Italian stuffed calamari in white wine and tomato sauce

Calamari ripieni: Italian stuffed squid in white wine and tomato sauce

Cleaning whole squid can look daunting the first time, but it’s easier than it seems, and fresh calamari are well worth it. Here the tubes are filled with garlic, parsley, olives and breadcrumbs, then simmered in white wine and tomato until tender. A coastal Italian classic, with step-by-step photos.
Stuffed chicken involtini in white wine sauce

Chicken involtini: stuffed chicken or turkey rolls in white wine

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Chicken or turkey breast fillets are filled, rolled up and cooked to make a succulent, interesting dish.
Vegetable sformato, Italian vegetable flan

Vegetable sformato: an easy Italian soufflé-like flan

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Italian soufflés are more rustic and forgiving than their French cousins. They do not have to be eaten when just risen.In fact they are easier to cut and serve when they have cooled down a little.
Guinea fowl in grape sauce with walnuts and pine nuts

Guinea fowl with walnuts and grapes: a Tuscan harvest recipe

This is a great dish for the autumn, with the nuts adding texture and the just-harvested grapes adding a smooth sweetness.
Stuffed round zucchini

Stuffed round zucchini with seitan, garlic and parsley

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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.
Tuscan chicken cacciatora with olives in a herb and vegetable sauce

Tuscan chicken cacciatora with red wine, olives and orange

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Tuscan hunter’s-style chicken, slow-cooked in red wine with herbs, vegetables, black olives, and a hint of orange.
Sliced Tuscan polpettone with vegetables inside

Polpettone: Tuscan meatloaf with vegetables, in tomato sauce

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This dish is colourful, moist, flavoursome and very comforting.
Thinly sliced Tuscan herb-crusted roast beef

Tuscan herb-crusted roast beef cooked on the stovetop with Vin Santo

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Tuscan herb-crusted roast beef, cooked on the stovetop with rosemary, sage, and Vin Santo. Tender, thinly sliced beef with fragrant, herby pan juices.
Baccalà alla livornese, salt cod in tomato sauce

Baccalà alla livornese: salt cod in tomato sauce, Livorno style

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This is the classic way to prepare salted cod, but you can use any firm-fleshed fresh white fish.
Sliced Tuscan stracotto in red wine sauce

Stracotto: Tuscan slow-cooked beef in red wine

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