Gourmet Weekend in Florence
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Practical cookery courses at our home in the heart of the Florence hills for people who are passionate about culinary art, who want to rediscover age-old flavours and the typical products of Tuscany and Liguria
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| Italian and tuscan recipes from the Web... |
| Baked anchovies |
Alici arracanate. From Puglia. There is probably not much chance of finding fresh anchovies in the UK, but if you do, this is a good recipe to try. It takes a fair bit of preparation, but it’s worth it in the end. You need to clean them as soon as you get them home as [...] [News from: ] |
| Simple beef roulades |
| Simple beef rolls made with an omelette and aromatic olive oil. Step by step instructions to make Italian-style rolls.Read more ...
[News from: The Italian art of receiving guests: from good manners to the cuisine, from laying up the table to invitation cards] |
| Bavette with clams and courgettes |
Bavette alle vongole e zucchine. This is a nice alternative to the standard spaghetti alle vongole recipe. Serves 4.
320g bavette
800g clams
1 shallot – finely chopped
1 clove garlic – peeled, whole
1 chilli (fresh or dried) or to taste
300g courgettes – cut into match sticks
1 tbsp chopped parsley
100ml dry white wine
200g tomatoes – peeled and diced
Open the [...] [News from: ] |
| Sea bass in “acqua pazza” |
Branzino all’acqua pazza. This is a very simple way to poach fish. Acqua pazza translates as “crazy water”. Just what exactly is meant to be so crazy about it, I’ve no idea. It works best with firm, white fleshed fish. You can use fillets, steaks or whole fish. On this occasion I used [...] [News from: ] |
| Quail eggs and black truffle on polenta slices |
| Fried eggs on top of polenta slices. A tasty warm appetizer, a perfect Italian-style way to start a refined dinner party menu.Read more ...
[News from: The Italian art of receiving guests: from good manners to the cuisine, from laying up the table to invitation cards] |
| Sun dried tomato struzzichini |
In Italy it is regarded as essential to eat something if you are drinking. Only a reckless madman (or uncouth foreigner) would ever consider not doing so. Struzzichini are little snacks to go with your drink. It might be something as simple as a bowl of peanuts or something more elaborate, like the [...] [News from: ] |
| Sea bass on a bed of lemons. |
Spigola su letto di Limoni. This recipe comes from an Italian tv chef. It’s a bit showy as you might expect. You have to clean the fish by making a slit down either side of the back bone. Snip through the back bone and remove it along with the guts. If you’re not so worried [...] [News from: ] |
| Bavette with fresh tuna |
Bavette al tonno fresco. I’m not sure where this dish originates, but it feels like a Sicilian recipe due to the inclusion of tuna and pine nuts. It’s quite economical too as 200 grams of tuna feeds four people. My problem now is trying to think of a way to use up the other 800g [...] [News from: ] |
| Spaghetti with Gurnard |
Spaghetti con la gallinella. Gurnard is used mainly as a soup fish here. This recipe however serves it poached and flaked with spaghetti. This avoids the problem of navigating the numerous bones. When you’ve finished you’ll be left with a couple of litres of pretty good fish stock which is worth saving and would freeze [...] [News from: ] |
| Italian pasta with pesto sauce |
| Pasta with pesto is a typical Italian recipe. We show you how to prepare summer and winter pesto and how to toss pasta with pesto sauce.Read more ...
[News from: The Italian art of receiving guests: from good manners to the cuisine, from laying up the table to invitation cards] |
