Recipe Index

May 10, 2022

An easy way to browse through all the recipes we published since January 2021, sorted by course and category. If you cook one of these recipes, share the results with us on social media by using the hashtag #myseasonaltable and tagging @julskitchen on Instagram.

Pantry

Pulses, the pantry protagonists - Recipes with beans, chickpeas, and lentils

Vegetable ragù - Weekend Cooking Project (free content)

Appetizers

Baked stuffed squash blossoms - These stuffed squash blossoms have a moist, intensely aromatic filling, and a golden brown, crisp crust. You won't miss the fried ones!

Pittule Salentine, fried dough balls from Salento - Paid subscribers only

Focaccine with white button mushrooms and taleggio cheese - Paid subscribers only

Caprese Salad - Weekend Cooking Project (free content)

Mozzarella in carrozza - It is a smart way to upcycle stale bread and old mozzarella. (Paid subscribers only)

Smoked carrot hummus - Serve it as a dip for raw vegetables, as an appetiser spread on toasted bread, or turn it into a meal with some crumbled goat cheese. (Paid subscribers only)

Two recipes for an Italian aperitivo - Make a slow-roasted tomato and stracciatella crostone and a beetroot and walnut carpaccio. (Paid subscribers only)

Pasta and fresh pasta dishes

Zucchini cacio e pepe sauce for pasta - Yes, basically this is like zucchini meet basil pesto meet cacio e pepe.

Asparagus and ricotta tortelli - Fresh and zesty, this is a spring pasta dish that I prepared often during the asparagus season. (Paid subscribers only)

Butterflies for Spring - Bow tie fresh green and yellow pasta with peas, prosciutto cotto, and cream, to celebrate the arrival of Spring. (Paid subscribers only)

The same old tortelli, but with something unusual - Spinach and strained yoghurt tortelli, tossed in brown butter, sage, and lemon zest.

On beets and purple fresh pasta - Purple beetroot ravioli with ricotta, walnuts, and thyme.

Pici, Tuscan fresh pasta - The Tuscan hand pulled fresh pasta you can make with flour and water.

Pasta alla puttanesca - is a hymn to pantry staples, a punchy pasta dish that you can whip up in less than 20 minutes, while you’re cooking your spaghetti. (Paid subscribers only)

Pasta with lentils - Weekend Cooking Project (free content)

Chestnut flour tagliatelle with porcini and sausages - Paid subscribers only

Bean, pasta, and mussel soup - Paid subscribers only

Tomato and mozzarella lasagne - Weekend Cooking Project (free content)

Butternut Squash and Ricotta Crêpes - Weekend Cooking Project (free content)

Pasta aglio, olio, e peperoncino with squid and crispy artichokes - (free content)

Panzanella, the Tuscan bread salad - In my family, we make the classic panzanella, without exception. But then friends arrive, each wanting a different version.

Pasta alla Norma - A seasonal Sicilian dish made with fried eggplants, a rich tomato sauce, fresh basil leaves and a dusting of ricotta salata. (Paid subscribers only)

Shrimp and wild fennel pesto tagliolini - The beginning of summer is the perfect moment to make wild fennel pesto. (Paid subscribers only)

Soups

Garmugia, the greenest Tuscan soup for spring - Make it even more verdant with a stock made with pea and fava bean pods, asparagus stalks, and the green part of a spring onion.

Leek and Potato Purée with Pancetta - Comfort food in a bowl. (Paid subscribers only)

Bavarian bread soup for the Oktoberfest - Weekend Cooking Project (free content)

Rice and risotto dishes

Squash blossom risotto - A risotto with the smell of summer mornings in the vegetable garden

Roasted tomato risotto with stracciatella - a childhood memory

Chestnut Risotto - Paid subscribers only

White rice with butter, Parmigiano Reggiano, and mozzarella - Paid subscribers only

An Italian rice salad - Weekend Cooking Project (free content)

Baked goods

Onion strudel - A recipe from a Mediterranean pantry

Ciaccino, ham and mozzarella stuffed thin focaccia from Siena - Paid subscribers only

Green olive and fennel pollen semolina bread - Bake this bread if you're planning to share it during an aperitivo. Consider baking two loaves as it will disappear quickly. (Paid subscribers only)

Meat

Tuscan fried chicken - A recipe from a cooking class with detailed info about chicken, marinade, and batter.

Pork cutlets - Probably one of my favourite pork cuts.

Chicken and potato meatballs - Weekend Cooking Project (free content)

Saltimbocca alla Romana - Paid subscribers only

Roasted pork loin with apples - Weekend Cooking Project (free content)

Stewed Guinea fowl - Weekend Cooking Project (free content)

Braised cabbage with sausages - Weekend Cooking Project (free content)

Chicken cacciatore - A traditional recipe from the Italian countryside

Stuffed eggplants - Stuffed vegetables are a reassuring presence: they can be prepared in advance and baked in the oven while you are taking care of something else

Beef tenderloin with cherry sauce - If you want to cook beef tenderloin, follow my mum's advice and serve it with cherry sauce for a summer dinner in the garden. (Paid subscribers only)

Fish

Caldaro dell’Argentario, a Tuscan fish soup - Weekend Cooking Project (free content)

A Sicilian recipe for swordfish - Paid subscribers only

Vegetables | Side dishes

Sautéed chard with cherry tomatoes and lemon zest - A great as a side dish, but also as a main course with plenty of crusty bread and a poached egg on top.

