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Rose and Ruth cook spaghetti al limone - with lemons, basil and parmesan cheese
and rigatoni with pecorino and twenty year old balsamic vinegar - a luxury but worth it.
Rose and Ruth cook spaghetti al limone - with lemons, basil and parmesan cheese
and rigatoni with pecorino and twenty year old balsamic vinegar - a luxury but worth it.
Ruth and Rose look at seafood recipes, creating chargilled monkfish and scallop skewered
on a rosemary stick, also visiting Piombino for a fish auction
Ruth and Rose look at seafood recipes, creating chargilled monkfish and scallop skewered
on a rosemary stick, also visiting Piombino for a fish auction
Bruschetta is prepared using borlotti beans with celery, tomato and chilli.
Viewers are also shown how to prepare wood-roasted vegetables,
and the team visits Florence.
Bruschetta is prepared using borlotti beans with celery, tomato and chilli.
Viewers are also shown how to prepare wood-roasted vegetables,
and the team visits Florence.
For Britain's meat eaters, Ruth Rogers and Rose Gray introduce some of their favourite recipes
for poultry and game.
For Britain's meat eaters, Ruth Rogers and Rose Gray introduce some of their favourite recipes
for poultry and game.
Ruth and Rose prepare a summer pea and rice soup from Emilia, a clear elegant broth with fresh,
crunchy asparagus and two thick Tuscan bread soups.
Ruth and Rose prepare a summer pea and rice soup from Emilia, a clear elegant broth with fresh,
crunchy asparagus and two thick Tuscan bread soups.
The team recreate their famous Chocolate Nemesis as well as a deliciously light almond and strawberry tart.
They make two sorbets; an intense chocolate and a zestful raspberry.
The team recreate their famous Chocolate Nemesis as well as a deliciously light almond and strawberry tart.
They make two sorbets; an intense chocolate and a zestful raspberry.
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