Gnocchi Gnudi from Tuscany: they are easy but delicious and therefore the perfect dish to prepare when you have little time but you want to enjoy it!

Today I do have not much time to cook because I have: to print new menus for  CuocheinVacanza Private Dinners, to answer a lot of emails from travelers who will be in Tuscany in Summer, and ask me for information on Cooking Classes in Tuscany, to make a dozen phone calls … furthermore it’s finally done the gate at my Brick’n mortar place, the cooking school near Lucca: Dolce Vita Cooking School and B&B.

Simple, Fast, and delicious

I am preparing the menu for an exam about the chef world, ideas, ideas, and even a little ‘fear. The days go by fast and the tests and experiments on what to bring on that fateful table … well, just do not seem to end.
Anyway, I’m not sure I get anxious, cooking is my passion, it’s what makes me feel good, and I keep this in mind, from when I wake up in the morning when I close my eyes and fantasize about what to prepare the next day.

Well, today I’m going to prepare a dish belonging to cucina povera Toscana: a simple one, and maybe not just so beautiful to look at, but for flavor and aroma, it has nothing to envy a first-course gourmet.

Salva

L'articolo Gnocchi Gnudi from Tuscany, recipe and cooking class proviene da Cooking Classes and Private Chef In Tuscany.

The best strawberry jam is always what your grandmother made to you. Well, this recipe comes right from her.

Among the things that I am delighting to do and cook during this COVID quarantine could not miss the strawberry jam. Right now in Tuscany strawberries are sweet, red, and juicy and I am using them to prepare the most disparate things from salads to cupcakes to stuffed cakes.

This Tuscan strawberry jam lends itself to multiple uses:

you can also use it to make the delicious Italian Crostata (tart);  to decorate your dishes, as a sauce for Panna cotta and a very interesting aspect of strawberry jam is to accompany cheeses deliciously, at the end of the meal.

You can spread it on a slice of bread and be directly in paradise maybe adding a little bit of butter. Well, this is what you can find here in Tuscany at my b&b near Lucca:  dolce vita in Tuscany.

Anyway, I am not the only one to say that this is the best strawberry jam you can eat. In fact, many chefs and restaurateurs have asked me for the recipe and obviously, I did not hesitate to pass it on because good things must be handed down, as my granny often said.

This jam brings to my memory the stories of my grandmother.

Traditions of walks in the fields to pick the strawberries of the Maremma land. From Spring to late Summer the women who lived in the countryside gathered in the farmyard and prepared the most varied jams. They had at their disposal ripe fruit directly from the trees. At that time, preparing a jam, was an opportunity to meet and laugh together. Large pots steaming with ripe and sugary fruit were in the center of the farmyard;  the perfume (told me my grandmother) spread throughout the surrounding area.

However, although this was already the best strawberry jam, I wanted to add my touch to the recipe. My variant for this jam is the use of vanilla bean which in my opinion gives a unique and enhancing flavor and aroma.

The secret of the goodness of this recipe:

is to use a fairly large pot (I use a large pan) because in this way cooking will be fast and not only the flavor but also the color of the jam will be exceptional.

L'articolo The best Strawberry jam from Tuscany: healthy and easy proviene da Cooking Classes and Private Chef In Tuscany.

Tuscan Cookies “CANTUCCINI” are amazing and if you came in Tuscany you surely know! They’re not difficult at all, furthermore, you can make them with a mixer.

Those who love the Tuscan cooking have never tried to make these typical almond biscuits? Furthermore considering they are really easy … well, the answer is definitely: a few, very few.

Cantuccini cookies are very easy to make, yet when we prepare them we’re often unhappy with the result: hard we can hammer a nail, or limp, almost chewy, too sweet, not sweet, burnt, undercooked, too dry, for instance. You can follow the most famous recipe, your grandmother’s one, your aunt’s one. Summing up: there is always something to take for granted, something that escapes. How to check the right texture, for instance? Cantuccini: weak sides

Therefore, a few days ago I decided to try some different recipes to prepare these cookies. Above all I chose those ones that I prefer, then I revisited the critical steps by my way. In conclusion, Cantuccini tasted delicious, the right texture and very quick to disappear!

I marked all the steps, not to miss anything to pass on to you from this recipe so that your cookies are able really perfect. Furthermore, just because they’re a very old cookie…I’m going to pass you some historical too.

My Granny way

However my grandmother made Cantuccini on the pastry board: put the flour, made a hole in the middle, added the eggs and gradually all the other ingredients. Therefore this is the traditional way to prepare them, then if you have a wood oven, well, it’s even better.

