Cooking.With.Tucci

The Best Italian Dish You’ve Never Heard Of

Fresella | The Italian Summer Lunch Everyone Should Try

Italian Fresella

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If you’ve never tried Fresella, you’re missing one of Italy’s most iconic summer dishes. This simple recipe transforms a humble piece of dried bread into a fresh, flavour-packed meal that’s healthy, affordable and ready in minutes. Perfect for hot days when you want something light, refreshing and absolutely delicious.

What I Used

• 1 Fresella
• 6–8 cherry tomatoes
• 1 can tuna in olive oil
• 5–6 green olives
• Fresh basil leaves
• Oregano to taste
• Black pepper to taste
• Salt to taste
• 1 garlic clove

How to Make It

• Place the Fresella in water and allow it to soak until it reaches your preferred consistency. The longer it soaks, the softer it becomes.

• Drain any excess water and gently rub the peeled garlic clove over the surface of the bread to infuse it with flavour.

• Cut the cherry tomatoes in half and place them in a bowl.

• Add the tuna, olives, basil, oregano, black pepper and a pinch of salt.

• Mix everything gently until well combined.

• Spoon the mixture generously over the Fresella.

• Finish with a drizzle of extra virgin olive oil if desired.

Serve immediately and enjoy a true taste of the Italian summer.

Best eaten fresh. Not suitable for storing once assembled.

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Feed the whole family under $10

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This traditional Sparacelli soup is one of Southern Italy’s best-kept secrets. Made with Chinese broccoli, garlic, olive oil and pasta, it’s a humble dish that’s incredibly flavourful while being extremely budget-friendly. A family of four can enjoy a hearty meal for under $10, proving that simple ingredients often create the most satisfying recipes.

What I Used

• 3 bunches Chinese broccoli
• 3 garlic cloves
• 2 tbsp passata
• 3 litres water
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• Pasta of choice

How to Make It

• Wash and dry the Chinese broccoli thoroughly. Peel the garlic cloves, leaving them whole.

• Add enough olive oil to cover the bottom of a large stock pot and gently brown the garlic over medium heat.

• Finely chop the broccoli, including the tender sprouts, avoiding the thickest stems. Add to the pot with a pinch of salt and cook for 3 minutes.

• Add the passata and another pinch of salt, stirring well. Cook for a further 3 minutes.

• Pour in the water, season with black pepper, cover with a lid and bring to a boil. Once boiling, cook for 20 to 30 minutes.

• Add the pasta directly to the soup and cook until al dente.

• Serve hot and, if desired, finish with Parmigiano Reggiano or a formaggino for extra creaminess.

Enjoy.

Best eaten fresh. Can be stored in the fridge for up to 2 days and reheated gently before serving.

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Mandarin Liquor

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This homemade mandarin liquor is smooth, fragrant and packed with natural citrus flavour. Inspired by traditional Italian liqueurs, it slowly infuses fresh mandarin peels in pure alcohol before being blended with a sweet syrup for a perfectly balanced finish.

What I Used

• 1 litre 95% alcohol
• 1.5 litres water
• 1 kg white sugar
• 3 kg mandarin peels

How to Make It

Carefully peel the mandarins, trying to avoid the white bitter part. Place all the peels into a large container and pour over the alcohol, making sure all the peels stay submerged. Seal the container hermetically and store in a dark place for 3 weeks, shaking gently every 3 to 4 days.

Once ready, prepare the syrup by bringing the water and sugar to a boil, then turn off the heat and let it cool completely. Filter the alcohol using a fine filter or cheese cloth and slowly pour it into the syrup, stirring gently until combined. Bottle the liquor and leave the bottles open for 10 minutes before sealing.

Store again in a dark place for another 2 to 4 weeks before serving.

Best stored in the fridge for 6 to 12 months. Can be stored in the freezer up to 2 years.

One bowl savoury tuna cake ready in 5min

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This savory tuna yogurt cake is soft, flavourful and incredibly easy to make. Everything comes together in one bowl using simple pantry ingredients, creating a moist and satisfying bake perfect for lunch, dinner or meal prep.

What I Used

• 160 g white yogurt
• 1 tub milk
• 1/3 tub seed oil
• 3 tubs plain flour
• 2 tsp baking powder
• 300 g tuna in oil
• 200 g mixed olives
• 100 g sun dried tomatoes
• 3 tsp capers
• 2 tsp salt
• Oregano to taste

How to Make It

Add yogurt to a bowl.

Add eggs if using or proceed directly.

Pour in the milk and oil.

Mix until combined.

Add flour and baking powder.

Mix until smooth batter forms.

Add tuna and break it slightly.

Add olives, sun dried tomatoes and capers.

Season with salt and oregano.

Mix everything well.

Pour into a lined baking tray.

Level the surface.

Sprinkle extra oregano on top.

Bake at 180°C 350°F for about 35 minutes.

Bake until golden and cooked through.

Let cool slightly before slicing.

Serve and enjoy.

Best eaten warm or at room temperature. Can be stored in the fridge up to 2 days. Not suitable for freezing.

Four Cheese Pasta

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This four cheese pasta is rich, creamy and pure comfort in a bowl. Made with a blend of provolone, blue cheese, brie and Parmigiano, every bite melts in your mouth. Simple, fast and guaranteed to impress.

What I Used

• 400 g rigatoni pasta (14 oz)
• 150 g provolone (5.3 oz)
• 100 g blue cheese (3.5 oz)
• 100 g brie (3.5 oz)
• 50 g Parmigiano Reggiano (1.7 oz)
• 300 ml milk (1 1/4 cups)
• 1 tsp nutmeg
• Salt and pepper to taste

How to Make It

Bring salted water to a boil.

