My Recipes

  Pici with Green Tomato Sauce Ristorante Ambrosia Pici Pasta for Four 400 g white fine flour 100 g semolino fine flour 300 g cold water Pinch of salt Green tomato Sauce 4 San Marzano green tomatoes 1 clove Aglione garlic or 2 cloves regular garlic Extra virgin olive oil Salt and pepper Fresh Basil Heat a pan, add a drizzle of extra virgin olive oil and the green tomatoes previously cut into cubes, cook for a few minutes, salt and pepper the tomatoes and then cover with cold water.  Cook the pici, drain them and place them on the pan with the sauce, turn on the heat and bring everything to a boil until the sauce is creamy. As soon as the heat is turned off, add the basil to the pasta and serve with a sprinkling of black pepper. Recipe by Chef Matteo Sciarri, Ristorante Ambrosia, Cortona, Italy

We made this recipe at Matteo's Ristorante Ambrosia at a cooking class in Cortona, Italy with Gus and Marie, our friends we met in Massa Marittima. Quiche Pate Brise Crust 100 g Cold butter from the fridge 200 g  00 flour 50 g Cold water Pinch of salt    Filling Zucchini, sliced Onion, sliced Fry together with oil, seasoning, salt and pepper Place in a bowl with a little bit of cream Stuff the pre-baked quiche and finish to bake Top with Parmesan cheese and saffron