A Puglian dish of little fennel sausages stewed with waxy potatoes and lemon zest from Rick Stein’s ” Mediterranean Escapes”. If you cant get Luganega sausages ( try Italian delicatessans) then use meaty pork chipolatas and add a tsp of fennel seeds to the onions when you fry them.
A stew of mussels and clams served over chargrilled bread which I found in Rick Stein’s ” Meditteranean Escapes”.
A recipe from Rachel Roddy to serve with some thick Greek yoghurt, Mascarpone or Ricotta. They also make a nice topping for pavlova.
This recipe is from ” The River Cafe Classic Italian Cookbook” by Rose Gray and Ruth Rogers.
A recipe from ” Italian Regional Cookery” by Valentina Harris.
A dish from “Jamie Cooks Italy” which makes a great vegetarian main course.
A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.
This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.
A rich and intensely chocolatey cake originating from the island of Capri but made and appreciated across Italy and beyond. This version is from ” Organic” by Sophie Grigson and William Black. Serve on its own or preferably topped with a dollop of mascarpone, creme fraiche or thick greek yoghurt.
A wonderful vegetarian main course from ” A Taste of Home” by Angela Hartnett.
My favourite frittata recipe is probably Courgette Frittata with Green Sauce but for a change here is another version with courgettes. This is from Jenny Linford’s ” The London Cookbook”.
Another quick and delicious pasta dish from ” Jamie’s Italy” by Jamie Oliver.
This is from ” Jamie’s Italy” by Jamie Oliver and can be served hot or cold. Its nice with a rocket salad and some bread.
A great combination for pasta from ” Jamie’s Italy” by Jamie Oliver.
Mediterranean bluefin tuna is in season between mid June and mid August. This is a lovely way to cook it from ” River Cafe Cook Book Two”. It should be served hot with a wedge of lemon and a sauce.