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[Life](/luxegen/life)

 /  16 September 2024  

#  3 Big Mamma Recipes &amp; A Fun Cooking Playlist  


Love the pasta at Circolo or been eyeing the pizza at Ave Mario? Good news – you can now bring a taste of Big Mamma into your own kitchen. Here are three recipes the restaurant group's top chef – chef Filippo – has shared with us, as well as a fun playlist to set the mood while you’re cooking…  


ByEleanor Magill

  /  

[ Save To My Favourites ](/user/login?destination=/markdownify/node/42956)

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 



 

 

 

 ![](https://media.sheerluxe.com/OTnm2iGpzj4-AUf5mNQcHZ9Za68=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F08%2Fsl-290824-big-mamma-recipes-big-caprese-salad-with-fresh-tomatoes-mozzarella-basil-new.png?itok=UqBdB-B-)

 

 

 

 

 

 

##  Big Caprese Salad With Fresh Tomatoes, Mozzarella &amp; Basil 

 

Serves

 4 

 



Total Time

 10 Minutes 

 



 

 

Ingredients

    4 buffalo mozzarellas (125g each)  

   150g of Datterini tomatoes  

   5 big heirloom tomatoes (e.g. Green Zebra, Pineapple, Black Krim, for a wide range of colours)  

   1 pinch of brown sugar  

   1 bunch of fresh basil  

   Extra-virgin olive oil  

   Fior di sale  

   Pepper  

 



  

 



Method

 Step 1 

Chop the Datterini tomatoes in half and season them with olive oil, salt, pepper and brown sugar.



 Step 2 

Place them on a baking tray and put them in an oven at 210°C Fan/450°F/Gas Mark 8 for 4-5 minutes maximum. The tomatoes should be charred and blackened. Leave to cool.



 Step 3 

Chop the heirloom tomatoes into quarters and season them with olive oil, basil, fior di sale and pepper. Mix the cooled charred tomatoes with the heirloom tomatoes. Add pieces of torn mozzarella.



 Step 4 

Scatter plenty of basil leaves over the salad.



 



 

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/amdSloLbXPELx7zlT5zJN5emqI0=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F08%2Fsl-290824-big-mamma-recipes-la-gran-carbonara-lateefphotography.png?itok=rSt_3ZFw)

 

 

 @lateef.photography 

 



 

 

 

 

##  La Gran Carbonara 

 

Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    3 whole eggs &amp; 6 egg yolks  

   90g of grated pecorino cheese  

   90g of grated parmesan cheese  

   1 tsp of pepper  

   400g of spaghetti  

   8 slices of guanciale (cured pork cheek/jowl), finely sliced  

 



  

 



Method

 Step 1 

In a bowl, mix the whole eggs and egg yolks with the pecorino, parmesan and pepper. Set aside.



 Step 2 

Bring a large pan of salted water to the boil and cook the spaghetti according to the package directions, then drain, reserving the cooking water.



 Step 3 

In the meantime, add the guanciale slices to a dry frying pan over a medium heat and sear for 5 minutes, or until crispy. Add 1 tablespoon of the pasta cooking water, followed by the spaghetti.



 Step 4 

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.



 Step 5 

Transfer to a large serving dish and serve immediately.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/gT33MXST0OC7B-7EIgY6jMwtfCA=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F08%2Fsl-290824-big-mamma-recipes-the-incredible-lemon-pie-credits-joann-paijpeg.png?itok=iutiIhke)

 

 

 

 

 

 

##  The Incredible Lemon Pie 

 

Serves

 6 

 



Total Time

 55 Minutes  plus chill overnight  

 



 

 

Ingredients

 For the pastry:  


   90g of unsalted butter  

   20g of ground almonds  

   50g of icing sugar  

   2 large eggs  

   150g of plain flour  

   ½ tsp of salt  

 



  

 For the lemon custard:  


   1 leaf of gelatine  

   3 unwaxed lemons  

   3 eggs  

   70g of caster sugar  

   140g of unsalted butter  

 



  

 For the Italian meringue:  


   230g of caster sugar  

   2 tbsp of water  

   Juice of 1 lemon  

   4 egg whites  

 



  

 



Method

 Step 1 

Make the pastry. In a bowl, soften the butter with a spatula. In a mixer with a paddle attachment, beat the softened butter, ground almonds and icing sugar until smooth. Then add the eggs, one at a time, while beating. Incorporate the flour and salt. Mix the pastry dough until crumbly. Form the dough into a ball, wrap in clingfilm and rest overnight in the refrigerator.



 Step 2 

Make the lemon custard. Soften the gelatine in a bowl of cold water for 5 minutes. Zest 2 of the lemons and squeeze all 3. 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 with a whisk. Cook over a low heat until the mixture comes to a gentle boil. Pour the mixture into a bowl. Squeeze the gelatine and incorporate. Add the lemon zest. Use an immersion blender to mix well. Put into an airtight container and rest overnight in the refrigerator.



 Step 3 

Preheat the oven to 175°C/350°F/Gas Mark 4). Roll out the pastry dough into a 6mm-thick disc. Grease a tart pan with butter and line with the pastry. Bake in the pre-heated oven for 15 minutes.



 Step 4 

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, soft ball, 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.



 Step 5 

Fill the pastry case with the lemon custard. Use a plastic spatula to cover the tart with meringue, creating a dome in the centre. Caramelise with a chef's blowtorch. Chill in the refrigerator for 1 hour before serving.



 



 

 

 

 

 

 

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 ](https://amzn.to/3MnnY5S) 

 

 

 

 

 

Recipes courtesy of Big Mamma restaurants

Published by White Lion Publishing

 

 

 

 

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