But since in modern homes missing more and more space to set up a laboratory for “pasta”, and since almost everyone has a mixer or at least a hand blender, then I describe step by step how to make almond biscuits with these tools. Furthermore, my friends, I assure you that the result is the same … except for the wood-burning oven.

This one makes a difference, lucky who’s got it.

Cantuccini: the Origins   

As written by the Cantuccini Association “the origin of this cookie dates back at least to the sixteenth century, and the name seems to derive from “Canto”, (in Italian: part of a set) or “cantellus”, in Latin “piece or slice of bread,” a savory biscuit that Roman soldiers already ate during military campaigns”.

Not everyone knows that originally the biscuits were not sweet.

Actually, we’ll know the cookie as “sweet” first in England and then in Tuscany and also in the rest of Europe, from the fourteenth century, after what historicals call: “sugar boom”, following the spread of the cultivation of sugar cane in North Africa and Southern Europe.  

From the second half of the ‘500, “cantuccini” cookies did their appearance at the Medici court, although they did not include almonds. They were inspired by the already known “biscotto” from Pisa and the relative “Genoese” cookie.  

The ‘700 was characterized by the spread of “cantuccini” cookies in different ways, however, only from the ‘900 the biscuits with almonds began to be produced in the whole of Tuscany increasingly large scale. Furthermore, the presence in their recipe of butter and leavening agents made them as a product with a long shelf particularly suitable for mass distribution and export. 

11 Baking again

In the nineteenth century, Antonio Mattei, pastry chef of Prato, developed the recipe now considered classic, awarded in 1867 with a special mention of the universal exhibition in Paris.

Even today, in Prato you can find the Mattei Pastry shop where you can buy cantuccini in the famous blue envelope. However, if you like to prepare them by yourself, they’ll be surely more tasteful, and I assure you they’re very easy anyway if handmade or using a mixer.

12 Store (or Eat!

How to taste them

Here in Tuscany, we soak them in Vin Santo, a typically sweet wine made with withered grapes.

Anyway, they’re exceptional soaked in Zabaione! CLICK HERE for ZABAIONE Recipe

Cantuccini, cookies from Tuscany

Author: Erika Elia

Prep time: 30 minutes 

Cook time: 30 minutes

Total time: 1 hour

Ingredients

• 1 lb, 4 cups, 500 gr all-purpose flour
• 2 3/4, 350 gr cups sugar
• 4 eggs
• 1/2 oz, 3 tsp, 14 gr baking powder
• 1 grated lemon zest
• 7 oz, 1 2/5 cups, 200 gr whole almonds
• 7 oz, 1,75 sticks, 200 gr no salted butter
• 2 tbsp honey
• 1 egg yolk 
• 2 tbsp limoncello (optional)

Cooking Directions

1. Cut coarsely almonds (no need toasting)
2. mix the flour with the baking powder and set aside
3. whip the egg whites until stiff and set aside
4. mount the egg yolks with the sugar until they are pale yellow
5. pour in the melted butter and continue to mix 
6. add almonds and liqueur
7. add the flour, baking powder, and grated lemon rind
8. incorporate the egg whites, stirring gently from bottom to top
9. make small loaves with this mixture, about 10cm wide and about 3cm thick, long as you prefer
10. lay them on a baking tray
11. brush with egg yolk mixed with honey
12. bake at 375 °F (180 °C) until golden
13. wait for warm (about 10 minutes)
14. cut the loaves obliquely into slices of about 2cm
15. place these “cantuccini” on to the baking tray again at 375 °F (180 °C) for about 10 minutes so that they become more crunchy
16. store in a tin box with baking paper

Maybe you can also like:

Befanini Cookies

Chocolate Salami

Salva

L'articolo Pisa, how to prepare Tuscan cookies Cantuccini proviene da Cooking Classes and Private Chef In Tuscany.

Yes, a super easy cake that everyone asks me, absolutely a protagonist in many of our family Cooking Classes in Tuscany. So easy that children can make it with no problem, even if they’re 5 years old.

This tasteful cake doesn’t ask for baking or another kind of cooking: just put it in the fridge and wait 2 hours about.

I could not write the recipe here on the blog, because it is simple like all the things that I love and, in its simplicity, holds the secret of deliciousness.

Super easy cake Story:

This cake was born after the Second World War here in Tuscany.

