We recently returned from a cooking tour of the Tuscan countryside, and have been completely inspired by the fresh ingredients and culinary methods of that splendid area.
Our week-long stay at our gorgeous villa provided us with the chance to learn some of the secrets of their regional cuisine from Chef Nicole, and we are happy to now pass these culinary gems onto you!
Register for our class, and if you are interested in experiencing the towns and hills of the countryside of Tuscany join us in October for a week in the closest place to heaven one can be while still on this earth. (complete details on Andiamolinda page!)
Homemade Ricotta Gnocchi with Sage/Browned Butter Sauce – even lighter than traditional potato gnocchi, these heavenly little dumplings will simply melt in your mouth – enhanced by your own homemade ricotta these small bundles are superb.
Involtini di Melanzane- (Baked Eggplant Rolls) – Straight from Chef Nicole, these rolls are stuffed with Prosciutto and Mozzarella then baked in a light marinara – a healthy and fresh version sure to please.
Insalata di Finocchio- (Fennel Salad) – Paper thin shaved slices of fennel, fresh lemon juice, a bit of Parmigiano and fresh herbs – simple and fresh ingredients that marry well – a tasty side to our meal.
Pork Loin Baked in Parchment Packets / Shallots and Apples/ Rosemary – Yes, put that pork loin in a parchment packet and bake it for a moist, and succulent result. Super simple and no messy clean up! Chef Nicole rounds out the flavors with the other savory ingredients to create a perfect sauce.
-Pistachio Semifreddo - Semifreddo is an Italian word meaning “half cold” or “half frozen.” It refers to desserts similar to ice cream but instead made with whipped cream by churning air into the mixture while it freezes. Semifreddos are very similar to mousses and are often served in the form of ice cream cakes or tarts. Ours flavored with yummy pistachios is my absolute favorite! A perfect ending to a fantastic Tuscan themed meal.