#italycomestoyou with your weekly dose of Italian goodness. This week’s short, downloadable recipe card includes three springtime recipes which make the most of fresh, seasonal ingredients
- Asparagus and Pancetta Crostini: our favourite aperitivo, paired with a glass of Chianti Classico 2016
- Fresh Basil Pesto: homemade makes a difference – serve with pasta, on bruschetta or as a salad dressing
- Strawberry Panna Cotta: Refreshing, creamy and delicious dessert
This Sunday, April 19th (5 pm Italy / 4 pm UK / 11 am EST), Chef Riccardo will host a pasta party for you live from his kitchen in Florence. Join us on Instagram Live to prepare fresh handmade Spinach and Ricotta Ravioli. You will need to follow our Instagram to see the live stream.
All you need is an apron, rolling pin (bottle of wine works just as well, or a pasta machine if you have one), and the following ingredients to serve 4:
- 600g ‘00’ flour (or all-purpose flour)
- 8 eggs
- 200g spinach, cooked
- 250g Ricotta
- 40g Parmigiano-Reggiano, grated
- Salt and pepper
- Ground nutmeg (optional)
Stay safe (and remember #iorestoacasa)!