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Some of my more recent recipes, 

hope you enjoy them…

Pizza one of the worlds favorite foods.    April 2020

Pizza invented in Italy, with its origins going back over 7,ooo years the modern pizza has become one of the worlds favorite foods. Purists, consider there to be only two true pizzas — the Marinara and the Margherita  These two "pure" pizzas are the ones preferred by most Italians today.


Chocolate cake                            April 2020

(Elizabeth David’s perfect flourless chocolate cake)

Easter in our family is chocolate time.

Jane decided to save everyone from themselves and buy all the chocolate eggs in Surrey. I made a Pimped up Elizabeth David’s perfect flourless chocolate cake. The cake is simple to make but perfect for Easter.


Everyone adores chocolate, most of us love cake, and lots of people like Guinness, here is a winner for you. Chocolate Guinness Cake.


Torta Caprese,                March 2018

It is said that in the 1920s Al Capone had sent three gangsters to Naples to buy amongst outher things Spats and while they were visiting Capri (a weekend break) the chef Carmine Di Fiore created this chocolate and almond cake. But he made an error…


Tuscan roast pork belly                    April 2020

Whenever we are in Frascati I find it difficult, no, impossible to walk past the porchetta man. In the UK we have Hog roast but in Italy it’s porchetta.

If you love Hog roast, you will think you have died and gone to street food paradise when you try porchetta.


We have been eating and enjoying meatballs with pasta for more years than I can remember, in Italy, England and the USA. It’s a fantastic family meal, like an enormous hug from a favourite uncle or finding a tenner (£10) in the pocket of an old pair of trousers.


Spicy Pork & Fennel Polpette 

(Meatballs) April 2020

Apple Olive Oil Cake                 Feb 2018

Well it was a busy weekend; I cooked two Tuscan Apple oil Cakes. Made some pasta, A sticky Toffee pudding and some beef Involtini

Apple Olive Oil Cake is super simple to make and delicious with ice cream, or cream, warm, cold or with coffee, it just works. 


Florentine beef stew               Dec  2017

Some food tastes better the day after it is cooked. Florentine Beef is one of them. I call it Tomorrows stew for this reason, so to eat it at its best, I like to cook it before I want to eat it.


Pollo alla Marengo (Napoleon’s Chicken)  Feb 2018

The Battle of Marengo was fought between French  and Austrian forces, in Piedmont, Italy. The night before the battle, Napoleon's cook was unable to find  supplies and was forced to wing it using appropriated chickens from a local farm. Napoleon loved the dish and it became known as chicken Marengo…


Spinach & ricotta Cannelloni        Jan 2018

One of the best things you can eat is home made pasta.

I dont make it as often as I should but who does?

My wife has been filming in Dorset this week and I’ve missed her. This dish reminds me of her as I used to make this when we had just moved into our first flat in London and It could be the reason she married me. 


Carbonara                     Jan 2018

(The coal miners or charcoal burners pasta)

Originally in Italy this pasta was known as the coal miner’s or charcoal burners pasta. Since the name is derived from carbonaro.


Pasta alla Norma                Jan 2018

Pasta alla Norma is not named after someone’s mother, wife or lover as you might think, but after Bellini's 19th-century opera, Norma, which is widely considered the composer's greatest work.


Sticky Toffee (Christmas Pudding)        Dec 2017

This year we decided to have a different Christmas pud and the pudding we decided to serve was the Sticky Toffee Pudding. Everyone in the family loves this pudding and as it dark brown very sweet and contains dates it could be almost a second cousin to the Christmas Pud.


We have decided to eat three no-meat meals a week, I don’t want to call them vegetarian as one or more of them may contain fish. However this recipe is vegetarian and is enjoyed by everyone omnivores, pescetarians and vegetarians alike. 


Popeye’s Pasta                 Nov 2017

(Spinach and Ricotta Lasagne)

Aubergine parmigiana         Jan 2018

At this time of year Dec/ Jan the weather is dark and a little depressing. I sometimes feel like a taste of summer days, this is when I like to cook dishes like Aubergine parmigiana. The layers of aubergine, mozzarella, and tomato give a wonderful feeling of wellbeing, like spring is just around the corner.



Wine recommendations

I've sent off for some wine from 

Chiltern valley winery Its located in Henley and I have heard great things about their wine so I thought I would send off for a few bottles and give them a try. I spent a lot of time around this part of the country back in my youth it is a lovely place to visit and if the wine is half as good as they say it is I'm in for a treat. 

The wines I'm going to try are 

Dry Reichensteiner

Vintage: 2017

They say it has a delicate dry, fresh & fruity wine, well balanced with a gooseberry nose. The palate gives fresh ripe apple flavours and follows with a beautiful lasting finish.

