cauliflower

Cauliflower with Tomato, Rosemary & Fennel Seeds

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

Stuffed baked onions

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

Carciofi alla romana – braised artichokes

These make a tasty little side dish or aperitif.

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...

Stuffed artichokes

You can use the filling here to fill other vegetables, such as peppers, zucchini etc.

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.

Torta salata di verdure – Italian vegetable quiche

Use what you have around! Italians love quiches and love using all sorts of leftovers in them. A classic is sautéd spinach with plenty of nutmeg.

Fennel gratin

A simple yet delicious way to prepare this nutritious and aromatic vegetable.

Cardoons in a tomato sauce

Cardoon grows everywhere and is from the same family as the artichoke and as well as being nutritious (plenty of potassium, calcium and iron) is incredibly tasty.

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.