When American soldiers came in the Tuscan countryside, they met the Tuscan housewives which often prepared meals with poor and few ingredients from the country. The American soldiers had some military biscuits and cocoa and the Italian housewives had the butter (from their cows), the sugar and the egg… From this meeting was born the super easy cake Chocolate Salami!

And you?

Do you know in your country a simple cake or dessert that even children can make? Please inform me leaving a comment below. Or directly send me the recipe if you’d like that I publish it. I’m very interested in simple and tasteful new recipes.

Gluttons pour whipped cream over the slices, someone prefers to accompany it with vanilla ice cream and I like it very much with fresh strawberries.

L'articolo A super easy cake loved by children: here is Chocolate Salami! proviene da Cooking Classes and Private Chef In Tuscany.

Fresh filled pasta cooking class: Agnolotti del plin: 

this is a famous dish of Piemonte region, very popular in Italy.

A bit of history

This dish boasts ancient origins, in fact, we find “agnolotti” in a recipe of 1846, from a Chef living in Turin.

In the past they served the agnolotti “inside a napkin”: once cooked and drained. So that they did not lose softness. They consumed agnolotti without seasoning, to enhance the taste of the filling. Only sometimes they served them with a light broth, separately in a cup, or with red wine.

The name agnolotti

seems to derive from a term of the Piedmontese dialect “anulòt”, indicating a ring-shaped tool used to prepare homemade agnolotti. In fact, once this traditional egg pasta was round and only later took the typical shape.

It is, in fact, the characteristic closure at the origin of the name. Although each family has its own interpretation of the filling, the closure is always the same: the shape is rectangular and you’ve to make a small pinch; that’s exactly the famous PLIN!

How to prepare Agnolotti

It is a rather laborious preparation because it includes processing also for the filling. In fact, once cooked, you’ve to wait some minutes for the filling to cool, then you’ll chop it.

Anyway, it’ll be one of the most delicious Italian fresh filled kinds of pasta that you are going to taste.

Since it’s really appreciated fresh pasta, it’s requested in our cookery courses and when someone calls me for private chef service.

So, if you’re lucky enough to come to Tuscany,

maybe on Summer vacations, you can call me to teach you how to prepare Agnolotti del plin. My company is Cuoche in Vacanza (Italian for Chefs for your vacation) and we come directly to your holiday home to run private cooking classes or dinners. 

Well, a fresh filled pasta cooking class is often requested, and I can assure you that you’ll be able to replicate delicious pasta dishes once came back to your country.

The VIDEO below explains very well how to fold and shape agnolotti del plin!

Important Tips

The dough is then prepared, placing the flour in a fountain on a pastry board and adding the eggs.

You can find the RECIPE for fresh pasta by clicking HERE.

Once spread in a thin sheet, proceed to shape the “Plin”, preventing the dough to harden.

Well, now form small stuffing hazelnuts with the fingers and place them on the dough sheet about one centimeter from the edge and at the distance of 1 centimeter from each other. Fold the edge of the sheet on the row of small piles of filling and make it adhere longitudinally, with a slight pressure of the fingers. Therefore, cut the row of Plin with a pasta wheel.

Then cut the dough into a pinch (this is the PLIN), to weld the filling. With the wheel, separate the small “agnolotti” one from the other and leave them to rest for a couple of hours, so that they dry slightly.

A fresh filled pasta cooking class, furthermore for agnolotti, need a lot of time. Who calls me for this, is really motivated to learn something complex.

What about the Sugo d’Arrosto Sauce?

Sugo d’arrosto (Italian for gravy roasted sauce) is the name the here in Italy we give to a wonderful, delicious sauce that you can make with the meat from the filling of agnolotti.

Furthermore, you can use this exquisite sauce to season the agnolotti. That’s why I often cook more meat and make more filling. In fact, you’ve just to take the stuffing (parmesan excluded) already minced and add some broth (max 2 or 3 tbsp) to this. You can also add 1 tbsp of extra virgin oil if you like. You’ll obtain a light-colored sauce.

Well, season the agnolotti with this gravy and be ready to taste one of the most delicious Italian gravy.

Curiosity

Depending on the area, the filling may have some variations; in the Langhe and Monferrato, for example, in addition to veal and pork, the rabbit is added and they put also cabbage or escarole. This is exactly what I usually do…I love the sauce with the 3 kinds of meat.

Perfect Sauces for Agnolotti (apart from Sugo d’Arrosto of course)

The Original Ragu Meat Sauce

Butter and Crispy Sage Sauce

Save and Print the recipe!

