Big Mamma Cucina Popolare: Contemporary Italian Recipes features 130 of the best recipes from the Big Mamma team. Heat the olive oil in a large pot over a medium heat. Add the chopped vegetables and fry for about 10 minutes until lightly coloured. Big Mamma includes 130 recipes inspired by its chefs who contributed dishes [with] silly names that reinforce the company motto to embrace food - and life - joyfully."— Globe & Mail This new cookbook will broaden your imagination about what Italian food is and can be...Every recipe is accompanied by a gorgeous, mouth-watering photo."— Seattle Book Review Online Roll the aubergine (eggplant) slices in the flour, then fry for about 3 minutes on each side. Drain on paper towels. Season with salt and pepper and set aside.

The restaurant’s team – whose average age is 24 – brings the Mediterranean charm to chillier cities, such as Paris and London, recreating dishes that are rarely made so well outside of their home country. Consider this guide to making gnocchi, courtesy of Big Mamma chef Loris Drazhi, which is reproduced in our new book Big Mamma Cucina Popolare. Big Mamma might have been born in France, but Italy is its true motherland. Founded by two Italophilic Frenchmen, the restaurant group has managed to conjure up the warmth and generosity of a traditional trattoria in a wide variety of European cities, partly because it insists on employing young, talented and enthusiastic Italian chefs. The Italian restaurants from Big Mamma, Gloria and Circolo Popolare have been huge successes since they opened. Serving up quality Italian food at good prices and huge portions, they've earned themselves a legion of followers over here. We reviewed it here, but to whet your appetite we’ve selected some some of our favourites for you to try right away This cookbook is good for anyone who got that taste of Big Mamma food and just can't get enough. You may not be cooking French food, but it's an Italian taste of Paris that gets the job done."— Frenchly

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Big Mamma's Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes. Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love. Take a small piece of dough and roll it over a floured work surface into a long cylinder about 2 cm/¾ inch wide. Cut the cylinder into 2-cm/¾-inch-wide pieces. Repeat with the remaining dough. Make the lemon custard. Soften the gelatine in a bowl of cold water for 5 minutes. Zest two of the lemons and squeeze all three. In a bowl, beat the eggs with a fork. Combine the lemon juice, sugar and butter in a pan and bring to the boil. Gradually add the eggs, incorporating them with a whisk. Cook over a low heat until the mixture comes to a gentle boil. Big Mamma Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes. Italian restaurant group Big Mamma burst onto the London food scene earlier this year with the opening of Gloria , the 70’s Capri-style trattoria in the heart of Shoreditch.

The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles. Virginia is our mamma. She has prepared practically every recipe in this book and is THE diva when it comes to tomato confit. Pour the mixture into a bowl. Squeeze the gelatine and incorporate it. Add the lemon zest. Use an immersion blender to mix well. Put into an airtight container and rest overnight in the refrigerator. The following recipe is an Italian classic from Big Mamma, and is normally served up in a huge pecorino wheel at Gloria in Shoreditch.

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In the meantime, add the guanciale slices to a dry frying pan (skillet) over a medium heat and sear for 5 minutes, or until crispy. For many amateur cooks, gnocchi is a slightly more advanced dish than your typical primi piatti, yet in Drazhi’s hands, the floury dumplings, which are often served in place of pasta, look easy. Loris Drazhi making gnocchi, as featured in Big Mamma Cucina Popolare Mamma knows best: How to make great gnocchi Preheat the oven to 200°C/400°F/Gas Mark 6. Place the mozzarella slices on a plate, sprinkle with a little salt and leave to draw out the liquid for about 20 minutes.