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"...We come directly to your holiday home in Tuscany for Private Cookery Courses and Dinners..." info@cuocheinvacanza.it

Monday, July 6, 2015

#Family Cooking Classes:The Best Meatballs Sauce for Spaghetti to remember your Holidays in Tuscany!

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Meatballs Italian Sauce
A great season's started: couldn't miss the recipe of italian meatballs sauce for Spaghetti or "Pici". In fact this is one of our most required Family Cooking Classes
Meatballs are always awesome! Here, below this post, you can find the recipe of Meatballs Sauce for Spaghetti, anyway don't forget to have a look also to the recipe about italian meatballs.

pici

I had this recipe directly from my Nonna who taught me to respect each single step to obtain terrific meatballs for Spaghetti, Pici and other  sauces for long pasta


Loved by adults and kids, this recipe will bring you inside the flavors of south of Italy (where this recipe's born). Once came back home from your Holidays in Italy, prepare this terrific sauce! You'll soon remind of an amazing dinner close to the seaside, enjoying the sunset; or your time with friends after a dip in the pool.


In a few words, I'm sure you'll feel all the emotions and states of mind that Summer brings here in Tuscany and in Italy in general.

Some advices: 
  1. meatballs must be small; I saw that even if the most famous American and English chefs love to make huge meatballs to put over pasta, but trust me, the original recipe calls for the small ones and there's also another reason: these take all the sauce in a short time and can be tasted together with a a generous quantity of Pummarola (Tomato) Sauce in your mouth; and this is impossible with huge meatballs.
  2. when you finished to cook, leave your meatballs sauce to rest at least 20 minutes 'cause remind: the more the meatballs stay in their sauce, the more they'll be tasteful!
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    Italian Meatballs Sauce for Spaghetti or "Pici"



    Recipe by Erika Elia (CuocheinVacanza.it)
    Prep time: 30 minutes
    Cook time: 25 minutes
    Total time: 55 minutes

    Ingredients
    • 1 lb beef minced meat
    • 5 oz mortadella (typical italian cold cut) or 1 italian sausage or ham (Parma)
    • 2 oz one day old bread
    • 1 egg
    • 2 oz grated parmesan
    • 1 garlic clove
    • 1 bunch of parsley 
    • 1 glass white wine 
    • 1 bottle cl 75 Passata Tomato Puree (Mutti is the best one, in my opinion)
    • 1 garlic clove
    • 4 spoons extra virgin oil
    • 6 leaves basil
    • to taste salt and pepper
    Cooking Directions
    1. Cut roughtly the mortadella and the bread
    2. Put in the food processor and mix: the mortadella, the bread, the garlic clove, the parsley.
    3. Put this mixture in a big bowl and add: the egg, the parmesan, salt and pepper
    4. mix all these ingredients by your hand, squeezing all the meat through your fingers
    5. taste if it's salty enough
    6. pick a small quantity of this mixture and start to roll it in the center of your palm to form a small ball (about 2 cm in diameter)
    7. Remind to press a bit, because the meatballs have to be compact
    8. Pour the oil in a large pan with the clove of garlic cut in half
    9. wait until frying a bit and add all the meatballs very gently
    10. after 3 o 4 minutes, try to turn over the meatballs (very gently) and wait until golden (around 3 minutes again)
    11. turn up the heat and pour the glass of white wine
    12. wait until does'nt smell anymore
    13. turn down the heat (medium fire) and add the Tomato Passata Puree, covering uniformly all the meatballs
    14. add salt and the pepper
    15. let it cooking for about 15 minutes (maybe it's better if you lid with a splash guard lid)
    16. Taste if it's salty enough
    17. you're obtaining an amazing Meatballs Sauce for Spaghetti or Pici 

    Print Recipe

    Friday, June 26, 2015

    #Hong Kong, Lititz,Tromsø here in Tuscany: Cooking Classes after a dip in the pool!

    Poggio

    Were experiencing many and varied adventures during this period.  
    Summer is our season and started really great this year! One of the amazing places here in Tuscany (central Italy) where we frequently go for our Cooking Classes and private lunches dinners at home, is Poggio al Casone

    cooking class

    It is a fantastic resort to relax in nature, each apartment can accommodate families, who often want to spend holidays with their loved ones, and taste the most delicious Italian dishes

    cappellacci

    Without taking the car to go to the restaurant, directly after a dip in the pool, here you can partecipate to a Cooking Class or enjoying a Private Dinners with us, the CuocheinVacanza
    We're particularly proud of using seasonal ingredients, local produce only and before our private dinners and lunches we usually make fresh handmade pasta right under your eyes. 