L'articolo Agnolotti del plin: fresh filled pasta cooking class! proviene da Cooking Classes and Private Chef In Tuscany.

Chef in Villa in Tuscany should be our new keyword. In fact, many chefs and cooks prepare private dinners at their own restaurant, more difficult is to find someone who directly comes to your holiday home. To wherever you’re staying in Tuscany.

We’re itinerants, ours is an Itinerant cooking school and Chef in Villa service. It doesn’t matter if your villa is on the top of a hill, inside a forest, or in Pisa, Lucca, or Florence downtown: we come directly to your holiday home!

OUR JOB

I started this job about 10 years ago when calling a Chef in Villa was an unusual way to spend time with your family or friends. Telling you the truth my core business was that one of private Cooking Classes, but it soon joined that of the dinners. Both for tourists and travelers on vacation in Tuscany, central Italy.

In a couple of years, many people came to ask about our private services and this fills me with pride and desire to move forward.

Well, what’s the best job than teaching to cook or cooking for someone, furthermore in Tuscany?

People contact us specifying if they’re looking for

• Cooking Classes or
• a Chef in Villa
• they choose the menu

and we:

• do the shopping
• go to their holiday villa in Tuscany
• run the cooking class or prepare lunch/dinner
• serve at the table
• clean up the kitchen

We’re a small company and it’s difficult to advertise, but our customers through social networks and word of mouth are making a great job. They’re the reason for our success and that we’re very sought after.

Each year is different in times, customer wishes, locations where to go to cook.

This Summer (I don’t know why) many customers in private dinners and students from cooking classes wanted to eatCacio or to learn to make the famous Italian Sauce for pasta: Cacio e Pepe.

Like many Italian dishes, Cacio e Pepe has a story. This sauce for pasta comes from Rome, where represents an institution, like Colosseo or Lungotevere.

THE STORY OF CACIO E PEPE

At that time the shepherds of the Roman agro made long movements of the flock, during the journey they filled the bag with calories and long-term food. In the saddlebags, there were inevitable dried tomatoes and guanciale, but in the middle were also pecorino, black peppercorns, and dried spaghetti prepared by hand with water, salt, and flour.

Just these 3 ingredients were chosen for specific reasons. The black pepper stimulates the heat receptors, therefore helping the shepherds to repel the cold. The aged pecorino cheese was chosen because, given its very long preservation, it was something that was never lacking, the pasta instead gave the right calories and the right carbohydrates.

that’s why, over the years, the tradition spread throughout the Lazio countryside to the mountains of Abruzzo and Umbria. The meal-to-plate step was very quick. From a simple frugal and improvised meal, the Cacio e Pepe became a typical dish of Roman taverns.

IMPORTANT TIPS TO OBTAIN THE PERFECT CACIO E PEPE

Well, as I often say, “Simple is not Easy” and Cacio e Pepe perfectly embodies this way of saying. In fact, it’s a really simple dish, with really few ingredients, but is not so easy to obtain that “cheese-creamy sauce” that must wrap perfectly the pasta.

1. Make your Cacio e Pepe with Pecorino Romano Cheese, In fact, many people use Parmesan Cheese, but please don’t do it, this will be the reason why your sauce get shredded.
2. Add to grated Pecorino Romano Cheese some boiling water from the pot where the pasta is cooking. The starch will allow obtaining a creamy texture. So pour little water a time and stir till to something creamy. Don’t put too much water, otherwise, you’ll never have your pasta wrapped with sauce.
3. Don’t use already ground pepper, but crash whole black pepper grains. This will give to your sauce and pasta an exquisite aroma.

The best Pasta for Cacio e Pepe

Well, the best pasta is the fresh one, because of the flour that allows the cheesy peppery sauce.

During our Private Cooking Classes and Dinners, we experimented with great success the Pici. It’s a typical Tuscan pasta, made with only water and flour that fits perfectly with Cacio e Pepe. You can find the recipe for Pici HERE

L'articolo Chef in Villa for your Tuscany vacation: Cacio e Pepe Pasta! proviene da Cooking Classes and Private Chef In Tuscany.

My job as a Private Chef in Tuscany is very requested this Summer. We are having customers from all over the world: they call us and we go directly to their villas to prepare and cook everything from scratch, dessert included.

Since the weather is so beautiful, in Tuscany we have amazing, juicy, and sweet peaches and everyone is asking for this fresh dessert: Amaretti-Stuffed Peaches! 

The recipe is very simple and our customers love watching us preparing something that’s easy, but incredibly delicious.

