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Ursula Ferrigno

@ursulaferrigno

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🇮🇹 Italian chef & food writer | 25+ international cookbooks
🍋 Teaching in London & Italy
🌱 Grow, cook & share
Contact: [email protected]

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We are so excited to be publishing @ursulaferrigno's new book, 'Cucina dell'Emilia-Romagna' 🇮🇹💚

Discover the heart of the Emilia-Romagna region with Ursula's authentic recipes that celebrate its ingredients and time-honoured traditions.

From crispy Salvia Fritta and comforting Pancotto to Tagliatelle with Truffle, Pollo alla Cacciatore and an irresistible Ciambella Romagnola – every dish is crafted with care and passion.

'Cucina dell'Emilia-Romagna' is out 12 May. Click the link in the bio to pre-order your copy now! 📸 @ritaplattsphoto

#emiliaromagna #emiliaromagnafood #ursulaferrigno #italiancooking #cucinaitaliana by @ursulaferrigno

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8 months ago

Basilico in Sale (Preserved Basil Salt)

How to preserve your precious home-grown Basil for the winter months ahead. Perfect for soup, pasta, risotto…on everything!

Save this for something to make this weekend x

@franchiseedsofitaly

#italiancooking #preservingfood #weekendjob #tasteofitaly #italianfoodlover by @ursulaferrigno

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3 days ago

Tortini di riso Bolognese, iconic rice pastries that straddle this Autumnal season.
So ,so delicious the pastry is Mummy’s, always the best
it doesn’t need to be precooked.
The filling a fragrant mixture of lemon, cream rice of course and almonds .
Serves 8
Pasta frolla
250 g 00 flour
75 g icing sugar
125 g chilled unsalted butter
1 large eggs Zest
Pinch salt
Few drops vanilla extract
Grated zest of 1 unwaxed organic lemon.
Combine all the pasta frolla ingredients in your food processor blend till combined on pulse , gather the ingredients up chill in parchment flat for 30 mins .

120 g arborio rice
900ml full fat milk
100g golden caster sugar
2 large eggs
Zest of unwaxed organic lemon
2 tsps vanilla extract
60ml double cream
60g flaked almonds
4 tsps brandy or Marsala

Method. Preheat the oven 160c Make the rice pudding mix.
Put rice and milk in a saucepan cook over a low heat for 18 minutes till soft transfer to a bowl and cool .
Add sugar, eggs cream almonds Brandy or Marsala, vanilla, lemon zest stir and mix well.
Roll out chilled pastry to 5 mm thick using a round cutter slightly larger than the holes in a muffin pan , press out discs into the greased holes of the muffin pan. Fill the pastry cases with cold rice mixture, scatter with extra if desired flaked almonds bake in preheated oven 160 c for 25 minutes.till golden brown.
Dust with icing sugar if desired.
Do enjoy with espresso for a delicious treat iat any time of the day.
Recipe in my latest book. Thrilled with the beautiful photography @ritaplattsphoto and styling @kordalisk .
Happy tasty Sunday.
Xxxxxxxx by @ursulaferrigno

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8 days ago

Marinated Pumpkin Chioggia style from the Veneto recipe from my book Cucina del Veneto

Enjoy the season & one of the most versatile autumnal vegetables!

@rylandpetersandsmall @waitrose @belazu_co

#italy #pumpkin recipe #italianchef #vegetableslover by @ursulaferrigno

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12 days ago

In the sunshine today La rocciata di Assisi . For my family before heading to London to teach . Message me for the recipe. It’s laden with nuts and seasonal fruit and the pastry ( diary free ) is a dream xxxxxx by @ursulaferrigno

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a month ago

GNOCCHI WITH RICOTTA 🍝
Ricotta Gnocchi ‘Ndunderi‘ Serves 6

For the gnocchi

300 g ricotta cheese, drained
125 g Italian ‘00’ flour, plus extra for dusting
40 g freshly grated Parmesan cheese, plus extra to serve
2 large egg yolks
1 teaspoon freshly grated nutmeg
Sea salt and freshly ground black pepper

For the sauce

2 tablespoons olive oil
350 g cherry tomatoes on the vine, halved
2 garlic cloves, finely chopped
12 fresh basil leaves, roughly torn
2 tablespoons good-quality extra virgin olive oil
Pinch of dried chillies/chiles (peperoncino), optional

Method

For the gnocchi, mix all the ingredients together in a medium bowl. Turn the dough onto a lightly floured work surface and knead gently until smooth.

Roll the dough into long ropes, the thickness of your middle finger, then cut to form 2 cm short lengths. Roll these lengths on a ridged gnocchi paddle, place on a floured tray and refrigerate until needed.

