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| Alla Salute! |
Here, my work Season has officially begun; they ask me for a cooking class in Tuscany with “something” vegetarian. Ok, I think about one moment and then I realize that it’s Spring! Here in Tuscany, at this time, we can find some really delicious vegetables. So let’s go with pasta and a wonderful fresh vegetables Ragu!
My students, this time, come from Scotland, wife and husband which would like to be able to reproduce a dish for their daughter who is a vegetarian …I know that in Scotland there are plenty of vegetables and definitely will not have difficulty finding ingredients; even though we have different taste and aroma, I know.
In Italy we say: “Who well begins is half done”, and with them, I started really well.
Yes, because the cooking class with them was a really special experience, we talked about a lot of our interests, and passions. They told me of Scotland, pastures in the north, the cows with long hair and the delicious berries to dive into the porridge. And here I was getting at; at some point Ewan looks at me and asks: “Do you know how making porridge? “, and I said, “No, not at all”.
It took a moment and then … it’s off to the kitchen with milk, cereal and fruit in his hand; took a pot and… taught me how to make a real Scottish Porridge!
My students, this time, come from Scotland, wife and husband which would like to be able to reproduce a dish for their daughter who is a vegetarian …I know that in Scotland there are plenty of vegetables and definitely will not have difficulty finding ingredients; even though we have different taste and aroma, I know.
In Italy we say: “Who well begins is half done”, and with them, I started really well.
Yes, because the cooking class with them was a really special experience, we talked about a lot of our interests, and passions. They told me of Scotland, pastures in the north, the cows with long hair and the delicious berries to dive into the porridge. And here I was getting at; at some point Ewan looks at me and asks: “Do you know how making porridge? “, and I said, “No, not at all”.
It took a moment and then … it’s off to the kitchen with milk, cereal and fruit in his hand; took a pot and… taught me how to make a real Scottish Porridge!
You wont believe, but I’m having porridge at breakfast, since last day. It’ gorgeous! As I wrote on FB … these are things making wonderful my job: the people you meet , their smiles and their teachings.
I’ll write here the vegetarian Ragù sauce recipe, nowaday I leave you some pictures about these special people.
Click here for Tiramisu Recipe
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