The addition of luscious mortadella and creamy ricotta kicks up a simple tomato salad to full meal status. It may seem a bit antithetical to add meat and cheese to a fresh tomato salad ...

Chef Laura Vitale stops by TODAY to make two easy and delicious Italian recipes for a family-style meal. She cooks delicious ...

Chop the herbs and stir in to the lentils to combine the flavours. Turn the ricotta out carefully. Slice thinly and place over the lentils. Season to taste and drizzle with olive oil. Castelluccio ...

Andrea Slonecker tops toasted rustic bread with a spread of smashed spring fava beans, mint, and pecorino. Cook and shell the ...

Combine fennel and radicchio in a large bowl, add half the dressing and gently toss to coat. Place salad on a serving platter and top with artichokes and ricotta. Scatter with basil leaves and drizzle ...

Place the onion marmalade on the base of the plate, then top with the thinly sliced venison, dressed beetroot, a few spoons of ricotta and the polenta chips. Sprinkle over the parsley and thyme ...

Break your ricotta into chunks and have everything to hand as you will layer the courgette dish as you cook it. Cut the courgettes into rounds about 4 mm thick. Heat a griddle pan, brush the ...

Repeat with remaining slices. Combine the ricotta, pignoli, raisins, and dates in a bowl. In another bowl, mix together the remaining 3 tablespoons oil, vinegar, honey, vincotto, mint, and ...

Kale is great to eat raw and has the most fantastic texture when massaged with a honey, balsamic and ginger dressing. Should you have any leftovers, this is the perfect little salad to take to work.