Tuscan vegetable and bread soup

This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways - without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature.

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!

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.
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.

Risotto

The best types of rice for making risotto are: Arborio, Carnaroli and Vialone nano. These have round grains and are starchy, becoming creamy when cooked.

Stracotto ~ Tuscan “Overcooked” Beef

The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat.
cauliflower

Cauliflower with Tomato, Rosemary & Fennel Seeds

Even self-professed cauliflower haters will love this dish, if you can convince them to try it.

Mushroom crostini

Best served warm, these crostini will have your guests demanding more. You'll see that the vin santo gives the mushrooms a very special flavour, and the butter gives them a melt in the mouth texture.

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.

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.