Passata (sieved tomatoes)

Tagliatelle with lamb shoulder ragù is an exquisite Italian dish embodying the spirit of traditional cuisine. Its roots trace back to Tuscan villages where slowly braised meat and aromatic herbs created a unique flavor. Tender lamb sautéed with rosemary, thyme, and marjoram simmers in a rich meat broth with tomato passata; mushrooms and artichokes add depth to the taste. Served with perfectly cooked al dente pasta, butter, and parmesan, it creates a harmony of textures – silky pasta, tender meat, rich sauce. This dish is best enjoyed hot, garnished with fresh herbs and paired with a glass of red wine. It’s perfect for cozy home dinners or festive gatherings, bringing warmth and the taste of Italy right to your table.

Pasta with chanterelles and tomato sauce is a refined dish of Italian cuisine that combines the rich flavor of forest mushrooms with the gentle acidity of tomatoes. Chanterelles sautéed in olive oil with garlic take on a golden hue and deep aroma. White wine adds a touch of sophistication, while butter and parmesan make the sauce velvety. Pappardelle pasta, which absorbs the sauce perfectly, becomes a true delight for gourmets. Historically, mushroom pastas were popular in northern Italy where chanterelles were often foraged in season. The dish is served hot, sprinkled with fresh parsley for added freshness and color. It pairs wonderfully with a glass of dry white wine and is an excellent choice for a cozy family dinner or romantic evening.

This marinade for kebabs combines the depth of dark beer, the acidity of tomatoes, and the aroma of spicy herbs. Dark beer gives the meat tenderness and a rich flavor, while tomatoes add freshness and a slight tanginess, making the kebab especially juicy. Coriander and khmeli-suneli enhance the taste with warm Eastern notes, while rosemary and cilantro create a pleasant herbal freshness. This marinade is particularly good for preparing pork neck kebabs as it beautifully reveals its meaty texture. A dish rooted in Russian cuisine is suitable for cozy family gatherings as well as lively outdoor celebrations. Serve the kebab hot on lavash garnished with greens and fresh vegetables, enjoying its rich flavor and aroma.

Israeli pepper and lentil soup is a vibrant and aromatic dish of Jewish cuisine that combines the rich flavor of sweet peppers, the spiciness of garlic and chili, and the tender texture of red lentils. The roots of this recipe trace back to Mediterranean culinary traditions where vegetables and legumes form the basis of many dishes. The thick puree soup warms you up, filling the home with warmth and coziness, while its rich flavor pairs excellently with sausages and fresh cilantro. This soup can be served as a standalone dish or as a nutritious lunch on cool days. The dish is perfect for lovers of spicy and rich flavors, immersing you in the atmosphere of Israeli streets where the aroma of spices fills the air.

Ragu Tucci is a true embodiment of soulful Italian cuisine, where aromatic spices, tomatoes, and rich meat come together in harmony of flavors. This recipe, inspired by family dinner traditions, has roots in Southern Italy. The rich and deep flavor is achieved by slow simmering beef and pork ribs in red wine and tomatoes, giving the meat tenderness and a rich aroma. Basil and oregano add freshness and Italian authenticity. It should be served with your favorite pasta, allowing it to soak up the thick sauce. This dish is not just food but an expression of Italian hospitality and warmth, perfect for leisurely family dinners where every bite carries a story of taste and home comfort.

Ziti is a type of pasta traditional for the southern regions of Italy, which is a wide and fairly long tube (25 cm). Baked ziti is a typical Italian-American food, and the phrase " ziti box ", used in "The Sopranos" to denote a thousand dollars, quickly became popular. Recipe from the book "The Sopranos Family Cookbook" by Allen Rucker and Michelle Scicolone.

Spaghetti with stuffed squid is a refined dish of Italian cuisine that combines the tenderness of seafood with the rich aroma of tomato sauce. This dish originates from the southern regions of Italy, where seafood plays a central role in gastronomy. Stuffed squid filled with a savory mixture of capers, garlic, breadcrumbs, and parmesan gain softness and depth of flavor after being stewed in tomato sauce. Served with al-dente spaghetti soaked in rich gravy creates a harmony of textures. This dish is suitable for both a cozy family dinner and a festive table, highlighting Italians' love for simplicity and richness of flavors. The exquisite aroma of fresh basil and the warm hue of parmesan make it an unforgettable gastronomic experience.

