November 2009
1 post
Forte, fine, franco è il tartufo di San Miniato
Andiamo a conoscerlo alla Mostra Mercato di San Miniato negli ultimi tre week-end di novembre quando la città del tartufo si apre a tutti i golosi di oro bianco.
…….tra i termini che si possono trovare nella trialcard per tartufi vi sono anche i seguenti: forza, finezza, franchezza e ricchezza. Espressioni atte a identificare le sensazioni olfattive che emergono dal tubero ma anche, a...
June 2009
3 posts
Arselle, telline o zighe
Serves 4
Ingredients
3 pounds of arselle (tiny clams)
5/6 mature tomatoes
2 garlic clove
1handful off flat leaves parsley
½ cup of extra virgin olive oil
Salt and chilli
Purge the arselle (tiny clams) in a bowl full of clean sea water for about 4 hours. Sauté finely minced garlic together with chilli in a large pan. Add sliced tomatoes. Let it go on medium fire for about 10 minutes,...
Tell me what you eat and I'll tell you who you...
We have turned Savarin’s quote into: Tell me what tuscan food you eat and I’ll tell you who you are! by Tuscanycious Send in your favorite tuscan recipe and we’ll give you other recipes you might like and some analysis on your traits!
Fiori fritti - Fried pumpkin flowers
Ingredients:
20 pumpkin flowers
1 and 1/2 cup of flour
1 and 1/2 cup of water
1 big pinch of salt
frying oil
Clean the flowers taking away the pistil and stem.
Prepare a batter done with water, flour and salt. It should be quite liquid. Keep it very cold putting your bowl in a second bigger bowl full of water and ice cubes.
Rinse the flower well and when they are still wet, dip...
May 2009
12 posts
Crostini with red sauce from Garfagnana - Crostini...
Serves 4 Ingredients:
1 cup of tomato paste
5 bay leaves
1 garlic clove
1 tea spoon of anchovy paste
1 table spoon of capers
2 table spoons of vinegar
salt, pepper
2 table spoons of extra virgin olive oil
8 Tuscan bread slices
Put laurel leafs into a little glass with vinegar the evening before. Chop up finely laurel and mix in a blender with other ingredients to obtain a thick...
Verdure ripiene - Stuffed vegetables
Serves 4 Ingredients
1 sweet pepper
2 onion
2-3 zucchini
1 pound of ground beef
¼ pound of Mortadella (Boloni)
Parmesan cheese
Bread
Milk
Thyme
Bread crumbs
Salt, pepper, olive oil
Rinse the vegetables. Cut peppers in 4 lengthwise. Now cut onions in 2 taking away the inner part. Cut in half zucchini and hollow them. Sauté the inner part of onions and zucchini in extra virgin olive...
Fegatelli
Serves 4-6
Ingredients:
1 pound of pork sirloin
1 pound of pork liver
1 pound of pork net
bay leaves
fennel seeds
salt, pepper, extra virgin olive oil
Chop the meat and the liver, add salt and pepper, a pinch of fennel seeds and a minced bay leaf; wrap the mixture in the pork net making little bundles of about 3 oz. each. Stick the bundles with some skewers alternating with bread slices...
Artichoke Omelette
Ingredients_Serves 1
1 medium sized globe artichoke
flour for dusting the artichokes
3 tablespoons olive oil
2 eggs
1/2 tablespoon chopped parsley
a little lemon juice
Preparation
Prepare a bowl with cold water with a little lemon juice. Clean the artichoke, trimming away the tough outer leaves, leave the ones you will eventually eat. Chop off about a third of the top spear. Cut the...
Toasted Tuscan bread with cream cheese...
Serves 4
Ingredients
8 slices of Tuscan crusty bread
3 T of fennel seeds
1/2 pound of stracchino
2 Tuscan sausages
Peel the sausages, put all ingredients into a bowl and mix them well by hands. Spread the mix on slices of Tuscan bread and grill in the oven for 10/15 minutes.
Garmugia, spring Lucchese soup - Garmugia, la...
Yesterday my neighbour invited me for dinner. She served the most beautiful Garmugia, the typical Lucchese soup, done with late winter and early spring vegetables: fresh onions, broad beans, peas, asparagus and artichokes. An incredible flavour, a soup that taste of good old times!
4 servings
Ingredients:
4 white fresh onions
3 artichokes
1 cluster of asparagus
4 tablespoon of fresh broad...
Carciofi Saltati in Padella - Sliced, sautèed...
An in season eatable flower, here in Tuscany the fastest and simplest way to cook them is the following:
The artichoke slices are cooked together with a whole pancetta slice, which is then divided into a few chunks and served with the artichokes. You can leave out the pancetta if you like and add any other fresh herbs.
Ingredients - serves 6
9 medium-sized artihokes (in Tuscany the quality is...
Baccelli e Pecorino - Broad Beans (fava) and...
A very traditional meal in May in Tuscany, broad beans, some pecorino and Tuscan bread. Here is a starter or side dish version!
Ingredients - Serves 6
500 g (1lb 2 oz)
fresh pecorino cheese
800 g (1lb 2 oz) shelled broad (fava) beans
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Preparation
Cut the cheese into slivers or cubes. Put the broad...
Piselli alla Fiorentina - Green Peas cooked with...
Ingredients Serve 6-8
3 tablespoons olive oil
1 small white onion
1 garlic clove
100 g (3 ½ oz) unsmoked pancetta (belly bacon), diced
1 kg (2lb 4 oz) fresh green peas,
shelled ½ tablespoon tomato paste
Preparation
Heat the olive oil in a saucepan. Add the whole onion, the garlic clove and the pancetta. Sautè for a couple of minutes, then add the peas After about 10...
Crostini ai Fegatini - Chicken Liver Crostini
Ingredients - Serves 6
350 g chicken livers
1/2 onion
1/2 carrot
3tbs extra virgin tuscan olive oil
1 tbs capers
3 anchovy fillets
1/2 a glass of dry white wine vegetable broth
1 knob butter
Preparation
Sautè the onion and carrot in 3 spoons of olive oil. Add the chicken livers. When they start to brown, add the wine and let it evaporate. Then add a glass of broth, the...
Stuffed Mussels or Cozze alla viareggina
Ingredients 4 servings:
20 big mussels
2 oz. Mortadella
2 oz. tuna fish in extra virgin olive oil
Handful of parsley
2 tsp of thyme
3 eggs
2 cloves of garlic§
3 -4 Tuscan bread slices soaked in milk
1 glass of white wine
2 cups of tomato sauce or 6 ripe, peeled tomatoes
Clean and rinse the mussels. Put them still wet in a pan until they are opened. Soak the bread in milk for...
Scottiglia
Ingredients for 4/5 servings:
2 pounds chicken, veal, pork;
1 pound pheasant, pigeon, rabbit;
2 onions;
2 cloves of garlic;
1 handful of parsley;
10 leaves of basil;
1 stalk of celery;
1 carrot;
1 tsp of red pepper;
½ a glass of Extra-virgin olive oil;
2 lemons;
Chianti, 3 glasses;
mature tomatoes, 2 pounds;
1 cup of broth;
Tuscan bread
Chop into small pieces the...
April 2009
1 post
