Italian cooking lives by a rule Christophe shares: it looks simple, but it is not. A few good ingredients, treated with respect, timed right. That is the whole craft.
8 recipes
This showstopper egg yolk ravioli wraps a whole runny yolk inside a thin golden pasta parcel, then drowns it in nutty brown butter with anchovy, capers, and lemon. The key trick is a ricotta ring that cradles and protects the yolk. Ready in about 75 minutes, it serves 4 as a stunning appetizer.
75 min · Intermediate
This classic potato gnocchi recipe gives you soft, pillowy dumplings every time. The secret is baking the potatoes to keep them dry, so you use less flour. Ready in about 90 minutes, this comforting dish serves 4 and pairs perfectly with a rich, nutty brown butter sauce.
90 min · Intermediate
This classic Italian seafood risotto is built on a rich homemade broth from toasted prawn shells, cooked ladle by ladle with Carnaroli rice, and finished with a cold-butter mantecatura for silky creaminess without cream or cheese. Every seafood goes in at the perfect moment. Ready in about 75 minutes. Serves 4.
75 min · Intermediate
This classic Italian tiramisu is a light and creamy dessert made with rich mascarpone, bold espresso, and a hint of sweet almond. By gently warming the egg yolks and folding in fluffy egg whites, you get a silky, safe, and travel-ready treat. It takes about 30 minutes of active work and 6 hours to chill, serving 8 to 12 people.
390 min · Intermediate
This classic Italian cannelloni fills dry pasta tubes with a creamy spinach-ricotta mixture, then bakes them under a rich roasted tomato sauce and silky béchamel. The key trick is roasting the tomatoes first for deep, caramelized flavor. Allow about 2 hours total. Serves 4 to 6 people.
120 min · Intermediate
This tomato focaccia is a warm, inviting bread topped with sweet roasted garlic and crispy cheese. The secret is a special cheese layer that keeps the bread from getting soggy. It takes about 24 hours mostly resting, with just 30 minutes of hands-on work, and makes 8 to 10 servings.
1440 min · Intermediate
This stunning Italian appetizer places a whole, creamy burrata at the center of a warm, briny puttanesca relish made with cherry tomatoes, anchovy, olives, capers, and grilled artichoke hearts. The secret is temperature: a warm sauce beside cool cheese creates magic. Ready in 20 minutes and serves 4.
20 min · Intermediate
This is the real Roman carbonara—no cream, just eggs, cheese, and pork fat creating a silky sauce through gentle heat. The secret is using the pasta's warmth (around 160°F / 70°C) to cook the eggs into a glossy coating without scrambling them. Ready in 15 minutes, serves 4.
15 min · Intermediate
Italy was part of his food education early, alongside France and the Mediterranean. What he took from it is restraint, the confidence to let three good things be the whole dish. No long ingredient lists, no three versions of one thing. The best simple food, he says, can evoke emotions and bring you to places.
Start with a whole burrata alla puttanesca, warm sauce beside cool cheese. A small, chosen collection, growing over time. Browse the Italian recipes above.
