Spaghetti with a 3-Tomato, Basil, and Seafood Ragu
In the mood for an Italian seafood pasta after watching Luca, the latest Pixar film set in Liguria? We have you covered with this dish, which features the best flavors of Italy and the Mediterranean Sea yet is incredibly simple to prepare! Serves 4 Ingredients: 400g chitarra spaghetti200g shrimp, calamari, and white fish2 cloves of […]
Pappa al pomodoro with lemongrass and chili pepper
Today we explore a new version of the traditional Tuscan dish pappa al pomodoro. This simple tomato and bread soup is tweaked in two ways by Apicius chef students and faculty: the soup is served chilled and incorporates Thai ingredients such as lemongrass for an even fresher taste. Serves 4 For the cold soup 2 […]
Pulau with Octopus, Chickpeas, and Vegetables served with Mint Raita
Looking for a delicious seafood curry to delight and entertain your guests during a summer evening? This wonderful dish comes from the gulf of Malaysia. It may seem complex with different components coming together, but with a little prep you’ll be able to nail it in no time. Serves 10 Panch Phoran (to season the […]
Spaghetti with avocado sauce, cured salmon, garlic, chili pepper, fresh basil, and mint
Looking for a new and exciting flavor that requires short prep times? Take inspiration from one of the latest Apicius student creations that puts a Mexican spin on the classic aglio olio peperoncino pasta: spaghetti with garlic, avocado, and chili pepper dressed with basil and mint. For the Avocado sauce:2 ripe avocados 4 florentine zucchini, thinly […]
Risotto with Pecorino Cheese and Roasted Eggplant
Risotto is one of those dishes that works in every season from winter to summer, and never fails to impress guests. This particular dish created by Apicius student and faculty chefs is slightly spicy, fresh and rich, perfect to accompany a cool summer evening. Ingredients:Serves 4 320 g carnaroli rice 100 g pecorino cheese80 g […]
Cod Fritters with Florentine Lemon Conserve, Candied Pachino Tomato, and Vegetables
Today’s recipe has it all: it’s sweet, savory, and slightly tart. Each component from the garnishes to the fritter are quite easy and straightforward to prepare. We recommend preparing the tomatoes and vegetables first and then the fritters that should be served hot and crispy. Candied cherry tomato: Ingredients 500 g sugar500 g water1 cinnamon […]
Chickpea Maltagliati Pasta with Octopus Ragu, Chili Pepper, and Herbs
In Italian, “maltagliati” translates to “poorly cut” and refers to oddly-shaped scraps of pasta. This type of pasta is great for first-timers or making pasta at home since it doesn’t require a perfect shape. Apicius faculty and student chefs recommend a light yet savory octopus ragu to lend the perfect flavor to this dish! For […]
Florentine Zucchini Frittata
This Tuscan spin on the traditional frittata is a simple dish that can be made quickly.Perfect for those busy work work nights when you are in need of something filling yet delicious and healthy! Ingredients (serves 4) 200 g zucchini, cleaned and sliced 50 g zucchini flowers, cleaned and sliced 50 g feta cheese 2 […]
Nettle Gnocchi with Tomato Sauce and Mozzarella Cremeux
Today’s recipe, courtesy of the Apicius students from the Nutritional Cooking class, is sure to impress friends and family with its multi-color presentation. And not only: gnocchi are a type of pasta that can easily be made at home, and you can create a community feel by gathering friends and loved ones to make them […]
Stir-fried Chicken Sesame With Red Onions, Sage And Slow Cooked Fennel
Dishes don’t have to be complicated, sometimes something simple is all you need for a complete and healthy meal. Starting from this premise, Apicius student chefs of the Nutritional Cooking class came up with this simple but delicious dish that features sesame oil, lean meat, herbs, and flavorful vegetables. Ingredients 800 gr chicken breast200 gr […]
Falafel with Curry and Spinach
Today we’ll learn how to make a Middle Easstern classic with a creative twist suggested by our Apicius chef students and faculty. The fried texture of the falafel and its soft interior is balanced by the freshness of the spinach and the tart flavor of the curry. This recipe can both serve as a main […]
Linguine with sardine, wild fennel, saffron, raisins, and pine nuts
This pasta recipe from Apicius students and faculty features a mélange of gorgeous flavors such as wild fennel, pine nuts, saffron, and raisins. 4 servings Ingredients 400 g linguine pasta 500 g fresh sardines, cleaned and filleted 500 g wild green fennel 1 yellow onion, finely chopped 2 cloves of garlic 50 g pine nuts […]
