I have taken the most amazing classes here in Florence. One of them being – Italian Cooking! I have this class once a week for 3 hours. And our “classroom” is actually the main kitchen in the Central Market. Each week we learn a new recipe and have the chance to make it ourselves.
The food here in Italy has definitely been one of the main lifestyle adjustments I’ve had to make here. Everything here is made from scratch, with no added butter, cheese, or preservatives. I’ve also had the opportunity to try dishes I would have never imagined existed. When did I actually ever think I would love cow liver and stomach on toasted bread as an appetizer? I’m so glad that I won’t go back home into familiar tastes of fried chicken sandwiches and soda. I plan on making all the recipes I’ve learned as much as possible. And here are my four favorite recipes so you can too!
Seafood Risotto
Ingredients (Serves 4):
- 400g “carnaroli” rice
- 800g mussels
- 400g baby clams
- 4 garlic cloves, chopped
- 120g extra virgin olive oil
- 80g parsley, chopped
- 400g white wine
- 40g salt
- 32g sugar
Tuna TarTar
Ingredients (serves 4):
- 600g tuna steak (4 weighing 150g each)
- 40g (white) sesame seeds
- 4 stems of celery
- 2 leeks, finely chopped
- 120g extra virgin olive oil
- 40g Maldon salt
- 20g cooked grape must
- 4 oranges, segmented
- 1 lemon, juiced
- 120g ginger, minced
“Chitarra” Spaghetti with Tomato & Basil Sauce
Ingredients (serves 4):
- 135g Type “00” flour
- 90g durum wheat semolina
- 4 eggs
- Semola for powdering
- 4 garlic cloves
- 1000g cherry tomatoes
- 20 basil leaves
- Balanced Salt
- 80g extra virgin olive oil
Mackerel with Fennel and Orange
Ingredients (serves 4):
- 4 mackerel
- 4 oranges
- 2 fennels
- 4 anchovies
- 4 garlic cloves, chopped
- 40g pine nuts
- 40g walnuts
- 120 extra virgin olive oil
