Please join me TOMORROW afternoon...

For a little live cook-along in my Venice kitchen

I’ll be making a simple green panzanella (a Tuscan bread salad, of sorts) with lots of fresh spring veggies and then, for pudding, a hot white chocolate and saffron sauce to serve with berries and/or colomba (Italian Easter cake). Quick, easy, and - if I don’t waffle on too much (I do like to chat) - we should be done and dusted in under half an hour…

A little housekeeping before we get started…

The cook-along is for everyone, whether you have a paid subscription or not. To join in, you’ll just need to download the Substack app (if you don’t have it already). Then enable notifications, and the app will notify you when I’m live tomorrow, Thursday April 10 at 15:00 GMT. Just tap that, and you’re in.

If you’d like to cook with me as I go, here all the ingredients you’ll need in advance:

FOR THE PANZANELLA
200g crusty bread, ideally stale
6 tbsp extra virgin olive oil
1 lemon
150g shelled garden peas
6-8 baby (or chargrilled) artichokes in a jar
2 spring onions
5-6 green asparagus spears, ideally the fine, spindly kind
2 Baby Gem lettuces
A handful of fresh mint
A handful of fresh basil
Salt flakes

FOR THE PUDDING
160ml double cream
200g white chocolate
A sachet of powdered saffron
—
Fresh or frozen summer berries
and/or a colomba

If, however, you don’t feel like cooking along together but would rather just watch, then I’ll be sharing the full recipe in a written post here on The Dolce Vita Diaries later on, so you’ll have everything you need.

So looking forward to this! Can’t wait to see you tomorrow! xx