Rose Gray

Summer perfection is a dish of grilled or toasted bread topped with juicy, marinated tomatoes.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Like any good bellini recipe, this one from the iconic River Café keep it simple: peaches, lemon, sugar, and Prosecco.

This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This roasted peppers recipe calls for homemade herb breadcrumbs—ciabatta bread works well here.

Editor's note: The recipe and introductory text below are from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006.

Vegetables trifolati is a method of slicing and cooking with garlic, olive oil, and parsley. Other ingredients, such as mint, wine, or chiles, are sometimes added. In this recipe we add fresh, ripe tomatoes.

It is important to cut the broccoli flowerets into pieces small enough to fit into the hollow of the orecchiette.