Rabbit stew (stuffat tal-fenek)
Rabbit stew (stuffat tal-fenek) | Stuffat tal-fenek is a marvellous slow-cooked dish that’s full of flavour, the meat so tender it falls off the bone. This recipe goes further than just one course - Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main.
Kushari | Kushari is a delicious Egyptian vegetarian recipe consisting of green lentils, macaroni and rice mixed together with caramelised onions. It is served with a tomato-based sauce, finished with a crispy onion garnish and is best accompanied by a garden salad.
Split pea and tomato sauce with noodles (dal dhokri)
Split pea and tomato sauce with noodles (dal dhokri) | This dish is a winner. The unctuously smooth noodles in a spicy tomato and toor dal sauce could seduce most mortals I know. In spite of the many ingredients, it's fairly simple to make. South Asia has scores of noodle dishes, and this Gujarati specialty is one of them. First a soupy sauce is made with split pigeon peas (toor dal) and tomatoes, then freshly made noodles are dropped in to cook. It is hot, slightly sweet and sour and quite
Mussels saganaki with ouzo and feta
Mussels saganaki with ouzo and feta | Saganaki translates as "little frying pan" and also refers to many dishes cooked in Greece. In this recipe, mussels are bathed in a rich, ouzo-scented tomato sauce with fresh herbs and feta. These mussels speak for themselves, but you could eat them with crusty bread to soak up the leftover sauce.
Kebab with tomato and capsicum sauce (ezmeli kebap)
Kebab with tomato and capsicum sauce (ezmeli kebap) | At Efendy, Somer uses equal quantities of veal rump, boneless lamb leg and lamb tail fat, which he minces using his Turkish zirkh knife. For ease and convenience, we’ve used minced veal and lamb in this recipe. This dish is cooked over wood charcoal at Efendy, which gives an unmatchable barbecue flavour as the juices from the lamb-tail fat sizzle on the hot coals.
Stuffed calamari (calamari ripieni)
Stuffed calamari (calamari ripieni) | This recipe for Italian stuffed calamari relies upon the freshest seafood. Cleaning and preparing the fresh squid takes time but the result is a world away from thick tough ready-to-use frozen squid tubes. Teamed with a tomato sauce spiked with anchovies this dish is a winner.
Italian meatballs with simple tomato sauce
Italian meatballs with simple tomato sauce | Ok, I'm sure many Italians would argue that these aren't the best meatballs ever. You're going to tell me that the ones your nonna makes are a million times better. Well, this time I'm putting my foot down. I can honestly say that I have never eaten meatballs as good as these and if you have a better recipe, I would love to hear from you and I promise I'll give it a go to compare. This recipe is really very easy - it doesn't take hours of…
Mamma Contaldo’s ricotta dumplings (ndundari con salsa di pomodoro e basilico)
Mamma Contaldo’s ricotta dumplings (ndundari con salsa di pomodoro e basilico) | This is one of my favourite recipes from home. These little dumplings with tomato and basil sauce are traditionally made in my home village of Minori on the feast day of the town's patron saint. When I return to Minori, it pleases me to see this now on the menus of the best restaurants, so that not only locals but also tourists can enjoy this simple, but truly delicious dish.
Tomato sauce (salsa di pomodoro)
Tomato sauce (salsa di pomodoro) | A bowl of fresh pasta with tomato sauce and lashings of grated parmesan is one of lifes simple pleasures. Tomatoes are a staple ingredient in Italian cooking and preserving the bounty of summer allows you to have fresh tomato sauce all year round. Add a little crushed garlic or dried oregano to taste. This recipe makes just over 10 litres and can easily be halved.
Meat loaf with tomato sauce | Let the family feast on this deliciously moist meatloaf, served with a rustic tomato sauce. It's a great recipe for getting the kids involved with - they'll love combining the mince mixture with their hands - and leftovers are extra tasty the next day.