    cappellacci

    What excites me most, about my job, is dealing with adults and children, listening to their experience trying to pass them some tricks and "know-how" that my granny passed down to me, many years ago.
    I often meet so special families and people and each one of them enriches me and pushes me to do always better.

    cooking class

    The students we had during last times come from Pennsylvania, Norwey, and Hong Kong. Their main dishes prepared: Ravioli stuffed with Pumpkin and Amaretti crumbles, Pici with Meatballs, Risotto with Aspargus...amazing!!

    meatballs

    Stay tuned for the recipes, they'll be posted asap. My blog follows my job, you know...many recipes during the winter and my passion to describe all our life-experiences during our working-season (Summer!).

    aspargus

    We come all around Tuscany to run Cooking Classes
    Posted by Cuocheinvacanza Cuciniamo Con Voi on Saturday, March 21, 2015

    Monday, June 1, 2015

    #Camaiore Cooking Class: a fairy-tale cottage in the wood and Cappellacci stuffed with Amaretti Cookies with Gorgonzola Cream sauce

    cappellaccif
    The place where I went to run a cooking class, this time it seemed a bit 'lost. After Camaiore, after many turns and steep climbs, and trumpeted the horn, I finally arrived at a parking lot. 
    There, a young couple, just married, two very nice guys, helped me to carry bags with everything for the cookery course and we started a walk downhill through the woods.  
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    At one point I found myself in front of a house that looked like one of the fairies, surrounded by nature, breathtaking landscape ... an incredible and unique love nest!!
    The recipe of the course required by Amanda were Cappellacci stuffed with amaretti and seasoned with gorgonzola fresh cream. 
    And for dessert? Absolutely Frati Toscani, Amanda's favourites... I'll post the recipe later.
    I will never forget that wonderful place ... a lot of people ask me how do I go anywhere where someone call me to go, without getting tired or stress me much. 
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    In fact I get tired very often ... and I have a bit 'of fear, because I never know who I can meet ... in addition, I also know that no one would be willing to walk in a place not easy as I do. 
    But I can assure you that every time I see the landscapes, the people I meet and the nature in which often I immerse myself, this repay me for all the efforts and the incredible passion that I have for cooking, alone should not make me so happy and pleased like I'm with thanks to my job.
    And do not forget: if you come on Holiday in Tuscany (Central Italy) and need some suggestions on places to go: Villas, Cottages, Resorts, Farms ... I will be happy to help and take care of that ... 'cause you know, we're CuocheinVacanza and: "...We come directly to your holiday Home in Tuscany for Private Cooking Classes and Dinners" (info@cuocheinvacanza.it)

    cappellacci1f


    Cappellacci stuffed with Pumpkin and Amaretti cookies, seasoned with Gorgonzola fresh Cream


    cappellaccif Recipe by Erika Elia (CuocheinVacanza.it)
    Prep time: 1 hour (for pasta) + 30 minutes (filling)                
    Cook time: 6 minutes (cooking)
    Total time: 1,36 hour

    Ingredients
    • For pasta For the Pasta
    • 14 oz 00 flour
    • 4 eggs
    • 14 oz pumpkin
    • 7 oz amaretti cookies
    • 4 oz grana padano cheese (grated)
    • 1 egg
    • to taste salt
    • to taste pepper
    • 7 oz gorgonzola (soft and sweet)
    • 4 oz fresh cream
    • 2 oz whole milk
    • 2 oz grana padano cheese (grated)
    Cooking Directions
    The filling:
    1. Cook the pumpkin (around 40 minutes) in the oven 350 F°; then remove parts that might harden and mash with a fork in a bowl.
    2. Add the grated cheese, the egg, nutmeg, salt, pepper, crushed amaretti biscuits and mix well.
    3. Let rest this filling about 30 minutes in the fridge.
    For making homemade fresh pasta click here:
    1. Roll out the dough until it is thin and uniform. Cut into strips, ideally of an equal size. Take a strip and cut it in squares, usually 5cm side.
    2. Place a bit of filling in the center of the square.
    3. Fold the square into a triangle and seal the sides with your fingers. The dough shall not be too dry.
    4. At this point fold the long sides of the triangle around the finger and close the ends by pressing between thumb and forefinger.
    5. Lay them on a kitchen paper
    For the Gorgonzola sauce:
    1. cut the gorgonzola cheese in small pieces and put it in a saucepan
    2. add the milk
    3. put over low heat, continuing stirring wth a wooden spoon, until gorgonzola is completely melted
    4. add the grana padano cheese
    5. add the fresh cream and stir well
    6. turn off the fire
    To cook Cappellacci:
    1. Put in boiling salted (1 handful rock salt) water for about 6 minutes.
    2. Remember: your pot must be almost full of water (level at around 8 cm from the pot edge)
    Print Recipe
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