A viral Italian grandmother whose cooking videos have won fans around the world has brought her treasured family recipes to The Morning Show kitchen.
Nonna Teresa joined TV personality and home cook Anna Simon to share two of her most-loved dishes: a hearty chicken and vegetable soup packed with homemade flavour, and sweet Nutella crescent biscuits dusted with icing sugar. Together, they celebrated the Italian tradition of gathering around the table, proving that the best recipes are often the simplest.
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Nonna Teresa’s Chicken & Vegetable Soup
Ingredients
- Chicken thighs and drumsticks
- ½ butternut pumpkin, chopped
- 1 potato, chopped
- 1 sweet potato, chopped
- 2 cups peas
- 2 celery stalks, chopped
- 2 to 3 carrots, chopped
- 1 onion, chopped
- Salt, to taste
- Little raviolini
- Parmesan cheese, to serve
- Fresh parsley, optional
Method
- Add the chicken, pumpkin, potato, sweet potato, peas, celery, carrots and onion to a large pot. Cover generously with water and bring to the boil.
- Cook until the chicken is cooked through and the vegetables are very soft.
- Remove the chicken from the pot. Discard the skin, which has added flavour and richness to the soup. Shred the chicken and return it to the pot.
- If the pumpkin and sweet potato haven’t naturally broken down into the soup, use a wooden spoon to gently mash them against the side of the pot. This will help thicken the soup and give it a beautiful silky texture.
- Season generously with salt to taste.
- Add the raviolini and cook for 10 to 15 minutes, or until tender and cooked through.
- Serve hot with plenty of grated parmesan cheese and, if desired, a sprinkle of fresh parsley.
Nutella Crescent Biscuits
Ingredients
- 1kg self-raising flour
- 1 cup caster sugar
- 3 eggs
- Zest of 1 lemon, finely grated
- 250g unsalted butter, melted
- 200g sour cream
- Biscoff spread
- Nutella
- Icing sugar, for dusting
Method
- Preheat oven to 170°C fan-forced and line trays with baking paper.
- In a large bowl, combine flour and sugar. Add eggs, melted butter, sour cream, and lemon zest. Mix until a soft dough forms.
- Divide dough into portions and roll each one out flat on a lightly floured bench.
- Place a round plate over the dough and, using a pastry cutter or knife, cut around it to form a large circle.
- Cut the circle into triangles, like slicing a pizza.
- Place a small dollop of your chosen spread at the wider end of each triangle. We used Biscoff and Nutella.
- Roll each triangle from the wide end toward the point to form little half-moon crescents.
- Place onto lined trays and bake for 15–20 minutes, or until lightly kissed brown.
- Cool slightly and dust generously with icing sugar.
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