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

Minestrone ~ Tuscan Vegetable Soup

The distinctive taste of this soup comes from the cavolo nero ("black cabbage"). This has recently been popularized by chefs such as Jamie Oliver and is now available in many farmers' markets.
September 27, 2010/by Riccardo
Guinea Fowl with Walnuts and Grape Juice recipe

Guinea Fowl with Walnuts and Grape Juice

This is a great dish for the autumn, with the nuts adding texture and the just-harvested grapes adding a smooth sweetness.
September 27, 2010/by Riccardo

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.
July 23, 2010/by Riccardo

Porcini Sauce for Pasta

Fresh porcini are wonderfully aromatic and just melt in your mouth.
June 27, 2010/by Riccardo

Bean and Escarole Soup (or Crostini)

You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup.
June 13, 2010/by Riccardo
pappa al pomodoro

Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup

This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It does however rely on ripe, tasty tomatoes.
June 7, 2010/by Riccardo

Fruit and Custard Tart

This is a tart to rival a patisserie bought one. In our cooking courses in Italy we show you just how the pastry should be rolled out: quickly, gently but firmly. It takes some practice, but is well worth mastering. Delicious with soft fruit such as raspberries.
May 25, 2010/by Riccardo
minestrone

Springtime Minestrone

A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.
May 18, 2010/by Riccardo

Chicken in a rich herb, olive and vegetable sauce

The hint of orange rind and the tang of the olives make this chicken dish very special.
April 30, 2010/by Riccardo

Puttanesca Pasta Sauce

This is a great, quick pasta sauce to make while your pasta is cooking. The ingredients are typical of Southern Italy and it apparently became popular in the 1960s.
April 29, 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

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