Tarte à la Tomate (French Tomato Mustard Tart)
Puff pastry tart with Dijon mustard, tomatoes and Gruyère
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Gemista (Greek Stuffed Peppers and Tomatoes with Herby Rice)
Peppers and tomatoes stuffed with herby rice and baked
Tartare de Saumon (French-Style Salmon Tartare)
French-style salmon tartare with capers, Dijon and lemon
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Salade Niçoise Végétarienne (Vegetarian Niçoise-Style Salad)
Niçoise-style salad with potatoes, eggs, tomatoes and olives
Chicken and Mushroom Pie
Chicken and leek pie with mushrooms and puff pastry
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Feestelijke Rundstoof (Dutch Festive Beef Stew)
Slow-braised beef stew with red wine, bay and thyme
Erwtensoep (Dutch Split Pea Soup)
Thick Dutch split pea soup with pork and vegetables
Ricotta and Lemon Pasta Bowl
Spaghetti with ricotta, lemon and Parmesan
Mozzarella in Carrozza (Modern Light Version)
Pan-fried mozzarella sandwich dipped in egg until golden
Truffle Mushroom Risotto
Creamy risotto with mushrooms, Parmesan and truffle oil
Risotto all’Astice (Lobster Risotto)
Creamy lobster risotto with white wine and Parmesan
Arrosto di Vitello (Italian Roast Veal with Rosemary and White Wine)
Italian roast veal with rosemary, garlic and white wine
Pasta alla Genovese Campana (Slow-Cooked Onion and Beef Pasta)
Rigatoni with slow-cooked onions, beef and Parmesan
Cacciucco Livornese (Livorno-Style Fish and Seafood Stew)
Tuscan fish and seafood stew served over toasted bread
Arrosto di Vitello al Forno (Roast Veal)
Roast veal with garlic, rosemary and reduced pan juices
Cacciatore di Pollo (Hunter-Style Chicken Stew)
Chicken stew with tomatoes, red wine, mushrooms and olives
Saltimbocca alla Romana (Veal with Prosciutto and Sage)
Veal topped with prosciutto and sage in pan sauce
