Catherine Fulvio from Ballyknocken House and Cookery School has just launched a selection of Italian themed-recipes in collaboration with video production company I Love Cooking, and Irish Country Living is getting the first look.

Over the next three weeks, we will feature recipes ranging from roasted cod with red pepper and fennel sauce to pannacotta with plum and berry compote, as well as short videos of the recipes on our social media platforms, like Facebook and Twitter.

But to kickstart the series, here are two delicious and easy recipes that we hope you enjoy.

Bellini

Serves six

A twist on the refreshing classic cocktail created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. I hope you enjoy my take on it – made in minutes.

3 very ripe peaches, peeled, de-stoned and roughly chopped

2 tsp sugar

1 bottle Prosecco

Mint sprigs, to decorate

1. Place the peaches and sugar in a food processor and blend until smooth. Set aside in the fridge to chill.

2. Pour the peach purée into Champagne flutes, then carefully pour in the Prosecco.

3. Stir gently and decorate with a sprig of mint.

Beetroot and Prosciutto Salad with Orange Dressing

Serves four

This combination of Italian flavours and textures makes this a healthy and summery salad – almost too good to eat.

Olive oil, for frying

100g prosciutto di Parma

100g French beans, sliced diagonally into thirds

For the dressing

½ red chilli, finely chopped

60ml extra virgin olive oil

1 tsp Dijon mustard

1 orange, juice and zest

Pinch of sugar

Salt and freshly ground black pepper

For the salad

Bunch of rocket, or your favourite lettuce and spinach leaves, washed and trimmed

2 beetroot, steamed and thinly sliced

2 tbsp roasted hazelnuts, roughly chopped, to garnish

1. Heat a little oil in a large frying pan over a medium heat and fry off the strips of prosciutto di Parma until crispy. Set aside on a clean plate.

2. Bring a saucepan of water to the boil and blanch the French beans for three minutes, until slightly tender. Drain and refresh by placing in cold water.

3. To prepare the dressing, whisk the chilli, oil, mustard and orange juice and zest together. Add a pinch of sugar to taste and season with salt and freshly ground black pepper.

4. To assemble the salad, place the rocket leaves or your choice of lettuce leaves on a large platter and arrange the beetroot in between. Spoon some of the dressing over and pour the rest into a small jug to serve on the side. Lightly break up the crispy prosciutto di Parma and arrange on top with the beans. Sprinkle toasted hazelnuts over the top. CL

For further information, visit www.ballyknocken.ie and www.ilovecooking.ie