Tuesday, October 27, 2009

Tuscan Mammas at Stonewall Kitchen

Since our Cooking School opened in May of 2008 we have had over 11,000 attendees and hosted more than 80 guest chefs from all over the world; each with their own amazing recipes and menus to share. This past weekend was no exception when we hosted the Tuscan Mammas from Tutti a Tavoli in Tuscany, Italy. Both classes were completely sold out weeks in advance and no one walked away disappointed. The food was amazing and the Tuscan Mammas were over-the-top entertaining. And two guests were lucky enough to walk away with free tuition to attend Tutti a Tavola in Tuscany ... how exciting!

On Monday their menu included an Onion Tart, Short Pasta with Leek Sauce, Chicken Fricassee, Sauteed Spinach, and for dessert a White Dome with Seasonal Fruit. I got to sample all the dishes and they were fabulous.

Here are a couple of their recipes from the weekend.

Torta Salata di Cipolle
Onion Tart


  • 1 kg onions, preferably white

  • 2 eggs

  • A good handful of freshly grated Parmigiano

  • Salt, pepper, olive oil

For the pie crust:

  • 200g flour

  • Olive oil, water, salt.


1. Slice the onions thinly and cook them in oil until golden. Adjust salt.
2. When ready and cold, add eggs and freshly grated Parmigiano.
3. Mix quickly the flour with some cold water, a drizzle of olive oil and a pinch of salt.
4. Stretch the dough with a rolling pin as thin as you can and line a baking pan.
5. Pour in the filling and bake at 200°C – 400°F approx. 30 minutes.

And for dessert ...

Dolce Bianco ai Frutti
White dome with season fruit


  • 500g white yoghurt

  • 400g cream

  • Sugar to taste

  • Fruit (strawberries, raspberries, blueberries, peaches etc)


1. Mix yogurt and sugar.
2. Whip the cream firmly and fold it in.
3. Line a strainer with a thin cloth and pour in the mixture.
4. Put the filled strainer with a bowl underneath in the fridge for 12 hours.
5. Unmold it on a dessert plate and decorate with the fruit.
6. Serve with fruit in season.

In fall/winter grapes, tender pears etc and add hazelnuts, walnuts, dates.
In spring/summer fresh berries with a fruit sauce


If you are interested in planning your own Tuscany adventure you can visit their website.

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