A collection of recipes of traditional Italian first courses, including Minestrone, Risottos, Fresh Egg Pasta, Gnocchi, Pesto Sauce, and more.

acquacotta

Acquacotta – a delicious vegetable soup

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This is an adapted version of a traditional Jewish-Italian Purim dish.
Creamy Artichoke Soup

Creamy artichoke soup

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This is an adapted version of a traditional Jewish-Italian Purim dish.

Buckwheat crepes with squash and chestnuts

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This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
Buckwheat crepes

Buckwheat crepes with ricotta and spinach

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These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.

Asparagus and sausage sauce for pasta

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This is a simple, delicious sauce for when asparagus is in season.

Gnudi – “naked” ricotta and spinach dumplings

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These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!

Certaldo Onion Soup

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Our local town, Certaldo, had been famous for almost a thousand years for its delicious red onions. A group of local farmers has been growing them and popularising them again. They are used in many dishes. One of the most popular is this simple, warming soup.

Baked Squash Gnocchi

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These are not like boiled gnocchi at all, but are creamy balls of squash baked in a tomato sauce. Guests who come on our cooking courses in Italy say that they are one of their favorite fall dishes.

Minestrone alla Genovese ~ Silky vegetable soup with basil pesto

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This soup is almost too solid to be called a soup. Its flavours are very rich, with the mushrooms and basil really adding a great depth of flavour.

Minestrone ~ Tuscan Vegetable Soup

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The distinctive taste of this soup comes from the cavolo nero ("black cabbage"). This has recently been popularized by chefs such as Jamie Oliver and is now available in many farmers' markets.