To make the sauce, heat the olive oil in a medium pan and add the tomatoes, garlic and a pinch of sea salt. Heat over a medium heat to encourage the tomatoes to become juicy and squashy. Cook for 6 minutes, then season and add the torn basil and extra virgin olive oil. Adjust the seasoning to your liking, sometimes you might like to add peperoncino.

Cook the gnocchi in a large pan of boiling salted water for at least 6–8 minutes; they will float to the top of the pan when ready.

Remove the gnocchi with a slotted spoon and stir them into the warmed sauce. Add a little gnocchi cooking water to the sauce to create an emulsion. Mix well and serve immediately with plenty of freshly grated Parmesan cheese.

Notes:
• Always smell cherry tomatoes on the vine to ensure they have a good peppery aroma.
• You may like to add some peperoncino (hot chilli peppers) to the sauce for an extra kick.
• If you don’t have a ridged gnocchi paddle, you can also create the same indentations using the tines of a fork or by gently pressing each gnocchi over a sushi mat. #italia #easyrecipe #pasta #recipe #dinneridea by @ursulaferrigno

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a month ago

Grape and Raisin Brioche
Super easy and perfect for any time of the day.
To make the brioche:
20g fresh yeast
175mp milk
450g strong white flour
4 large eggs and 2 large yolks
5tbsp golden granulated sugar
1/2tsp salt
250g unsalted butter

Preheat the oven to 200°C. To make the brioche: cream the yeast in the milk. Mix in 125g of flour to make a sticky ‘sponge’ or dough. Cover this with the rest of the flour but do not mix it in. Leave, covered, for 45 minutes in a warm place so the sponge bubbles up through the flour.
Mix the flour into the sponge. Add the eggs, yolks, sugar and salt and continue mixing until the dough is very elastic. Add the soft butter bit by bit, waiting for it to be absorbed before the next addition. Knead for five minutes till the dough is smooth and elastic.
Cover and leave to rise overnight in a fridge. It should triple in size. If necessary, leave to rise further in the morning. #italia #easy #baking #easyrecipe # by @ursulaferrigno

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2 months ago

Courgetti Spaghetti 🥒 so easy and delicious xxx #summer #easyrecipe #italianfood #recipe by @ursulaferrigno

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2 months ago

The late summer figs have been delicious this year,reminiscent of the ones I’ve enjoyed in Italy.
Today I’ve made marmellata di fichi and it’s so good. I’ve enclosed the recipe from Dolci Italiani @rylandpetersandsmall ,photo the wonderful @clarewinfield and fabulous stylist @kordalisk
Do enjoy xxxxxx
#baking #italian #fichi #cookerybook #gratitude by @ursulaferrigno

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2 months ago

Pasta! So simple and it always tastes better homemade🍝
All you need is:
200g 00 flour
2 eggs cook in rolling boiling water for 5 mins
It’s as easy as that! xxxx #pasta #italianfood #easyrecipe #weeknightdinner #food by @ursulaferrigno

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2 months ago

Crescentine☺️🙌 Italian fried bread. From my new book, link in bio. Ingredients (Makes 6)

Dough

200 g Italian 00 flour (or strong white bread flour, plus extra for dusting)
Pinch of salt
Pinch of bicarbonate of soda
100 ml milk (or plant-based milk)
125 ml neutral oil (such as sunflower or vegetable), for frying

Toppings

4 slices of best-quality mortadella or Parma ham
1–2 balls mozzarella
Handful of fresh basil, torn
Handful of wild rocket (arugula)
Sea salt and freshly ground black pepper
Best-quality extra virgin olive oil, to garnish

⸻

Method

Mix the flour, salt and bicarbonate of soda together in a bowl.
Make a well in the centre and gradually pour in the milk, little by little, mixing in the flour with a fork. The dough should be damp, not wet.
Turn the dough onto a lightly floured surface and gently knead for 5 minutes until smooth and like a piece of marble.
Divide the dough equally into 6 pieces, then roll each piece into a very thin round, about 18 cm in diameter.
Heat the oil in a large heavy-based frying pan or skillet. Fry the dough rounds one at a time in the hot oil until crisp and golden brown.
Transfer the cooked breads to paper towels to absorb any excess oil, then cover to keep warm.
Top with your choice of mortadella or Parma ham, mozzarella, basil and rocket.
Season to taste and drizzle with the best-quality extra virgin olive oil. Let me know how you get on😊 #italianfood #pizza #recipe #easydinners by @ursulaferrigno

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3 months ago

Zucchini Trifolati, pan fried courgettes 🥙 so easy and delicious, recipe in my book, link in bio🙌❤️ #easy #italianfood #vegetables #cooking by @ursulaferrigno

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3 months ago