Tiramisu With Chocolate Ricotta Churros at Benoli Italian Restaurant Norwich

Italian Food Recipes

Agnolotti “Carbonara”

Pasta dough recipe:


  • 500g 00 Flour
  • 1 tbsp of Olive oil
  • Pinch of Salt
  • 16 Egg Yolks
  • 1 Whole Egg


 – Pour flour and salt onto the work surface

 – Make a well in the centre with a cup

 – Add eggs yolks, whole egg and olive oil to the well

 – Mix with a fork, gradually bringing the flour from the inside to the middle until it’s too thick to do so.

 – Bring remaining flour into the centre with dough scraper

 – Chop through the mix until you have a fine crumb

 – Bring together with hands and knead until smooth and bounces back 

 – Wrap in cling film and rest for 20 minutes

 Filling Recipe:


  • 250g of Mascarpone
  • 125g of Parmesan Cheese
  • Salt and pepper to tase


 – Mix all ingredients in a bowl using plastic spatula

 – Put filling into piping bags

 Sauce recipe:


  • Ladle of pasta water
  • 50g of butter
  • Salt and pepper to taste


 – Boil water and montée butter

 – Season with salt and pepper

 Constructing the dish:

 – Make agnolottis as per instruction

 – Blanch in boiling water for 1 minute or until floating

 – Remove into the butter sauce and cook for 30 seconds

 – Pour into pasta bowl

 – Finish with grated parmesan, pancetta and pasteurised egg yolk

 – Enjoy!

Amaretti Biscuit


  • 680g ground almond
  • 680g caster sugar
  • 240g egg whites
  • 30ml amaretto


 – Mix almond powder and caster sugar
 – Whisk egg whites to soft peaks.
 – Mix almond powder mix with whisked egg whites and finally the amaretto
 – Chill mix
 – Roll into balls weighed 50grams and roll in a mixture of caster sugar and
demererra sugar.
 – Bake at 175’c for 12 mins

Parmesan Croquettes


  • 10kg potato (to make 5kg of cooked flesh)
  • 200g pasteurized egg yolk
  • 1kg pre-grated parmesan
  • 1kg grated block mozzarella
  • Salt
  • Pepper
  • Crushed capelli d’angelo pasta
  • Whole egg
  • Flour

Method for the mix:

 – Bake potatoes in skin

 – Scoop flesh and pass through a moulis

 – Mix parmesan, mozzarella, egg yolk, salt and pepper into potato in a mixer using paddle

 – Ball into 40g balls and freeze.

To Panne (cover the balls):

 – Dip in flour, then beaten egg, then add the capelli pasta.

 – Deep fry at 180 C for 3 minutes. Serve with generous amounts of shaved parmesan.

Parmesan croquettes, Benoli Italian restaurant, Norwich
Tiramisu With Chocolate Ricotta Churros at Benoli Italian Restaurant Norwich

Chocolate Churros

These delicious chocolate churros accompany our tiramisu, but they would be perfect on their own! Pair with some melted chocolate or ice cream for an indulgent treat


  • 100g cocoa powder
  • 200g  flour
  • 2 eggs
  • 300g ricotta
  • 40g sugar
  • 100ml milk
  • 16g baking powder


 – Mix all the ingredients in  a stand up mixer until fully incorporated

 – Spoon into piping bags, or in to sandwich bags. Then when you come to fry them you can cut a corner off the bag to make your own piping bag nozzle.

 – Fry for 1 minute on each side in a shallow pan with vegetable oil. 

 – Once fried roll on some kitchen paper to remove the excess oil then coat in caster sugar and cocoa powder.

Lemon Sorbetto

 Delicious served with burnt meringue and limoncello (see pic). It was our dish of the month in August 2020.


  • 1kg Lemon puree
  • 1260g water
  • 180g glucose
  • 570g caster sugar
  • 2 confit lemons chopped as fine as possible
  • 60g caster sugar
  • 14g neutrose sorbet stabiliser (mix these 2 ingredients together)


 – In a pan heat the water, glucose and 340g sugar until all the ingredients have dissolved approx 40c

 – Add the mixed sugar and stabiliser and whisk

 – Heat to 85c and cool

 – Whisk in the lemon puree and chopped confit lemon

 – Split into 4 ice cream tubs and freeze mixing every hour with a fork to ensure a smooth texture at the end.

Honey and Buttermilk Pannacotta with Fennel and Olive Oil Torta

 Pannacotta ingredients:

  • 1ltr double cream
  • 200g honey
  • 200g sugar
  • 500ml buttermilk
  • 6 leaves gelatine


 – Soak gelatine leaves in cold water until softened.

 – Add cream, honey and sugar to pan and bring to boil.

 – Take off heat, whisk in buttermilk and gelatine until dissolved.

 – Pass through fine chinois and decant into ramekins.

 – Chill, individually wrap and date.

 Torta ingredients:

  • 200g breadcrumbs
  • 800g sugar
  • 400g ground almonds
  • 20g baking powder
  • 300g veg oil
  • 500g olive oil
  • 4 orange zest
  • 16 eggs


 – Mix all wet ingredients.
 – Mix all dry ingredients.
 – Slowly add wet mixture to dry ingredients and crystallized fennel.
 – Bake for 24mins at 160c.