Chef Michael Bonacini treks into the Sila region of Calabria, where dense woods and snow-capped peaks influence the Calabrian love for pork. Cooked low and slow with starchy potatoes and woodsy mushrooms, Pork Loin with Mushrooms and Potatoes is warm, hearty, and delicious

4 servings

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INGREDIENTS
1 tablespoon (15 ml) olive oil
1 1⁄2 pounds (680 g) pork loin, cut into 6 slices Salt and pepper
6 pieces bacon, chopped
4 cloves garlic, peeled
4 cups (950 ml) sliced porcini mushrooms
1 chili pepper, sliced
2 tablespoons (30 ml) rosemary leaves
1⁄4 cup (60 ml) white wine
2 cups (470 ml) chicken stock
4 large potatoes, peeled and sliced thinly
1 lemon, juice

INSTRUCTIONS
Heat olive oil in an earthenware pot over high heat.

Season pork with salt and pepper, then add to the pot, searing 3-4 minutes per side. Transfer pork to a plate.

Add bacon to pot and fry until it has rendered its fat and started to crisp up, 4-5 minutes.

Add mushrooms and garlic and cook until golden, 1-2 minutes. Add chili pepper and rosemary.

Pour the white wine into the pot, scraping the brown cooked bits from the bottom.

Return the pork to the pot, placing on top of the mushroom mixture. Pour chicken stock into the pot and reduce the heat to medium-low.

Lay potato slices over top of pork, covering completely. Season with salt and pepper and cover with a lid. Simmer 90 minutes.

Remove from heat and squeeze lemon juice over top. Serve from the earthenware pot.

Chef Michael Bonacini’s recipe for a classic Apulian pasta dish – Orecchiette with Rapini. Michael uses his thumb to shape the homemade pasta into little ears, then cooks a sweet garlic and spicy chili sauce that plays off the sharpness of the rapini.

4 servings

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INGREDIENTS
2 cups (470 ml) flour
¾ cups (180 ml) semolina flour
½ teaspoon (2.5 ml) salt
¾ cup (180 ml) warm water
1 pound (454 g) rapini
6 tablespoons (90 ml) olive oil, plus more for drizzling
3 garlic cloves, sliced
1 teaspoon (5 ml) pepper flakes
½ cup (120 ml) pine nuts
Grated lemon peel
Grated parmesan, for serving
Salt

INSTRUCTIONS
To make the pasta, sift together flour and semolina flour in a bowl. Make a well in the centre of the flours.

In a separate bowl, dissolve the salt in the water. Pour the salt water into the well in the flour. Pull flour in from the sides of the bowl to the centre, mixing together, then kneading until the dough is smooth and elastic.

Break off pieces of the dough and roll into thin logs. Cut each log into rounds. Put a round in your palm, then press your thumb into it to form an indent. Set on a baking tray dusted with semolina to dry for a minimum of 1 hour. Repeat with the rest of the dough.

Bring a large pot of well salted water to a rolling boil. Add the rapini and cook until tender, 5-6 minutes. Drain.

In a separate pot of boiling, well-salted water, cook dried orecchiette until pasta is almost al dente, 4-5 minutes. Drain, but reserve ½ cup (120 ml) of pasta water.

In a skillet over medium-high heat, heat olive oil. Add garlic, pepper flakes, and pine nuts and fry until fragrant, 1-2 minutes. Add cooked rapini and pasta. Toss to coat. Add grated lemon peel. Add reserved pasta water, then swirl and toss the contents of the pan to form a silky sauce.

Serve sprinkled with parmesan and drizzled with olive oil.

Simplicity is key with Sicilian cuisine and Chef Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ explores just how the region balances simplicity with intensity through flavourful dishes. For dolce, Michael combines spicy with sweet through his tender Spiced Chocolate Cookies (Rame di Napoli). Clove and cinnamon provide the spice, while a glaze of apricot jam, dark chocolate and toasty pistachios rounds out these delicate cookies.

Yields 16

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INGREDIENTS
Cookie:
2 ¼ cups (540 ml) all-purpose flour
½ cup (120 ml) sugar
3 tablespoons (45 ml) cocoa powder
½ teaspoon (2.5 ml) ground cloves
¾ teaspoon (3.75 ml) ground cinnamon
½ teaspoon (2.5 ml) salt
1 ½ tablespoons (22 ml) baking powder
2 large eggs
5 tablespoons (75 ml) unsalted butter, room temperature
½ tablespoon (7.5 ml) honey
1 orange, zest
2/3 cup (160 ml) milk

Glaze:
½ cup (120 ml) apricot jam
14 ounces (397 g) dark chocolate, broken into pieces
4 ½ tablespoons (68 ml) unsalted butter
3/4 cup (180 ml) chopped pistachios, toasted

INSTRUCTIONS
Preheat oven to 350 F (175 C).

