In Nigellissima episode 1, Nigella Lawson invites us on a culinary journey that effortlessly brings the flavors of Italy into the heart of our own kitchens. Her love for Italian cuisine isn’t just a passing interest; it’s deeply rooted in personal experience. Before becoming a household name in the world of cooking, Nigella lived and worked in the beautiful city of Florence, absorbing the essence of Italian life and food. Her time there shaped her appreciation for simple, flavorful dishes that celebrate the beauty of fresh ingredients, a passion she conveys with ease and elegance in this episode.
Imagine strolling through an English supermarket, grabbing a handful of everyday ingredients, and transforming them into a meal that whisks you straight to the sun-soaked coasts of Sicily or the rolling hills of Tuscany. That’s the magic Nigella brings to this show. She doesn’t just cook; she creates an experience, showing us how traditional Italian flavors can be both accessible and utterly delicious, no matter where you are.
The episode begins with a dish that’s a love letter to simplicity and flavor: Sicilian pasta. Picture this: ripe tomatoes bursting with flavor, garlic lending its aromatic punch, and almonds adding a satisfying crunch, all tossed together to create a vibrant, mouthwatering meal. It’s a dish that embodies the spirit of Italy — unpretentious yet unforgettable. Nigella’s approach makes it feel as though you’re right there with her, the scents of garlic and tomatoes filling the air as the pasta gently simmers on the stove. She’s not just teaching a recipe; she’s sharing a piece of her heart.
But Nigella isn’t done there. For those nights when you want to impress your family without spending hours in the kitchen, she introduces a midweek feast that’s as indulgent as it is effortless: tagliata. This dish takes a beautifully cooked steak, slices it thin, and pairs it with Tuscan fries that are crisp on the outside, yet soft and fluffy inside. The steak, tender and juicy, is seasoned with just the right touch of Italian flair, creating a meal that feels special but isn’t overly complicated. As she slices through the steak, the juices glistening, you can almost taste the richness of the meat, perfectly complemented by the golden fries that crackle under your fork.
Nigella has always had a talent for taking us beyond the kitchen, into a world where food is more than sustenance — it’s about memories, moments, and the joy of sharing something beautiful with the people you love. Her dishes reflect her deep understanding of Italian cuisine, but they’re never bound by strict rules. She plays with tradition, always keeping flavor and satisfaction at the forefront.
One of the standout moments of the episode is her rendition of “eggs in purgatory.” This dish, fiery and bold, is inspired by her youthful days in Florence, when late-night cravings led to plates of spicy, satisfying food. The name alone conjures images of something dangerous yet irresistible. It’s a simple combination of eggs poached in a rich, spicy tomato sauce, with a heat that builds and warms from the inside out. Perfect for a late-night snack or even a weekend brunch, this dish is both comforting and exciting. Nigella’s storytelling draws you in, making you feel the nostalgia she carries for those carefree, adventurous nights in Italy, where food and fun were inextricably linked.
What makes Nigellissima so appealing is that it’s not just about following a recipe. It’s about embracing the Italian philosophy of food — that meals should be enjoyed, savored, and shared. Nigella’s dishes are rooted in tradition, yet she presents them in a way that feels fresh and attainable. You don’t need to be a master chef or have access to gourmet ingredients to bring these flavors into your home. With her guidance, the everyday cook can feel empowered to try something new, to experiment with flavors, and to ultimately create something that brings joy to the table.
Throughout the episode, Nigella’s enthusiasm is infectious. She speaks with such passion for the ingredients, the process, and the end result, that you can’t help but feel inspired to roll up your sleeves and get cooking. The way she describes the textures, the aromas, and the taste of each dish makes your mouth water. But it’s more than just the food — it’s the way she frames cooking as a celebration of life, something to be relished and enjoyed. Every chop of the knife, every sizzle of the pan, brings us closer to that ultimate reward: a plate full of deliciousness that not only nourishes the body but feeds the soul.
Nigella’s love for Italy and its culinary traditions is evident in every moment of the episode, yet she never makes the viewer feel intimidated. Instead, she extends an invitation: come into the kitchen, try this, taste this, and let me show you how easy it can be to bring a little bit of Italy into your own home. Whether it’s the fragrant pasta, the succulent steak, or the fiery eggs, each dish is a testament to the beauty of simple, well-chosen ingredients brought together with care.
