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Without a doubt some of the easiest but most rewarding recipes you will ever encounter. The team are happy to assist you should you have any questions about cooking these dishes.


Sip Chianti and revel in Florentine delights.


Crespelle filled with spinach and ricotta (and a sweet version)
Serves 2 / Ease of Recipe: Moderate / Prep time: 40 min / Cook Time: 30 min


For The Crespelle
2 eggs
125g flour
305ml milk
A pinch of salt
50g butter, melted

For The Filling
200g fresh spinach, washed and drained
250g ricotta
40g grated parmesan cheese
half of a medium onion, chopped finely
2 cloves of garlic, finely chopped
10g chopped parsley
Salt and pepper to taste
40g Salted butter

1 cup of white sauce
1 cup tomato sauce
1 handful of grated auricchio cheese


Making The Crespelle

1. In a bowl whisk together the eggs, flour milk and salt.
2. Add the melted butter.
3. In a small non-stick pan make thin crepes (you should get around 8 with this recipe) and set aside.

Making The Filling

1. Heat the butter in a pot and add the onion and the garlic. Fry for 3-4 minutes.
2. Add the washed and drained spinach leaves, cover the pot and let it wilt for a few minutes. Remove from the heat and allow to cool
3. Now add the ricotta and parmesan cheese to bind the mixture
4. Season with salt and pepper if need be and set aside for later useAssembling The Crespelle

1. Place one crepe in front of you and spread one heaped tablespoon of the filling on the lower half.
2. Roll it up and place with the seam down in an oiled oven dish.
3. Repeat with the remaining crespelle.
4. Now cover and spread the white sauce ove the crespelle
5. Season the tomato sauce with salt and pepper and springle a few table spoons over the crespelle.
6. Sprinkle with cheese and bake in an 180°C hot oven for 25-30 minutes or until golden brown on top.

Bistecca Fiorentina served with caper and olive salsa and Panzanella Salad
Serves 2 / Ease of Recipe: Little Effort / Prep time: 45 min /
Cook Time: 20


1 small red capsicum, roasted
2slices Italian pane di casa bread (or Ciabata loaf)
200g mixed cherry tomatoes
100g red onion, thinly sliced
3 anchovy fillets, finely diced
30g salted capers, rinsed
25ml extra virgin olive oil, for drizzling
20ml red wine vinegar, for drizzling
1 small handful bunch of basil, leaves picked Bistecca alla Fiorentina
2 x T-bone steaks (250g each), at room temperature
Light extra virgin olive oil, for cooking
1 x rosemary sprigs wrapped in sage leave with butcher string for basing the meat with olive oil
5g Moldan salt
1 garlic clove, bruised and lemon wedges, to serve


For the panzanella

1. Roast the capsicum over a flame or on a barbecue until charred all over. Place in a bowl, cover with plastic wrap and leave to cool. Once cooled, peel the charred skin and deseed, then discard the skins and seeds. Cut the flesh into strips and place in a large bowl.
2. Meanwhile, preheat the oven to 200ºC.
3. Toast the bread for 8-10 minutes or until golden.
4. Add the bread to the capsicum, breaking up the slices with your hands into large pieces.
5. Cut the tomatoes in different ways for texture and add to the capsicum, allowing the juices to soak into the bread.
6. Add the onion, capers, anchovy and basil. Drizzle with the vinegar and oil, season with salt and pepper and toss to combine. Set aside until ready to serve.

For the bistecca

1. Heat the oil in a frying pan to high heat. Season the steak with salt and pepper then add the steak to the pan. Using the rosemary and sage basting brush, brush the steak with oil. Cook on all sides until a golden crust forms, 5-10 minutes depending on thickness of meat, for rare or until cooked to your liking.
2. Place the steak on a platter, cover with foil and rest for 10 minutes in a warm place.
3. To serve, slice the meat off the bone and serve with lemon wedges and salad

Chef’s tips:
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. All herbs are fresh

Panforte and Chianti wine
Serves 2 / Ease of Recipe: Moderate / Prep time 15min / Cook Time: 20

Grease and line a round tart tin with Spray and Cook
150g dried fruit, such as raisins, dried cranberries, mixed peel and/or chopped dried apricots or figs
65g almonds, toasted and very coarsely chopped
65g pistachio nuts, toasted, skinned and halved
40g flour
2 tsp good-quality cocoa
½ tsp all spice powder
35g honey
35g cup sugar
25g dark chocolate, chopped
icing sugar, to dust
10ml sherry (optional)

For The Garnish
Whipped cream, icing sugar

Method:1. Preheat an oven to 150°C fan bake. Thoroughly grease and line a round tart tin with Spray and Cook.
2. Combine fruit, nuts, flour, cocoa, sherry and spice in a large bowl. Combine honey and sugar in a pot and boil until a little mixture dropped into a glass of cold water forms a soft ball. Remove from heat, add chocolate and stir until melted and the mixture is smooth. Pour into dry ingredients and quickly mix with a very strong wooden spoon until combined.
3. Press into prepared tin and bake until set (about 15 minutes). Remove from tin while still warm. When cool, dust liberally with icing sugar. Stored in an airtight container it will keep for weeks.

Chefs tip:
You can free-form small panfortes on a baking tray so you can cook a whole lot at one time without needing a lot of baking tins. They do tend to spread a little when they cook, so just round them up into tight circles with a flat knife after they come out of the oven then leave them to set and cool fully before you take them off the baking paper and store them.