If, like me, you were glued to your screens this May, watching Natalie Coleman pip the other finalists to the finishing post through this year’s Masterchef, you will probably also have been drooling into your cushions whilst the contestants visited Mamma Agata in Ravello, Italy.
I was more than a lot jealous watching Natalie, Dale and Larkin head off to the Amalfi Coast to cook the classic Italian dishes, with the very classic Italian mamma. Of course clever editing made all three of her dishes look super simple and super fast, but there’s no amount of camera tricks that can substitute for mouthwateringly tasty looking, rustic Italian fare, glossy with olive oil and packed with the finest back-garden ingredients.
So here are all three of Mamma Agata’s recipes, which she very kindly shared with the finalists, and the nation! As I haven’t tried and tested these yet, measurements are to follow, but if you kicked yourself for watching the show without your pen and recipe pad, these are the notes you need…
Recipe 1: Sundried Tomato Gnocchi
Cook your potatoes skin-on, once peeled get them through the mincer on to a clean dry surface.
Add 00 flour, parmesan cheese and 1 egg.
Add a handful of chopped sundried tomatoes and bind to make your gnocchi dough.
Shape your gnocchi and boil in salted water.
Once they begin to float to the surface, remove from the pan and shock under cold water to stop them cooking.
For the sauce add chopped parsley and slices of fresh artichoke to a large glug of olive oil.
Add another handful of dried tomatoes and combine the gnocchi into the pan.
Serve with a generous sprinkle of parmesan.
Recipe 2: Parpadelle Pasta with Peppers and Sausage
Slice and fry the red and yellow peppers in olive oil and a bit of butter.
In a separate pan, gently fry off a sliced red onion.
In this same pan, sear the sausages and pierce once browned (Mamma Agata says: “Seal flavour in, pierce fat out”)
Add the peppers and a cereal bowl of halved ripe cherry tomatoes.
Cook for 30 minutes.
Make your pasta dough and roll into long sheets.
Roll up and cut into inch thick portions – unravel and toss in flour.
Boil in salted water and after a couple of minutes, add the parpadelle to the sausages and peppers.
Sprinkle with parmesan to serve.
Recipe 3: Stuffed Squid
Chop the tentacles of two squids and add to a pan with olive oil, green olives, black olives, capers, parsley, breadcrumbs and parmesan.
Once cooked, stuff the body of the squids with the mixture and sear in a pan.
Add fresh chopped oregano, a bowl of halved cherry tomatoes and a jar of passata and simmer for 30 minutes.
Serve sliced, with the sauce poured over.
If you try or have tried any of Mamma Agata’s Masterchef recipes I’d love to know what you think, and the quantities you used!