1 tbsp fresh basil leaves
1 garlic clove, chopped
2 lemons, zest only
1 white onion, smashed
1 tbsp chopped fresh flatleaf parsley
5 Italian long peppers, mixture of red and yellow
2 rosemary sprigs
1–2 black truffles
4 brown anchovies
60²µ/2¼´Ç³ú plain flour
400g/14oz rigatoni
50ml/2fl oz balsamic vinegar
2 garlic cloves, crushed
pinch fennel seeds, crushed
3–4 tbsp, extra virgin olive oil
100ml/3½fl oz olive oil
rock salt
50ml/2fl oz sherry vinegar
vegetable oil, for deep-frying
55g/2oz butter
200ml/7fl oz fresh cream
2 free-range eggs, gently beaten
500ml/20fl oz milk
100²µ/3½´Ç³ú Mozzarella, torn
75g parmesan cheese
50²µ/1¾´Ç³ú pecorino cheese, grated
400g/14oz cod fillet
2–3 Italian pork sausages
focaccia bread
½ glass white wine