Forza italia

INGREDIENTS FOR THE POLPETTE ■ 140g stale bread, very finely chopped■ 40g grated Parmesan cheese■ 300g ricotta, well-drained■ 2 eggs, lightly beaten■ 2 garlic cloves, finely chopped■ Handful of flat-l

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

This take on pasta e ceci is like a hug in a bowl. It should be brothy, so add more water as it cooks if you need to. As it uses such humble ingredients, seasoning is key. A drizzle of good olive oil

SERVES 6-8 | PREP 15 MINS | COOK 4 HRS | EASY 2 large onions, peeledolive oil1 leg of lamb1 tsp ground cinnamon1 tsp paprika 1/2 tsp ground allspice400g tin of cherry tomatoes3 garlic cloves, crushedf

In Lebanon, food is not simply eaten, it is shared, argued over, lingered on and remembered. From the mountains to the coast, and especially in Beirut, cooking is deeply tied to identity, hospitality

Pop these delicious meals in the middle of the table so everyone can serve themselves. What’s not to love?