May cooking class menu
Conviviality and what I’ve been missing in the past two years without cooking classes | Tuscan fried chicken | Biancomangiare, a Sicilian strawberry almond pudding.
There’s a new post on the blog, and it felt so good to be back there!
You can read the blog post here, it talks about conviviality and cooking classes. There’s also a recipe for Tuscan fried chicken that you cannot miss, with detailed info about chicken, marinade, and batter.
A little news!
We listened to your requests, and we implemented a printable pdf in every recipe. At the moment, Tommaso is going back through the archive to add the pdfs: he has already covered the past two months (say thank you to Tommaso!). You can already find it in rigatoni alla buttera and strawberry biancomangiare.
So, if you need to print these recipes to keep them in your kitchen and use them for scribbling down your notes, you find the printable PDF before the ingredients in every recipe. They come with nice pictures but you can print just the odd pages to avoid photos and save ink.
When you join our subscription-based newsletter, you are actively contributing to the making of Letters from Tuscany. 310 people are already supporting our project, thank you!
That’s what we prepared on a clear May day along with the Tuscan fried chicken.
Spring salad with pecorino
Instead of grilling the pecorino cheese as in this recipe, we simply diced it and tossed it with the double-shelled fava beans, shaved raw artichokes, and blanched asparagus. Plenty of grassy extra virgin olive oil and lemon juice was all this salad needed as a dressing. We served the salad along with focaccia – it came in two versions: plain, with puddles of olive oil, and with onions.
Roasted tomato risotto with stracciatella
I followed this recipe, using some vegetable stock I had frozen over the winter, made with veg scraps collected in a freezer bag.
Carciofi ritti
As for the spring salad, we simplified the recipe. Instead of stuffing the artichokes with pancetta and garlic, we left them whole and placed them upside down in the pot. Be heavy-handed with herbs and olive oil, that’s the secret to a successful dish.
Strawberry almond biancomangiare
We left Tuscany for a while, venturing South to Sicily with one of the most essential puddings I came to love over the past years. Its short ingredient list gives away its uncomplicated nature: almond milk, sugar, lemon zest, and cornstarch as a natural thickener. Top with fresh fruit for a pudding that will suit all the seasons.