Lazy cabbage rolls with minced meat and rice are a simplified version of classic cabbage rolls popular in Russian cuisine. Instead of wrapping the filling in cabbage leaves, all ingredients are mixed together to create a tender and juicy texture. The dish is infused with the aroma of stewed cabbage, golden onions, and sweet carrots, while the soft meat filling with rice makes it nutritious and hearty. A tomato-sour cream sauce adds depth of flavor, turning the rolls into a true home classic. The simplicity of preparation makes them an ideal option for family dinners, while the rich taste is a worthy decoration for festive tables. Served hot and soaked in sauce that reveals the richness of flavor nuances.

Egg noodle a la Norma is an exquisite blend of traditional Italian pasta and vibrant Sicilian sauce. The name is inspired by the famous dish 'Pasta a la Norma', which combines sweet eggplants, juicy tomatoes, and delicate cheese. This version uses egg noodles for added richness in texture. Eggplants are fried to a golden crust, while tomatoes turn into a fragrant sauce with garlic and basil. Mozzarella cheese melts to create a delicious creamy consistency, while parmesan adds zest. This dish is perfect for a cozy family dinner or a romantic evening with a glass of red wine.

A simple and ingenious dish: tomato sauce easily penetrates the porous flesh of the meatball, saturating it with its aromas and juices. Such meatballs can be the main dish with any side dish, be it mashed potatoes , rice, buckwheat or cauliflower steak. But we prefer to eat them just like that, dipping slices of dried wheat bread into the thick stuffing. And don't forget to sprinkle the finished meatballs with cheese - it will melt and become much more interesting.

Indian food, simple and also vegan. We did not mess with curry paste, which is not sold everywhere, but used regular curry powder in packets, which is definitely available in every large supermarket. Pumpkin was fried with vegetables, tomato passata sauce was added, coconut milk was poured in and stewed until done. By combining curry with rice, we got a self-sufficient bright dish, but if you want, add chicken or pork to their company. Lime and herbs, mentioned in the recipe , are an important addition to curry, which should not be neglected.

The recipe is taken from the book "Downton Abbey. Cookbook.

A light version of stuffed eggplants, where instead of minced meat there is solid vegetable protein in the form of boiled beans and tofu. Plus a few nice details: before putting the filling in, the eggplant boats are thickly greased from the inside with butter with a fair amount of aromatic cilantro, and then, already with the filling, they are seasoned with a thick tomato sauce, which turns purple and bubbles in the oven, creating the illusion of real meat from the vegetarian filling. The result is a typical dish-deception: tenderly baked on the inside and fried until golden brown on the outside, stuffed with illusory soy meat, such an eggplant binds to itself even those who usually respect real meat more.

Eggplant is an amazing product, clearly underrated in home canning. Most often in Russia, it is used to make caviar, turning the amazing pulp, in which you can hear something meaty, into an incomprehensible brown mush. We decided to go the British way and spied on how Jamie Oliver marinates English pickles from coarsely chopped pieces of vegetables with an unimaginable amount of spices. This method is especially suitable for eggplant: pieces of eggplant readily absorb the aromas of curry, cumin and mustard and, after marinating in a jar, do not require anything except perhaps a piece of good Borodinsky bread. It will also be good with Italian ciabatta - especially if you sprinkle the slices of bread with olive oil and fry until crispy.

This recipe is the best thing that can happen to pasta if you have to cook a nutritious lunch in a hurry. In many ways, this pasta with minced meat is slightly reminiscent of traditional Italian pasta Bolognese - only there the ragù for pasta is simmered for a long time and wine is always added to the meat. Here, however, the processes are noticeably accelerated and the step with wine and hours of simmering the minced meat is safely skipped. The recipe mentions Italian herbs, this can be a ready-made dry mix from the store, or fresh herbs taken separately, for example, rosemary, thyme, basil.