Pasta with fresh arugula pesto

Arugula pesto: a fresh, peppery pasta sauce in 10 minutes

Bowl of creamy artichoke soup topped with toasted nuts

Creamy artichoke soup with potato and toasted hazelnuts

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This is an adapted version of a traditional Jewish-Italian Purim dish.
Buckwheat crepes with ricotta and spinach

Buckwheat crespelle 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.
Pasta with asparagus and sausage

Asparagus and sausage pasta sauce

A quick spring pasta sauce of asparagus and Italian sausage, made creamy by blending part of the asparagus with olive oil. No cream needed. Ready in 30 minutes.
Spinach and ricotta gnudi with butter and sage

Gnudi: Tuscan “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!

Flourless orange and almond cake with dark chocolate

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This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.
Acquacotta, Tuscan vegetable soup with egg

Acquacotta: Tuscan “cooked water” soup with kale and egg

Tuscan acquacotta, or “cooked water”: a hearty vegetable soup with cavolo nero, porcini and tomato, served over toasted bread and topped with an egg.
Fruit bavarois turned out of its mold

Fruit bavarois (bavarese): a light, make-ahead summer dessert

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This is a great summer dessert which is light, fruity, fresh and refreshing!
Vegetable sformato, Italian vegetable flan

Vegetable sformato: an easy Italian soufflé-like flan

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Italian soufflés are more rustic and forgiving than their French cousins. They do not have to be eaten when just risen.In fact they are easier to cut and serve when they have cooled down a little.
Fresh fruit tart with frangipane (crostata di frutta)

Fresh fruit tart with frangipane (crostata di frutta)

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6 Comments
This is a tart to rival a patisserie bought one. In our cooking courses in Italy we show you just how the pastry should be rolled out: quickly, gently but firmly. It takes some practice, but is well worth mastering. Delicious with soft fruit such as raspberries.