MaMa Florence School

From their years of professional and personal experience, Filippo and Vanessa have learned that nutrition and education are the cornerstone of any food culture and that one of the best ways to spread knowledge and share our food cultures is through education: specifically cooking and wine classes. MaMa is a mother. MaMa is an enogastronomic center in which one can cook, taste and socialize. MaMa's cooking classes and guided wine tastings are an occasion of convivality, a time and place dedicated to a reflection upon respecting the environment and better ways of creating and consuming, and to a more sustainable future. At MaMa one can learn during a class with home cooks and chefs of incredible skill and even international acclaim, but who all have one thing in common: they interweave their professional skill, knowledge and culture with the art of daily practice and desire to nourish with love. The warm, welcoming atmosphere of the school recreates the feeling of an informal and inviting home and hearth. It is a place to discover (or rediscover) the meaning and pleasure of two of the most simple yet important daily activities: cooking and eating. And, just like a private home, MaMa welcomes friends into a living room where it is possible to read a book from the library, navigate the internet, draw, play, sip some tea, watch a film or make a new friend. Uniting people in this communal environment, MaMa is like the home of a large extended family that is open to anyone who loves food and its infinite shades and meanings.

Saffron tagliatelle with osso buco ragout and roasted sheep’s ricotta

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serves 6
 
for the pasta:
- 400g wheat flour
- 4 whole yellow eggs 

 

 
for the ragout:
- 1 medium-size beef osso buco (300g)
- 1 small golden onion
- half a carrot
- a stick of celery
- 1 clove of garlic
- 30 g tomato concentrate
- 200ml red wine
- extra virgin olive oil
- salt
- aromatic herbs (sage, rosemary, thyme, bay leaf)
 
to garnish:
Salted sheep’s ricotta
 
To make the pasta:
Soak the saffron in a little cold water for at least six hours. Mix the flour with the eggs, saffron and its water, kneading to give a smooth, supple dough and rest at room temperature for at least half an hour.
Roll out the dough with a rolling pin or use a pasta machine and cut into the classic tagliatelle shape - ribbons at least 30 cm long.  
 
For the ragout:
chop the vegetables and garlic finely and put into a saucepan with the oil, add a bouquet garni made with the herbs, so that they add their flavour to the sauce without coming apart.
Once the mixture is well coloured, add the tomato concentrate and stir.
In a non-stick frying pan, brown the osso buco in a little oil, turning to colour both sides, then add to the vegetables in the other pan.
When the meat has taken on the flavour of the sauce, season with salt, add the wine and reduce.
Add water or vegetable stock and cook with the lid on over a low heat until the osso buco is tender (at least an hour and a half). Add more water or stock if necessary.
Once the meat is tender, cool, bone and cut coarsely with a knife. Put back in the pan and bring back to the boil.
Add the tagliatelle cooked al dente.

Serve nice and hot, with a grating of salted sheep’s ricotta, previously roasted in the oven for 15 minutes at 180°C.

 

Salmon, braised endive and orange sauce

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Ingredients for 4 people:
 
- 600 g fresh salmon
- two heads of Belgian endive
- 200 ml fresh orange juice
- 3 dessertspoons of sugar
- 1 cinnamon stick
- extra virgin olive oil
- chives
- salt
 
For the marinade:
- 500 ml water
- 50 g salt
- 50 g sugar
 
Method:
Cut the salmon into four equal parts.
To prepare the marinade, dissolve the sugar and salt in the lukewarm water and leave to cool.
Once the water is cold, add the pieces of salmon and put in the fridge for an hour.
Meanwhile, cut each head of endive into four parts and put into an oven dish. Drizzle over the oil, salt, a dessertspoon of sugar and the cinnamon stick. Add half a glass of water, cover with foil and bake at 140°C for an hour.
Put the orange juice into a small pan adding two dessertspoons of sugar and simmer over a low heat until reduced to one quarter of the original volume.
Cool, then emulsify with a dessertspoon of olive oil, using an immersion blender
Take the salmon out of the marinade and dry gently.
Heat a little oil in a non-stick frying pan.
Place the salmon, skin side down, in the pan and when the skin is nice and crisp, turn over and cook for another couple of minutes.

Put a piece of the still warm endive in the middle of each plate, place a piece of salmon on top, drizzle with the orange sauce and garnish with finely chopped chives.