Enter your search terms Submit search form

Web tangoitalia.com

 

Italian food: Traditional Tuscan Recipes

EXPORT OF WINES AND FOODS TO CHINA   Freelance jobs View 100's of properties to find Property In Italy including Calabria Property For Sale and Property In Puglia for investment opportunities in Italy.

Panzanella - Photo (c) PeppaBear Traditional Tuscan Recipes Panzanella It's a classic first course of Tuscany tradition. Nowadays is mostly served as antipasto or salad. It is fit for improvisation as long as you have good stale bread and fresh vegetables. Ingredients: 500 gr of stale bread (three days old) two onions one cucumber four tomatoes basil oil, salt, pepper, vinegar. Break the stale bread in big pieces and put it in fresh water for few minutes. Then squeeze it and crumble it. Chop up onions, tomatoes, peeled cucumber and basil. Add to the bread and dress with abundant olive oil, salt and pepper. Put in the fridge. Add vinegar just before serving. Crostini toscani - Photo (c) Boots in the Oven Crostini traditional antipasto. Ingredients: 300 gr. of chicken liver 100 gr. of minced beef half Tuscan pork sausage one anchovies fillet five capers half onion one clove of garlic 1/2 of a carrot celery and parsil one cup of broth salt and pepper olive oil slices of homemade bread Preparation: finely chop up the onion with the garlic, the carrot, the celery, the persil and the capers. Cover the bottom of a saucepan with olive oil e put the chopped herbs to brown on a small flame. When the onion starts to brown, add some of the broth and let it evaporate. Wash and dry the chicken livers then put them to cook with the herbs together with the minced beef and the sausage, for some minutes, then add the rest of the broth. Let everything cook for 15 minutes then add the chopped up anchovies and cook slowly other five minutes. When it's done, beat everything and spread it warm on the slightly toasted bread slices. Pappa al pomodoro - Photo (c) s'kat Pappa al Pomodoro Bread and Tomato Soup. (serves 4 - 6) This is an extremely thick soup. You can add more water to make the dish soupier if you like. Ingredients: 1/2 cup extra-virgin olive oil 1 leek, white part only, washed well and chopped 1/4 cup chopped red onion 6 gloves garlic 1 cup white wine 1/2 cup fresh basil cut into strips 1/2 pounds ripe tomatoes, peeled, chopped and seeded (if you have time) 1/2 cup of water 1/2 cup of cubed day-old bread Salt and fresh ground black pepper, to taste 1/2 cup freshly grated Parmigiano-Reggiano cheese Place 1/2 cup of the olive oil, the leek, onion, and garlic in a large pot and heat over medium. When the mixture starts to color, after 6 to 7 minutes, add the wine, and let it reduce completely, about 5 minutes. Reduce the beat to low and cap 1/4 cup of the basil, the tomatoes, and the water. Cook for 15 minutes. Add the bread, and stir occasionally for 20 minutes. Add salt and pepper, and cook for another 10 minutes. Then add the remaining 1/4 cup of basil, and cook for a final 10 minutes. The soup is ready. It will be very thick. Pour it into individual bowls and top each serving with a tablespoon of the remaining olive oil and 2 tablespoons of the cheese. Bruschetta - Photo (c) diastema Bruschetta traditional snack Ingredients: Tuscany big loaf bread * garlic ripe tomatoes oregano and fresh basil salt and pepper extra-virgin olive oil Toast or barbecue the slices of bread, rub garlic over them. Chop up tomatoes, mix with oregano, salt and olive oil in a bowl. Spread on toasted bread. Pour some extra oil on top and grind some pepper to taste. Top with basil leaves. *Please note that Tuscan bread is baked without salt. Courtesy of AOLMAIA Small groups touristic tours in Tuscany

(c) 1997-2008 E. Massetti
TangoItalia - Food Wine Travel in Italy - Home