Springtime Minestrone
A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.
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 with Tomato, Rosemary & Fennel Seeds
Even self-professed cauliflower haters will love this dish, if you can convince them to try it.
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.
Artichoke sauce for pasta
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 – braised artichokes
These make a tasty little side dish or aperitif.
Stuffed artichokes
You can use the filling here to fill other vegetables, such as peppers, zucchini etc.
Slow-cooked green beans in a tomato sauce
This is a signature dish of the late great Mario, the multitalented father of Tina who used to be one of our amazing instructors at our cooking classes in Italy. You may say that you like your green beans to be firm and crunchy, but after tasting this dish you may also appreciate their sweet, melt-in-the-mouth quality when slow cooked.
Fennel gratin
A simple yet delicious way to prepare this nutritious and aromatic vegetable.