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.
Porcini Sauce for Pasta
Fresh porcini are wonderfully aromatic and just melt in your mouth.
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.
Ragù ~ Rich Meat and Vegetable Sauce
There are dozens of versions of ragù which are favourites in different regions of Italy. During our cooking classes in Tuscany, we teach this Tuscan version (using not much tomato).
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!
Vegetable-based Tomato Sauce
This is a good alternative to a classic tomato and basil sauce. It has more texture and a more subtle, less tart flavour.Great with potato gnocchi, pasta, or any recipe that calls for a tomato-based sauce.
Salt Cod in a Tomatoey Sauce
This is the classic way to prepare salted cod, but you can use any firm-fleshed fresh white fish.
Stracotto ~ Tuscan “Overcooked” Beef
The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat.
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...
Spring vegetable pasta
This is a light pasta dressing made with the freshest Spring vegetables
Aubergine/eggplant parmigiana
This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.
Arista -Tuscan-style roast pork
this is one of the classic tuscan roast meat dishes, herby and succulent.
Bell pepper soup
Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.
The classic lasagna
A delicious, filling dish which can satisfy lots of people and be made in advance.
Eggplant, tomato and basil sauce with ricotta
This simple sauce relies on good eggplants (aubergines), tasty, ripe tomatoes, fresh basil and a good ricotta cheese. A real treat in the autumn at our cooking school in Tuscany!
Pomarola ~ Simple fresh tomato and basil sauce
During our cooking vacations in Italy, we teach you various tomato sauces, some that are packed with tasty vegetables and some that have a purer tomato taste. This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.
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.
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.
Stuffed baked onions
Simple flavours - onion and smoked cheese - that combine perfectly for a dish that complements practically all main courses.
Artichoke sauce for pasta
Artichokes can seem daunting - what to do with all those leaves??!! But once you have conquered the fear, this nutritious and delicious vegetable will become a favourite.
Carciofi alla romana – braised artichokes
These make a tasty little side dish or aperitif.
Aubergine (Eggplant) Crostini
Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. It is easy to cook eggplant in too much oil, since it is something of an oil sponge… this recipe seals the eggplant before oil is added so that you use less oil.
Tomato and Basil bruschetta
In Italian, this simple but delicious tomato appetizer is pronounced "Brusketta". Obviously, use the tastiest tomatoes that you can get hold of. Often, cherry tomatoes have a lot more flavour than larger varieties.
Lentil and celeriac salad
A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.