Aquacotta is a simple but classic Italian soup from the Maremma coastal region of Tuscany. I found this version in Claire Thomson’s “Veggie Family Cook Book “.
This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.
A very good chicken pie from ” The Weekend Cook” by Angela Hartnett. If you have some good bacon or pancetta then throw this in too. Serve with boiled frozen peas.
This is really a French recipe but it is from ” Rhodes Around Britain” by Gary Rhodes. It should be served with Garlic Toasts with Rouille. To make the garlic toast cut a french stick into 1 cm slices and spread with some garlic butter. Toast the slices then top with Rouille.
A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.
