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Tuscan Women Cook returns to Montefollonico to launch their fall cooking classes. Tuscan Women Cook is not just about mastering recipes; it is about celebrating the simple pleasures of life—good food, good company, and the beauty of sharing both.
Fall in Tuscany is a time when the landscape transforms into a rich tapestry of warm hues, with vineyards and olive groves turning shades of gold and crimson. The crisp air carries the scent of ripening grapes and chestnuts roasting in village squares.
Fall marks the heart of the harvest, where traditions come alive, and the region’s culinary delights reach their peak. From truffles found in the misty forests to the first press of the season’s olive oil, fall in Tuscany offers a sensory experience like no other. The rolling hills, adorned with medieval villages, provide a picturesque backdrop for savoring the authentic flavors of the season, whether it’s a hearty bowl of ribollita or a glass of Brunello di Montalcino.
As the owner and host of Tuscan Women Cook, Coleen Kirnan is always on the lookout for exceptional dining experiences to delight her guests. This fall, she’s excited to introduce a new culinary gem: Ristorante Walter Redaelli in Sinalunga. Chef Walter Redaelli relies on local ingredients in season, changing the menu weekly. Tuscan Women Cook’s guests swoon over the meals at Ristorante Walter Redaelli.
The restaurant has graciously shared a special recipe that brings the rich, authentic flavors of Tuscany directly to your kitchen. This dish is a perfect way to savor the season’s essence from the comfort of your home.
Ingredients
1¾ pounds eggplant, about 2 large eggplants
1 tsp salt
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6 tbsp olive oil
½ cup ricotta cheese
¼ cup Parmesan cheese
2 large eggs
12 large fresh basil leaves, chopped, more to taste
salt to taste
1 cup light tomato sauce
6 slices buffalo mozzarella
fresh basil and cherry tomatoes for garnish
extra virgin olive oil for garnish
fresh ground black pepper
Instructions
Peel and chop the eggplant into rough 2-inch pieces. Toss the eggplant with 1 teaspoon of salt and let sit in a colander for 15-20 minutes to drain. Dry the eggplant pieces with paper towels.
Heat 3 tablespoons of olive oil in a large skillet. Add half the eggplant pieces. Cook over medium high heat turning the pieces so they cook evenly. Once cooked, transfer them to a bowl. Repeat with the remaining eggplant pieces.
Let the eggplant cool to room temperature.
Preheat the oven to 275℉. Butter six ramekins (5-to-6-ounce capacity). Place them on a baking sheet.
Put the cooled eggplant, ricotta, parmesan, eggs and basil in the bowl of a food processor fitted with the metal blade. Pulse 8 – 12 times until the mixture is smooth with some texture. Adjust the seasoning to taste. Divide the mixture evenly between the buttered ramekins.
Bake in the oven for 30 minutes until the mixture is lightly set. Let the timbales rest for 10 minutes.
To serve, run a knife around the edge of the eggplant mixture then invert the mold onto a serving plate. Garnish with some of the tomato sauce, a slice of mozzarella, cherry tomatoes and basil. Drizzle with olive oil and season with black pepper.
Recipe and photo may be reprinted with the following credit: Recipe and photo reprinted with permission of Tuscan Women Cook and Ristorante Redaelli Walter
As the days grow shorter, the warmth of Tuscan hospitality shines even brighter, inviting you to slow down and savor the simple pleasures of life in this enchanting region. Say YES! to a glorious week with Tuscan Women Cook and book now. Since 2000, Tuscan Women Cook has earned widespread acclaim as the original total immersion culinary experience in Tuscany.
Tuscan Women Cook is the unique and popular culinary immersion vacation located in the heart of Tuscany celebrating the food and culture of the Italian region in the charming village of Montefollonico.
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Each day of the week-long program, guests learn to cook authentic Italian recipes from some of the best cooks in all of Italy…the local grandmothers, or nonne of Montefollonico. These extraordinary women teach their cooking classes sharing family recipes that have been handed down from generation to generation. Since 2000, Tuscan Women Cook has earned widespread acclaim as the original total immersion culinary experience in Tuscany.
Tuscan Women Cook’s week-long program runs during the months of May, June, September, and October. For more information on Tuscan Women Cook and recipes, visit their website, www.TuscanWomenCook.com.
