Italian recipes spotlight: traditional fregnacce pasta and baked stuffed zucchini

Fregnacce are a regional Italian fresh‑pasta dish made from a simple dough of flour, eggs and salt, rolled thin, cut into squares and filled with a meat ragù of minced beef, pork sausage, onion, olive oil and tomato, then topped with grated Parmesan and baked until the cheese melts.

The stuffed zucchini recipe calls for halved courgettes hollowed out, then filled with a sautéed mixture of the zucchini flesh, garlic, thyme, minced beef, egg, grated Pecorino or Parmesan, parsley, salt and pepper. The filled vegetables are sprinkled with breadcrumbs and grated cheese before being baked to a golden finish.