test all recipes

June 19: Homemade Spring Lasagna Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

June 12: Meatballs with Tomato Sauce Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

May 22: Strawberry Tiramisù Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

May 8: Handmade Potato Gnocchi with Crispy Asparagus Sauce Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

April 24: Easy Mushroom Risotto Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

April 17: Artichoke & Potato Casserole Class

Join us for this class on: Saturday, April 17 10:30am PT / 1:30pm ET / 7:30pm Italy Our first class will feature one of the most versatile veggies: artichokes. You can use them in many recipes such as pasta, risotto, sautéed, and so on. An artichoke could be a bit intimidating at first, and I understand why: it looks like a little cactus with its prickling thorns and you might not know how to handle it. In this class I’ll show you how to clean artichokes and use them in one of my family’s favorite vegetable sides. In this casserole, artichokes are combined with potatoes. To ‘glue’ them together, I’ve used layers of mozzarella. Marjoram adds a distinctive flavor to the dish and the crunchy top will make you love this dish forever!   Class Notes/Announcements: – This first class of the season is for members only. After cooking together, we’ll share tips to get the most out of your membership, followed by an “Ask Us Anything” Q&A session. – Please wash and slice your potatoes before class. Chicca will demonstrate washing and slicing artichokes during class, but you may also wish to have this pre-prepared. See Video 1 – Smaller artichokes (Italy) | Video 2 – Larger artichokes (U.S.) – Pre-measure ingredients and set out your tools before class. – See recipe notes for potential substitutions and options for prepping and storing this dish if you’ll be eating it at a later date. Click to open SHOPPING LIST 500g / ~1 lb yukon or yellow potatoes 2-3 medium/large or 4-5 small artichokes,  370 g / 13oz  fresh mozzarella 105 g  / 3.5oz / ~1 cup Parmesan cheese 150 ml / ⅔ cup extra virgin olive oil   6 sprigs of fresh marjoram or 1 Tbsp of dry marjoram 1 lemon 1-2…

Continue Reading

KALE SALAD

KALE SALAD Serves: 4-5  Prep Time: 20 minutes Cooking: 5-10 minutes Having a lot of kale in the garden throughout the winter, sometimes I use this green veggie to make a salad with the company of other different veggies. Here’s my recipe, which I change up all the time, depending on what I can find in my pantry. I suggest you do the same, mix up your recipe! Ingredients Directions This page requires a subscription. Log in or learn more here.

RICOTTA MOUSSE

RICOTTA MOUSSE Serves: 7 to 8 Prep Time: 10 minutes Cooking: 0 minutes Ricotta is a delicious, creamy cheese that can also be used for dessert. It’s a lighter version of a regular mousse, as it’s egg-free and has low fat content. This mousse becomes a base for any kind of flavors you want to play with: lemon zest, crunchy nuts, berry jam… It’s ready in 10 minutes, and it’s the perfect recipe to pop up a dessert on your table and impress your guests! But when you cook something so simple, the most important thing is to have the best ricotta you can find!  Ingredients • 500g / 1 lb / 1 ¾ cup fresh ricotta (the best you can find; half cow and half sheep milk ricotta works well) • 2 tsp cinnamon • 1 Tbsp honey • 100g / 3.5oz / about ½ cup meringues (store bought or homemade) • 125g / 4.5oz / ⅔ cup fresh berries (black berries, raspberries, strawberries, etc.) or other fresh or dried fruits  Directions 1. Place ricotta in a bowl. With an electric mixer, whisk until smooth, adding the honey and cinnamon while mixing. 2. Set the ricotta cream in the fridge until serving. 3. Just before serving*, break in meringues in big chunks into the ricotta mixture. Fold them in with a spatula until combined. *If you add meringues too far in advance, they will get too soggy. You want them crispy to hold the mousse shape. 4. Transfer the mixture to a serving plate or in single small bowls. Garnish with the fruit and a drizzle of honey. RECIPE NOTES – If you like a richer dessert, add whipped cream to the ricotta mixture. In this case the ratio will be: 300g / 10.5oz ricotta and 200g/ 7oz cream. – This mousse is...

Continue Reading

BAKED CAULIFLOWER WITH CAPER SAUCE

BAKED CAULIFLOWER WITH CAPER SAUCE Serves: 5-7 Prep Time: 20 minutes Cooking: 40 minutes A creamy and tasty casserole, I came up with this recipe to feed large groups of guests during my cooking classes. At the end of the night, not even a small bit of leftovers could be found in the baking dish and people asked me for the recipe before leaving! This recipe is kind of a fancier way to use cauliflower, baked with cream, garlic and capers. This dish can be a side or a main course, perfect for all your feasts and gatherings! Ingredients Directions This page requires a subscription. Log in or learn more here.

HOMEMADE ORECHIETTE WITH BROCCOLI

HOMEMADE ORECHIETTE WITH BROCCOLI Serves: 4-6 Prep Time: 20 minutes Cooking: 20 minutes Orecchiette in Italian means “little ears,” and it's a traditional Southern Italian homemade pasta with a typical ear-shape. The dough is the same as cavatelli pasta, made with durum wheat flour and water, without salt, oil or the addition of any egg.  Rigorously made by hand - no pasta machine is necessary - orecchiette pasta has a round and concave shape, perfect to be seasoned in the most traditional way with broccoli.  Ingredients Directions This page requires a subscription. Log in or learn more here.