Entries by Riccardo

Fruit and Custard Tart

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.

Slow-cooked green beans in a tomato sauce

This is a signature dish of the late great Mario, the multitalented father of Tina who used to be one of our amazing instructors at our cooking classes in Italy. You may say that you like your green beans to be firm and crunchy, but after tasting this dish you may also appreciate their sweet, melt-in-the-mouth quality when slow cooked.

Trofie

This is short, hand-made, twisted-shaped eggless pasta that is typical of Liguria, Northern Italy. It is typically served with pesto sauce. Traditionally the twist is made by a clever sleight of hand, but this method uses a wooden rod or skewer to make the process (relatively) foolproof.

Cantuccini

These are the classic “biscotti” as they are often known in the US (in Italian, this just means any “cookies”). Using the finest flour available results in the most mouthwatering morsels.