Tuscan recipes | PlanningaTour.com

Tuscany – Cod cakes on chickpeas and rosemary veloute

Ingredients (servers 4)
250 gr. Dry chickpeas (or canned ones, but not so good)
½ kg. Baccalà (you can by it already soave to save time)
2 eggs
2 tbspoonfuls of parmigiano
1 carrot
1 celery stick
1 onion
2 garlic cloves
fish broth
withe flour
rosemery
parsley
1 bay leaf
salta and pepper
Have you ever eaten baccalà with chickpeas?
This recipe is a reworking of the traditional dish wich is so very popular in the Lucchesia region.
If you are using dry chickpeas, soak them overnight. Then bring them to boil in a large pan with the celery stick, half onion, carrot, bay leaf and three black peppercorns, and coock until tender (i twill take about an hour but depends on the type of chickpeas. If they still hard after that time you can put a pinch of soda bicarbonate to tenderize them.)
Keep the baccalà in the water for five hours (the water must be changed often).
Mince the baccalà in a food processor, add the eggs, parmigiano, masse garlic, minced parsley, and season with salt and pepper to your taste.
Add flour until the consistency is such that that combined ingredients can be formed into cakes. Fry the cod cakes in oil.
Liquidize the chickpeas with some fish broth. In a sauce pan fry a clove of garlic with some Rosemary in extra virgin olive oil until the garlic is lightly browned.
Remove the garlic and herbs and add the oil to the chickpeas, season with salt and pepper and bring back to boil for few minutes.
Serve the veloutè in a large dish with the cod cakes and decorate with a spring of fresh rosemary.

Tuscan Recipes, Chick Pea Veloutè with Vegetable Tartare and Basil Oil

For the chick pea soup
350 gm chick peas
1 stick celery, roughly chopped
4 shallots ,thinly sliced
1 carrot, roughly chopped
4 dessertspoons olive oil
A sprig of fresh thyme
A sprig of fresh rosemary
3 fresh sage leaves
2 litres water
salt

For the vegetable tartare
1/2 sick celery
1/2 courgette
1/2 carrot
2 shallots
1/2 red pepper
15 fresh leaves basil
50 ml olive oil
salt and pepper

For decoration
4 basil leaves fried in the little olive oil

Soak the stick chick peas for 12 hours or overnight, rinse and put them in the saucepan with 2 liters of water .

Add the carrot and the celery and pinch of salt and simmer for 1 and half hours. While the chick peas are cooking, gently fry the shallot in the little olive oil with the thyme leaves, rosemary needles and sage leaves.

Drain the cooked chick peas over a bowl keeping the cooking water for later. Add the chick peas to the shallot and herbs, add 3 or 4 ladles of cooking water and gently simmer for 10 minutes. Blend into a smooth cream or “veloute” using a hand-held blender, adding a little more cooking water if necessary.

To make the vegetable tartare,wash and trim all the vegetables, then cut them into small, similar sized cubes. Place the remaining ingredients- the fresh basil leaves, olive oil and salt and pepper-in a tall jug and blend using a hand-held blender.
Dress the vegetable with the basil oil.

Put a small amount of the vegetable tartare in the middle of each of your serving bowls. Its best to use a small metal ring to help keep the vegetables together and create a neater shape. Pour the chick pea veloute around the vegetable tartare, decorate with the fried basil leaves and serve.

Tuscan Recipes, Tagliatelle with courgettes and tiger prawns.

250 gm tagliatelle, 300 gm of peeled tiger prawns, 3 courgettes cut into small pieces, 100 ml cream, fresh flat leaf parseley, chopped, a squashed garlic clove in camicia – this means that the garlic clove hasn’t been peeled and still has its shirt on!
Olive oil, freshly ground salt and pepper, freshcourgette flowers for decoration.

Start bt heating a large saucepan of salted water for the tagliatelle. In the meantime, gently fry the garlic in a little olive oil ( keeping the skin on reduces the strength of the garlic ). Remove the garlic and discard it. Using the same pan and oil gently fry the courgettes for about 5 minutes then add the prawns and continue cooking.
When the prawns are cooked add the cream and simmer gently for a few minutes to reduce the amount of liquid and form a creamy sauce.
Add the chopped parsley and season with salt and pepper to taste.
Cook the tagliatelle. This usually takes between 2 and 4 minutes but check the cooking instructions on the packet and taste from time to time to see if it’s ready.
While the pasta is cooking cut the courgette flowers into strips lengthways and fry in a little hot oil.
Drain the pasta and toss in the sauce.
Serve and decorate with the fried courgette flowers.

Buon Appetito!

Tuscany – Pasta al pomodoro –

Pasta al Pomodoro, something easy!

INFORMATION

* 2 people
* 430 KCal a portion
* Difficulty Easy
* Ready in 30 minutes
* Recipe vegetarian and vegan
* Light recipe

INGREDIENTS

* 8 black olives

* 2 cloves of garlic
* 2 tablespoons of extra virgin olive oil
* 400 grams of tomatoes into pieces
* Salt
* Sugar
* Timo
* Oregano
* 160 grams of pasta

PREPARATION… half Italian half English…

* Snocciolare olives, clean the cloves of garlic.
* In a padellino soffriggere in oil to the cloves of garlic lightly crushed with the teeth of a fork.
* Remove the padellino by fire a few moments to cool slightly oil and add the tomato pieces, olives, a large pinch of salt, a touch of sugar, a handful of thyme and oregano.
* Allow sobbollire a low flame for about 15 minutes, turning occasionally with a wooden spoon.
* Boil pasta in salted water and, shortly before scolarla, lighting the fire in the pan of sauce.
* Skip drained pasta flame lively in the pan of sauce for a few minutes, turning frequently.
* Serve immediately.

Tuscany – Tortelli di patate

Tortelli potato

Preparing the filling of tortelli:
Boil potatoes

Prepare a soffritto in 10 extra tablespoons of oil with 4 cloves of garlic and parsley abundant.

Add a peeled tomatoes, cook.

In a large container crush the potatoes and unite the soffritto prepared, salt, pepper, nutmeg, 4 tablespoons parmesan cheese and melted butter. Mix well prepared.

Preparation of the pastry:

About a plan to pay the flour and above the 6 eggs, a little ‘salt and knead adding enough water to obtain a soft and elastic dough.

Spread the pastry with a matterello… what’s a mattarello? Learining Italian…

With a glass diameter of 6 cm make floppies.

With a teaspoon take a small amount of batter and put it in the disc, a crescent bend now pressing on the edges.

Cook tortelli in boiling water for about 3-4 minutes.

Elementary good tortelli and serve on the table with plenty of sauce with meat or porcini mushrooms.