Crunchy brussels sprouts with hazelnuts
They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
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They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!
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.
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.
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.
This is a classic Sienese pasta dish: hand-rolled pasta with a tomato and garlic sauce.
Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!
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.
A colourful side dish for the fall!
This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.