Tomato Tarte Fine with Puff Pastry and Mustard
Tomato tarte fine: puff pastry spread with mustard, covered with sliced tomatoes and scented with herbs of Provence. A thin, crisp savory tart, perfect in summer.
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Soupe au Pistou, the Provençal Vegetable Soup with Pesto
Provençal soupe au pistou: a summer soup of vegetables, beans and pasta, finished at the last minute with pistou made of basil, garlic and oil. The great summer dish of the South of France.
Niçoise salad, the real salade niçoise
The real Niçoise salad (salade niçoise): tomatoes, hard-boiled eggs, tuna, anchovies and Niçoise olives with raw vegetables and basil. No potatoes, no green beans, as tradition demands.
Provencal ratatouille, summer vegetables stewed slowly
Provencal ratatouille with eggplant, zucchini, bell peppers and tomatoes cooked separately and then combined, scented with garlic and thyme. The summer vegetable dish of the South of France.
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.
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.
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.
Classic Lasagne Bolognese with Ragù and Béchamel
Classic lasagne bolognese with a slow-cooked meat ragù and creamy béchamel, layered and baked until golden and bubbling.
Neapolitan eggplant a funghetto
Neapolitan eggplant a funghetto: diced eggplant fried and then tossed in the pan with cherry tomatoes, garlic and basil. A tasty summer side, good warm or at room temperature.
Bolognese Ragù, the Classic Slow-Cooked Recipe
Classic bolognese ragù with ground meat, soffritto, and slow cooking: thick, fragrant, and perfect for tagliatelle and lasagne.