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This is a very quick and easy sauce to make for pasta. Pasta Alla Checca (Pasta with raw sauce) is full of fresh flavours and can be made while your pasta boils.
Giancarlo uses the pasta machine to make Fettuccine. You can also roll out the pasta ensuring that you keep your surface and the rolling pin well floured so it doesn’t stick. The ideal thickness is about 1mm so when you hold it up you can see your fingers through the pasta.
Here’s a recipe from ‘Around the World in Salads’. It’s a really tasty salad of round lettuce, gorgonzola, toasted pine nuts and a hot bacon dressing.
Here’s how Giancarlo keeps his green herbs fresher longer in the fridge. They can also be frozen after this method.
Here’s Katie’s recipe for a salad of orange and avocado that is surprisingly simple but really tasty. It’s from the Caldesi book ‘Around the World in Salads’.
Giancarlo’s quick and easy porcini pasta using dried porcini, herbs, garlic and some cream.
Giancarlo makes a quick and simple breakfast dish using some tomato sauce (see video below for recipe) and fresh eggs laid by his own hens.
Giancarlo shows us how he makes his base tomato sauce – the building block for many Italian pasta dishes.
From Giancarlo’s ‘Basics of Italian’ series here’s a recipe for herby stuffing for Porchetta or to stuff into roast chicken.
Giancarlo and Katie show us how to make an authentic ‘Pizza al metro’ .
Giancarlo shows how easy it is to make fresh pasta in a blender using 1 egg for each 100g of 00 flour.
Having read an article on how A&E departments are seeing more and more cases of people cutting themselves while removing the stone from an avocado this is Giancarlo’s tip to safely removing them.
Caldesi’s Kitchen is our newest venue for culinary courses and provides a relaxed and intimate environment for learning to cook. Join Katie in her fabulous designer kitchen at the Caldesi family home in Gerrards Cross for a range of courses designed with small groups in mind. Making the most of a range of great local produce plus ingredients grown in her own garden or foraged from local countryside you’ll find a wide range of course styles and topics on offer. Class sizes are usually kept to less than 8 people so you can be guaranteed of a fully hands-on experience. Click on the play button to watch our free video
Katie’s cooking up a storm at La Cucina Caldesi
A little snippet of our newly refurbished restaurant in Marylebone.
Chef Gregorio from Caldesi in Campagna in Bray shows us his signature dish.
Join us for some creative cocktails and Italian bar snacks in our new bar at Caldesi in Campagna
We’ve had a re-furb at Caldesi in Campagna and there’s some exciting new design features, a new bar area and more… take a look here.
Picked up from his time as a waiter in Rome back in the 60’s… here’s Giancarlo showing off his skills with an orange.
One of the themed menu options at our private dining space at La Cucina Caldesi.
