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1. www.cheffrancescomazzei.com › recipesRecipes - Francesco Mazzei

   www.cheffrancescomazzei.com › recipes

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   For more recipes, please visit Great British Chefs. I’ve worked in restaurants all over the world from Rome to London via Bangkok, I’ve learnt under some great chefs and have run restaurants of all types. But to this day, what really gets my heart beating, is the food I grew up with, from my home region of Calabria and the rest of southern ...

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     Please call on +44 7500 600588 or email us on...

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     Recipes are drawn from the traditions of the southern...

   • Bio

     After catering college, in 1992 I moved from Calabria to...

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     RECIPES; VIDEOS; PRESS; CONTACT; Francesco Mazzei...

   • Press

     London, 12 May 2023 – Corinthia Palace in Malta is delighted...

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3. www.jamesmartinchef.co.uk › recipes › lobster-taglioliniLobster Tagliolini - James Martin Chef

   www.jamesmartinchef.co.uk › recipes › lobster-tagliolini

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   In a pot, sweat the carrots, celery and onion roughly chopped. Add the lobster shells and fry for a couple of minutes. Pour in the Sambuca and let evaporate, then add in fresh tomatoes, tomato puree and the spices. Cover with ice cubes and let simmer for about 25 minutes once it reaches boiling point. Once cooked, pass through a sieve.

4. www.bbc.co.uk › food › chefsFrancesco Mazzei recipes - BBC Food

   www.bbc.co.uk › food › chefs

   Francesco Mazzei. As a head chef at some of London’s most prestigious restaurants, Francesco amplified the popularity of Italian fine dining in the capital. He has appeared on Saturday Kitchen ...

5. www.jamesmartinchef.co.uk › recipes › francescoFrancesco Mazzei’s Burrata Filled Welsh Lamb Meatballs with ...

   www.jamesmartinchef.co.uk › recipes › francesco

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   Francesco Mazzei’s Burrata Filled Welsh Lamb Meatballs with Tomato Sauce and Basil Pesto takes 40 mins to prep and an hour to cook. An absolute taste sensation, the meatballs are filled with cheese, cooked in a simple tomato sauce and then topped with a stunning home made pesto. This will become a firm family fave!

6. sirenuse.it › en › journalThe Dish I Come Home To: Francesco Mauri, Pasta con le Patate

   sirenuse.it › en › journal

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   INGREDIENTS serves 4 240g (8.5 oz) pasta mista (buy pre-prepared or make your own – see above) 200g (7 oz) peeled waxy potatoes. 100g (3.5 oz) pancetta (thick bacon), chopped into half-inch pieces

7. www.lacucinaitaliana.com › italian-food › italian10 Classic Pasta Recipes - La Cucina Italiana

   www.lacucinaitaliana.com › italian-food › italian

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   Sep 12, 2023 · From cacio e pepe to puttanesca, here are recipes for ten Italian pasta classics. While we fully support taking creative liberty with your pasta, classic pasta recipes never fail to serve up the ultimate comfort. Maybe it's how whipping up a batch of cacio e pepe or amatriciana can bring to mind that cozy trattoria you loved in Rome or how ...

8. www.lacucinaitaliana.com › italian-food › how-toSpaghetti al Pomodoro, the World's Best Pasta Recipe

   www.lacucinaitaliana.com › italian-food › how-to

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   Aug 8, 2020 · In a spacious pan, brown 3 small cloves of garlic with the peel on in a little olive oil, then add the tomatoes and cook on a low heat for around 15’. Add a bunch of basil, washed and dried – tear it a little with your hands if you prefer. Cook for another couple of minutes and turn the heat off. Purée the tomatoes and basil (remove the ...