Fusilli pizza

A recipe from The Silver Spoon

Preparation: 20 minutes

Cooking: 30 minutes

Serves: 4 people

Ingredients:

butter, for greasing

400g (14oz) tomatoes, peeled and chopped

1 tablespoon olive oil, plus extra for drizzling

pinch of dried oregano

1 tablespoon chopped fresh basil

350g (12oz) fusilli or other short pasta

40g (1½oz) Parmesan cheese, grated

100g (3½oz) mozzarella cheese, diced

salt

Method:

Preheat the oven to 180°C/350°F/Gas Mark 4 and grease an ovenproof dish with butter.

Process the tomatoes to a purée in a food processor or blender.

Heat the oil in a saucepan. Add the puréed tomatoes and cook over a low heat, stirring occasionally, for 10–15 minutes until thickened. Stir in the oregano and basil and remove from the heat.

Cook the pasta in plenty of salted boiling water until al dente. Drain, return to the pan and pour the sauce over.

Sprinkle with the Parmesan and toss well to mix.

Spoon the mixture into the prepared dish, top with the diced mozzarella and drizzle with oil.

Bake for about 10 minutes until the mozzarella starts to melt. Serve immediately straight from the dish.

The Silver SpoonAlberto Capatti

Price AUD$74.95 | Phaidon 100 Price £39.95 | Phaidon 100 Price €49.95 | Phaidon 100

The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today.

The Silver Spoon was conceived and first published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920s to the 70s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike.

A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set the table. It is also illustrated with twice as many newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

This is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as The Joy of Cooking and Larousse Gastronomique. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist.

Specifications:

Format: Hardback
Size: 270 × 180 mm (10 5/8 × 7 1/8 in)
Pages: 1505 pp
Illustrations: 400 illustrations
ISBN: 9780714862453

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