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.
Entries by Riccardo
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…
Lentil and celeriac salad
A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.
Sicilian orange and fennel salad
The most refreshing of winter salads, this sounds a little odd, but is wonderful!
Simple zucchini (courgette) pasta sauce
When the zucchini glut is upon us, we have this a couple of times a week. It’s light but fragrant and satisfying.
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.
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.
Arista -Tuscan-style roast pork
this is one of the classic tuscan roast meat dishes, herby and succulent.
Pasta and bean soup
Since Italian cuisine is so regional, there are dozens of versions of this delicious, hearty soup. In Tuscany, white cannellini beans are used.