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 Back to top
Serve the purée with the vegetables and the remaining oil, peppers, onions, olives and bread.
Stockfish alla Spagnuola with walnut sauceBack to top
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 FORNAIABack to top
Grind the cheese with the basil and nuts with a pestle in a mortar, mix to a pesto consistency with the oil.