Furthermore, I know how much people from the USA or North Europe love the Amaretti cookies. In a few words: I loved to win easily when I decided to put this dessert in our Private Dinners in Tuscany menu 

After 10 years to be a Cooking Classes Coach and a Private Chef in Tuscany, I can say that the most important way to work is thinking to the customer as a priority. I don’t give them what they ask, I give them the best that you can find at the moment, in that season, here in Tuscany.

What Private Chef in Tuscany means?

Well, first of all, I go shopping in the morning

in the local market, but to the Supermarket as well. In fact, close to my house there’s a typical Italian superstore where farmers bring their own veggies. Furthermore, the butcher is fantastic and the supermarket has funded by customers.

I live in a country where supermarkets are often cooperatives of small-medium producers.

photo by Kelly Neil

Then I drive to your holiday home in Tuscany,

to wherever you’re staying. It’s very important that you give me your exact address or some trick to reach you. In fact here in Tuscany is not always easy to find a place.

Once arrived we prepare everything from scratch

3 starters

first course

main course and side dish

dessert

We serve at the table and we clean up the kitchen

using your cutlery we set the table, we serve at the table while you comfortably sit, and of course, we clean up your kitchen.

Well, what’s the best way to enjoy a holiday in Tuscany?

photo by Luann Hunt

We drive back home to

be ready for a new adventure on the day after.

Private Chef in Tuscany means to be updated on the best recipes and having the know-how to face not only customers’ wishes but also unexpected situations that you can meet in the kitchen as on the road.

This recipe, for example, was born when I saw a fantastic peach tree in the garden of some customers from Sidney. That day I had amaretti cookies with me, so I immediately asked our guests if they’ll have liked Amaretti-Stuffed Peaches as dessert.

Well, it was a real success and guys from Australia made a big applause singing and saying something like “for the best private chef in Tuscany hip hip hooray” 

Need help to make this recipe? Please write in the comments and I’ll answer you asap

You could also like these Italian desserts that I often prepare as a Private Chef in Tuscany:

Panna Cotta

Zuppa Inglese

Crostata with homemade jam

Pine nuts and soft Ricotta cake

L'articolo Private Chef in Tuscany: Amaretti-Stuffed Peaches! proviene da Cooking Classes and Private Chef In Tuscany.

Venus rice, really fresh, maybe the most fragrant rice.

The first time…

Can’t forget the first time that I fell in love with venus rice. My friend Simona introduced me to this fascinating and flavored ingredient. I’m writing here a very fast recipe full of Italian fresh veggies flavors!

Sciué Sciué

It’s one of those recipes that here in Italy we call “sciuè sciuè”, Italian for “very quick”. Once arrived at home after my beloved job throughout Tuscany, I watched my kitchen and my fridge (like the Donald Duck one!) and I realized I had just fresh and seasonal veggies and some venus rice.

I like to experiment with new dishes and make fusion cuisine.

Well, what’s better than sundried tomatoes from Puglia  to give the real Italian taste of Summer to a far East dish?

So guys here’s the recipe, success is guaranteed and flavor as well.

Taste it and you’ll understand why I fell in love with venus rice!

Do you prefer venus rice with shrimps or fish, or did you try to make it with fresh veggies, like me?

What’s your best recipe for venus rice?

L'articolo When I felt in love with Venus Rice proviene da Cooking Classes and Private Chef In Tuscany.

Spring is in the air, daisies (margherite in Italian) are blooming and I woke up full of optimism.

At this very hour, a friend of mine (last Summer student in a party cooking class in Tuscany) is posting a video on Facebook where it’s snowing heavily far away from Italy.  So cold over there in West Babylon, New York. I don’t know where you live but here in Pisa (Tuscany, Italy) the weather is warm and beach resorts are already open. Can’t believe that someone is swimming in the sea of Marina di Pisa!

I live in the Tuscan countryside, where cherry and plum blossoms greet you along the dirt roads. Fields seem to invite you to lie down and God only knows how much I like it!

So Spring is in the air and every time it happens I realize that a new job season is starting for our group of Cuoche in Vacanza (Cooks for your Holiday in Tuscany).

We run Cooking Classes and Private Dinners in Tuscany; we go directly to our customer’s homes. In fact, they’re mostly tourists and travelers and we women who cook are very busy from Spring to Winter starting.

Anyway, there’s also a Brick N’ Mortar place: DOLCE VITA IN TUSCANY Cooking School and B&B, in the Lucca Countryside.

