Italian Cuisine

Tuscan bread and vegetable soup, traditionally made with kale, beans, and stale bread. Ingredients (Serves 4–6) 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 2 carrots, diced 2 celery stalks, diced 200 g kale or cavolo nero, chopped 150 g savoy cabbage, chopped 400 g canned diced tomatoes 1 cup cooked cannellini beans (or borlotti beans) 4 cups vegetable or chicken broth 150–200 g stale rustic bread, torn into chunks Salt and freshly ground black pepper, to taste

Hearty vegetable soup with beans, pasta or rice, and seasonal vegetables. Ingredients (Serves 4–6) 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 2 carrots, diced 2 celery stalks, diced 1 zucchini, diced 1 potato, diced 400 g canned diced tomatoes 1 liter vegetable or chicken broth 1 cup cooked beans (cannellini or borlotti) 100 g small pasta (ditalini or elbow macaroni) Salt and freshly ground black pepper, to taste Fresh basil or parsley, chopped (for garnish) Gr

Veal or chicken cutlets cooked in a light lemon and butter sauce. Ingredients (Serves 4) 4 veal or chicken cutlets (thinly sliced) 50 g unsalted butter 2 tbsp olive oil 100 ml dry white wine Juice of 1–2 lemons 2 tbsp all-purpose flour (for dredging) Salt and freshly ground black pepper Fresh parsley, chopped (for garnish) Preparation Prepare the meat: Lightly season cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess. Cook the meat: Heat butter and

Layered baked eggplant with tomato sauce, mozzarella, and Parmigiano Reggiano. Ingredients (Serves 4–6) 3 medium eggplants, sliced into 1 cm thick rounds 500 g tomato passata or crushed tomatoes 2 garlic cloves, minced 200 g fresh mozzarella, sliced 100 g Parmigiano-Reggiano, grated Fresh basil leaves Olive oil, for frying or brushing Salt and black pepper, to taste Preparation Prepare the eggplant: Salt eggplant slices lightly and let sit for 20–30 minutes to remove excess m