Photos: M. Holewijn
This cooking workshop celebrates the Tuscan cuisine, loved worldwide because of its simple and yet amazing dishes.
We prepare two types of crostini (green ones with a tangy herbal pesto and red ones with a spicy tomato and beans cream). The main dish is wonderful crespelle alla fiorentina (thin hand-made cannelloni stuffed with ricotta and spinach in tomato sauce). The side dishes are a rich panzanella salad with lots of fresh vegetables and stewed fennel and red onions with olives and white wine, Desserts: two of the most iconic cookies, cantuccini (crunchy cookies from Prato) and ricciarelli (soft and sweet almond cookies from Siena). Plus the famous torta della nonna, a creamy, custardy tart with pine-nuts, served with a glass of Vin Santo (Tuscan dessert wine)!
Date: Thursday 2 June 2022
Time: on Saturdays from 10.30 to 14.30 h. On Tuesdays & Thursdays from 18.00 to 22.30 h.
Price: € 94,00 p.p. all-in (Prosecco with nibbles at arrival, all wines, Italian beers & non-alcholic drinks – Italian mineral water, fruite juice etc. – coffee/tea, cooking, recipes for home, use of apron, cleaning/washing up).
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🍅Pasta alla crudaiola is THE summer pasta in Puglia, the region where I spent most of my younger years, and it happens to be my favourite pasta of all.
It’s easy to make and it requires just a few ingredients, mostly raw (“crudo” in Italian means raw). One of them, the most important one, is ricotta salata, salted ricotta. You can find it in good cheese shops (here in The Netherlands it’s not in supermarkets YET @albertheijn @jumbo @plussupermarkt 😉) and it really makes a big difference.
🍅It’s dry, hard ricotta, usually made with sheep’s milk, that can be grated and used for all sorts of dishes, mostly for pasta. And in spite of the fact that most Italians love their cheese finely grated for this dish the ricotta is usually quite flaky.
🍅Good, tasty tomatoes are also a must, as is an excellent extra virgin olive oil.
🍅Crudaiola is often eaten cold as a pasta salad. It serves 2 eaters (main) or 3-4 (starter). Not everyone adds garlic and pepper but I love them. Hope you’ll make it too.
🍅Buon appetito!
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