Starter Pantesca Salad
Slice the onion and dress it with a little apple cider vinegar. Meanwhile, boil the potatoes in salted water for about 30 minutes until they are soft. Let them cool and then cut them into pieces.. Slice the tomatoes in half adding them to all the remaining ingredients and mix gently. Season with salt and pepper to taste.
Set aside to rest for 1 hour before serving
Primi Piatto: Ravioli with Spinach and Ricotta Cheese
Place the flour in a large bowl and put the eggs and extra virgin olive oil in the center. Mix thoroughly. Then place the dough on a board. Knead by hand until smooth. Roll with a rolling pin until dough is thin.
Put a little of the filling on a strip of pasta and then cover it with another strip of pasta. Cut the ravioli with a mould...and continue until all the filling is used.
Prepare the sauce by gently melting the butter with the sage, salt, pepper and nutmeg. Boil the ravioli in salted water and toss it in the pan with the butter sauce. Serve with Parmigiano
Main Couse : THE PARMIGIANA
Wash the aubergine and cut them.
Deep fry the aubergines in batches. Let them brown on both sides, it takes about 5 minutes. When the aubergines are golden and crisp, place them in a dish with some layer of kitchen paper.
Make the tomato sauce. Cook the tomato purée for about ten minutes,.
Finally time has come to make the melanzane alla parmigiana. Choose your favourite baking dish and spread a few tablespoons of tomato sauce on the bottom.
Arrange a layer of fried aubergines, sprinkle with some mozzarella and a generous layer of grated Parmigiano. Spread the tomato sauce on top and keep making layers, until you run out of ingredients. . Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano.
Bake in the preheated oven to 180°C for about 35 minutes, until golden brown on the top.
Serve the parmigiana warm .
Dessert : Chocolate Cake
Melt the chocolate and butter in a double boiler or in a bowl resting over a pan of boiling water. Beat in the sugar and add the egg yolks one at a time. Using a mixer or whisk beat the egg whites with a little salt in another bowl until stiff. Gently fold into the chocolate mixture.
Line a spring form pan with parchment paper. Pour in the mixture and bake for 35 minutes.
ONLY VEGETARIAN OR VEGAN COOKING CLASS
Cooking courses are a full immersion in her lifestyle, a mix of food and culture, but also of practicality. Learn to make dishes which you can easily reproduce at your home, and you will amaze yourselves by creating ravioli, fresh pasta, gnocchi, pizza...
Simonetta will teach you the simple but important tricks of everyday cooking, such as how to substitute an ingredient at the last moment, but what really counts is to have a passion for food....and some fresh herbs at hand.
The dishes are those of traditional Tuscany, tagliatelle with tomato sauce, cantucci biscuits, but also Renaissance dishes, “carabaccia”, taken to France by Caterina De Medici in the XVth century, and then arrived at popularity as the famous Soup à l'Oignon.
Included are the classic dishes of Italian cooking, such as Pizza, Ricotta Cheese and Spinach Ravioli, potato Gnocchi and many more!
Participants can be from two to a maximum of eight people, all working with the ingredients to create the final dish, all following the various steps and being allowed to taste ................. but above all we aim to have fun
After the cooking course comes the best time - to eat the food, and so “tutti a tavola”, together with a good glass of wine....
The Meeting point is at Casa Bellavista B&B in the tuscan countryside of Cortona, my home
Stuffed Pepper with vegetables
Simonetta will be your teacher during the cooking class
This is one of the dishes that you can prepare and eat of course :)
Simonetta
THE HERITAGE OF TUSCAN COOKING
I'm Simonetta and in my kitchen, my first consideration is to use only locally grown, seasonal produce. Many of my ideas for creating dishes come while strolling among the vegetables and aromatic herbs just outside my kitchen window. Reading old manuscripts of recipes and cooking techniques provides additional inspiration.
As I plan the daily menu, I make sure to include a most important ingredient, extra virgin olive oil produced from our own olive trees. Each day I take time to prepare bread and fresh pasta by hand, as well as the cakes and baked goods served at the breakfast table.
Traditional flavors have their roots in the ingredients of recipes passed down from mother to daughter. In this way, I strive to share the heritage of Tuscan cooking.
The closest station
CAMUCIA-CORTONA
How to get to the station?
From FIRENZE: 120mins
Exact location provided after booking.
Yes, A Vegetarian / Vegan Italian Traditional Meal has a vegetarian option.
Duration of this cooking class is 4.5 hours.
It costs 145 per person.
Yes, A Vegetarian / Vegan Italian Traditional Meal has a vegan option.
Up to 8 people can join Simonetta's cooking class.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
