A Taste for Murder episode 2 recipe: Torta Della Nonna  (Granny’s Pistachio Cake)

This traditional pistachio cake, made in episode 2, has the simplest ingredients and is a beautifully light cake. The ingredients for the delicious cake are:

• 130g butter
• 300g flour
• 200g sugar mixed with orange zest
• 4 eggs
• 70ml fresh orange juice
• baking powder
• salt
• olive oil
• chopped pistachios
• powdered sugar

Instructions:

• Prep: Preheat your oven and prepare your baking tin.
• Mix Dry/Wet: In a large bowl, mix the flour, baking powder, salt, and chopped pistachios.
• Cream: In a separate bowl, cream together the butter and the orange-zest sugar until light and fluffy.
• Combine: Beat the eggs into the butter mixture one at a time. Slowly add the olive oil and fresh orange juice.
• Fold: Gradually fold the dry pistachio-flour mixture into the wet ingredients until just combined.
• Bake: Pour into the tin and bake until a skewer inserted comes out clean.
• Finish: Once cooled, dust generously with powdered sugar.

La Colazione Perfetta! (The Perfect Breakfast) as featured in episode 3

This is one for the (cough, cough) less accomplished chefs amongst you. Although it might require some fishing (or a trip to Tesco). In episode 3 of A Taste for Murder, Joe and his father-in-law Gennaro go fishing in the early hours to catch their breakfast. Although Joe catches a Parrotfish, they are a bit harder to come by in the UK, so any white-fleshed fish will do!

Once back, Gennaro simply gutted and trimmed the fish, which you can get your fishmonger to do for you. Or buy a filleted fish. Having cut it down the middle, he inserted lemon and dill, dribbled with olive oil, and seasoned with salt and pepper. Having wrapped the fish in foil, he cooked over the barbecue for 1o minutes.

Once cooked, he flaked the fish and served it in a crusty roll with red onion, tomato and more oil (extra virgin this time). Yum!

Episode 4 of A Taste for Murder recipe: Arancini Croccanti (Crunchy Fried Risotto Balls)

Arancini Croccanti are classic Sicilian street food. They are deep-fried, breaded risotto balls that are creamy on the inside with a crunchy exterior. They are a perfect way to repurpose leftover risotto, which acts as the ideal, firm base when chilled.

Gennaro tells Joe that they are best “cooked the day before, and cooled overnight”. Add garlic and onions fried in butter to the arborio rice, and simmer in white wine and chicken stock, and “maybe a touch of milk”. Once cooked, add mozzarella, egg, and herbs, and even mince meat. Then the balls can be coated in plain flour and breadcrumbs to be fried in oil.

Classic Ingredients include: 

• Risotto: Leftover (cold) saffron or parmesan risotto otherwise known as arborio rice.
• Filling: Small mozzarella balls (bocconcini) or mozzarella cubes, garlic, onions fried in butter,
• Breading: Plain flour, eggs, and breadcrumbs (panko works well for extra crunch).
• Frying: Vegetable or olive oil.

Ragù a Modo Tuo (Ragu Whichever Way You Like It)

Ragù a Modo Tuo (Ragu Whichever Way You Like It) is the title of the fifth episode of season one. The episode centres on a reclusive woman’s death, which exposes a mystery of hidden identity, set against a backdrop of complex, personalised cooking.

It’s an adapted Bolognese recipe featuring slow-cooked pork belly, beef, and Gennaro’s personal twists. Can also be served with bacon instead of pork belly, but the crucial ingredient is good quality red wine. The base is traditionally a soffritto of onion, carrots, and celery, cooked with white wine and tomato paste, simmered for at least two hours. Can be served with tagliatelle (which holds the sauce better than spaghetti) or the pasta of your choice. Top with parmesan cheese and fresh basil for a chef’s kiss dinner! 

Daria’s Ragù Campidanese on toast included pork sausage and fennel. Each one can be different, to suit the chef’s own tastes. But all need a rich tomato base. Also in episode 5 is Daria’s gnocchetti – a half gnocchi, half pasta dish which brings back memories of Joe’s late wife.

A classic slow-cooked ragu method is as follows:

• Brown the Meat: Season beef (short ribs or stewing) and brown in olive oil.
• Sauté Aromatics: Add diced onions, carrots, and celery to the pan.
• Simmer: Add red wine, tomato paste, canned tomatoes, and beef stock.
• Slow Cook: Cover and cook for 3-4 hours until the meat is very tender.
• Finish: Shred the meat, return to sauce, and toss with pasta.

A Taste for Murder episode 6 recipe: Holy Cannoli

And for the final instalment of the crime drama, viewers are fittingly served a dessert. Specifically Capri cannoli, which are highly regarded Sicilian pastries found on the island of Capri. They are usually characterised by a crisp shell filled with sweet ricotta, sometimes pistachio, or chocolate.

The Capri Cannoli filling needs:

• 2 cups Ricotta cheese (drained)
• 1 cup Powdered sugar
• 1 tsp Vanilla extract
• 1 tsp Orange zest (optional, for a citrusy Capri twist)
• ⅓ cup Mini chocolate chips
• For serving: Finely chopped pistachios and additional mini chocolate chips.

Instructions:

• Drain the Ricotta: To avoid a runny filling, lay out two pieces of paper towel, spread the ricotta in a thin layer, and top with more paper towel. Press down, then let it sit for 30 minutes, replacing the paper towels once to remove maximum moisture.
• Combine: Whisk the drained ricotta, powdered sugar, and vanilla together until smooth.
• Mix-ins: Fold in the mini chocolate chips and optional orange zest.
• Fill: Pipe or spoon the mixture into pre-made cannoli shells (we’re cheating) right before serving to ensure the shell stays crunchy.
• Garnish: Dip the ends in chopped pistachios and additional chocolate chips.