In a large bowl, combine flour, sugar, cocoa powder, cloves, cinnamon, salt, and baking powder.

Add eggs, butter, honey, zest, and milk and mix with a hand mixer until a uniform, slightly sticky batter forms.

Using a 1 ounce (30 ml) ice cream scoop, scoop batter onto a parchment paper-lined baking sheet. Bake for 10 minutes, until the cookie has darkened in colour, but it still soft.

Remove from oven and let cool.

Place the apricot jam in a small bowl, then brush each cookie with a thin layer of jam.

In a bain marie, melt the dark chocolate and butter until glassy and smooth, then remove from heat.

Flip a cookie over and dip in chocolate until the entire top is coated, then place dipped side up on cookie sheet. Sprinkle with a generous amount of pistachios. Repeat until all cookies are glazed and garnished with pistachios.

Leave to dry, then serve.

Inspired by the region of Liguria, Chef Michael Bonacini prepares a soft, flavourful chickpea flatbread called Farinata, that he tops with aromatic rosemary and crispy shallots.

Serves 4-6

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INGREDIENTS
2 ½ cups (590 ml) chickpea flour
1 ¾ (420 ml) cups water
3 shallots, sliced finely
¼ cup (60 ml) olive oil, plus 2 tablespoons (30 ml)
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) ground black pepper
2 tablespoons (30 ml) rosemary leaves

INSTRUCTIONS
In a large bowl, gradually add water to chickpea flour, whisking continuously until batter is smooth and thin. Set batter aside to stand for 6 hours or up to overnight.

When batter has finished resting, in a small pan over medium heat, fry shallots in 2 tablespoons (30 ml) of olive oil until golden brown. Remove from heat.

Position rack in middle of the oven. Preheat oven to 450 F (230 C). Place a cast iron skillet in oven to heat up.

Carefully remove skillet from oven when hot. Pour ¼ cup (60 ml) olive oil into skillet and swirl to coat the bottom.

Remove and discard any foam that has formed on the top of the batter. Add salt and ground black pepper and whisk batter to combine. Pour batter into skillet.

Working quickly, scatter fried shallots and rosemary on top of batter. Carefully transfer hot cast iron skillet back into oven and bake for 10-15 minutes or until bread is golden brown and set.

Let flatbread cool slightly before slicing.

On the Abruzzo episode of Bonacini’s Italy, chef Michael prepares a protein commonly found in Abruzzo’s mountainous region: Lamb with Cheese and Egg. Cooked here with delicious mixture of egg and Pecorino, the Italian name for the dish is ‘Agnello Cacio e Uova’. The dish is satisfyingly simple, while somehow managing to also be uber-decadent and packed with flavor!

Serves 4

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INGREDIENTS
2 pounds (907 grams) lamb meat, cut into cubes
1/3 cup (80 ml) flour
2 tablespoons (30 ml) olive oil
1 onion, thinly sliced
½ cup (120 ml) white wine
1 tablespoon (15 ml) chopped rosemary
1 cup (240 ml) chicken stock
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
4 eggs
1 cup (240 ml) grated pecorino
1 tablespoon (15 ml) chopped flat-leaf parsley

INSTRUCTIONS
Heat oil in a large skillet over high heat.

Dredge the lamb cubes in flour, then sear on all sides until evenly browned. Remove from skillet and set aside.

Lower heat to medium low and add onion, cooking 1-2 minutes, until soft.

Add the white wine and bring to a boil, scraping up any stuck bits. Reduce.

Return the lamb to the skillet and add the rosemary, chicken stock, and season with salt and pepper. Bring to a simmer. [and cover]

Continue cooking for 3-4 hours, until the lamb is tender. [add more stock if sauce gets too thick]

Drain and reserve the excess cooking liquid, leaving the solids in the skillet.

In a bowl, mix together the eggs, pecorino, and some of the parsley.

Pour the egg mixture into the skillet with the lamb and cook, stirring, until the egg is firm.

Remove to a plate, garnish with parsley, and drizzle with reserved cooking liquid to finish. Serve hot.

From hearty inland crops to fresh food of the sea, the Venetian region covers it all. Host Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ whips up a stunner of a dolce. Whether you’re in the mood to share or feeling a little selfish, Michael’s Giant Almond Crumb Biscuit (Fregolata) covers it all. Buttery, sweet, and satisfyingly crumbly, this biscuit is sure to cap off a memorable dinner!

