Sundried Tomatoes
Sundried tomatoes prepared like this tend to much tastier than the ones you find already prepared in oil.
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Sundried tomatoes prepared like this tend to much tastier than the ones you find already prepared in oil.
The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.
This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl. It is a hit on our cooking courses in Italy, particularly the vegetarian ones.
This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk.
The Bonet (perhaps the name comes from a word for “hat”?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!
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.
This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways – without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature.
Chicken or turkey breast fillets are filled, rolled up and cooked to make a succulent, interesting dish.
The less flour you use, the lighter the gnocchi will be, but the more likely it will be to go mushy while you wait to cook it, handle it and when it is cooking in the water.
This is the most classic of all Tuscan crostini. Even those who say they don’t like paté love this one!