I know that it can seem “too simple” but battuto and soffritto are the fundamental essence in Italian dishes
a BATTUTO is a flavor base of finely chopped raw ingredients so that the flavor of the vegetables can be imparted to the fat. I suggest you to use the traditional mezzaluna for chopping vegetables and herbs as our grandmothers did in the past; there is no measuring, you have to find the combination you like; it can sometimes includes a fat meat like bacon or lard;
here are some ideas:
- celery, carrots and onions
- rosemary, sage, thyme and garlic
- garlic, parsley and hot chili pepper
a battuto becames a soffritto when is gently sautéed in fat; so the SOFFRITTO is a mixture of vegetables sautéed in olive oil or butter until they become golden and caramelized imparting their flavors to any ingredient that fallows
Now heat a little olive oil or butter in a skillet and add the battuto, once it is golden and the scent of herbs filled the kitchen add the remaining ingredients for a dish and finish cooking it.
The Florence Marathon takes place in one of the most fascinating cities in the world and its route takes the runners through the heart of it, filled with monuments and artistic sights. The race starts off at Piazzale Michelangelo and finish at Piazza Santa Croce so Le Stanze di Santa Croce is the perfect location for your stay. Take advantage to unite sport and tourism! http://www.firenzemarathon.it/index.php?lang=en
Sorry, this entry is only available in Italiano.
Easy to make and…good to eat 
!!!
ingredients per 2-3 people
500 g white potatoes (they must be old ), 150 g white flour, 1 egg, salt
instructions:
First prepare the gnocchi cooking 500 g of potatoes whole in plenty of boiling salted water. Peel and, while they are still hot, crush them with the potato masher. The Italian one looks like a very large garlic crusher. Add 1 egg, about 150 g of flour, a pinch of salt and work it into the mixture. Form long thin rolls with this mixture, divide it into several pieces, placing them on a work floured surface and rolling the palm of your hand backwards and forwards on them.
When they reach the thickness of a finger, cut into 1/2 inch - 2 cm knobs.
To make them into a pleasant shape you can either pass them gently over a cheese grater, pressing with your thumb, or over a fork. This helps to curl them slightly.
Bring water to the boil in a large saucepan and throw in the gnocchi. They are ready when they float, after a minute or two.
Remove them from the water with a skimmer and put them into the a large bowl to dress with a very rich sauce like: pesto, sausages and tomato, gorgonzola cheese …and don’t forget a generous handful of parmigiano
Anita and Imma from Canada sent me photos of their cooking lesson; we spent a beatiful day together preparing and eating ravioli, tortelli and gnocchi
the beautiful musical “Notre Dame de Paris” by Riccardo Cocciante will be in Florence from June 1 to 4 at Santa Croce square just round the corner from our b&b. Don’t miss this special event !! to buy tickets http://www.ticketone.it/
