Timing - 1.00h | Difficulty: Medium For the Sauce: - 250g Squids - 1 Carrot - 2 Celery Sticks - ½ Onion - 150g Fresh Pachino Tomatoes - 200 ml White Wine - 1 Stem of Dill - Extra virgin olive oil - A handful of Parsley - Chili to taste Method: Wash the squids under the water. To clean them, separate the heads from the rest of the mantle, then gently remove the innards and the cuttlebone. Now cut off the tentacles from the heads to remove the beak (this should come out quite

Timing - 1.30h | Difficulty: Medium Born in Catania, a city that sits at the foot of the volcano Etna, “La Norma” is a triumph of savoury tastes. The Sicilian dish owes its popularity to Norma, the famous theatre play, by Vincenzo Bellini. Comparing the joy of eating to this work of art, one of his colleagues exclaimed “this is a real Norma”. The story says he was eating a delicious pasta dish, with fried aubergine as the main character. For the Tortelli (classic dough, not

Timing - 1h | Difficult: Medium Typical of the Southern Italian tradition “The Puttanesca” gives you a little taste of what Napoli is. In this sauce tomato is the master… How couldn’t that be! However, the savoury and tangy combination of the anchovies and capers is what will make you want to book a trip on the Amalfi coast. For the sauce: - 2 Cetara Anchovy Fillets - 100g Taggiasche Olives - 2 Tablespoons of Salted Capers - 300g San Marzano (canned tomatoes) - 2 Stems of I

Timing - 1h | Difficult: Easy For the sauce: - 30gr Butter -Bunch of Thyme -Pepper -10g Truffle For the Tagliolini: - 200g "00" Flour -120g Egg Yolk -20g Egg White Method: For the Tagliolini: Start to mix the two ingredients with a fork, when the mix will start to take a shape start to use your hands. Kneed the dough for about 5 minutes and then wrap it in Plastic film, leave the dough to rest for about 30 minutes. Now you can start to roll it out, Tagliolini shape is real

Timing - 1h 3o minutes | Difficult: Medium Ingredients: For the Pasta filling: -Pork loin 200g -Mortadella 100g -Egg 1 -Prosciutto crudo 100g -Parmesan 100g -Nutmeg (just a pinch) - Salt & Pepper For the broth: -Half hen -Beef mussel 200g -Carrot 1 -Onion 1 -Celeri stick 2 -Pepper 10g whole Method: For the filling: Start to pan fried really quickly the Pork loin. At this point you can mix all the ingredients together. Place all the ingredient in a mixer and then blend unti

Timing - 90 minutes | Difficult: Easy | 2 Portion Ingredients: - 1 Clove of Garlic - 1 Red Onion - Bunch of Basil - 350gr of Italian Tomato Sauce - Extra Vergin olive oil - Salt & Pepper Method: Start by chopping your Onion and Garlic finely. Place a casserole on medium-low heat and add a splash of E.v. Olive oil (Italian splash is mean more than you think) then add your onion and garlic and cook them until soft and translucent (about 15 min). At this point you can add 2-3 ba

Timing - 10 minutes | Difficult: Easy Ingredients: - 200 gr "00" Flour - 2 Fresh medium (yellow yolk) eggs Method: Start by place your flour on a working table (wood it's the best surface but you can you any surface you have in your kitchen). Make the classiC "fontata" and then add the eggs in to the flour. With the fork start to whisk the eggs and slowly add the flower to the eggs. When the mixture is thicker add all the flower and mix well. At this point you can start to wo

Timing - 10 minutes | Difficult: Easy Ingredients: -Ricotta (sheep or cow) 150gr -Parmesan 15g -Olive oil 1 Table Spoon Salt&Pepper Lemon Zest to taste Method: Mix the ingredients and reserve in the fridge before use it into your pasta. You can use this filling for any stuff pasta as Tortelli or Ravioli. Enjoy your Pasta! #pastaclassflorenceblog