Baked Tomatoes Filled with Rice

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You can only use parboiled rice in this recipe since the grains stay separate. Non parboiled rice will turn into a sticky blob!
pomarola

Pomarola ~ Simple fresh tomato and basil sauce

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During our cooking vacations in Italy, we teach you various tomato sauces, some that are packed with tasty vegetables and some that have a purer tomato taste. This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.

Stuffed baked onions

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Simple flavours - onion and smoked cheese - that combine perfectly for a dish that complements practically all main courses.

Carciofi alla romana – braised artichokes

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These make a tasty little side dish or aperitif.

Cannellini beans with tomato and herbs

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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...

Stuffed artichokes

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You can use the filling here to fill other vegetables, such as peppers, zucchini etc.

Torta salata di verdure – Italian vegetable quiche

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Use what you have around! Italians love quiches and love using all sorts of leftovers in them. A classic is sautéd spinach with plenty of nutmeg.

Fennel gratin

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A simple yet delicious way to prepare this nutritious and aromatic vegetable.

Creamy celery in tomato sauce

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This is an original and tasty dish, ideal for using up leftover celery (those heads are always a little large to use up in one go…) It tends to come out creamier using spelt flour to coat, but wheat flour is fine too.

Cardoons in a tomato sauce

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Cardoon grows everywhere and is from the same family as the artichoke and as well as being nutritious (plenty of potassium, calcium and iron) is incredibly tasty.