Return to Tuscany: Recipes from a Tuscan Cookery School by Katie Caldesi and Giancarlo Caldesi

  • Salted sardines with chopped red onion (page 35)

    from Return to Tuscany: Recipes from a Tuscan Cookery School Return to Tuscany by Katie Caldesi and Giancarlo Caldesi

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: salted sardines; red onions; parsley; crusty bread
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  • Perch with tomatoes, capers and black olives

    • lorloff on October 17, 2023

      We bought some Walleye (yellow pike/fresh water perch) from our fish monger and we tried this recipe. It was really great and came together very easily on a weeknight. Substituted great marinara sauce with garlic that we had from the farmer at our farmer’s market as a short cut and it worked deliciously. I also added some chopped marinated ramps with the olives and the capers which I cooked in the sauce before adding the fish to give time for the flavors to meld. Added a handful of fresh thyme from the garden to the sauce as well. The dish came out perfectly with perfectly cooked fish and really flavorful sauce. This is a keeper. We used fish sauce about 5 oz to thin the tomato sauce. I bet this would work really well for other fish, particularly cod or red snapper. Will make again!

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  • ISBN 10 0563493542
  • ISBN 13 9780563493549
  • Linked ISBNs
  • Published May 04 2006
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

Giancarlo and Katie Caldesi, the husband-and-wife team behind two Italian restaurants and a cookery school in London, are passionate about food and about Italy. Their eagerness to share this with others inspired them to relocate to Tuscany for a few months, to rediscover Giancarlo's culinary roots and run a series of courses in traditional Tuscan cooking.

Return to Tuscany is the result of their successful sojourn in Tuscany. Each chapter starts with a lesson, reflecting the different stages of their cookery course, guiding you through the basic techniques of pasta-making, choosing the best ingredients for an antipasti platter, cooking meat on an open fire, and many other aspects of Tuscan cooking.

In 80 delicious regional recipes, Giancarlo and Katie pass on methods used by generations of the Caldesi family, with tips supplied by their Italian friends and neighbors. They describe how to make well-known Tuscan dishes, such as Tomato Bruschetta, the classic Ribollita soup and the traditional Plum Crostata, as well as personal favorites that were popular with their students, including Mussel and Clam Spaghetti with Fresh Tomato Salsa and Chicken with Cinnamon and Lemon.

Illustrated with a wealth of stunning location shots and food photography, Return to Tuscany is both an easy-to-follow cookery book and an inspirational introduction to the culture and traditions of this beautiful part of Italy.

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