Italian Spring Recipes
Spring in Tuscany brings the first tender vegetables after the winter: artichokes, asparagus, fava beans, peas, spinach and wild greens. It is the season for light, green dishes full of fresh herbs.
These are our favorite spring recipes from our cooking school, including artichoke risotto, Roman-style braised artichokes, stuffed artichokes, asparagus pasta sauces, spring vegetable pasta with fava beans and peas, springtime minestrone, ricotta and spinach gnudi and arugula pesto.
Fresh fruit tart with frangipane (crostata di frutta)
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.
Spring minestrone: light Tuscan vegetable soup with beans
A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.
Flourless orange and almond cake with dark chocolate
This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.
Artichoke risotto (risotto ai carciofi)
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.
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.
Arugula pesto: a fresh, peppery pasta sauce in 10 minutes
Gnudi: Tuscan “naked” ricotta and spinach dumplings
These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
Buckwheat crespelle with ricotta and spinach
These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.
Creamy artichoke soup with potato and toasted hazelnuts
This is an adapted version of a traditional Jewish-Italian Purim dish.
Light asparagus and ricotta pasta sauce
Asparagus is available for only a very short season. We love it and try to eat it in as many ways as possible before the long wait for the next harvest.
Vegetable sformato: an easy Italian soufflé-like flan
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.
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 (bavarese): a light, make-ahead summer dessert
This is a great summer dessert which is light, fruity, fresh and refreshing!
Fried zucchini blossoms stuffed with mozzarella and basil
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.
Spring vegetable pasta with artichokes, fava beans and peas
This is a light pasta dressing made with the freshest Spring vegetables
Artichoke pasta sauce with tomato, white wine and chili
Artichokes can seem daunting - what to do with all those leaves??!! But once you have conquered the fear, this nutritious and delicious vegetable will become a favourite.
Carciofi alla romana: Roman-style braised artichokes with mint
These make a tasty little side dish or aperitif.
Carciofi ripieni: stuffed artichokes with seitan, garlic and parsley
You can use the filling here to fill other vegetables, such as peppers, zucchini etc.
Fennel gratin with Parmesan and fennel seeds
A simple yet delicious way to prepare this nutritious and aromatic vegetable.