Our favourite Antonio Carluccio recipes

By
Editor
Added
08 November, 2017

It seems a fitting tribute to one of our most popular authors, Antonio Carluccio, to remember his vast contribution to Italian food and celebrate the recipes he gave us. Our favourites are here, which ones would you choose?

Giant Quills with courgette sauce and spinach balls

Cooked project manager, Tram-Anh says, ‘Not only is this my favourite dish at Carluccio’s restaurant, but it’s also my favourite pasta recipe. A comforting pasta dish that’s full of flavour and a great way to eat your greens.’

Spaghetti with garlic oil and chilli

Here’s a dish that everyone will have in their repertoire, and you’ll find it crop up in many cookbooks – but it was Antonio Carluccio who made it the go-to recipe that it is today. The ultimate fast food!

Fried mozzarella sandwich


Simply the best. Whether you are nursing a hangover, fighting a cold, or just in need of comfort food, right now! If you’ve not tried it before, we urge you to give it a go. Cooked’s Jessica picked this one as her favourite.

Fresh egg pasta 

If you’ve ever been tempted to make your own pasta - and we know many of you have, as it’s one of our most-searched-for recipes - this is the one you land on. With easy-to-follow instructions, it’s guaranteed to work first time, every time. Master the Basic tomato sauce too and you can whip up so many Italian classics using this versatile combination.

Carrot cake


Editor Helen says, ‘There are not loads of sweet recipes in Antonio Carluccio’s books, but in his latest, Vegetables, there’s this Torta di carote. A delicious dessert or teatime treat, this cake is sweetened with carrot and uses Italian ’00’ flour. So while it may look like a traditional British bake but it is anything but!’


Wild mushroom crostini


As Antonio Carluccio said in the introduction to this recipe, this dish is popular because of its versatility. And that’s why we love it. Use whatever mushrooms you have to hand, there’s no need to slavishly follow the recipe, that’s the Italian way.


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