An Italian pasticcio is a baked dish of vegetables, meat or pasta that is bound together with béchamel sauce, eggs and cheese. It can either be turned out like a pie or served straight from the baking dish. This tasty version contains well-cooked green beans and is based on a Marcella […]
Sformato is an Italian baked dish usually made with vegetables and eggs and similar to a soufflé. It can be cooked in a mould and turned out to serve. This version has ricotta as the base and is quite a delicate dish and quick to make. It is lovely for […]
About silverbeet or chard Silverbeet is a variety of Beta vulgaris and is closely related to beetroot. In France it is known as blettes, in Britain as chard and in the USA as Swiss chard. It is a versatile vegetable commonly used in Mediterranean cooking. Both the leaves and stalks […]
This beautiful tomato tart (torta di pomodoro) is from Tuscany and is really quite similar to a quiche. It is lighter and brighter and doesn’t contain any cream. Serve it for a special first course or as a main course with a salad. It is also a great vegetarian main […]
Today we travel to the Lombardy region of Northern Italy for a tasty tomato risotto. Tomatoes were introduced into Europe from the New World in the sixteenth century. Initially viewed with suspicion, the Italians were the first to use and appreciate them. In France they became known as pomme d’amore […]