We run regular cooking courses with local Tuscan
chef
Giuseppina Pizzolato on her family's vineyard
premises. Below is a list of some of the recipes
Crostoni di pomodoro piccante
Ingredients
(4 people)
4 red tomatoes
¼ onion
chili
olive oil
basil
salt
bread
Method: Brown the minced onions in oil, add
the tomatoe pieces and chili. Add the salt at the
end when it becomes a sauce. Serve on slices of
bread with minced parsley.
Risotto agli asparagi (Risotto Asparagus)
Ingredients
(4 people)
200g asparagus
4 handfuls of rice
½ onion
olive oil
fresh parsley
4 spoons of parmesan cheese
1 small piece of butter
100g fresh cream
salt and black peper
vegetable broth (water, parsley, oil, salt, hard
ends of the asparagus)
Method
Clean the asparagus and cut the hard ends off for
the vegetable broth. Brown onion in oil and add the
minced pieces of asparagus (not the hard ends). Add
the salt and leave to cook. Add the rice and roast
for one minute, then add the broth a little bit at a
time everytime the rice dries out (it takes 20
minutes for PARBOIL rice).
Add the cream, then the parmesan cheese and butter.
Serve with parsley on top.
Tiramisu
Ingredients
(4 people)
200g mascarpone cheese
2 eggs
2 teaspoons of sugar
1 cup of coffee (espresso)
savoiardi biscuits
cocoa powder
Method
Use the whites of the eggs and whip them into
peaks using an electric beater (or hand). Add the
yellow parts and continue to beat, then add the
sugar and mascarpone. Stop beating when the cream
is dense and soft (it is important to leave the
unfinished mascarpone in the fridge). Dip the
biscuits in the coffee and put them as the bottom
level for the tiramisu in an oven-proof dish. Then
add a level of cream and then another level of
mascarpone and finally sprinkle the top with cocoa.
Leave in the fridge until ready to serve. For the
best results it is best to prepare the tiramisu 12
hours before you wish to serve.
Ingredients
(4 people)
Ingredients
(4 people)
Method
Ingredients
(4 people)