Caffé Caldesi
At "Caffé Caldesi" people can taste the perfect italian dishes following the main rules for a healthy cooking.
About the Caldesi Family
Giancarlo, restaurateur met Katie, artist in 1997. He loved her painting, she loved his pasta. They now have two restaurants, a cookery school and two sons.
Giancarlo's Italian Kitchen
Join Giancarlo Caldesi for a recipe packed day, where there will be a combination of hands-on cooking & demonstrations, covering a range of Italian dishes which you can recreate at home. Gift of a La Cucina Apron & a signed copy of the Caldesi's cookery book 'Return to Tuscany' included.
How it all started
Caffe Caldesi opened in 2002 as an informal bar and restaurant showcasing Italy’s regional cooking and great wines. Based on Giancarlo’s mother’s cooking Italian Mama’s Kitchen was published in 2004.
In 2005 Katie and Giancarlo opened La Cucina Caldesi Ltd, a cookery school where the couple and guest chefs could share the secrets of their trade.
Within 6 weeks, in the summer of 2005, the couple got married, opened their Tuscan cookery school (2005 – 2009), opened the London cookery school and wrote their second cookbook. A documentary maker, Adam Alexander, thought it so mad he made a television series entitled “Return to Tuscany” which was aired on BBC2 in autumn 2006 which accompanied the book of the same name. After the series Katie and Giancarlo have become regulars on Market Kitchen, BBC Masterchef, BBC Breakfast and more recently Saturday Kitchen.
"Caldesi" in campagna.
Inspired by Giancarlo’s rural upbringing in Tuscany, Katie and Giancarlo opened Caldesi in Campagna, meaning Caldesi in the Country, in 2007. The Caldesi’s are passionate about seasonal and sustainable ingredients and use local produce such as game, meat and eggs where possible. They are proud of their authentic Italian cooking and herb garden where diners can eat al fresco.
For corporate days out, team-building days or a big family party, Katie and Giancarlo Caldesi and their team at Caldesi in Campagna, Bray are pleased to inform you of a very special event “Hell’s Cucina”.
Find out more about Hell’s Cucina here
Some recipes.
Salmone al forno in crosta di pistacchi e miele
Serves 4
50g shelled pistachios
30g homemade dry breadcrumbs
1 tablespoon rosemary
1 tablespoon thyme
4 salmon steaks or one piece of salmon (about 600g)
4 teaspoons honey
4 teaspoons olive oil
Salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4. Prepare the crust for the salmon steaks. Chop the nuts by hand or in a food processor until they are the size of peppercorns. Set aside in a mixing bowl. Do the same with the bread and herbs to make herb breadcrumbs and mix thoroughly with the nuts and salt and pepper.
Season the salmon all over with a little salt and, if using steaks, lay them up against one another in a roasting pan. Drizzle the honey over the salmon spreading it out with your finger. Now coat with the breadcrumb mixture, patting it down so that it sticks to the honey. Drizzle over the oil. (If you have steaks, separate them to allow even cooking). Transfer to the oven for 15–25 minutes or until cooked through. Serve the salmon on a bed of parsnip mash or with a green salad.
Here is a great salad dressing to go with grilled meats and fish.
Insalata di Rucola, pinoli e melograno
Rocket, pinenut and pomegranate salad
Serves 4-6
1 handful of rocket per person, long stalks removed
85g pine nuts, lightly toasted
½ pomegranate, seeds only
2 tablespoons flat leaf parsley leaves, rough torn
Dressing
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 to 2 tablespoons of honey vinegar or lemon juice
Mix the ingredients for the dressing together in a large bowl.
Add rocket, pinenuts and pomegranate seeds mix well. Put into a clean dish and serve straight away. Sprinkle with parsley.
Pasta fresca
Fresh pasta
The standard recipe for making fresh pasta is to use one egg for every 100 g of ‘00’ flour. In the south of Italy many add a little salt for flavour, some add water for elasticity or economy and some add olive oil to stop the pasta drying quickly. However, we use only eggs and flour. We keep our own chickens and sometimes their eggs can be a little small so a splash of water makes up the difference in size to obtain the perfect ratio.
Makes enough long pasta (such as tagliatelle) for 4 as a main course or 6 as a starter
200 g ‘00’ flour, plus a little extra if necessary
2 medium free-range eggs, preferably corn-fed for colour
Tip the flour into a bowl, make a well in the centre and crack the eggs into the centre. Using a table knife, gradually mix in the eggs and flour, starting in the centre and working your way outwards. Keep mixing until you get a thick paste, then use the fingertips of one hand to incorporate the rest of the flour until you get a ball of dough. Remove the dough from the bowl and place it onto a floured surface. Knead the dough by stretching and rolling it until it stops sticking to the palm of your hand, adding a little more flour if necessary. It should form a soft but firm ball that bounces back to the touch when prodded. If the dough becomes too dry, return it to the bowl and add a drop or two of water. Knead it again or use a food processor.
