Tuscan Recipes

Recipes from Tuscany

Tuscan recipe

Salted cake with fresh onions, zucchini and zucchini flowers. Camaiore style.
Camaiore is a lovely little town 24 km NW from Lu7cca on the SP1 road.
This excellent recipe is well know only in this area and is traditionally prepared at this time of year with the first harvest of local zucchini.

Ingredients (serves 6)
6 fresh onions
12 zucchini flowers
12 fresh young zucchini
2 eggs
4 tablespoonful flour
4 tablespoonful extra virgin olive oil
salt, pepper

Method
Slice the onions and cook them in olive oil, add the finely chopped zucchini flowers and the zucchini cut into small cubes of roughly 1 cm.
Heat the oven to 210/220° C.
Pour the zucchini/onion mixture into a bowl, add the flour and the grated pecorino cheese, spoonful by spoonful, and the eggs one by one.
Keep stirring, and add one tablespoon of olive oil, salt and pepper and luke warm water to obtain the thickness of a soup. Pour the mixture into an oiled baking tin, spread with olive oil and cook in the oven for 30 /40 minutes, until the top of the cake is dark gold.
Serve lukewarm or room temperature either as starter or as vegetarian main course with a salad dressed with vinaigrette.

Artichoke Omelette

Ingredients (serves 4)
. 4 artichokes
1. clove of garlic
1. bunch of nepitella (if you’re not reading this in Lucca use mint)
4. eggs
1. lemon
. olive oil
. salt and pepper

Method
Prepare the artichokes (one per person) by removing the coarsest outer leaves, and cut them into slices.
Lightly fry the garlic clove in the olive oil, then add the artichokes and a bunch of nepitella (the local mint like herb), cook until everything is tender, and add salt and pepper.
Beat the eggs (one per person) with salt and pur them into the artichokes, turn the pan and using a fork, let the eggs settle under the atichokes. Cook until creamy, spread the omelette with fresh lemon juice and serve immediately.
This simple but tasty recipe is very popular all around Tuscany, mainly in spring time, when the artichokes are specially tender.
Be aware of the fact that the special flavour of this vegetable can spoil the taste of wine, so do not offer it as appetizer if you’re having a wine-tasting.

Easter bread

Easter bread

Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2/3 cup warm milk (120 to 130 degrees F)
2 tablespoons butter or margarine, softened
7 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon anise seeds
vegetable oil

Directions
In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well.
Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope.
Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.

Tuscan lasagna

Tuscan lasagna

Serves 4
Pasta Ingredients & Directions
400 Gr. Flour
4 Eggs
1 TBS. Olive Oil

Pouring the flour on your board make a well in the center. Add remaining ingredients to the well and slowly mix until incorporated. Knead until the dough is smooth. Keep floured well to avoid the dough getting sticky. Roll the dough through the pasta machine several times. Cut the pasta it into sheets about 20 cm long and keep on towel until ready to cook.

Meat Sauce
500 gr. of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
Cook ground beef, onion, and garlic over medium heat until well browned. Stir in tomato sauce, and water. Season with basil, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Besciamella Sauce & Directions
½ Liter Milk
50 Gr. Butter
50 Gr. Flour
Salt & Pepper to Taste
Melt butter and add flour mixing well. Add the milk slowly and stir till thick. Season to taste.

Grease a rectangular baking dish. Boil water to cook the lasagna until el dente, drain, and lay on a damp cloth and salt. Cover the bottom of the pan. Then add a layer of meat sauce, and then a layer of Basciamella. Continue this in a least 3 layers finishing with the meat sauce and basciamella. Sprinkle with grated Parmesan. Bake at 350 for 30 minutes or until browned and bubbly.

Tuscan tours

Tuscan tour, Pistoia city.

Pistoia, the second largest city in Tuscany, is a town not to be missed. Standing between Monte Albano and the Appennines, the town is rich in Roman history. There is a strong medieval feel to the town and its reputation for murderous citizens (dating from the Guelphs) has persisted since the 13th century!
The word “pistol” is derived from the dagger originally used by Pistoiese and the ironwork tradition continues to this day.
The city is also famous for the production of embroideries and confectionary.
Here in the center of town, on Wednesdays and Saturdays, you will find the famous Pistoia fresh produce market. It is a beautiful site to behold. Trying to decide what to buy is a difficult decision as there are so many choices.
Whatever your decision, you will be getting the best fresh food available.
Buon appetito!

Leslie Halloran
Please check out my website at: www.lihdesigns.net