Artichoke and pepper scramble
A scramble for 4 made with artichokes, green pepper and eggs.
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Oven-Braised Beef with Carrots
Oven-roasted beef set over carrots and onion, finished with a quick broth and sun-dried tomato sauce.
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Baked sea bass with courgette
Butterflied sea bass baked over courgette, peppers, onion and cherry tomatoes with olive oil and white wine.
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Baked Pasta with Tuna and Ricotta
Short pasta baked with tomato sauce, tuna, ricotta and mozzarella.
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Dry Chicken Rice with Homemade Stock
Dry yet juicy rice with browned chicken, a vegetable sofrito, and homemade chicken stock.
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Stewed Pinto Beans with Aromatic Herbs
Dried pinto beans, cooked and finished in a tomato, onion, garlic and sage sauce.
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Asparagus and Pepper Scramble
A vegetarian asparagus and pepper scramble cooked in a frying pan and finished with fully set eggs.
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Oven-Roasted Turkey with Carrot
Oven-roasted turkey round served over finely cut carrot strips.
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Baked Gilthead Bream with Zucchini
Whole baked gilthead bream with zucchini, onion, lemon, extra-virgin olive oil, and salt.
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Baked pasta with artichokes and ricotta
A four-layer lasagna with artichoke cream, ricotta, egg, and béchamel.
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Dry Artichoke Rice with Homemade Stock
Dry rice for four with artichokes, asparagus, and homemade stock made from vegetable trimmings.
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Spiced Red Lentils with Aromatic Herbs
Red lentils cooked with shallot, tomato, anise, and a mixture of fresh herbs.
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Oven-Baked Chicken Casserole with Carrots
Whole chicken browned in a casserole with carrots, garlic, and thyme, then finished in the oven.
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Baked pasta with leek and ricotta
Al dente short pasta mixed with sautéed leek, ricotta and grated cheese, then baked until golden.
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Dry mushroom rice with homemade stock
A dry vegetarian rice dish with mushrooms, an onion and tomato sofrito, and homemade vegetable stock.
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Chickpea Stew with Aromatic Herbs
A vegetarian stew for 4 made with cooked chickpeas, potato, spinach, bay leaves, and cumin.
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Mushroom and Pepper Scramble
Sautéed mushrooms and piquillo peppers are finished with lightly beaten eggs for a succulent scramble.
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Oven-braised rabbit with carrots
Rabbit browned and oven-braised with carrots, onion, tomato, stock, and white wine. Serves 4; bake at 200 °C for about 80 minutes, until tender and thoroughly cooked.
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