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A CARLUCCIO'S CLASSIC

TO CHECK OUT THE FULL RECIPE AND REVIEW OF THIS DELICIOUS RECIPE HEAD HERE 

 What Anna Barnett doesn’t know about food isn’t worth knowing. A regular food writer for glossy magazines like ELLE and Vogue, author of Eat The Week  (£17.99, Murdoch Books) and founder of the blog AnnaBarnettCooks.com , we knew she’d be the perfect person to road-test this recipe. Here’s how she got on…

I’m a huge Antonio Carluccio fan, I’d go as far to say he’s one of my foodie heroes. Knowing that his ethos is all about simple food, cooked well, with quality ingredients, I’d really recommend getting your hands on the best ingredients possible. I bought everything locally – the large penne was trickier to find, but I managed to get some at my local Turkish supermarket.

The recipe is really easy to follow, the only bit you might find slightly fiddly is rolling the spinach balls, but I actually find it quite therapeutic! One thing to note when making them is that they’re meant to be quite small in order to get 42 balls from the mixture.

I’d never be so bold as to say mine came out exactly the same as Antonio’s, but I do think it was pretty close! It’s a great one to make if you’re having people over for dinner. It’s perfect for veggies (this dish is actually a favourite of The Vegetarian Boyfriend), but even the most dedicated carnivores won’t miss the meat in this dish.

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