Cook the pasta until al dente.

Slice all the cheeses.

Grate the Parmigiano.

In a pan add the milk.

Add all cheeses except Parmigiano.

Add nutmeg, salt and pepper.

Cook over low heat.

Stir constantly until smooth and creamy.

Add the cooked pasta to the sauce.

Mix well to coat evenly.

Add Parmigiano.

Cook for 1 to 2 minutes.

Plate the pasta.

Finish with extra blue cheese and black pepper.

Serve and enjoy.

Best eaten fresh. Can be stored in the fridge up to 2 days, reheat gently with a splash of milk. Not suitable for freezing.

pasta

Sweet and Sour Sauce

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This sweet and sour sauce is perfectly balanced between tangy and sweet. Made with simple pantry ingredients, it’s smooth, glossy and ideal for spring rolls, tempura or stir-fried dishes.

What I Used

• 130 g tomato paste (1/2 cup)
• 125 g sugar (1/2 cup + 2 tbsp)
• 500 ml water (2 cups)
• 125 ml white wine vinegar (1/2 cup)
• 35 g potato starch (1/4 cup)
• 4 tbsp water (for slurry)
• 2 fresh chili peppers optional

How to Make It

Add water to a saucepan.

Bring to a boil.

Add sugar and tomato paste.

Stir until dissolved.

Pour in the vinegar.

Bring back to a boil.

In a bowl mix potato starch with water.

Stir until smooth slurry forms.

Slowly pour slurry into the sauce.

Whisk continuously.

Cook until thickened.

Add chopped chili if using.

Cook briefly until glossy and smooth.

Remove from heat.

Serve and enjoy.

Best kept refrigerated up to 3 days in an airtight jar. Best used once cooled. Not suitable for freezing.

Cocoa and Cinnamon Pudding

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This cocoa and cinnamon pudding is smooth, rich and naturally dairy-free. Made with simple ingredients and thickened with corn starch, it’s a quick and comforting dessert perfect for any occasion.

What I Used

• 500 ml lactose-free milk (2 cups)
• 30 g unsweetened cocoa powder (1/4 cup)
• 45 g corn starch (1/3 cup)
• 135 g sugar (2/3 cup)
• Pinch of cinnamon

How to Make It

Add sugar to a bowl.

Sift in corn starch and cocoa powder.

Add cinnamon and mix.

Pour milk into a saucepan.

Gradually add the dry ingredients while whisking.

Mix until smooth with no lumps.

Cook over medium heat.

Stir constantly.

Cook for 3 to 4 minutes until thickened.

Pour into lightly wet molds.

Let cool for 15 minutes.

Refrigerate for about 3 hours.

Unmold and serve.

Enjoy.

Best kept refrigerated up to 2 days covered. Best eaten cold. Not suitable for freezing.

Homemade Mayonnaise

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This is my go-to homemade mayonnaise: rich, silky and perfectly balanced. Once you try it, you’ll never go back to store-bought. Simple ingredients, big flavour and ready in minutes.

What I Used

• 2 egg yolks
• 1 whole egg
• 600 ml sunflower oil (2 1/2 cups)
• 100 ml extra virgin olive oil (7 tbsp)
• Juice of 1 lemon
• 1 tsp vinegar
• Pinch of salt

How to Make It

Add egg yolks, whole egg and salt to a mixer.

Start mixing at maximum speed.

Slowly add the sunflower oil.

Add it very gradually at the beginning.

Once the mixture thickens, pour a bit faster.

Continue until all the sunflower oil is incorporated.

Add extra virgin olive oil.

Add lemon juice and vinegar.

Mix again until smooth and creamy.

Serve immediately or store in the fridge.

Enjoy.

Best kept refrigerated up to 3 days in an airtight container. Not suitable for freezing.

Babaganoush

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This babaganoush is creamy, smoky and full of flavour. Made with roasted eggplant, tahini, lemon and garlic, it’s a simple and healthy dip perfect for serving with bread or vegetables.

What I Used

• 700 g eggplants (about 1.5 lb)
• 30 g tahini (2 tbsp)
• 1 garlic clove
• 30 ml lemon juice (2 tbsp)
• 30 ml extra virgin olive oil (2 tbsp)
• Salt to taste
• Black pepper to taste
• Parsley for garnish

How to Make It

Wash and dry the eggplants.

Pierce them with a fork.

Place on a baking tray.

Roast at 200°C 400°F for 35 to 40 minutes.

Cook until soft.

Remove from the oven and let cool slightly.

Peel the eggplants.

Place the flesh in a bowl.

Add tahini, garlic, lemon juice and olive oil.

Blend until smooth.

Season with salt and pepper.

Transfer to a serving bowl.

Drizzle with olive oil.

Garnish with parsley.

Serve and enjoy.

Best kept refrigerated up to 2 days in an airtight container. Not suitable for freezing.

Fried Sage in Batter

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These fried sage leaves are light, crispy and full of flavour. Coated in a delicate batter and fried until golden, they are the perfect Italian appetizer or aperitivo snack.

What I Used

• 20 fresh sage leaves
• 100 g all-purpose flour (3/4 cup)
• 150 ml sparkling water, cold (2/3 cup)
• Pinch of salt
• Vegetable oil for frying

How to Make It

Wash the sage leaves and pat dry.

Heat oil in a small pot.

Add flour and salt to a bowl.

Slowly whisk in cold sparkling water.

Mix until a smooth batter forms.

Dip each sage leaf into the batter.

Let excess batter drip off.

Fry a few leaves at a time.

Cook until lightly golden.

Remove with a slotted spoon.

Drain on paper towel.

Season lightly with salt.

Serve immediately.

Best eaten immediately after frying. Not suitable for storing or freezing.