You can choose a lots of typical Italian sauces for your Private Cooking Class in Tuscany, anyway the most successful one is Carbonara sauce. It’s a simple sauce, with any doubt but as my granny always sayd: simple is not easy, and this is true for all the recipes in italian cooking. Fresh ingredients, seasonal and quality extra virgin oil are the base for this cuisine;
everything is simple if fresh, but you’ve to respect each single step.
A succesful dish, a very good dish, has to respect 3 conditions, and first of all, don’t forget the “name” of your recipe:
- the right balance of flavors: What’s the most important ingredient in your dish? What’s the “title” of your recipe? Well, remind that this ingredient is the protagonist; its flavor should not to be covered by other, only accompained
- the right consistence:
you know that bacon in “Carbonara” or sage in “butter and sage” sauce should be crispy; try to obtain it through many tests and once you found your way, you can prepare the dish
- the right cooking:
each ingredient has its own cooking time, don’t forget it while preparing a dish made from many ingredients
I always repeat these conditions during our cookery lessons and once you learn this, you can make amazing recipes; the simple ones, are the most difficult as well, because you’ve few ingredients, that’s why you must comply in all respects these rules.
Are you ready? Let’s go…I’m looking forward to know how’ll taste your
Carbonara Sauce for Pasta
…let me know!
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