Baked Savoy cabbage - Would you give it a try?

Fried green tomatoes with grapes - Weekend Cooking Project (free content)

the Italian potato frittata - Try the Italian potato frittata for a simple, fuss-free meal. (Paid subscribers only)

Roasted baby potatoes with parsley yoghurt sauce - Crisp, golden-brown roasted baby potatoes are quick to make and a great side dish

Green tomato galette - Weekend Cooking Project (free content)

Butternut squash pizzette - Weekend Cooking Project (free content)

Panzanella, the Tuscan bread salad - In my family, we make the classic panzanella, without exception. But then friends arrive, each wanting a different version.

Desserts

Sfogliatine alla confettura, the Italian jam puffs - Enjoying breakfast at the local café as a way to reclaim freedom and reproducing that breakfast at home

Strawberry almond biancomangiare - A Sicilian pudding, its short ingredient list gives away its uncomplicated nature. (Paid subscribers only)

Vanilla bean seeds and a good panna cotta - The yoghurt makes it lighter, refreshingly tart, the best ever made.

Torta di riso carrarina - A rice pudding cake from Massa and Carrara. (Paid subscribers only)

Florentine rice fritters - A Tuscan pantry sweet treat to celebrate Fat Thursday (Paid subscribers only)

Amaretti tart with pastry cream - Paid subscribers only

Olive oil apple cake - The timeless comfort of an apple cake

A seasonal cake with pastry cream and seasonal fruit - Paid subscribers only

Butternut Squash Cake - Weekend Cooking Project (free content)

Torta caprese - Paid subscribers only

Pan co’ Santi, a Tuscan walnut and raisin bread - Weekend Cooking Project (free content)

Sienese panforte from scratch - Paid subscribers only

Traditional Tuscan sweet treats - Weekend Cooking Project (free content)

Chestnut and ricotta Yule log - Weekend Cooking Project (free content)

Grape focaccia - Weekend Cooking Project (free content)

Buckwheat cake from Alto Adige - Paid subscribers only

a [sweet] Swiss Chard Tart - Paid subscribers only

The Italian Birthday Cake - Weekend Cooking Project (free content)

Chilled peaches in wine - Weekend Cooking Project (free content)

Pear Almond Cake - Weekend Cooking Project (free content)

Biancomangiare, a Sicilian almond milk pudding - Paid subscribers only

Mead and peach cake - A cake to celebrate Midsummer, the days of light, abundance and harvest.

Italian croissants - We could call these buttery crescents Italian croissants, but you’ll realize how different they are from the first bite.

Preserves

Baby artichokes preserved in olive oil - The good season in a jar. Prepared with Livia and nonna

Peach jam - Weekend Cooking Project (free content)

Pear and rosemary jam - (free content)

Strawberry jam - Paid subscribers only

Menues

An Early Spring menu - All the recipes, pro tips, and ideas I couldn’t wait to share with you while cooking an early spring meal for friends.

Other people's pantries

Other people's pantries. Q&A with Rossella Venezia - A food photographer who bakes bread and loves almonds, honey, flour and cookies | A pantry between Marche, Rome and Basilicata, and a strong French influence

Other people's pantries. Q&A with Myriam Sabolla - The life and pantry of a cook and professional organiser in Milan, plus a recipe for the Ligurian farinata and Myriam's preserved lemons

Other people's pantries. Q&A with Enrica Monzani - Talking about her cooking classes in Genoa, Liguria, an all-around pantry and her love for fresh herbs.

Other people's pantries. Q&A with Vea Carpi - Vea is a mountain farmer and a cook, she lives in a mountain farm in the Italian Alps where she has an agritourism with her family

Open Thread & Essays

Vegetables, the Italian way - Vegetables in restaurants and vegetables at home | Italian vegetables: overcooked or long cooked? | What it takes to develop a recipe | Zucchini sauce for pasta

Parmigiano Reggiano, one of the first examples of the Made in Italy brand - A visit to a Parmigiano Reggiano dairy to discover the three ingredients (plus two) that make Parmigiano Reggiano unique

Your must-have ingredient in your pantry - Open thread to everyone

Which is your favourite fresh pasta? - Open thread to everyone

Talking about comfort food - Open thread for paid subscribers only

Let's talk cookbooks - Open thread for paid subscribers only

Autumn cooking and baking - Open thread for paid subscribers only

Foodie Guides & Travel Tips

Out of office: we’re in Salento - Where we are and what we’ve been doing with summer cooking and summer recipes

Let's go to Valle d'Itria, Apulia - An exclusive gift for you, an Apulian itinerary for curious families written by Giorgia Matrone, a talented Travel Curator

A walk in Siena - Are you ready to have a walk around Siena with us? A coffee break at Morbidi, lunch at Taverna di San Giuseppe and some photos to make you travel.

Salento and Matera, our foodie guide - A brief collection of addresses and links for you to save for a possible future visit to Salento and Matera. (Paid subscribers only)

Being a tourist at home - A lovely restaurant in Colle Val d'Elsa and a day trip to Pienza.

Theme: Pantry