Vitello tonnato, the Piedmontese veal in tuna sauce
Piedmontese vitello tonnato: thin slices of poached, chilled veal coated in a tuna sauce made with tuna, anchovies, capers and egg yolks. A summer classic to serve cold.
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Homemade
Quiche Lorraine, the French savoury tart with lardons
Traditional quiche Lorraine: shortcrust pastry, eggs, cream, milk and smoked lardons, with no cheese as in the original recipe. A French savoury tart to serve warm or at room temperature.
Tender Meatballs in Tomato Sauce, the Traditional Recipe
Tender traditional meatballs in tomato sauce, with ground meat, milk-soaked bread, and parmesan, slowly simmered in a basil tomato sauce.
Classic Vanilla Panna Cotta with Mixed Berry Coulis
Classic vanilla panna cotta, soft and silky, with a mixed berry coulis: a no-bake spoon dessert, ready in just a few minutes.
Classic Italian Crostata with Jam and Crumbly Shortcrust
The classic Italian crostata with crumbly shortcrust pastry and jam: the traditional breakfast bake, simple to make and always perfect.
Cheesy Baked Pasta with Tomato and Mozzarella
Cheesy Italian baked pasta with basil tomato sauce, mozzarella, and parmesan: a comforting first course, perfect to make ahead.
Roast Chicken with Potatoes, Golden and Crispy
Oven roast chicken with potatoes, lemon, and herbs: golden crispy skin, juicy meat, all cooked in a single tin.
Creamy Mushroom Risotto, Perfectly Mantecato
Creamy mushroom risotto with Carnaroli rice, sautéed mixed mushrooms, and a final stir of butter and parmesan: a comforting first course.
Ligurian trofie al pesto with potatoes and green beans
Trofie al pesto with potatoes and green beans, the traditional Ligurian recipe: fresh pasta and vegetables boiled together and dressed with Genoese pesto. A fragrant, genuine first course.
Sicilian Pasta alla Norma with Fried Eggplant and Ricotta Salata
Sicilian pasta alla Norma with fried eggplant, basil tomato sauce, and grated ricotta salata: a simple, generous first course.
Baked Eggplant Parmigiana, Cheesy and Full of Flavor
Classic eggplant parmigiana with fried eggplant, basil tomato sauce, mozzarella, and parmesan, baked until golden and bubbling.
Roman baked rice-stuffed tomatoes
Roman rice-stuffed tomatoes: the raw rice cooks in the oven inside the tomatoes, soaking up their juice, with potatoes all around. A summer dish, even better cold.