When they called us, Cuoche in Vacanza, to cook for a 60th birthday Party in Tuscany, we were thrilled to satisfy our guests!
Our Private Services
They often request our cooking services for parties like bachelorette, weddings or birthdays; well a 60th birthday party in Tuscany seems to be very popular and requested from tourists coming here in Tuscany.
Many people, most of all from North Europe or USA, love celebrating their family with an intimate party. And having fun at their holiday villa (not in a restaurant), it’s one of the best ideas.
So, as we’re talking about families, children can play without fear of being scolded and adults can drink without fear of being stopped by the police.
They decided for a fish based 6 courses tuscan menu: 3 starters, 1 typical first course, 1 main course and 1 dessert.
A 60th Birthday Party in Tuscany: 15 people from Norway (family and friends) ready to feast.
The private dinner was directly at their holiday home in the countryside near Terricciola. A beautiful villa (as many that you can find overthere) surrounded by vineyards and olive trees.
We’re mad for fresh pasta, that’s exactly what we thought as first course. But when I saw some beautiful spider crabs on the fisherman desk in Viareggio, I immediately realized that we had to prepare one of my fav soup: jumbo crab (granseola in Italian) pot pie covered with a pizza dough crust. It’s one of my battle horses and it was one of the dishes that I prepared for the exam as Professional Chef to the Chef Academy in Florence.
My friends love this soup so much and I prepared it for the dinner of the last day of the year! If you’ve a Facebook account, you can see some pictures HERE.
Moreover it’s not possible to find fresh jumbo crabs every day and a 60th Birthday party in Tuscany it’s a special occasion!
This typical soup comes from the South of Tuscany, the land of Maremma (where I come from).
Not only with pizza dough.
My Granny cooked this typical dish not just like a pot pie, but just a soup, leaving some crispy bread a part, to deep in.
Added to this, many times she made this soup with canned crab and I’ve to say. It’s delicious and elegant, but you can eat this soup everyday, not only for a 60th birthday party in Tuscany.
Anyway few years ago I knew a chef from San Francisco who tasted my dish and was delighted; and it was he who suggested me to put the soup in a baking cup and cover it with puff pastry.
I tried puff pastry but it was too “fat” in my opinion, so I tried the pizza dough (its fat comes just from some extra virgin olive oil) and it turned out amazing, right what I was looking for.
Canned crab it’s perfect!
This spider crab pot pie is not in our Cooking Classes Menu because of its different steps to respect; it’s anyway in our Private Dinners in Tuscany Menu. But you know, fresh crab is expensive and usually we prepare it just for special occasions: a wedding dinner, a bachelorette party… a birthday party in Tuscany, such as our 60th birthday party.
No problem if you have not fresh crab, you can use the canned one.
In fact I can assure you that is a delicious dish as well. Just be sure that your bisque is very good, cause the taste of the dish depend in large part from this.
Here’s the recipe of this fantastic and tasteful dish, incredibly loved by children too (my daughters often ask for it).
- 1L. bisque (fresh Prawns and fresh jumbo crab) OR Instantaneus bisque (in case of canned crab)
- 300 g (11 oz) chopped crab pulp
- 1 large potato
- 2 zucchini
- 1 clove of garlic
- 1 bunch of parsley
- 4 tablespoons extra virgin olive oil
- 1 large ripe tomato
- 500 gr (1 Lb.) pizza dough
- salt to taste
- freshly ground black pepper to taste
- ½ cup dry white wine
- Peel the potatoes and tomatoes and cut into small dices.
- Peel the zucchini, wash them and cut in julienne.
- Finely chop the garlic with parsley, stripped of stems.
- On the bottom of a saucepan pour oil and the vegetables, then
- pour the white wine and let evaporate.
- Dilute all with the prawns and crab bisque (or the instantaneus fish broth), add salt and bring
- Cook for about 20 minutes.
- Incorporate the pulp of crab into pieces and cook for another 10 minutes.
- taste the soup and add salt if you like.
- Pour the soup into 4 baking soup-casseroles.
- Sprinkle with remaining parsley.
- Roll out the pizza dough and cut out 4 circles with a diameter of about 1cm more
- than the opening of cocotte.
- Cut 4 long pasta strips long as the edge of the baking cup; this is for closing better the edges of the circles.
- Coat each opening of the cocotte with a circle of dough, making it well adhere to the edges.
- Put the strips of dough over the edges of this "pasta-lid" and close crossing the two ends.
- Bake at 220°C (428°F) for about 15 minutes.
Be instead sure to have a very good bisque: the taste of this dish depend in large part by this.
And you? I guess if there’s a similar pot pie in America, North Europe or anywhere else in the world.
Please comment below, I’m so curious to know different “ways” to cook and to publish some new recipes from all over the world.