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.
Entries by Riccardo
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!
Herby pork stew
The white wine, stock and slow cooking make the pieces of pork really melt in your mouth.
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.
Simple vegetable stock
A decent stock is essential for many dishes, such as risotti and slow-cooked dishes. Vegetarians will be pleased that most stock used in Tuscany is vegetable stock.