Vitello Tonnato (Poached Veal with Tuna Sauce)

This famous recipe comes from Piemonte in northern Italy, where it is called in the local dialect Vitel Tonnè.  It consists of lean veal, poached in a flavoured broth until medium rare, thinly  sliced and  served cold with a tuna flavoured mayonnaise like sauce.   As with all popular dishes there are multiple variations of

Tarte aux Asperges, Petits Pois et Feta (Asparagus, Pea and Feta Tart)

This recipe is more commonly made in the form of a quiche with short crust pastry, eggs and cream, but I prefer this lighter Greek inspired version with puff pastry to better showcase the fresh asparagus and green peas.   While you can by all means make your own puff pastry with flour and butter,

Linguine con Funghi Porcini (Linguine with Ceps Mushrooms)

This dish is usually made with fresh porcini mushrooms, but if you can’t easily get hold of them, the dried version makes an intensely flavoured pasta sauce.  There are multiple variations, many involving cream and parsley, but this version  benefits from the balance of the sweetness of shallots, the salty umami quality of anchovy fillets

Ragoût de Poisson et Pois Chiches (Fish and Chickpea Stew)

I first ate this dish in the South of France, but it originates in the North African side of the Mediterranean and is popular in the Maghreb (Morocco, Algeria and Tunisia).  Similar to a Tagine, it is quick to prepare and cook, healthy and a very delicious way to eat fresh firm white fish such