Gnudi – “naked” ricotta and spinach dumplings
These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
Chicken or turkey breast rolls
Chicken or turkey breast fillets are filled, rolled up and cooked to make a succulent, interesting dish.
Sformato ~ Soufflé-like Vegetable Flans
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 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.
Stuffed Round Zucchini/Courgettes
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.
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.
Polpettone ~ Tuscan Meatloaf
This dish is colourful, moist, flavoursome and very comforting.
Herby Roast Beef
At our cooking classes in Tuscany we always have plenty of fresh herbs in the garden. It's useful to have a few pots on your kitchen window sill to jazz up any dish. The herbs really take this simple classic to another level. Completely different from any roast beef you’ve had!
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.