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 four bean-based recipes suitable for vegans

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

Baked stuffed tomatoes with potatoes

Baked stuffed tomatoes with potatoes

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.

A simple but ‘doorstopping’ Mediterranean bake of courgettes, potato and tomato.

Rachel Roddy's door-stopping vegetable bake recipe

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 .

Pasta Sausages and broccoli

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

Spaghetti alle vongole

Spaghetti alle vongole

Rachel Roddy recipes: The sweet, maritime tang of plump clams brings a celebration of the sea in a tangle of starchy pasta with this sumptuous spaghetti alle vongole recipe

Pollo alla Diavola con Peperoni Mandorlati – Chicken devil’s style with red peppers and almonds: rachel roddy June 13th 2017

Devilishly good: an Italian spatchcock chicken recipe

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

Roman style oxtail stew

Rachel Roddy’s recipe for Roman-style oxtail 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.

Peposo, or beef and pepper stew: a Tuscan speciality.

Rachel Roddy’s Tuscan beef stew recipe

Summer salad of farro, eggs, tuna and capers.

Two Kitchens: an exclusive extract from Rachel Roddy’s new book, part one

Rachel Roddy’s recipe for braised chickpeas inspired by Patience Gray | A kitchen in Rome | Life and style | The Guardian

Rachel Roddy’s recipe for braised chickpeas inspired by Patience Gray

Rachel Roddy recipes: Slowly braised chickpeas are plumped up with tomatoes and finished with an almond and garlic picada to reach comfort-food perfection

Grilled aubergine rolls, or involtini-di-melanzane.

Aubergine rolls (involtini di melanzane)

Rachel Roddy transforms the humble cauli into a boisterously flavourful…

Cauliflower with tomatoes, anchovies, olives and capers

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.

Rachel Roddy braised chicken tomatoes and vinegar

Braised chicken with tomatoes and vinegar

A Kitchen in Rome: A straightforward dish that changes with the seasons and therefore seasoning, this is best made a few hours or a day before serving

Augusto’s bucatini all’amatriciana

Rachel Roddy’s recipe for pasta all’amatriciana

Rachel Roddy recipes: With origins in central Italy, amatriciana is a rustic mix of chunky pork and heaps of tangy pecorino, mantled with a light, sweet tomato sauce to coat long strands of pasta

Meatballs pasta: sausage in or out?

A Roman knows: a recipe for perfect meatballs

Romans have strong opinions about what goes in to a meatball. Rachel Roddy serves hers two ways: a solitary sphere atop pasta, with the rest accompanied by buttery mash the next day.

Rachel’s Tuscan baked beans with extra virgin olive oil and fat sausages.

A rich and creamy beans and broth recipe from Tuscany

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.

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