Montespertoli is a beautiful town near Florence in the heart of Chianti.
It’s surrounded by vineyards and olive groves, that’s why is also called “the city of wine” (La città del Vino).
Furthermore Montespertoli is a nice place where having dinner, but first of all lunch: yes! Sit at a table surrounded by country landscape, drinking a glass of good red tuscan wine.
My company is Cuoche in Vacanza (Cooks for your Holiday) and we go all around Tuscany for 2 kinds of service:
Customers find us on Google or through some tour operators and contact us to go directly to their Holiday Homes in Tuscany.
Although Chianti is a very popular area and we often have many requests about our “food-services” overthere, Montespertoli is a place where we’re going for only a couple of years.
When I started this job with my friend Lella, I couldn’t imagine the power of world of mouth even with customers coming from abroad.
A little at a time we became very popular among tourists coming in Montespertoli and we already have been there 6 times only this year.
All around Tuscany: in Terricciola, Montespertoli, Radda in Chianti…I have a farmer friend who sell his vegetables in season on the road.
Furthemore our customers in private Dinners and students in Cooking Classes often ask for fresh veggies based dishes.
That’s why this farmer friend became one of our company best suppliers. And that’s why we’re going to make fresh veggies pasta sauce when coming in these holiday locations.
Talking about fresh homemade pasta, we can’t not mention Gnocchi, everyone like them and their flavour is really enhanced by extra virgin oil and fresh and seasonal veggies like asparagus!
Here in Tuscan countryside the best season buying asparagus and zucchini flowers is late Spring!
Furthemore you can have some gorgeous Gnocchi with this kind of sauce, that’s delicate but incredibly tasteful at the same time, maybe because of the parmesan cheese and the asparagus intense flavor.
You know that in Tuscany we have a lot of kinds of Gnocchi (click on the following links for the recipes):
Well enjoy making them because they’re fantastic with a lots of sauces, but veggie ones are the best in my opinion.
Altough Gnocchi are fantastic with Ragu meat Sauce,
here you can find the best sauces (a part from the one that I’m writing below as the recipe of this post, that’s my fav!):
The following sauce is perfect in Spring, but is perfect with “Risotto” and all kinds of “short” pasta as well.
Do you have a particular sauce to recommend me trying for Gnocchi? What’s your fav sauce? Would you like coming in Tuscany and taking a cooking class? Want know something more?
Contact US and we’ll answer you very quickly.
- 12 courgette flowers
- 1 Kg (2,2Lb) asparagus
- 1 garlic clove
- 4 tbsp extra virgin oil
- ½ glass white and dry wine
- to taste salt and pepper
- parmigiano (parmesan) cheese
- SAUCE FOR GNOCCHI:
- wash carefully all vegetables (be gentle with courgette flowers, opening them under running tap water)
- cut off the white part of the asparagus stem and cut the stems in small wheels of about ½ cm
- leave the tips whole to 5 cm
- cut the courgette flowers in small stripes. If the pistil is right and is not brown, don't throw it away and cut it as well
- heat the extra virgin oil in a pan with the clove of garlic
- add the stems and flip in the pan
- pour in the wine and let it evaporate
- pour in 2 cups of tap water and cover with a lid
- let it cook for about 25 minutes, adding water occasionally if necessary
- move the lid from the pan
- pour in the pan the asparagus tips
- salt to taste
- stir with a wooden spoon and let it cook for about 8 minutes
- pour in the courgette flowers in stripes and let they cook for about 5 minutes; until they absorbed almost all the water
- taste and eventually add salt
- sprinkle with pepper
- pour the Gnocchi in the pan (medium-high fire) and flip or stir well to amalgamate with the sauce
- turn off heat
- pour in 4 tbsp of parmesan cheese and mix
- serve immediately and enjoy them!
Eat fresh, eat seasonal. Buon Appetito!