Cauliflower with Tomato, Rosemary & Fennel Seeds
Even self-professed cauliflower haters will love this dish, if you can convince them to try it.
Entries 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.
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.
Butter, Cream & Sage Sauce
This sauce is perfect to enhance the subtle flavours of homemade pasta, ravioli and gnocchi.
Asparagus sauce for pasta
Asparagus is available for only a very short season. We love it and try to eat it in as many ways as possible before the long wait for the next harvest.
Spring vegetable pasta
This is a light pasta dressing made with the freshest Spring vegetables