• Chicken cotoletta panini

    Crumbed chicken and crisp slaw tucked into a bun - what's not to love? Dress the slaw just before serving for maximum crunch.
  • Ricotta-polenta cake with lemon-rosemary syrup

    This tangy lemon-scented cake is just as good served a day or two after baking as it is served warm, although once you smell it cooking, it might not last that long.
  • Casarecce with artichokes, capers, dill, lemon and mozzarella

    The rolls of casarecce are ideal for lighter sauces or cheeses, such as the mozzarella here,  which melts into them as it warms. Strozzapreti makes a great substitute. Need some tips on preparing artichokes? Read our guide.
  • Kingfish crudo with white beans, fennel and blood-orange dressing

    Using canned white beans makes this dish super-quick to whip up, but if you have the time to soak dried white beans a day ahead by all means do so. If the beetroot have any small, tender leaves, toss them in the salad, too, and give the fish a quick toss in the pan or sear it on the grill if you'd prefer to eat it cooked.


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