Side Dishes

Eggplant/aubergine caponata

April 24, 2022/by Riccardo

Crunchy brussels sprouts with hazelnuts

They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
January 18, 2018/by Riccardo

Braised fennel, pomegranate and orange

A colourful side dish for the fall!
November 3, 2017/by Riccardo

Lentil and celeriac salad

A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.
May 14, 2011/by Riccardo

Peperonata ~ Stewed bell peppers

This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!
October 14, 2010/by Riccardo

Baked Tomatoes Filled with Rice

You can only use parboiled rice in this recipe since the grains stay separate. Non parboiled rice will turn into a sticky blob!
April 28, 2010/by Riccardo

White beans cooked in rosemary, tomato and balsamic vinegar

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.
March 28, 2010/by Riccardo
cauliflower

Cauliflower with Tomato, Rosemary & Fennel Seeds

Even self-professed cauliflower haters will love this dish, if you can convince them to try it.
February 25, 2010/by Riccardo

Stuffed baked onions

Simple flavours - onion and smoked cheese - that combine perfectly for a dish that complements practically all main courses.
February 8, 2010/by Riccardo

Carciofi alla romana – braised artichokes

These make a tasty little side dish or aperitif.
January 26, 2010/by Riccardo

Cannellini beans with tomato and herbs

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...
January 26, 2010/by Riccardo

Panzanella ~ Tuscan bread and tomato salad

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.
January 24, 2010/by Riccardo

Slow-cooked green beans in a tomato sauce

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.
January 7, 2010/by Riccardo

Polpettine di patate
Tuscan potato croquettes

The flavours of the nutmeg, garlic and parsley really stand out in this simple peasant side dish/appetizer.
January 2, 2010/by Riccardo

Cecina – Baked chickpea pancake

There are versions of this all the way up to the French Riviera. In Livorno (Leghorn) it is served as an energy-packed sandwich.
January 2, 2010/by Riccardo

Creamy celery in tomato sauce

This is an original and tasty dish, ideal for using up leftover celery (those heads are always a little large to use up in one go…) It tends to come out creamier using spelt flour to coat, but wheat flour is fine too.
August 24, 2008/by Riccardo