A sure-fire formula: floured and fried eggplant slices, layered and baked with tomato sauce, mozzarella and grated cheese. Perfect as a starter, side or main course.
Another way to eat your vegetables: blanched cauliflower florets dipped in a beer batter, fried until golden and served with tomato and herbs. The batter works for any pre-blanched vegetable.
A slow, aromatic meat ragù with red wine and fresh basil. Inspired by Restaurante Palazzetto D’Italia.
