Herb-laminated tagliatelle. My 2021 word is create.
Make these golden egg tagliatelle, speckled with fresh herbs and rosemary flowers, and toss them with a rich, herby tomato sauce.
I chose my 2021 word.
It took me longer than expected because it felt weird to pick a word that would shape the year ahead when uncertainty, despair and fear are the common traits of our contemporary society. Yet I am optimistic by nature, and Livia’s rosy cheeks and open smile gave me one more reason to be proactive, especially when the world you know is falling apart.
I chose create.
I’ll fight uncertainty with a zestful approach, hoping that a creative force will embrace and guide the unravelling of the new year.
Being it a traditional recipe, a seasonal dish, a new cooking course or a virtual experience, an online workshop, a cookbook, new family habits, comforting rituals, shared memories or simple, precious moments together, I aim to create something significant, something I’ll be proud of. I hope this will also answer a question that has been bouncing in my mind for a while now: which is your legacy?
There’s a new post on the blog. Read it here.
Herb-laminated tagliatelle
When I was thinking about which recipe would better represent the concept of create, fresh pasta popped into my mind immediately. This is not a simple pasta, but herb-laminated tagliatelle, with engraved rosemary flowers, marjoram and oregano leaves.
I had to push an invisible boundary here, the egg to flour ratio.
Read the recipe here.
Serve these herb-laminated tagliatelle with…
We’re still in the middle of winter, but nothing prevents us from dreaming about the upcoming Spring, sprinkling fresh herbs in our meals, or frying little fruity treats for dessert.
Pork sirloin with herbs. It’s incredible how a few dried herbs and a few juniper berries can turn one of the usual Sunday meat dishes into a roast worth of a medieval castle, juicy and flavourful, with a slight hint of wood and resin.
Apple fritters. I always forget how good and simple they are, crunchy and sugary outside with a soft fruit filling.
Join our virtual cooking classes
We are missing the people we used to meet during our market tours and cooking classes. We had to figure out a new way to share our passion for food, to virtually meet all the food enthusiasts who gave us so much through the years. This is why we launched a virtual Tuscan cooking class on Udemy, an online learning platform.
Tuscan Cooking Class
Traditional recipes, pantry staples and ideas to add to your cooking repertoire.
Learn to cook:
Chicken liver crostini, Fried sage leaves, Tagliatelle, Ricotta and spinach tortelli, Potato gnocchi, Tuna and tomato sauce, Roasted pork loin, Stuffed roasted turkey breast, Roasted lamb, Tuna stuffed round zucchini, Tuna loaf, Fresh peas with garlic and pancetta, Almond biscotti, Olive oil cake, Shortcrust pastry dough, Jam crostata, Shortcrust sandwich jam cookies, Shortcrust Tartlets, Robinia flower fritters.
Includes:
19 step-by-step cooking demonstrations
a PDF with ingredients, tools and instructions of each recipe
free access to upcoming new recipes
lifetime access
Cost: €34,99. Join us here.
[New!] Vegan Cooking Class
Join our course with traditional, authentic recipes, belonging to the Tuscan cooking tradition, that are, at the same time, naturally vegan. It also includes gluten-free options.
Learn to cook:
Chickpea flour cake, Hand-pulled fresh pasta pici with rye flour, Panzanella (tomato bread salad), Pappa al pomodoro (tomato bread soup), Ribollita (bean, Tuscan kale and bread soup), Grilled vegetables, Stewed green beans, Castagnaccio (chestnut flour cake).
Coming soon: Gluten-free potato gnocchi, Sugo finto (herb and tomato sauce), Aglione sauce (garlic tomato sauce)
Includes:
19 step-by-step cooking demonstrations
a PDF with ingredients, tools and instructions of each recipe
free access to upcoming new recipes
lifetime access
Cost: €29,99. Join us here.