Italian Main Course Recipes

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Soufflé-like Vegetable Flans

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Italian soufflés are more rustic and forgiving than their French cousins. They do not have to be eaten when just risen. Read Recipe »

Seppie in Inzimino
Cuttlefish with Spinach and Tomato

The word “inzimino” refers to fish (cod, squid, octopus, cuttlefish, eels, etc..) cooked with vegetables (spinach and/or chard) tomato and herbs. It is difficult to see where the word originates, but it is mentioned as early as the 1300s.

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Zucchine Ripiene
Stuffed Round Zucchini/Courgettes

This recipe looks particularly good made with the cute round zucchini, but is equally tasty made with the long variety. Remember to be careful to reduce cooking times if your zucchini are small.

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Polpettone
Tuscan Meatloaf

We always hesitate to call this dish “meatloaf ” because of the possible negative connotations of the word. Rest assured – this dish is colourful, moist, flavoursome and very comforting.

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Arrosto di Manzo alle Erbe
Herby Roast Beef

The herby flavours take this simple classic dish to another level. Completely different from any roast beef you’ve had at home!

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Tacchino al Latte
Herby turkey breast cooked in milk

This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk.

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Baccalà alla Livornese
Salt Cod in a Tomatoey Sauce

This is the classic way to prepare salted cod, but you can use any firm-fleshed fresh white fish.

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Stracotto di Manzo
Tuscan “Overcooked” Beef

The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat.

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Melanzane alla parmigiana
Cheesy baked aubergine/eggplant

This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.

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