A kitchen in Rome: Italians have a way with beans that puts them at the heart of everyday food, often in a form that’s incidentally vegan. Here borlotti reach a roast chestnut-like softness alongside potato, tomato and herbs
Rachel Roddy’s recipe for baked stuffed tomatoes with potatoes.Patience is paramount when baking stuffed tomatoes. Scoop, strain and wait. Stuff, bake and wait again. Then you’ll be rewarded with a Roman summertime stalwart.
Rachel Roddy recipes: This week’s homely bake of courgettes, potatoes and tomatoes – the result of good produce, time and heat – is familiar on both sides of the Med. Warning: it may make people stop, and sniff, around your front door .
Rachel Roddy’s recipe for pasta with broccoli and sausage
Rachel Roddy recipes: A cold snap in Rome has given the broccoli frostbite, but it’s still perfect for the pot. Tossed into some pasta with sausage meat, chilli and wine, it makes a savoury bowlful that’s certain to please
Rachel Roddy recipes: As Rome begins to swelter, the scent of this spicy, salty barbecued ‘devil’s chicken’ begins to waft over the rooftops. It’s a chewy, succulent treat ready to rip apart and devour with red pepper and almond stew
Beneath the shadow of an ancient mountain of terracotta shards, Testaccio’s old slaughterhouse has been given a new purpose, but its past is writ large in the menus of the nearby trattorie. This braised Roman style oxtail stew is the king of the hill.
A Kitchen In Rome - Rachel Roddy - This week’s punchy puttanesca sauce – usually destined for pasta – uses tomatoes, capers, olives and anchovies to transform a timid cauliflower into a bold and beautiful centrepiece.
Tuscans know that beans benefit from being baked: they come up richer, rounder and creamier. Serve with fat sausages, as part of a minestrone or ribollita, or as the Tuscans do: warm, with a little of their own broth and some extra virgin olive oil.