While planning our new job season during Winter, I often think of new dishes and recipes to offer to our guests the next Summer. Our must is to prepare a full Menu Meal, that’s why both kinds of dishes (those ones for cooking classes and dinners) have to be easy and fast. That’s why as I feel that Spring is in the air I finally write the last version of Cooking Classes and Private Dinners Menus and send them to all my Tuscan partners (resorts, villas, castles, and B&B) interested to introduce my company to their guests.

How do we like to end a meal? Of course dolcemente (sweetly) with desserts that are in equal part easy, yummy, and quick.

Last year our customers’ favorite desserts were those ones in a glass. The winner was: mascarpone and amaretti crumble in a glass,

similar to our customers’ absolute favorite: the real TIRAMISU.

This time I’m posting (video and recipe below) another fresh dessert in a glass: a creamy yogurt, heavy cream, and berries with cookie crumbles.

Sometimes I can’t believe that something so simple could be so delicious as well. As I often say to my students from Cooking Classes in Tuscany there are 3 rules to follow in cooking, especially in making desserts:

1. having basic techniques
2. using right amounts of ingredients
3. respect the right steps

Well, to make this dessert you just need to know a few basic techniques:

1. well whip fresh cream (cold bowl)
2. dissolve gelatine in a hot liquid (a wooden spoon is better)
3. combine gelatine with whipped cream and yogurt (folding technique)
4. cook (shortly) fruit with sugar till translucent.

Are you ready?

You know, today is a wonderful day here in Tuscany…how’s the weather in your area? What best occasion than preparing a dessert to (or with) someone that you love?

Spring is in the air like never before and I can’t wait to insert this creamy dessert in our Cooking Classes in Tuscany Menu.

A special assistant beside me this time, my daughter Ginevra. She’s passionate about cooking but she is very busy with school and “adolescent” interests. Anyway, it just takes 30 minutes!

So this time she was sacrificed to my wish and was very helpful in preparing this dessert (you see her hands in the video).

What we’ll wow you in this dessert is the fluffy consistency added to the yogurt aftertaste. Everything dissolves in your mouth leaving the flavor of berries.

I think to have found the right proportion between yogurt, honey, and fresh cream…anyway I don’t like “too sweet desserts”. Please taste the yogurt and honey moisture to check if it’s enough sweet for you.

Have you your own fast and yummy dessert in a glass recipe?

What’s your favorite one?

Please, leave a comment. I approached this kind of dessert for 2 years and I’m looking forward to new recipes and pictures to share with you.

L'articolo Spring is in the air. Let’s whip up a fresh yogurt and berries in a glass, recipe and video. proviene da Cooking Classes and Private Chef In Tuscany.

Saturday dinner in Tuscany, not so nice weather and my wish to meet my friends here at my home. No restaurant please, I do’ like walking in the rain after dinner. Maybe I don’t like just walking once finished a good meal with a strong coffee and a small glass of limoncello.

So last weekend I strongly preferred to stay here, cozy and relaxed…together with my friends.

During Winter I can spend time staying with family and friends, testing and writing recipes on this blog, renewing all the menus for the next job Season. In Spring and Summer, I’m fully busy with my company: Cuoche in Vacanza (Cooks on Holiday).

In few words, I always cook experimental menus and new dishes for my family and friends during Winter and Private dinners and Cooking Classes in Tuscany for the rest of the year.

Saturday dinner, if not at the restaurant, here in Tuscany has to be special.

I immediately thought to “Filetto al Pepe Verde”, Italian for Fillet with green pepper sauce. Our customers on holiday here in Tuscany love it so much and our Students in cookery lessons have the same opinion.

But this time I tried to make it different; no beef fillet in the fridge, but a tender pork fillet from Cesare, a special butcher who never disappoints me.

Well, it came out a dish for special occasions;

perfect for a Saturday dinner without going to the restaurant or any other dinner you’d like to be remembered.

It’s incredibly easy, with few ingredients and few steps.

The procedure is the same as Beef fillet with green pepper sauce; you can use this recipe for both these dishes.

I just recommend you the quality of ingredients:

good fresh cream, good brandy, good green pepper in brine, and first of all a very good cut of pork fillet.

Did you already know this Italian recipe?

Is it important Saturday Dinner in your country?

What’s your best way to cook fillet, in your country? Please leave a comment and tell me where you come from…I’m looking for recipes from abroad to post here on the blog.

L'articolo Saturday dinner, your turn: Pork Fillet with green peppercorn sauce. Recipe and video proviene da Cooking Classes and Private Chef In Tuscany.