Cooking lessons
We organize Tuscan cooking lessons on demand at our resort. The lessons are expressly ‘custom made’ according to our clients’ individual tastes and preferences. The vegetables and products used during the lessons are mainly home grown in our vegetable garden and barn or they might come from nearby organic farms. Our Guests will agree on […]
Apple custard tart
INGREDIENTS: For the dough: 2 Eggs 100g Butter 100g Granulated white sugar 250g All purpose flour 1 tsp Baking powder 50g Pine nuts 1 Apple 1 tsp Cinnamon 30g Demerara sugar 2 tbsp Icing sugar For the custard: 2 Yolks 100g Corn flour 100g Granulated white sugar 200 ml Milk ½ tsp Vanilla extract DIRECTIONS: […]
Mini Apple Tarts
Ingredients: 350g Pie crust dough 2 Granny Smith apples 70 g Peach or apricot jam 1 Egg yolk 30 g Water Directions: Preheat the oven to 180 degrees. Peel and core the apples, cut in halves and then in thin slices (approximately 4 mm thick). Soak the apples’ slices in cold water with lemon juice […]
Spaghetti with fresh tomato sauce
4 servings INGREDIENTS 320 g Spaghetti 400g Ripe cherry tomatoes 400g San Marzano tomatoes 10 Fresh basil leaves 2 Gloves of garlic Grated parmesan cheese Grounded chilli pepper Salt Extra virgin olive oil METHOD Bring a pot of water to a boil. Wash the San Marzano tomatoes and drop them into the boiling water for […]
Orange and Lemon plumcake (gluten-free, sugar-free, yeast-free)
INGREDIENTS 200g Unsalted butter 4 Eggs 240g Almond flour 140g Corn flour 2 Lemons (zest and juice) 2 Oranges (zest and juice) 1 tsp Baking soda 2 tbsb Honey 4-5 tbsp Caster sugar 1 cup Water Cake pan PREPARATION Preheat the oven to 170 degrees. Grease a cake pan, and line the bottom with a […]
Biscotti with Almonds – Original Cantuccini
Ingredients: – 750 grams or 3 cups of unsalted whole almonds roasted in a frying pan – 1 kilo of single zero flour – 800 grams of sugar – pinch of salt – 7 eggs – 2 teaspoon of vanilla – 1/2 packet of yeast – 20 grams of baking powder – 150 grams of […]
Ricotta-stuffed Zucchini Flowers
INGREDIENTS: 1 Cup Ricotta, fresh if possible, or sheep’s milk ricotta 12-16 fresh zucchini flowers 3 tablespoons extra virgin olive oil Freshly ground black pepper Fine sea salt 1 Tablespoon minced fresh basil HOW TO: If your ricotta is watery, drain it in a sieve to remove excess whey. Soak the zucchini flowers in cool […]
How to prepare a perfect Vegetable broth
Ingredients: 2l water, 1 large carrot, 1 whole red onion, 1 whole celery stick, salt Preparation Place the water, the whole carrot, the red onion and the celery stick in a large pot and bring it to boil covered on a high heat. When the water starts boiling add a table spoon of salt, turn […]
Courgette and gorgonzola cheese risotto with a drizzle of truffle oil
INGREDIENTS- 2 servings 180 g Arborio rice 1 L vegetable broth 3 Courgettes 50 g Gorgonzola cheese (Italian blue cheese) 200 ml Fresh single cream 1 Shallot Extra virgin olive oil Truffle-flavoured extra virgin olive oil Basil Parmigiano Reggiano METHOD Peel and chop the shallot finely. Prepare a litre of vegetable broth and bring it […]
Pappa al pomodoro – Bread and tomato soup
INGREDIENTS 300 g Fresh cherry tomatoes, peeled, chopped 500 g Good quality tinned tomato sauce 500 g Stale rustic bread, chopped in thumb-size chunks 1 Carrot 1 Onion 1 Celery rib 1 Bunch of fresh basil 35 g Extra virgin olive oil 2 Cloves garlic 2 g Salt 2 g Ground black pepper Place 1 […]
