Slow-cooked green beans in a tomato sauce

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This is a signature dish of the late great Mario, the multitalented father of Tina who used to be one of our amazing instructors at our cooking classes in Italy. You may say that you like your green beans to be firm and crunchy, but after tasting this dish you may also appreciate their sweet, melt-in-the-mouth quality when slow cooked.

Peperonata ~ Stewed bell peppers

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This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!
cauliflower

Cauliflower with Tomato, Rosemary & Fennel Seeds

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Even self-professed cauliflower haters will love this dish, if you can convince them to try it.

Baked Tomatoes Filled with Rice

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You can only use parboiled rice in this recipe since the grains stay separate. Non parboiled rice will turn into a sticky blob!

White beans cooked in rosemary, tomato and balsamic vinegar

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Creamy white beans in a tangy, herby tomato sauce - this is a Greek-style interpretation of the Tuscan fagioli all'uccelletto. These beans are great served hot or cold, either as an antipasto or as a side dish.

Stuffed baked onions

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Simple flavours - onion and smoked cheese - that combine perfectly for a dish that complements practically all main courses.

Carciofi alla romana - braised artichokes

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These make a tasty little side dish or aperitif.

Cannellini beans with tomato and herbs

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Literally the name means “in the manner of little birds”: this is the way that small birds were cooked up when they were brought home from a morning’s hunting. Cannellini beans are so much nicer...

Lentil and celeriac salad

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A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.

Panzanella ~ Tuscan bread and tomato salad

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This is a great dish to make a couple of hours in advance in the summer, to have ready waiting for you in the fridge when you get back home. It is light yet satisfying.