Wrap the dough in clingfilm and leave it to rest for 20 minutes or up to a day in the fridge. It is now ready to go through a pasta machine or to be rolled by hand.
It’s a simple as that…
"Caldesi" in campagna.
Inspired by Giancarlo’s rural upbringing in Tuscany, Katie and Giancarlo opened Caldesi in Campagna, meaning Caldesi in the Country, in 2007. The Caldesi’s are passionate about seasonal and sustainable ingredients and use local produce such as game, meat and eggs where possible. They are proud of their authentic Italian cooking and herb garden where diners can eat al fresco.
Events at Caldesi in Campagna
The Caldesi’s present “Hell’s Cucina”
Have you ever wanted to run a restaurant or become a chef?For corporate days out, team-building days or a big family party, Katie and Giancarlo Caldesi and their team at Caldesi in Campagna, Bray are pleased to inform you of a very special event “Hell’s Cucina”.
Find out more about Hell’s Cucina here
Our prefered taxi company to bring you to our door
Imperial Executive Cars are our preferred taxi company. Contact them for all
your travel arrangements from taxis and minibuses to coaches and limousines
For more infomation about Imperial Executive Cars www.imperialexecutive.com.
For more infomation about Imperial Executive Cars www.imperialexecutive.com.
Some recipes.
Salmone al forno in crosta di pistacchi e miele
Serves 4
50g shelled pistachios
30g homemade dry breadcrumbs
1 tablespoon rosemary
1 tablespoon thyme
4 salmon steaks or one piece of salmon (about 600g)
4 teaspoons honey
4 teaspoons olive oil
Salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4. Prepare the crust for the salmon steaks. Chop the nuts by hand or in a food processor until they are the size of peppercorns. Set aside in a mixing bowl. Do the same with the bread and herbs to make herb breadcrumbs and mix thoroughly with the nuts and salt and pepper.
Season the salmon all over with a little salt and, if using steaks, lay them up against one another in a roasting pan. Drizzle the honey over the salmon spreading it out with your finger. Now coat with the breadcrumb mixture, patting it down so that it sticks to the honey. Drizzle over the oil. (If you have steaks, separate them to allow even cooking). Transfer to the oven for 15–25 minutes or until cooked through. Serve the salmon on a bed of parsnip mash or with a green salad.
Here is a great salad dressing to go with grilled meats and fish.
Insalata di Rucola, pinoli e melograno
Rocket, pinenut and pomegranate salad
Serves 4-6
1 handful of rocket per person, long stalks removed
85g pine nuts, lightly toasted
½ pomegranate, seeds only
2 tablespoons flat leaf parsley leaves, rough torn
Dressing
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 to 2 tablespoons of honey vinegar or lemon juice
Mix the ingredients for the dressing together in a large bowl.
Add rocket, pinenuts and pomegranate seeds mix well. Put into a clean dish and serve straight away. Sprinkle with parsley.
Pasta fresca
Fresh pasta
The standard recipe for making fresh pasta is to use one egg for every 100 g of ‘00’ flour. In the south of Italy many add a little salt for flavour, some add water for elasticity or economy and some add olive oil to stop the pasta drying quickly. However, we use only eggs and flour. We keep our own chickens and sometimes their eggs can be a little small so a splash of water makes up the difference in size to obtain the perfect ratio.
Makes enough long pasta (such as tagliatelle) for 4 as a main course or 6 as a starter
200 g ‘00’ flour, plus a little extra if necessary
2 medium free-range eggs, preferably corn-fed for colour
Tip the flour into a bowl, make a well in the centre and crack the eggs into the centre. Using a table knife, gradually mix in the eggs and flour, starting in the centre and working your way outwards. Keep mixing until you get a thick paste, then use the fingertips of one hand to incorporate the rest of the flour until you get a ball of dough. Remove the dough from the bowl and place it onto a floured surface. Knead the dough by stretching and rolling it until it stops sticking to the palm of your hand, adding a little more flour if necessary. It should form a soft but firm ball that bounces back to the touch when prodded. If the dough becomes too dry, return it to the bowl and add a drop or two of water. Knead it again or use a food processor.
Wrap the dough in clingfilm and leave it to rest for 20 minutes or up to a day in the fridge. It is now ready to go through a pasta machine or to be rolled by hand.
It’s a simple as that…
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