A Tuscan sauce usually is something on the season, made with simple and fresh ingredients.
Fresh pasta represents the essence of my job and the bond with my grandmother. I know it could be silly to explain “the food” as something of great value or an important message, but food is my life and I try to communicate love through food as well. Yes, with my family, friends, but also with my students and customers on holiday in Tuscany.
Almost all of you know that we “Cuoche in Vacanza” (Italian for Cooks on Holiday) are all mad for Fresh Pasta; well, we obviously are mad for every Tuscan sauce for pasta, as well.
So, with our itinerant cooking school around Tuscany, we try to teach how to make fresh pasta in all the possible ways.
In my opinion PASTA is the most versatile dish:
- First of all, enjoying your time, you can make both fresh eggs pasta or no eggs fresh pasta
- Furthermore, there are a lot of fillings for fresh pasta; meat-based, fish, veggies… anyway here in Tuscany we prefer pasta filled with ricotta cheese. Then you can add to the ricotta what you prefer
- well, what is fantastic with fresh pasta is the chance to “color” depending on ingredients that you use with the eggs and flour. Click the link for the many ways to color FRESH PASTA
- Finally, you’ll never finish experimenting to season your pasta dish, because the sauces are endless. Here in this post, you can find the recipe of a very tasteful Tuscan sauce, made with mussels from Livorno and asparagus from San Giuliano Terme.
Well, this time we were called by a group of tourists from Norway to teach them a Tuscan menu:
- Ravioli Maremmani and Tagliatelle (black)
- Fresh Veggies Seasonal Sauce
Tuscan Sauce with mussels and fresh asparagus (recipe down here)
What you’re seeing in the picture are all the vegetables in season here in Tuscany: cherry tomatoes, leeks, basil, asparagus, and the amazing courgette flowers.
Well, don’t be surprised, in Italy we often cook courgette flowers in many ways and I can guarantee you that they are delicious.
- fried: in a blatter, stuffed with mozzarella and anchovies, or with ricotta cheese and olives
- steamed stuffed with fish and egg
- cut in stripes and cooked in a pan (just 5 minutes) to season all kinds of pasta with a Tuscan sauce. Want to see a sauce with courgette flowers? GNOCCHI SAUCE HERE
Our customers and students from Norway were such “hard workers”!
They set a long table outside of the beautiful “Podere Zobi” (we call “podere” every country villa here in Tuscany) with a fantastic view over the hills.
Sun was really shining and the table was open air, so it was not easy to run the cooking class. But when you’re doing something that makes you feel good, you forget any nuisance.
So we went forward making fresh pasta outside and cooking a gorgeous Tuscan sauce in the beautiful kitchen inside.
The Tuscan sauce with asparagus and mussels was delicious and everyone asked for an extra portion. It’s a very good sauce for “black” (squid-ink) pasta.
Finally, down here you can read the recipe and I’m sure that you’ll appreciate this dish both for its flavor and the easy way to make it.
You know the Cuoche in Vacanza said: #SimplebutExquisite
Well, here’s another tasteful sauce: red mullet, rucola and piccadilly tomatoes
Anyway, I’ve some questions for you:
Have you ever tasted asparagus with mussels? Where?
So, do you know that here in Tuscany (in Spring) you can find “wild asparagus”?
As “Cuoche in Vacanza (Chefs on holiday) we organize walks in the Tuscan country to pick up and cook wild herbs. CLICK HERE to know more.