Oven-Braised Beef with Aromatic Herbs
Floured, browned beef cubes slowly cooked in the oven with onion, carrot, tomato paste, stock, and herbs.
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Baked Pasta with Spinach and Almonds
Pasta with spinach, mushrooms, and jocoque, topped with mozzarella and almonds, then baked until the cheese is golden.
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Dry Tomato Rice with Artichokes
Dry-style rice with tomato, artichokes, and a vegetable sofrito, cooked without stirring until the stock is absorbed.
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Red bean stew with spinach
A vegetarian stew of red beans, spinach, and vegetables, thickened with a flour-and-paprika roux. Serves 4; requires 12 hours of soaking and about 125 minutes of cooking.
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Zucchini and spinach scrambled eggs
A four-serving scramble with zucchini, spinach, garlic, and eggs.
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Homemade Oven-Baked Meatballs with Aromatic Herbs
Beef and pork meatballs with garlic, parsley, and oregano, baked at 200 °C for 20–25 minutes.
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Oven-Baked Sole with Onion
Oven-baked sole on a bed of potatoes and onion, with lemon, olive oil, salt, and pepper.
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Baked Pasta with Broccoli and Almonds
Short pasta baked with broccoli, ham, almonds, and a mixture of milk, egg, and cheese.
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Dry Vegetable Rice with Artichokes
Dry rice with artichokes, vegetables, and a tomato sofrito, cooked in vegetable broth.
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White Bean Stew with Spinach and Saffron
A creamy vegetarian stew of cooked white beans and spinach, flavored with saffron and paprika.
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Potato and spinach scrambled eggs
Golden potatoes and sautéed spinach are combined with scrambled eggs and goat cheese in a four-serving dish.
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Oven-Roasted Pork Loin with Aromatic Herbs
Oven-roasted pork loin with thyme, spices, white wine, and orange juice, served with a sauce made from the pan juices.
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Oven-Baked Meagre with Onion
Oven-baked meagre on a bed of potatoes and onion roasted with rosemary. Serves 4.
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Baked pasta with mushrooms and almonds
Mushroom-filled cannelloni baked in the oven and served with an almond, bread, and broth sauce.
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Dry rice with prawns and artichokes
Dry rice with prawns, artichokes, vegetables and fish stock, serving 4.
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Stewed lentils with spinach
A vegetarian stew of lentils, spinach, vegetables, paprika and bay leaf. Serves 4; preparation: 15 minutes; cooking: about 40 minutes.
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Scrambled Eggs with Peas and Spinach
A simple scramble of spinach and peas with garlic and eggs, serving four.
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Oven-Baked Pork Tenderloin with Aromatic Herbs
Oven-baked pork tenderloin with rosemary and thyme, served with onion and carrot in vegetable broth.
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Oven-Baked Bonito with Onion
Bonito baked over a bed of softened onion with white wine and olive oil.
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