Main Courses
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.
Aubergine/eggplant parmigiana
This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.
Herby turkey breast cooked in milk
This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk.
Herby pork stew
The white wine, stock and slow cooking make the pieces of pork really melt in your mouth.
Arista -Tuscan-style roast pork
this is one of the classic tuscan roast meat dishes, herby and succulent.
Stuffed artichokes
You can use the filling here to fill other vegetables, such as peppers, zucchini etc.
Torta salata di verdure – Italian vegetable quiche
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.
Pollo ai semi di finocchio
Chicken with fennel seeds
An aromatic, original twist on a simple dish.
Fennel gratin
A simple yet delicious way to prepare this nutritious and aromatic vegetable.
Cardoons in a tomato sauce
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.