Tutti a Tavola
So
far we have been lucky enough to have two visits from the ladies from
the Tutti A Tavola cooking school in Rada, Chianti, Italy and we will
be sure to let you know when they have a third visit confirmed. In the
past guests have enjoyed a five course Tuscan luncheon prepared from the
sum of years old traditional family recipes. Served with Coal Valley Vineyard
premium wines and have enjoyed the company of the Italians and their stories
of life in Tuscany. Next visit we propose something a little more rustic
. .
Recipes, anecdotes and cooking tips from some of Tuscany's best.
"Together we shall eat and happily discuss food and exchange recipes on 'how to rule the world!'"
Other
events at Coal Valley Vineyard
Fiori di zucchini con ricotta
Ingredients
For 24 to 30 zucchini blossoms
350 g ricotta
1 egg
4 tbs freshly grated parmigiano
Some basil leaves
Nutmeg, salt, pepper, extra virgin olive oil
Preparation
Clean well the blossoms and remove stamen.
Mix ricotta, parmigiano, egg, chopped basil, nutmeg.
Season with salt and pepper.
Fill each blossom with one spoonful of mixture.
Arrange them on a flat cooking pan, drizzle with oil and bake at 200°
for 15 to 20 minutes.
Serve room temperature.
Notes
Male flowers are best. Zucchini bossoms need to be used as soon as possible
after picking as they close
within hours.