Salsa Verde Canapés

Crostini are little appetizers that you can invent yourself depending on what’s in season and what you have in the house. Salsa verde is a tangy herby sauce often served to accompany boiled meats, but delicious in its own right.
April 25, 2010/by Riccardo

Eggplant, tomato and basil sauce with ricotta

This simple sauce relies on good eggplants (aubergines), tasty, ripe tomatoes, fresh basil and a good ricotta cheese. A real treat in the autumn at our cooking school in Tuscany!
April 21, 2010/by Riccardo

Polpettone ~ Tuscan Meatloaf

This dish is colourful, moist, flavoursome and very comforting.
April 7, 2010/by Riccardo

Ragù ~ Rich Meat and Vegetable Sauce

There are dozens of versions of ragù which are favourites in different regions of Italy. During our cooking classes in Tuscany, we teach this Tuscan version (using not much tomato).
April 6, 2010/by Riccardo

Tuscan Grape Harvest Cake

In Tuscany, this complex-flavoured but simple to make cake is only made for a few weeks a year, when the small, sweet, seedy red grapes are around (many are “gleaned” in the vineyards after the harvest). Use the sweetest red grapes you can.
April 5, 2010/by Riccardo
budino

Budino ~ Italian Crème Caramel

Traditionally a "budino" is made in a large mould, not little individual moulds. It makes for a more spectacular sight when it it served, but be careful when you turn it upside down to serve!
April 5, 2010/by Riccardo

Custard Pie with Pine Nuts & Almonds

In this traditional Tuscan dessert the combination of rich pastry, delicate custard and toasted nuts makes for a special treat indeed.
April 5, 2010/by Riccardo

Tiramisù

Tiramisu (literally “Pick me up”) seems to have been around for generations, but is in fact a creation from the 1970s! The version that we teach at our cooking school in Tuscany uses custard.
April 5, 2010/by Riccardo
Panna cotta

Panna Cotta

The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary!
April 5, 2010/by Riccardo

Herby Roast Beef

At our cooking classes in Tuscany we always have plenty of fresh herbs in the garden. It's useful to have a few pots on your kitchen window sill to jazz up any dish. The herbs really take this simple classic to another level. Completely different from any roast beef you’ve had!
April 3, 2010/by Riccardo

White beans cooked in rosemary, tomato and balsamic vinegar

Creamy white beans in a tangy, herby tomato sauce - this is a Greek-style interpretation of the Tuscan fagioli all'uccelletto. These beans are great served hot or cold, either as an antipasto or as a side dish.
March 28, 2010/by Riccardo
Apple tart

Apple Tart with Frangipane Layer

Moist, deliciously simple tart.
March 25, 2010/by Riccardo

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