Gnudi - "naked" ricotta and spinach dumplings

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These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
Buckwheat crepes

Buckwheat crepes with a spinach and ricotta filling

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Buckwheat flour makes delicious crepes and is gluten free. you can fill the crepes with all sorts of things. Our recipe used ricotta and spinach, seasoned with nutmeg.

Sformato ~ 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.In fact they are easier to cut and serve when they have cooled down a little.

Stuffed Round Zucchini/Courgettes

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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.

Polpettone ~ Tuscan Meatloaf

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This dish is colourful, moist, flavoursome and very comforting.

Herby Roast Beef

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At our cooking classes in Tuscany we always have plenty of fresh herbs in the garden. It's useful to have a few pots on your kitchen window sill to jazz up any dish. The herbs really take this simple classic to another level. Completely different from any roast beef you’ve had!

Chicken breast rolls

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A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk. The result is a complex-flavoured unusually juicy turkey dish.

Herby turkey breast cooked in milk

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[amd-zlrecipe-recipe:98]

Salt Cod in a Tomatoey Sauce

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

Stracotto ~ Tuscan “Overcooked” Beef

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