Cordon Bleu School of Culinary Arts in Florence

In the old city centre of Florence, the haute cuisine school Cordon Bleu offers a range of amateur and professional cooking courses, monographic workshops and team building for companies, combining the best culinary tradition and innovation in the field of food. Its target pupils reach across the board to include both those who approach cooking as a passion and those who do it as a profession. This School of Culinary Arts embraces tradition, confirming classics such as a Basic Course, Haute Cuisine, Patisserie and professional programmes. Cordon Bleu also offers a European Bachelor of Arts course in Italian Cuisine. Courses are held by the founders Gabriella Mari and Cristina Blasi and other chefs, as well as experts in the various topics covered.

BROAD BEANS AND LEAVES
(LA CAPRIATA)

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for 6
 
- 300 g dried shelled broad beans
- 3 potatoes, peeled and sliced
- water
- 2 dl extra virgin olive oil
- 2 kg vegetables (wild chicory, silverbeet and catalogna chicory) trimmed, washed and boiled separately
- 500 g small green peppers, fried in oil
- 3 red onions cut into quarters and boiled in water and red vinegar with salt and pepper grains
- 200 g black olives, pan flavoured with oil and chili pepper
- 6 dessertspoons of breadcrumbs crisped in oil
- salt
 
 
Soak the beans in cold water for about three hours.
Drain and put them into a pan, cover with the potatoes and add water to cover up to two fingers above the surface. Boil over a low heat with the lid on for about an hour and a half.
Purée the beans through a vegetable mill. Put them back on the heat and stir with a whisk, gradually adding half the oil and salt to taste.

Serve the purée with the vegetables and the remaining oil, peppers, onions, olives and bread. 

Stockfish alla Spagnuola with walnut sauce

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Into a saucepan put three ounces (1 ounce=26.7g) of oil, half a finely chopped onion, half a grano (0,05 g) of parsley and the same quantity of marjoram and spearmint, all finely chopped. Cook until softened and add two rotoli (1 rotolo=890g) of soaked stockfish, boiled and boned, with a little salt and pepper and cook, adding fish stock or hot water as needed. When it is all well cooked, take off the heat, take out a small amount and grind finely with half a garlic clove. Separately, grind the quarter part of a measure of shelled, soaked, skinned walnuts. Take 4 ounces of bread, soaked in milk and squeezed and add all these ingredients to the ground stockfish. Put the mixture in a saucepan, loosen with fish stock and cook. Once cooked, push through a sieve into a heated pan, then pour over the stockfish arranged on the serving plate and garnish with fried croutons.

Recipe by Cavalcanti, Cucina Teorico Pratica, Naples 1839

TESTAROLI PASTA WITH PESTO ALLA FORNAIA

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for 4
 
- 240 g flour
- 6 dl water, generously measured
- Salt
- Extra virgin olive oil
- 1/2 red onion
 
Mix the flour, salt, water and 2 dessertspoons of oil to give a liquid batter.
Special flat terracotta plates called testi should be used to cook the testaroli directly on a wood fire. However a large frying pan with a tight fitting lid can also be used.
Heat the pan (or testi) well and oil, using the half onion dipped in the oil. Pour a fine layer of batter into the pan, cover and cook for 7-10 minutes.
Continue until all the batter has been used, oiling the pan (or testi) each time.
Cut the testaroli into diamond shapes measuring 2-3 x 8-10 cm.
Boil in salted water and serve with the pesto.
The batter can also be prepared using one part spelt or maize flour.
 
For the pesto:
- 100 g walnuts
- 150 g salted cheese (Sardinian pecorino or Parmigiano)
- 100 g basil leaves
- Extra virgin olive oil
- Salt
 

Grind the cheese with the basil and nuts with a pestle in a mortar, mix to a pesto consistency with the oil.