Using a variety of fresh and dried mushrooms combined with tasty artichoke hearts gives an exotic flavour to this tempting dish. A great addition to your repertoire.
Large beef tomatoes make juicy containers for a spicy dried fruit and nut couscous mixture, served with creamy yoghurt. All that's needed is some warm crusty bread to complete the meal.
Italian sausage, garlic, tomatoes, red wine and tortellini - this hearty soup combines favourite ingredients from an Italian kitchen.
A spicy stir-fry with subtle curry flavours. It's quick to cook, includes a range of colourful vegetables and uses straight-to-wok noodles for ease of cooking.
This Italian stew marries small pasta shapes and beans to make a filling supper dish.
Pizzoccheri is a typical dish from Valtellina, the alpine region where my grandparents are from. It is made with a special type of pasta made with buckwheat, the "pizzoccheri", shaped as a short tagliatelle, about 7-8cm long and a bit thicker, cooked together with potatoes and cabbage or chard leaves. It is simple to make and goes down like a storm!!
This recipe uses less milk and no thickener whatsoever! Very cheesy, too! You can either serve it from the pot, or top with buttered breadcrumbs and put in a 180 / Gas 4 oven to brown for half an hour, but we like ours fine without.
This recipe was inspired by my visit to Morocco on vegetarian food in a tagine. I hope you enjoy this recipe.
This is a very plain and simple vegetarian pasta recipe that was born out of the imagination of 3 hungry friends in Brighton, who thougt adding a bit of port in the sauce wouldn't hurt.
Cannelloni, or literally 'big tubes', are filled with a mixture of veggies, herbs and cheese.