Bacchus Blend

Bacchus, Reichensteiner, Madeleine Angevine

Vintage: 2017

They say its' an off-dry yet fruit-driven wine with fresh tropical aromas on the nose. Golden in colour this wine has a soft, ripe fruit palate and a well-balanced acidity.


Grape Variety: Cabinet Cortis

Vintage: 2016

They don't say anything about this but we love a glass of Rose on a sunny afternoon so we will let you know what we think.

A few jars of L’isola D’oro Tuna arrived from Italy this week and I have to say I am impressed. We often buy Tuna in Jars, as the quality tends to be much better than one gets in the tins and you can see exactly what you are getting, 

The “Isola d’Oro” tuna fillets are brilliant, preserved in good olive oil. The fillets are whole and slightly pink with a fresh taste and a wonderful fragrance. They would grace any meal from a simple Tuna sandwich to the recipe featured here…

The perfect pantry pasta.

L’isola D’oro has a whole range of products including a squid Ink which I will try over the next few weeks.

I hope they are all as good as this Tuna.

They also sent an amazing book with some of the best photographs I have seen featuring the biggest news and sporting events of 2017.

Toni’s Bolognese Sauce

I’m going to start with a classic, a family dish you will cook, eat and enjoy for your whole life.

Ragu is the meat sauce the Bolognese use to go with their homemade pasta.  A properly made ragu is one of the most gratifying meals you can ever serve a family. There are four things you must remember in order to make a glorious Bolognese sauce: 

1. The meat must be cooked just long enough to lose its raw colour. It must not brown or it will lose tenderness. 

2. I cook it in milk before I add the tomatoes. This keeps the meat soft and succulent. 

3. It must simmer for 3½ to 4 hours.

4. Add a half a teaspoon of sugar, this brings out the sweetness of the Italian tomatoes. 

The marriage of tagliatelle and ragu is made in heaven, but ragu is very good with fresh tortellini, and spaghetti. 

You also need it in lasagna, and it is the business with rigatoni.

For 6 people you will need:

  •     1 finely chopped onion
  •     3 glugs of olive oil
  •     40g butter
  •     3 sticks of chopped celery
  •     2 medium chopped carrots
  •     400g minced lean beef
  •     Sea Salt
  •     250ml dry white wine
  •     8 tablespoons milk
  •     ⅛ teaspoon nutmeg freshly grated
  •     400g tin of Italian tomatoes, roughly chopped, with their juice

How to make:

Use a heavy, cast-iron casserole or pan, the deeper the better.

It’s best to keep the liquid in the Ragu and stop it reducing quickly. 

Put in the chopped onion, with all the oil and butter, and sauté until just transparent. Add the celery and carrot and cook gently for 4 to 5 minutes.

Add the mince, breaking it up. Add salt to taste; cook until the meat has lost its red colour.

Add the wine, and cook, stirring occasionally, until all the wine has evaporated. Then add the milk and the nutmeg, and cook until the milk has evaporated, stirring regularly.

When the milk has evaporated, add the tomatoes, when they have started to bubble, turn the heat down to a gentle simmer. Cook, uncovered, for a minimum of 3½ to 4 hours, stirring now and again. Check seasoning. 

Bolognese sauce: can be kept in the fridge for 5 days, or frozen. If you are using fresh tomatoes, A good idea in summer or if you grow your own, peel and deseed them and cook in a little water for 10 to 15 minutes. Then pass through the finest blade of a mouli-legumes, or a sieve.

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Below Fresh pasta

Toni’s Fresh Pasta 1.

You will need:

  •     290 grams of “00” flour, more as needed
  •     ¾ teaspoon/3 g sea salt
  •     2 whole large free range eggs
  •     3 free range egg yolks
  •     1 tablespoon extra-virgin olive oil, more if needed

How to make:

In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the pasta dough knits together. If it looks a little dry, add a drop of olive oil. If the dough looks a little wet, add some flour until it is tacky and elastic.

Place the dough onto a clean work surface and knead for 8 minuets until smooth as a baby’s skin. Wrap in cling film and rest at room temperature for 1 hour or in the fridge overnight. 

Divide the dough into 4 pieces, keeping them covered with cling film. Using a pasta roller set to the thickest, highest setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.

Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is 1 setting wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. 

Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your machine. Place cut pasta on a flour-dusted sheet tray and cover with cling film or a damp tea towel while rolling and cutting the remaining Pasta. Sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet to keep the dough supple.

Bring a large pan of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Be careful not to over cook the pasta.

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