I know we are Italian, so it might seem strange that we take cooking lessons. However, I will tell you a secret. Years ago, I wanted to improve my cooking skills and found this fantastic chef who had a lovely little shop where she offered cooking classes, although in a more informal and friendly manner. There was a lot of chatting, laughing, eating, and learning too!
So it was time to take my whole family to meet her!
We went to do a cooking class with Barbara! I hope you enjoy this video; let’s say that Luca made it very interesting…
I’m adding the recipes and the contact information, so if you want to learn with her, you know where to reach her!
The Florence Chef
Recipes
CROSTATA DI RICOTTA
For pie pastry:
2 cups of all-purpose flour
1 cup of butter
1/2 cup of sugar
2 egg yolks
pinch of salt
For the filling:
3 eggs
1 pound of ricotta
½ cup of soaked and squeezed raisin
4 tbsp of sugar
1/4 cup of cream
2 tbsp of Brandy
salt
Mix the flour with salt and sugar.
Add butter and mix with your fingertips. Then, add the egg yolks when you have a crumble of butter and flour. Do not over-mix the pastry.
Let it rest in the fridge for 1 hour.
Preheat the oven to 180 °C ( 375 °F).
Roll the pastry cover a tart mold and leave in the freezer for 15 minutes. Cook the pie alone for 15 minutes.
Mix ricotta cheese with sugar, beaten eggs, cream, raisins and Brandy.
Pour the ricotta mix into the mold and garnish the cake with pastry stripes.
Sprinkle with sugar and cook for 25 minutes.
Serve cold or tepid.
ORECCHIETTE CON POMODORO FRESCO E PESTO
2 cups of flour
salt
1 cup of warm water
For the sauce:
10 red tomato
basil
3 tbsp of olive oil
black olives
salt
pecorino to serve
Mix flour with salt, make a hole in the flour, and add the water, kneading the dough for about 15 minutes.
Let it rest for 30 minutes covered.
Then, cut pieces as big as an almond and press with a knife to give the shape, then use your fingertips to fold the orecchiette.
For the sauce, peel and cut into pieces tomatoes.
Blend basil, almonds, Parmigiano, salt, pepper, and olive oil together.
Cook the orecchiette in boiling salted water and serve with pesto, tomatoes, and black olives..
RAVIOLI WITH RICOTTA AND LEMON
For the dough :
1 cup of all-purpose flour
2 eggs
salt
For filling:
10 oz of ricotta
1 egg
3 tbsp of grated parmesan
grated zest of 1 organic lemon
salt
pepper
For the sauce:
1/ cup of butter
4-5 leaves of sage
salt
parmesan cheese
Sift the flour on a pastry board, make a hole, and pour in the beaten eggs. Mix the ingredients and knead the dough for 10 minutes.
Let it rest, covered, for 30 minutes.
Roll out the dough.
Mix ricotta cheese with parmesan, salt, pepper, lemon zest, chopped basil, the egg and fill ravioli. Cook them in boiling salted water for 3 minutes.
Serve ravioli with melted butter sage and grated parmesan.
#Familytravelvlog #italy #florence
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