Organic cooking class for young and old

Tuscan cuisine is very traditional, down-to-earth and based on fresh, seasonal ingredients. The basis for almost every dish is high-quality olive oil and typical garden herbs such as basil, sage and rosemary.

Insights into Tuscan cuisine

Eileen and Nico W. love Tuscan cuisine and when they heard about a Tuscan cooking course during their holiday at an agriturismo, they were immediately enthusiastic. “Because this cooking course was offered for young and old and our three children – like all kids – love pasta, we Cooking class pasta & vegetables (Info page) in terricciola booked," explains Eileen. Equipped with a chef's hat and apron, the first thing we do is head out into the organic vegetable garden with a wheelbarrow to harvest zucchini, leeks, fresh herbs and the wild "Nepitella", a small mountain mint, under the guidance of chef Antonella. Back in the kitchen, we can get started. There was also another Cooking course in Tuscany and one Cooking class in Tuscany for solo travelers.

On the agenda:

• Spaghetti Verdi al Basilico con pomodori e aromi dell'orto (green basil spaghetti with tomatoes and herbs from the vegetable garden)
• Tagliatelle ai 4 grani con cacio e pepe (4-grain tagliatelle with black pepper and cheese sauce)
• Tortelli alla Curcuma con salsa di biozucchine e fiori (turmeric tortelli with zucchini sauce)

When it came to the tortelli, we looked over the shoulders of the holiday chefs:

 

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Tuscan cuisine to recreate

 

For the pasta dough you need:

 

• • 500 g organic wheat flour (a mix of ancient Tuscan wheat varieties was used in the cooking class)

• • Extra virgin olive oil

• • salt

• • Water

• • 2 teaspoons turmeric (more to taste)

Everything is kneaded well – as shown in the video. The dough ball must then rest for at least 30 minutes.

Be for the filling

 

• • 200g fresh organic ricotta

• • aromatic herbs to taste (the wild “Nepitella” was used in the cooking class)

• • Salt pepper

• • 1 boiled potato mashed

• • 1 tablespoon mature organic cheese

well mixed. Then fill the rolled out, round sheets of dough as shown in the video.

 

Be for the sauce

 

• • Diced organic zucchini and organic zucchini flowers

• • Garlic (preferably red Tuscan garlic)

• • chopped nepitella

fried in a pan in olive oil. Then let the whole thing simmer for about 10 minutes.

Meanwhile, place the fresh tortelli in a large pot of boiling salted water. As soon as they rise to the surface, they are cooked. Now drain briefly and add to the zucchini sauce in the pan and let it “jump”. Buon appetite!