Tuscan and Medieval Cooking

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.

BUON APPETITO!