Serves 8

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INGREDIENTS
½ cup (120 ml) whole, blanched almonds, plus more for serving
1 ½ cups (350 ml) flour, plus more if needed
6 tablespoons (90 ml) sugar
1/2 teaspoon (2.5 ml) salt
1/2 cup (120 ml) cold butter, cut in squares
1 egg, whisked
1/2 teaspoon (2.5 ml) vanilla extract
1/2 teaspoon (2.5 ml) almond extract
2 tablespoons (30 ml) whipping cream, plus more if needed
Icing sugar, for topping

INSTRUCTIONS
Preheat oven to 350 F (175 C).

Toast almonds in a hot skillet until fragrant and golden.

Pulse toasted almonds in a food processor until ground medium-fine. Add flour, sugar, and salt to food processor and pulse to combine.

Add butter and pulse briefly until mixture is grainy in texture.

In a separate bowl, combine egg, vanilla extract, almond extract, and cream and whisk to combine.

Add the egg mixture to the dry ingredients in the food processor and pulse until pebbly and crumbly (add more flour or cream to adjust texture if required).

Line a 10-inch (25.5 cm) tart pan with parchment paper.

Use fingertips to drop fingerfuls of batter into the tart pan until entire bottom is covered. Press down gently to spread.

Bake for 20-25 minutes or golden brown.

Allow biscuit to cool before removing from tart pan and serving. Sprinkle with icing sugar. Sprinkle with additional almonds.

Chef Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ highlights the tiny region of Molise, exposing some of its best kept savoury secrets. Starting with a classic, Michael cooks up a delicious multi-layered Chicory Timbale, a pie filled with fresh chicory, ripe Roma tomatoes, and sliced prosciutto. To crisp up the top of the pie, Michael tops his delicious dish with finely grated pecorino cheese and crunchy breadcrumbs.

Maybe try using another bitter green if can’t find chicory.

Serves 6

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INGREDIENTS
2-3 bunches chicory
2 tablespoons (30 ml) butter
½ cup (120 ml) stale breadcrumbs, finely ground in a food processor
½ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground black pepper
2 cups (470 ml) grated scamorza cheese
3 Roma tomatoes, thinly sliced
7 ounces (198 g) thinly sliced prosciutto
5 eggs, beaten
1 cup (240 ml) grated Pecorino Romano, plus more for serving

INSTRUCTIONS
Preheat oven to 350 F (175 C). Line an 8-inch (20.5 cm) springform pan with parchment paper. Mist or grease parchment paper with oil.

Chop off woody ends of chicory. Clean and slice into 1-inch (2.5 cm) pieces.

Boil trimmed chicory in salted water for 6 minutes, until tender.

Drain, then squeeze as much moisture out of the chicory as possible. Transfer to refrigerator to chill.

Heat butter in a skillet over medium heat and add breadcrumbs. Cook, stirring, until breadcrumbs are toasted. Remove from heat to cool at room temperature and reserve.

Season the chilled chicory with salt and pepper.

In the prepared springform pan, create layers in the following order:

– place half of the chicory in the bottom of the pan
– cover with half of the grated scamorza cheese
– layer in the tomato slices
– neatly layer over half of the sliced prosciutto
– cover prosciutto with the remaining chicory
– add the remaining grated scamorza cheese
– top with the remaining sliced prosciutto

When layered, pour the beaten eggs evenly over the entire pan.

Toss the reserved toasted breadcrumbs with grated Pecorino and sprinkle in an even layer over the top.

Bake for 30-40 minutes or timbale is cooked through and breadcrumbs are golden and toasted.

Before serving, cool the baked timbale for 10 minutes at room temperature.

When ready, remove the sides from the springform pan, slice into wedges, and serve warm.

Spiced Chocolate Cake is a decadent dessert. Chef Michael Bonacini bakes a rich, dense chocolate cake filled with spices and nuts called Pam[n]pepato.

Yield 1 Cake

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INGREDIENTS
2 cups (470 ml) flour
½ cup (120 ml) cocoa powder
1 teaspoon (5 ml) cinnamon
½ teaspoon (2.5 ml) nutmeg
¼ teaspoon (1 ml) ground cloves
½ teaspoon (2.5 ml) salt
1 cup (240 ml) sugar
1 cup (240 ml) honey
2 cups (470 ml) melted dark chocolate
2 cups (470 ml) roasted, mixed nuts
¾ cup (180 ml) chopped candied orange peel
Zest of one lemon
1 ½ cups (350 ml) melted dark chocolate, to cover

INSTRUCTIONS
Preheat oven to 325 F (160 C).

Add flour, cocoa powder, cinnamon, nutmeg, cloves, and salt to a bowl and whisk to combine.

In a separate bowl, mix together sugar, honey, and melted dark chocolate. Add wet ingredients to dry and fold until fully combined.

Add nuts, candied orange peel, and zest of one lemon and fold to incorporate. Add a small amount of room temperature water if more moisture is needed.

