Main course
Sangiovese Simmered pork tenderloin in tomato sauce
The rich, deep flavor of the sauce is courtesy of a red wine braise and tomato paste, which infuses the sauce with the illusion that it spent all day simmering on the stovetop, though it takes just half an hour. A full-bodied red wine that’s not too tannic works best here.
45 min
Easy
Potato Gnocchi with Spicy Tomato Sauce
*Recipe adapted from “How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food”, by Oscar Farinetti. The delightfully light texture of handmade gnocchi is so far superior to storebought, the extra time and effort is well worth it.
120 min
Challenging
Tagliatelle Bolognese
We will accompany you in the preparation of Tagliatelle Bolognese sauce, a classic of the Italian cousin: that could be the perfect pairing for a wide pasta such as tagliatelle or pappardelle, for a luscious experience with the right balance of flavour and texture.
150 min
Medium
Chicken with Artichokes and Tomatoes
Deeply browned chicken thigh meat is accompanied by salty ham, richly flavored artichokes, and sweet carrots and onions in this phenomenal weeknight dinner whose sophistication belies its simplicity. The wine, canned chopped tomatoes, and a delicate zest of lemon bring it all together for a satisfying meal that works equally well on its own, or
40 min
Easy
Polenta and sausage ragu
This spicy polenta and sausage ragu (or sauce) obtains its umami from sweet carrot, onion, and pleasantly sharp fennel. Its deep flavors are livened up with two types of canned tomato working together to provide balance and depth. While this recipe has a spicy kick, you can temper it by using half spicy, half sweet
40 min
Medium
