Florence cooking class: gnocchi with pesto recipe

Ingredients for gnocchi: 6 potatoes, 10 spoons of flour

6 potatoes to cook with steam not in the water, then when they are ok, take out the skin,  and smash with the masher

and let them to get cold

after about one hour you blend with a little flour; more flour harder gnocchi, less flour softer gnocchi...

 make a roll as big as a finger

and then cut in pieces put a little of flour and after finish all the gnocchi put in the boiled water they are ready in a couple of minutes when they come up from the bottom of the pot

 Pesto

Basil , pinoli and  extra virgin olive oil

You put everything all together  you crush until you get a soft sauce, 

in addition you can add a little garlic and parmigiano cheese, but I like just pure so it is more basil taste

Combination with wine:  Chardonnay, Chianti Colli Fiorentini o Chianti Classico around 2 or 3 years old

Buon Appetito!

Florence cooking class: Tuscan soup recipe, la Ribollita

Black cabbage from my yard

Ingredients: round cabbage, black cabbage, onions, garlic, carrots, potato, old bread, celery, extra virgin olive oil, salt, black pepper, cooked beans, tomato,

Having chopped the vegetables, make a fried oil with garlic and onion and some herbs, rosemary, sage, thyme, basil, when the onion is browned add two tablespoons of tomato, a glass of hot water, chopped carrots, celery, the cabbage into thin strips, sliced potatoes, salt and pepper, cook for 10 minutes, after that add the beans, half a liter of water and cook for an hour.

When the vegetables are cooked, add the sliced bread, beans and boil the whole mix for 10 minutes.

Pour into a bowl and serve with extra virgin olive oil

Good combination with wine: Chianti Classico, Rosso di Montalcino,

Tuscany: chianti in the Fall

                                           Some pretty pictures of this time of the year in Chianti