed cups)
  • Parmigiano Reggiano: 50 g (approx. 1.7 oz), grated
  • Pecorino Romano: 30 g (approx. 1 oz), grated
  • Almonds: 50 g (approx. 1.7 oz or 1/3 cup)
  • Extra virgin olive oil: 100 ml (approx. 7 tbsp or slightly less than 1/2 cup)
  • Garlic: 1 clove (optional)
  • Salt: to taste

Easy Arugula Pesto (Rocket Pesto)

Discover how to make a fresh and peppery arugula pesto with almonds and parmesan. A versatile, quick, and light alternative to…

  • 02/03/2026
(0 / 5)
Top view of authentic Pasta alla Norma served in a white bowl. View Ingredients
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Ingredients
  • Penne rigate (or Maccheroni or Spaghetti): 250 g (approx. 9 oz)
  • Cherry tomatoes (Pachino or Datterini): 300 g (approx. 10.5 oz)
  • Eggplant: 1 medium
  • Garlic: 1 clove
  • Shallot: 1
  • Ricotta Salata: as needed (grated)
  • Extra virgin olive oil: as needed
  • Frying oil: as needed (vegetable or peanut oil)
  • Black pepper: to taste
  • Salt: to taste
  • Fresh basil: a few leaves

Authentic Pasta alla Norma: Traditional Sicilian Recipe…

Bring the flavors of Sicily to your table with this authentic Pasta alla Norma. A perfect blend of fried eggplant, rich…

  • 28/02/2026
(5 / 5)
Top-down view of a large 40cm Valencian paella pan filled with saffron rice, seafood, and meat. View Ingredients
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Ingredients
  • Meat selection:
  • Rabbit: 600 g (21 oz), cut into pieces
  • Sausage: 150 g (5.3 oz), sliced
  • Chicken breast: 150 g (5.3 oz), cut into bite-sized pieces
  • Fresh vegetables:
  • Yellow bell pepper: 1, sliced
  • Red bell pepper: 1, sliced
  • Cherry tomatoes: 10
  • Green beans: 20
  • Seafood selection:
  • Amberjack: 150 g (5.3 oz), cubed
  • Swordfish: 200 g (7 oz), cubed
  • Small squid tentacles: 250 g (8.8 oz)
  • Squid rings: 500 g (17.6 oz)
  • Mussels: 250 g (8.8 oz)
  • Clams: 250 g (8.8 oz)
  • King prawns: 10 large
  • Other essentials:
  • Carnaroli rice: 600 g (approx. 3 cups)
  • Saffron: 2 sachets (approx. 0.25 g)
  • Meat broth: 3 liters (approx. 12 cups)
  • Black pepper: to taste
  • Salt: to taste
  • Extra virgin olive oil: as needed
  • Butter: 1 small knob
  • Dry white wine: as needed (approx. 1/2 cup)

Authentic Valencian Paella with Meat and Seafood

Discover how to make the ultimate Valencian Paella. A rich, festive Spanish rice dish loaded with rabbit, chicken, fresh seafood, and…

  • 28/02/2026
(5 / 5)
Porcini mushrooms and chopped shallots being cooked in a pan. View Ingredients
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Ingredients
  • Rigatoni pasta: 200 g (7 oz)
  • Porcini mushrooms (fresh or frozen): 100 g (3.5 oz), sliced
  • Fresh spinach: 200 g (7 oz)
  • Heavy cream: 100 ml (3.5 fl oz)
  • Grated Parmigiano Reggiano: 100 g (1 cup)
  • Shallot: 1/2, finely chopped
  • Unsalted butter: 1 small knob (approx. 1 tbsp)
  • Dry white wine: 1/4 cup (approx. 60 ml)
  • Vegetable bouillon: 1 pinch
  • Salt and black pepper: to taste

Baked Rigatoni with Porcini Mushrooms and Spinach

A rich and comforting Italian pasta bake featuring earthy porcini mushrooms and fresh spinach, topped with a crispy Parmigiano crust. Perfect…

  • 28/02/2026
(5 / 5)
Close up of tender octopus pieces and cubed potatoes with lemon dressing View Ingredients
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Ingredients
  • Fresh octopus: 800 g (approx. 28 oz or 1.75 lbs)
  • Potatoes: 300 g (approx. 10.5 oz), peeled and cubed
  • Water: 300 g (approx. 1 1/4 cups) or 250 g (1 cup) if using frozen octopus
  • Dry white wine: 50 g (approx. 1/4 cup)
  • Fresh parsley: 1 small bunch
  • Salt: 1 pinch
  • Garlic cloves: 2
  • Onion: 1, peeled and quartered
  • Extra virgin olive oil: 40 g (approx. 3 tbsp)
  • Lemon juice: 50 g (approx. 3.5 tbsp)

Octopus and potato salad (Thermomix recipe)

Discover how to make a tender Mediterranean octopus and potato salad using your Thermomix. A refreshing, healthy, and easy recipe perfect…

  • 28/02/2026
(5 / 5)
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