Tuesday, August 19, 2014

Montopoli: Ricotta and Fresh Peaches tart, one of our most successful dessert

Ricotta Cake with Peaches
Ricotta and Fresh Peaches Tart
You couldn't miss this Tart! It's one of the most loved desserts during our private dinners. The Recipe is a very easy and fast one and the success is guaranteed...Trust me and Buon Appetito...I had to run away toward another Dinner Adventure!! Keep in touch

Ricotta and Fresh Peaches Tart
By Erika Elia

Prep time: 40 minutes
Cook time: 25 minutes
Total time: 1,05 hour
Ingredients
  • 2 whole eggs
  • 1 yolk
  • 10 oz all purpose flour
  • 4 oz sugar
  • 5 oz no salt butter 
  • 1 grated lemon zest
  • 12 oz ricotta (better from sheep)
  • 4 oz sugar
  • 1 lemon juice
  • 3 eggs
  • 3 peaches
  • 3 spoons brown sugar
Cooking Directions
  1. For the tart dough follow the same procedure of the Apricot Jam Tart
  2. About the filling:
  3. well drain the ricotta cheese
  4. whisk the eggs with the sugar
  5. mix all the ingredients (a part from the peaches and the brown sugar) together, helping yourself with a whip.
  6. Pour this filling inside the tart dough you modeled in a baking pan for tarts
  7. Peel the peaches and cut in slices of about 5 cm thick
  8. Place the slices vertically, starting from the outside towards the center of the cake
  9. Sprinkle the outline with the brown sugar
  10. Let all bake in oven at 400 F°, for about 25 minutes
  11. Taste...you'll not forget it!

Thursday, August 7, 2014

Crespina: cookery, nature trail, wild edible herbs for a very nice family from England to Tuscany...and our Bruschetta recipe!

Bruschetta and wild flowers
Bruschetta and Wild edible flowers
It'll be not so easy to forget the yesterday nature trail and cookery about wild edible herbs.
The walks, the woods, the paths, the wonderful Nature around us. Our "students" on holiday in Tuscany were a family this time: mum, dad and two beautiful little girls aged 6 and 8. 
Under a herbalist guidance and supervision, we collected any kind of edible herbs along the way and some fruits too: in August, in Tuscany indeed, you can collect sweet and juicy blackberries! 
Everytime, during this cookery course, we're learning something more about this world that many people don't know.

Once arrived at an old country house, or better ancient (it's aged 1760) inside the wood, we prepared our lunch with herbs and flowers collected and we enjoyed the fruit of our labor.
Cooking and Eating what you can easily find in the nature is an indescribable satisfaction: you don't have to go to the supermarket, but just have a walk in the countryside, you don't have to pay anything, just leave the roots and respect the nature and its rebirthing process. And what's more important: your life'll be healthy because of lots of mineral salts and vitamines with which you feed yourself!
Well, what about our lunch?
  • Bruschetta with extra virgin oil, garlic and wild spicy flowers (amazing)
  • Organic Pasta, tomatoes (the garden is just behind the house) and wild fennel
  • Baked Panzerotti with wilds edible herbs collected (sorrel, sowthistle, naked weed, dandelion...) and tomato sauce
  • Ice cream (custard and cream) sprinkled with mashed blackberries we found along the way and sugar.
Everything obviously, "washed" by an organic delightful white tuscan wine!

Pasta, tomatoes and wild fennel
Pasta and wild fennel
panzerotto and wild edible herbs
Panzerotti with cheese and wild herbs filling
bruschetta and wild flowers2

Wild Flowers Bruschetta: 
  1. Cut an unsalted bread (slice 1cm thick and 6-7 cm long) and count 2 slices for person. 
  2. Put 5 or 6 slices in a pan and put them on the fire. Be careful because they burn in a moment. 
  3. Turn the slice to the other side and wait they become dry and golden. Continue in this way with the others. 
  4. Rope the slices with garlic (just one side) 
  5. Cut some sweet tomatoes (piccadilly, san marzano...) in slice of about half cm or in small cubes, as you prefer. 
  6. Put some extra virgin olive oil in a pan with some "nepitella" (lesser calamint) leaves and, as it's starting frying, turn off the fire
  7. Season the bread slices with salt, this amazing flavoured oil and the tomatoes
  8. Garnish with some cress flowers
  9. Bruschetta is ready


Tuesday, July 29, 2014

Montopoli Val D'Arno and Crespina: new people to know, new experiences to share, new cooking classes!