Biancomangiare, Sicilian almond milk pudding

Biancomangiare: Sicilian almond milk pudding

This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d'Aosta. It is generally made with cow's milk but in the Sicilian county of Modica it is made with almond milk.
Eggplant caviar dip with yogurt, sprinkled with paprika

Eggplant caviar: roasted eggplant dip with lemon, yogurt and cumin

This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.

Eggplant crostini (crostini di melanzane)

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Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. It is easy to cook eggplant in too much oil, since it is something of an oil sponge… this recipe seals the eggplant before oil is added so that you use less oil.
Tomato and basil bruschetta on toasted rustic bread

Tomato and basil bruschetta: the classic Italian appetizer

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In Italian, this simple but delicious tomato appetizer is pronounced "Brusketta". Obviously, use the tastiest tomatoes that you can get hold of. Often, cherry tomatoes have a lot more flavour than larger varieties.
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.
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.

Artichoke pasta sauce with tomato, white wine and chili

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Artichokes can seem daunting - what to do with all those leaves??!! But once you have conquered the fear, this nutritious and delicious vegetable will become a favourite.
Carciofi alla romana, Roman-style braised artichokes

Carciofi alla romana: Roman-style braised artichokes with mint

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These make a tasty little side dish or aperitif.
Fagioli all'uccelletto, Tuscan beans with tomato and sage

Fagioli all’uccelletto: Tuscan cannellini beans with tomato and sage

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Literally the name means “in the manner of little birds”: this is the way that small birds were cooked up when they were brought home from a morning’s hunting. Cannellini beans are so much nicer...
Pasta with zucchini, basil and Parmesan

Simple zucchini pasta sauce with Parmesan and basil

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When the zucchini glut is upon us, we have this a couple of times a week. It’s light but fragrant and satisfying.