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. We reviewed it here, but to whet your appetite we’ve selected some some of our favourites for you to try right away If you're yet to hit up cult London eateries Gloria and Circolo Popolare, Big Mamma, the group behind the buzz, are bringing their twist on Italian cooking straight to your kitchen with a cookbook."— Living Etc magazine

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. 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.Remove the pan from the heat. Add the egg mixture and mix briskly. The eggs should not cook too much and the consistency of the sauce should be creamy. 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. A third restaurant is on the way, and they're also currently delivering across London with Napoli Gang - with their towering lemon pie a signature dish.

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. This year, Big Mamma group has already nailed a couple of uber-sucessful restaurant openings... now it's released some of the most sought-after recipes from the crowd pleasing menus at both of them. "— Sheerluxe 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.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 chef Loris Drazhi has some tips on how to make, cook and store these tasty, floury potato dumplings 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. 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. Cut the ends off the mushroom stalks (stems). In a frying pan, heat the olive oil over a medium heat and fry the mushrooms for 5 minutes. Season with salt and pepper.

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 Big Mamma Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes.Make the Italian meringue. Dissolve the sugar into 2 tablespoons of water and the lemon juice in a pan over a low heat. Bring to the boil and cook until the mixture reads 120°C/250°F on a cooking thermometer. If you don’t have a cooking thermometer, put a little of the syrup in a spoon and let one drop fall into a glass of cold water. If it forms a small, softball, the syrup is ready. In a grease-free bowl, whisk the egg whites to stiff peaks. Pour the syrup in a thin stream into the meringue while whisking until the mixture cools. 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. Transfer the pasta to the plates, top with the mushrooms and garnish with some chopped marjoram leaves. And you’re done!