Casa Bellavista

Special offer for the winter

For staying of at least 3 nights Casa Bellavista offer a dinner for 2 people at the arrival day (beverage not included)

today gnocchi !!!!!

Casa Bellavista B&B

 

GNOCCHI DI PATATE E CECI CON SUGO DI VERDURA

(Gnocchi with Chick Pea Flour and Vegetable Sauce)

 

 

Ingredients:

 

For the gnocchi:

  • 1 kg. potatoes
  • 150 gr. flour
  • 100 gr. chickpea flour
  • 1 tablespoon grated parmigiano
  •  pinch of nutmeg
  •  salt

 

 

For the sauce:

  • 300 gr. fresh spinach
  • 300 gr. broccoli (boil until medium soft)
  • ml.50 extra virgin olive oil
  • 3 San Marzano tomatoes
  • 5 tablespoons grated parmigiano
  • 2 carrots
  • 1 leek
  • salt and pepper

 

 

Directions:

 

For the gnocchi:

Boil the potatoes with the skins in salted (2 tablespoons of salt) water.  Peel and pass them through a ricer or hand food mill, letting the potatoes fall onto a board. Add the flour and the chickpea flour to the potatoes. Mix and add the remaining salt, grated nutmeg and grated parmigiano.  Knead until smooth.  Divide the dough and roll into a long, round strand (about 2 cm. in diameter) with your fingers.  Cut into small pieces and crease slightly with a fork. Cook in plenty of salted water.

 

For the sauce:

Sauté leeks and carrots (both sliced very thinly) in extra virgin olive oil for a few minutes. Add the broccoli, the spinach and the tomatoes cut into lithe pieces. Salt and pepper to taste.

 

Combine with the gnocchi and sprinkle with grated parmigiano.

 

 

 

Casa Bellavista and “The Guardian”

Rustic Italy: places to stay for food lovers

Alastair Sawday, of Sawday’s guides, picks 15 places to stay where the food is as wonderful as the surroundings

Expect delightful farmhouse food at Casa Bellavista in Tuscany

Expect delightful farmhouse food at Casa Bellavista in Tuscany. Photograph: Ariano Guastaldi

Try talking to a group of Italian foodies about French food, and you quickly unearth enough tension to create an international incident. There is little love lost, which is strange and sad, for each country has vast culinary strengths, enough for the rest of us to stand in awe.

I am one of the lucky ones who has been to Terra Madre (terramadre.org), the giant Italian Slow Food festival in Turin, and can vouch for the astonishing vitality in the world of artisanal food. The Slow Food movement began in Italy and has been responsible for rescuing threatened foods – such as Ligurian honey and Dominici apples – and beaten the drum for local and small-scale production.

Slow Food apart, why is Italian food so special? I am no expert, but perhaps part of the secret is a genius for simplicity – for which French food is not known. A glass of friuli and a plate of pasta, in the right setting, can make the heart race. I have eaten such meals a hundred times in the courtyards, kitchens and gardens of Italian B&Bs and small hotels, and have rarely been disappointed. Or is it also Italy’s genius for adding vitality to everyday experiences? A pasta that comes with both pesto and panache, as well as the inevitable pepper, has added appeal.

Pasta is rarely expensive – a brilliant device for feeding the poor at low cost, it is now good enough for the rich too. Cheeses, salamis, meats, olives – they can be expensive, I know, especially in the hands of experts. But used sparingly, with salads, fresh fruits and good wine, they add joy to a good Italian meal.


B&Bs AND HOTELS

 Casa Bellavista, Cortona, Tuscany

If you’ve ever wondered what a tomato really tastes like, this is the place to find out. Grown in the garden, together with figs, the tomatoes are just one unforgettable feature of the four-course meals served by arrangement to lucky guests. Pretty, airy bedrooms are furnished with family antiques and interesting textiles – two share a balcony with views on to the garden. Simonetta’s kitchen has a huge marble table top for kneading bread, and she cooks delightful farmhouse food. Breakfasts are lavish, cookery lessons a treat (

guinea hen with apples

 

FARAONA FARCITA CON LE MELE

(Guinea Hen with Apples)

 Ingredients:

 1 guinea hen (boned)

  • 200 gr. dried prunes
  • 100 gr. minced hazelnuts
  • 5 sage leaves
  • 5 tablespoons extra virgin olive oil
  • 2 apples
  • 1 orange
  • 1 rosemary sprig  
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper

 

Directions:

 Preheat oven to 400 degrees Fahrenheit

 Cut the apples and prunes into thin slices and place them into a bowl.  Zest the orange and mince the zest, adding it to the bowl. Add finely chopped rosemary, thyme, sage, hazelnuts, extra virgin olive oil, salt, pepper, and the juice from the orange.  Mix well. 

 Stuff the guinea hen with this paste.  Roll it up lengthwise and tie it. 

 Bake for about 40 minutes. 

 After removing from the oven, let it cool a little.  Slice and serve.

 

Ribollita soup

The winter is arrived here a typical tuscan recipe

THE RIBOLLITA

 

Ingredients:

             250 gr. dried white cannellini beans (soaked in cold water for at least 12 hours)

  • 250 gr. cabbage
  • 250 gr. Swiss chard leaves
  • 250 gr. black cabbage
  • 150 gr. sliced bread
  • 100 ml. extra virgin olive oil
  • 5 sage leaves
  • 4 tomatoes
  • 2 cloves garlic
  • 1 leek
  • 1 potato
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • salt and pepper

 Directions:

 Wash and drain the beans and place them in a large saucepan with plenty of cold water, sage leaves and two garlic cloves. Bring them to a boil, adding 2 tablespoons of salt and 1 tablespoon of pepper.  Cook over low heat for about 1 hour until soft.

 Chop the leek and onion and sauté slightly with extra virgin olive oil.  Chop the leafy vegetables roughly and add them to the pan with the leek and onion.

 Chop the potato, carrot, tomatoes and celery, adding them to the other vegetables. Drain some beans and add them to the pan, cooking all together until the liquid begins to dry up. Then add the water from the cooked beans, salt and pepper to taste, and cook slowly for 2 hours. Now stir in the rest of the cooked beans.

 Toast the sliced bread and place it in soup bowls.  Pour soup over the bread and add extra virgin olive oil and pepper.

 Serve hot with a drizzle of extra virgin olive oil and freshly ground pepper to taste.

 

 

 

 

 

 

 

Casa Bellavista recognise a special discount on B&B rates for long staying during the winter

OFFERTE SPECIALE /SPECIAL OFFERS

cooking classCASA BELLAVISTA

Winter Special offers

Offer 1 “Piero della Francesca”

Validity :

from November  4th  to December 29th   2012 and

from January 2nd  to March 23rd      2013

Includes:

 3 night in Bed & Breakfast treatment

1 hands on cooking class  composed of the teaching of a 4 courses menu followed by dinner according with the menu previously prepared (Beverages not included)

1 oil tasting

Camera Rosa with balcony Euro 158.00 per person double occupancy

Double classic Room          Euro 143.00  per person double occupancy 

Cancellation policy:

0 to 15 days before the arrival date 100% of the total due

 Payment

15 days  before the arrival date by credit card or by bank transfer

Offer 2 “Vasari”

Validity :

from November  4th  to December 29th   2012 and

from January 2nd  to March 23rd       2013

Includes:

2 night in Bed & Breakfast treatment

1 dinner with 4 courses menu (beverages not included)

1 oil tasting

Camera Rosa with balcony  Euro 253.00 per person double occupancy

Double classic room             Euro 230.00 per person double occupancy