Spring Panzanella
Panzanella is a traditional Tuscan salad that uses bread as a key ingredient. It’s not uncommon to see this dish served during the spring and summer thanks to its fresh and filling taste. Our Apicius student chefs have taken the classic recipe and added their own spin to it for this spring season. Ingredients (Serves […]
Cannelloni with Robiola Cheese and Sea Asparagus
A unique spin on an Italian classic, this dish recalls warm spring weekends, perhaps under the shade of wisteria in bloom. This recipe from Apicius chef students and faculty provides steps for making your own cannelloni dough but you can easily substitute with pre-made lasagna sheets. Buon appetito! Ingredients 800g sea asparagus400g robiola200g milk200g fresh […]
Yorkshire Bread Pudding
This Yorkshire pudding adds a British touch to any meal! Our Apicius chef students and faculty share this recipe recently served at the Fedora bistro in Florence as a tasty companion to a pork chuck slow-cooked in ale. Ingredients 140g plain flour (about 200ml / 7 fl oz)4 eggs (200ml / 7fl oz)200 ml milksunflower […]
Recipe West African Peanut Curry
By Danelia Rodriguez Santana This recipe from Apicius culinary students and faculty combines West African peanut curry with South African durban masala. The peanut butter, tomato puree, and vegetable stock in the curry balance the masala’s strong, contrasting flavors of the cumin, coriander, cinnamon, and pepper. Serves 6-8 Ingredients for the Masala 2 tsp cumin […]
Worldwide Vegetarian Ramen
By Danelia Rodriguez This recipe from Apicius chef students and faculty puts a spin on Japanese ramen by adding vegetables from around the world. Flavors include a dash of tom kha phak, anise, kaffir leaves, and galangal for a truly global dish. INGREDIENTS Vegetable stock: 200 gr champignon mushrooms250 gr carrot200 gr blonde onion250 gr […]
Eggs Florentine
This Florentine recipe from Apicius students and faculty is ideal for breakfast and lunch. It is also great for beginners as the poached egg and Balsamella* sauce can be reutilized in a variety of other dishes. *Balsamella is the Tuscan name for Bechamel sauce and one of the five mother sauces. For this recipe, the […]
Pesto Ligure: Basil Pesto Sauce From Liguria
Add extra flavor to your everyday recipes with this easy to follow recipe from Apicius culinary arts students and faculty. Hailing from Genova, in Liguria (a region famous for its basil), pesto is a delicious sauce that can be used in a variety of food and settings. Serves: 6 Ingredients 80 g fresh basil leaves200 […]
Heston’s Cocoa & Curry Cauliflower Risotto
By Danelia Rodriguez SantanaPhoto By Demi Harris This week’s recipe provided by Apicius students and faculty combines the flavors of the East and the West. The use of curry and cocoa powder add a creative, international flair to the classic Italian risotto. Serves 3 For the risotto: 200g of risotto rice75ml white wine 50ml vermouth […]
Pici Pasta With Sausage, Dinosaur Kale and Wild Fennel Ragù
Today’s recipe from Apicius students and faculty may seem intimidating to most but hang tight – this gorgeous pici with ragu is easier than you think and is a great option as both a weekday meal or a weekend showstopper for guests! Ingredients (serves 4) 400g pici pasta10g fennel seeds 30g chopped parsley 4 chopped garlic […]
Parmigiano flan, pumpkin sauce, broccoli, and balsamic vinegar of Modena IGP
Today’s culinary journey presented by Apicius culinary students and faculty features Tuscany’s neighbor to the north: Emilia-Romagna! This delicate yet flavorful dish highlights some of the best ingredients that the region offers in a symphony of taste that’s savory with a hint of sweetness. Béchamel prep 120 gr white roux1 liter fresh milk10 fresh thyme […]
Ricotta, Broccoli Rabe, and Lemon Ravioli on a White Bean Velouté
This simple dish has a both rustic and elegant feel. The bean serving base recalls the flavors of the Tuscan countryside while the lemon scent gives a light and gorgeous touch. For the ravioli dough:400 gr 00 flour100 gr semola5 eggswater as needed Mix the eggs, flour, semola in the bowl with your hands until […]
A classic garlic, chili, anchovy, and breadcrumbs pasta
This dish is a new take on a timeless Italian classic. Anchovies are a historic staple of budget cuisine since they were an inexpensive way to imbue a dish with flavor. The same goes for this remake that requires just a few ingredients but delivers an intense taste. For the garlic-parsley sauce:100 gr parsley leaves10 […]