Weekend cooking project. A Tuscan panino

A typical Tuscan bread bun, the semelle, then fava beans and pecorino cheese, because May is the month of picnics. Add two slices of prosciutto cotto and a drizzle of olive oil.

This week our Weekend Cooking Project involves a new blog post. Go figure, a new blog post after a whole month!

We also shared the latest episode of Cooking with an Italian Accent, where we celebrate the spring season and its produce, with asparagus, fresh peas, fava beans and monk’s beard. We celebrate fresh herbs, one of my favourite ingredients in the kitchen, and the magic of foraged wild flowers, like robinia flowers and elderflowers (again, my favourites!).

This is also the last episode of the first series of Cooking with an Italian Accent. We’ll take a break to work on our cookbook, and we’ll be back during the summer with a special edition, a short collection of 4 episodes to celebrate together the season of sunny days, ripe stone fruit and juicy tomatoes.
In the meantime, you’ll find us on our blog, on Instagram and here, with our newsletter.

A Tuscan afternoon snack

A typical Tuscan bread bun, the semelle, then fava beans and pecorino cheese, because May is the month of picnics, and you can’t imagine a Tuscan picnic without a basketful of fresh fava beans and a few slices of fresh, milky pecorino cheese. Add two slices of prosciutto cotto, a delicate, high quality cooked ham. To finish, a drizzle of your best extra virgin olive oil, another ingredient that can be missed in a Tuscan snack.

Find the recipe for this Tuscan panino with fava beans, prosciutto cotto and pecorino on the blog.

If you decide to take part in the weekend cooking project, share the results with us on social media by using the hashtag #myseasonaltable and tagging @julskitchen on Instagram. It will be a way to shorten the distance in this time of social distancing.

If you have questions about the ingredients or the recipe, if you have a special request for one of the next cooking projects, or if you just want to have a chat, just reply to this email.

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More Tuscan afternoon snack from the blog archive

  • Bread for merenda. I’ve always had bread in the afternoon: it could be bread rubbed with garlic and a generous dash of freshly pressed olive oil in late Autumn, when the slightly toasted slices were all I needed to warm my hands and made me finish my homework in a rush to enjoy them sitting at the table with my grandma, watching cartoons on tv, with the olive oil dripping everywhere.

  • Zuppa inglese. The pastry custard is also the starting point to make zuppa inglese, literally English soup and basically a trifle, which was made when there was sponge cake or some savoiardi, lady biscuits, an acclaimed afternoon snack, perfect for those days when you needed a boost of energy or an extra cuddle, to be added to the wool blanket on the couch and to grandma’s caresses.

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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.

We’ve been working on new courses and videos. Read more about the courses here on the blog to stay updated.

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