La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany’s timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

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Florentine Schiacciata big


Olive Focaccia big



If you like olives, you’ll want to make this flat bread for its own sake. But even if you’re not a fan, try it with Caldo Gallego. Dunk it. The way the olive paste blends with the tomato meat broth is terrific. A great thing about this dough is that you can make it, let it rise, shape it and bake it. Or, you can make the dough several hours in advance, even the day before and let it rise in the refrigerator. It just depends when you want to bake it. By putting the dough in the fridge, you can come back to it when you want. Cold dough is also easier to work with.

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Fennel, Olive

& Blood Orange Salad

This is a wonderful wintertime salad. The flavors are all strong and fresh.

Trim the tops from the fennel and any bruised outer leaves. Cut in half lengthwise and slice thinly (a mandolin works well here but watch the fingers). Toss with a squeeze of lemon juice.

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Fennel, Olive, and Blood Orange Salad big


disappearing chiken big



Ridge calls this ‘Disappearing Chicken’ because there’s never any left. Easy, quick, and incredibly good. It works with any kind of poultry; simply adjust the cooking time.

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These owe their start to the amazing Ray Tang, who blew away an entire tour group of chefs who were visiting us at the farm. I was busy doing the tour, so Ray, who is one of the best chefs on the planet in my humble opinion, stepped in.

Life has never been the same since.

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eggs big


chicken chest

Breast of chicken

with sage and olive oil

La Cucina Breast of chicken with sage and olive oil.
This is a very tasty traditional recipe from Italy for chicken breasts. Do not be put off by the amount of olive oil, as the lemon and sage add extra flavour.

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Bite Size



• 3/4 cup plain dry bread crumbs
• 1 pound ground veal or turkey breast
• 2 ounces mortadella or genoa salami, finely chopped
• 1/4 cup (1 ounce) grated Parmesan cheese
• 1 tablespoon minced flat-leaf parsley
• 1/8 teaspoon salt
• 1 egg beaten with 2 tablespoons water

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meat balls (2)


chicken ginger

Chicken Ginger

Noodle Soup


Heat the peppers over med heat for 2 minutes. Add the oil and heat for another 5 minutes. Set aside.

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Fillets Provencal


• 1 medium onion, chopped
• 5 tablespoons Olive Oil
• 1 garlic clove (or 2 shallots), minced
• 2 large ripe tomatoes, chopped
• 1 teaspoon dried basil leaves
• ½ teaspoon dried thyme leaves
• 1 tablespoon minced fresh parsley
• ¼ teaspoon black pepper
• 1 pound cod fillets
• ¼ cup unbleached all purpose flour

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fish provencal and derby bonnet 009


french salad


Salad Dressing


•1 clove garlic crushed
•1/2 teaspoon salt
•1/4 teaspoon dry mustard
•1/4 teaspoon freshly ground black pepper
•1/4 teaspoon dried salad seasoning
•1/4 Cup Olive Oil
•1/4 Cup white wine vinegar*, or lemon juice, divided

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& Pepper Omelette


• 1/4 cup Olive Oil
• 2 green or red bell peppers
• 1 large onion, sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• 6 to 8 eggs
• 1/4 to 1/2 teaspoon crushed red pepper
• 4 to 6 large Italian bread rolls or Kaiser rolls, split

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egg omlete


cucumber salad

Greens, Cucumbers

& Red Onion Salad


• 1 small cucumber, peeled and sliced
• 1/2 small red onion, sliced
• 1/2 teaspoon plus 1/8 teaspoon salt
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Red Vinegar
• 1/8 teaspoon ground black pepper
• 6 ounces mixed leafy greens

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• 8 leaves romaine lettuce
• 2 tomatoes cut into eighths
• 1 medium red onion, sliced or 3 green onions, chopped
• 1/2 cucumber sliced
• 2 ounces feta cheese, crumbled
• 3 tablespoons chopped fresh parsley
• 8 oil cured black olives
• 4 anchovies (optional)
• OliveOil

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greek salad


tomato tosto




• 2 cans (14 1/2 ounces) chicken broth
• 2 to 2 1/2 cups water
• 1 tablespoon Extra Virgin Olive Oil
• 1 to 1 1/4 cups Arborio rice
• Salt
• 1/2 cup canned diced tomatoes, with juice
• 1 bunch scallions, all parts, sliced
• 1 teaspoon grated lemon zest

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Bean Salad


• 1 (15 1/2-ounce) can red kidney beans
• 1 (14 1/2-ounce) can cut green beans
• 1 (14 1/2-ounce) can yellow wax beans
• 1 green bell pepper, seeded and chopped
• 1 medium onion, chopped
• 2 ribs celery, sliced
• 3/4 cup cider vinegar
• 1/3 cup Olive Oil
• 2 tablespoons sugar
• Salt and freshly ground black pepper

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oven broiled italian salad

Oven Broiled

Italian Style Salad


• 1/4 cup Olive Oil
• 1 clove garlic, crushed
• 2 medium red onions, thinly sliced into rounds
• 3 large beefsteak tomatoes, thinly sliced into rounds
• 1 (8 ounce) package thinly sliced part-skim mozzarella cheese
• 1 tablespoon balsamic vinegar
• 3 tablespoons shredded fresh basil or 1 tablespoon dried basil leaves
• Salt and freshly ground black pepper

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Vegetable Dip


• 1 (16 ounce) can chick-peas, rinsed and well drained
• 5 tablespoons lemon juice
• 1/4 cup water
• 1/4 cup tahini (sesame seed paste)
• 2 tablespoons Olive Oil
• 1 to 2 cloves garlic, sliced
• 1/4 teaspoon ground cumin
• Salt and freshly ground black pepper
• Few drops hot pepper sauce (optional)
• Additional lemon juice (optional)
• Assorted cut-up fresh vegetables
• Pita bread wedges
• Oil-cured black olives (optional)
• Additional Olive Oil (optional)