Stracotto ~ Tuscan “Overcooked” Beef

The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat.
March 2, 2010/by Riccardo

Tuscan Chicken Liver Paté

This is the most classic of all Tuscan crostini. Even those who say they don’t like paté love this one!
February 28, 2010/by Riccardo

Roast Peppers & Goat’s Cheese Canapés

Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. We often serve these crostini (which are red, white and yellow) alongside our green salsa verde crostini. A pretty combination!
February 27, 2010/by Riccardo

Fresh Egg Pasta

Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.
February 27, 2010/by Riccardo
cauliflower

Cauliflower with Tomato, Rosemary & Fennel Seeds

Even self-professed cauliflower haters will love this dish, if you can convince them to try it.
February 25, 2010/by Riccardo

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.
February 20, 2010/by Riccardo

Asparagus sauce for pasta

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.
February 15, 2010/by Riccardo

Aubergine/eggplant parmigiana

This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.
February 14, 2010/by Riccardo

Bell pepper soup

Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.
February 14, 2010/by Riccardo

The classic lasagna

A delicious, filling dish which can satisfy lots of people and be made in advance.
February 12, 2010/by Riccardo

Dairy-free carrot cake

Hardly a dieter’s cake - the 5 eggs probably make up for any points you gain by not having dairy, but light nonetheless.
February 12, 2010/by Riccardo
butter sage sauce

Butter, Cream & Sage Sauce

This sauce is perfect to enhance the subtle flavours of homemade pasta, ravioli and gnocchi.
February 12, 2010/by Riccardo

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