
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.
Archivio

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 traditional meatballs in tomato sauce, with ground meat, milk-soaked bread, and parmesan, slowly simmered in a basil tomato sauce.

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, basil tomato sauce, and grated ricotta salata: a simple, generous first course.

Classic eggplant parmigiana with fried eggplant, basil tomato sauce, mozzarella, and parmesan, baked until golden and bubbling.

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 a slow-cooked meat ragù and creamy béchamel, layered and baked until golden and bubbling.

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.

Classic bolognese ragù with ground meat, soffritto, and slow cooking: thick, fragrant, and perfect for tagliatelle and lasagne.

Homemade tomato sauce with passata, garlic, and basil: a simple, quick base for pasta, pizza, and countless Italian recipes.

A Roman-style amatriciana with crisp guanciale, tomato and Pecorino, full of flavour and well balanced.