First Courses – Page 2 – Organic Tuscany Cookbook

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

Zucchini (courgette) and ricotta sauce

September 12, 2012

2 Comments

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.

Acquacotta – a delicious vegetable soup

February 10, 2012

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

Pasta with broccoli

February 13, 2011

2 Comments

This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).

Baked Squash Gnocchi

November 4, 2010

5 Comments

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.

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.

Tuscan vegetable and bread soup

October 25, 2010

3 Comments

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.

Minestrone ~ Tuscan Vegetable Soup

September 27, 2010

1 Comment

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.