Nigellissima episode 1 recipes:
Eggs in purgatory
When I lived in Florence I was young, so I wanted to have a good time. I preferred to spend my chambermaid’s wages on a Prosecco than a fancy dinner. But there was one dish that I could afford, that absorbed alcohol and was delicious. And I still eat it now. I always say eggs in purgatory is absolute heaven when you feel like hell.
To make this recipe you will need: a couple of eggs, a can of chopped tomatoes, some parmesan, fresh garlic and dried chilli flakes.
Chocolate hazelnut cheesecake
I do know, I really do, that cheesecake is not Italian. But chocolate hazelnut paste was one of my discoveries when I first went to Italy and I just fell in love with it. This recipe is a firm family favourite.
To make this recipe wou will need: a packet of digestive biscuits, unsalted butter, chocolate spread, chopped & toasted hazelnuts, cream cheese and icing sugar.
Sicilian pasta with tomatoes, garlic and almonds
I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.
Meatzza
I find this more and more helpful in the repertoire as so many children – small children at any rate – seem to be kept on strict wheat-free diets by their parents these days, this is why I’ve given the option of replacing the breadcrumbs with porridge oats, and very well it works, too.
Ingredients:
- 500g/1lb 2oz minced beef (preferably organic)
- 3 tbsp grated parmesan
- 3 tbsp breadcrumbs or porridge oats (not instant)
- 3 tbsp chopped fresh parsley
- 2 free-range eggs, lightly beaten
- 1 garlic clove, crushed
- Salt and freshly ground black pepper, to taste
- Butter, for greasing
- 1x400g/14oz can chopped tomatoes, drained
- 1 tsp garlic oil
- 1 tsp oregano
- 1 x 125g/4½oz ball mozzarella (not buffalo), halved, then sliced
- Few leaves fresh basil
Method:
- Remove from the oven and let it sit for five minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza.
- Preheat the oven to 220C/425F/Gas 7.
- In a large bowl, using your hands, combine the mince, parmesan, breadcrumbs or oats, parsley, eggs, garlic, and add some salt and pepper. Do not overwork it, just lightly mix together or the meat will become compacted and dense.
- Butter a round baking tin of about 28cm/11in diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.
- Make sure you’ve drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.
Tagliata for two & Tuscan fries
You can’t go to Florence without encountering Florentine steak – it’s a famous huge T bone cooked over a grill. At home, I’ve got my own version of another Italian classic – a tagliata – which is a steak that you cook and then slice on the diagonal, so you can feed 2 people out of one steak.
Ingredients:
- 1kg/2lb 4oz waxy potatoes
- 1.5L/2½pt corn oil or flavourless vegetable oil
- 1 head garlic, cloves separated but not peeled
- 8 sprigs thyme, rosemary or sage, or herbs of your choice
- sea salt flakes, to taste
Method:
- At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out – using a couple of perforated scoops for ease, and wearing oven gloves to protect your hands – onto a tray or platter lined with a double thickness of kitchen roll. Once any excess oil has been absorbed, tip the chips off the kitchen paper clatteringly onto the plate and sprinkle with sea salt flakes to taste, serving immediately.
- Cut the short ends off each potato (but don’t peel it) so that it can sit up vertically, and then slice it downwards into generous 1cm/½in slices. Cut these slices into chips about 1cm thick, again, err on the generous side. Load up a clean tea towel with the chips as you cut them.
- Put the oil into a wide, heavy-based pan (mine is approximately 28cm/11in diameter and 11cm/4in deep), and add the freshly cut potatoes. Then put the pan over a high heat and bring to a boil, which should take about five minutes. Keep a careful watch on the pan at all times.
- Continue to cook the fries, without stirring them, for another 15 minutes. Once the oil temperature reaches 160C/325F, turn down the heat slightly and keep the fries cooking at between 150-160C. The pan will be bubbling vigorously. If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it.
- Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that have stuck away from the bottom or sides of the pan. Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn’t look burnt or the fries too dark), before testing a chip for crispness on the outside and tenderness on the inside. Do not burn your mouth, though! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly.
