Polpettone ~ Tuscan Meatloaf
This dish is colourful, moist, flavoursome and very comforting.
Entries by Riccardo
Springtime Minestrone
A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.
Fried Zucchini Blossoms
This is a dish to be made and savoured immediately. You can even make it as a pre-dinner nibble while you finish cooking something time-consuming with friends.
Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup
This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It does however rely on ripe, tasty tomatoes.
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!
Fresh Basil Pesto
In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce.
Mushroom crostini
Best served warm, these crostini will have your guests demanding more. You’ll see that the vin santo gives the mushrooms a very special flavour, and the butter gives them a melt in the mouth texture.
Stuffed Round Zucchini/Courgettes
This recipe looks particularly good made with the cute round zucchini, but is equally tasty made with the long variety. Remember to be careful to reduce cooking times if your zucchini are small.
Risotto
The best types of rice for making risotto are: Arborio, Carnaroli and Vialone nano. These have round grains and are starchy, becoming creamy when cooked.
Porcini Sauce for Pasta
Fresh porcini are wonderfully aromatic and just melt in your mouth.