Turn batter out onto a clean surface and shape into a dome. Place shaped dough on parchment-paper covered baking sheet and bake for 25-30 minutes or until cooked through.

Set aside on a wire rack to cool slightly before glazing with melted chocolate.

Allow to cool fully before slicing—it’s even better when left overnight!

Chef Michael Bonacini knows that in Liguria, they love their fish, and no fish dish more so than this salt-crusted snapper! The salt dome ensures the fish is perfectly seasoned and stays moist as it bakes, making it a show-stopper at any dinner party.

Serves 2-4

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INGREDIENTS
1x 2 ½ – 3 pound (1.13-1.36 kg) snapper, cleaned and scaled
2 tablespoons (30 ml) olive oil, plus more for serving
½ teaspoon (2.5 ml) ground black pepper
2 sprigs rosemary
2 sprigs oregano
3 sprigs parsley
2 cloves garlic, thinly sliced
6 cups (1.4 L) coarse sea salt
4 egg whites
Zest of 1 lemon
1 lemon, cut into wedges

INSTRUCTIONS
Preheat oven to 350 F (175 C).

Rinse the fish under cold running water and pat dry with paper towels, inside and out.

Rub the exterior and interior of the fish with olive oil. Fill the cavity of the fish with rosemary, oregano, parsley, thinly sliced garlic, and ground black pepper.

Whip egg whites to stiff peaks. Fold egg whites and lemon zest in with salt. The mixture should have the consistency of wet sand.

On a baking sheet lined with tinfoil, form a layer of salt with about half of the salt mixture. Place fish on top of bed of salt and cover with the remaining salt mixture. Pat the salt down and shape firmly around the fish. Bake fish for 40-45 minutes.

Let fish sit for 10 minutes before cracking salt cast with fork. Remove fillets of fish, drizzle with olive oil, and serve with fresh lemon wedges.

One of Italy’s quieter regions, Friuli Venezia Giulia offers iconic decadent dishes, waiting to be discovered. Renowned chef Michael Bonacini from Gusto’s Bonacini’s Kitchen shares his exploration of the region with his take on a traditional meal. For his primo, Michael prepares a unique Poppy Seed, Sage, and Prosciutto Pasta, a dish that is a twist on traditional pasta, featuring beautiful, hand-cut, poppy seed-flecked pasta and a quick sauce of fried sage, crisp prosciutto, and butter.

Serves 4

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INGREDIENTS
Pappardelle:
2 cups (470 ml) all-purpose flour
2 tablespoons (30 ml) poppy seeds, toasted
¼ teaspoon (1.25 ml) salt
4 eggs

Toppings:
¼ cup (60 ml) butter
16 sage leaves
3 ½ ounces (100 g) sliced prosciutto, cut in half
2 tablespoons (30 ml) poppy seeds, toasted
Ground black pepper
Lemon zest, for garnish
Grated parmesan, for garnish

INSTRUCTIONS
For the pappardelle:
Mix together the flour, poppy seeds, and salt in a large bowl.

Transfer the flour mixture to a working surface, making a large pile, then make a deep well in it.

Crack the eggs into the well and gently beat with a fork. Begin to pull flour into the egg mixture from the edges of the well as you beat, until it becomes too difficult to keep working with the fork.

Use hands to combine the rest of the dough, then knead until it is a soft, smooth ball.

Set aside to rest under a kitchen towel for 30 minutes.

Transfer dough to a lightly floured work surface. If you have a pasta roller, roll out pasta using the 3rd thinnest setting. If you don’t have a pasta roller, use a rolling pin to roll out until you have one smooth sheet of pasta about 1/8-inch (~3 mm) thick.

Using a pasta/pizza cutter wheel, cut the pasta into long thick strips about 1-inch (2.5 cm) wide.

Reserve pasta on lightly floured baking sheet until needed.

For the toppings:
Heat the butter in a frying pan over medium heat until the foam subsides.

Add sage leaves and fry until crispy. Remove to a lined plate and reserve, also reserving the butter in the pan.

Add the prosciutto and cook until crispy, 3-4 minutes. Remove to a lined plate and reserve. Keep the pan with the flavored butter.

To finish:
Bring a large pot of salted water to a boil. Heat the flavored butter over medium heat.

Cook the pappardelle in the boiling water for 1-2 minutes, until al dente.

Lift the cooked pappardelle noodles from the water, drain slightly, and transfer to the pan with the flavored butter. Toss to coat.

Crumble sage leaves and crispy prosciutto into the pan, reserving some for garnish. Toss to combine.

Add a small ladle of pasta water to the pan, toss and cook for 1 minute, until a sauce forms and clings to the pasta. Season with pepper.

Transfer to serving dishes and top with reserved crispy sage and prosciutto.

Garnish with lemon zest and parmesan and serve immediately.