Tag: Tuscan recipes

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.

Tuscany Bread and Tomato soup

Bread and Tomato Soup

Ingredients for four persons:

300 gr. of stale Tuscan bread

500 gr. of ripe tomatoes

Two whole leaks or three cloves of garlic

Some basil

1 lt. of meat broth

Extra virgin olive oil

Salt and pepper

Bread And Tomato Soup

Preparation:

Mince the leak ( or the garlic ) and make it brown in a saucepan with six spoonfuls of olive oil, add the tomatoes in pieces and plenty of basil. After a few minutes, add the bread cut in pieces and the meat broth very hot. Cook half an hour ca.

We suggest to prepare the Pappa al pomodoro two or three hours before you serve it, so the bread will soak up the broth and the soup will have a better consistence.

Warm before serving, ladle out and add a little of fresh olive oil.

Beef Tagliata with Balsamic Vinegar Sauce

Heat a little olive oil in a frying pan and lightly cook the beef on all sides.

In the original recipe the beef should only be browned on the outside. However, if you don’t like rare meat you can cook the beef a little more.

Once cooked, place the beef in a small bowl and cover with cling film – this improves its flavour and tenderness.

Pour the balsamic vinegar into the same frying pan and gently heat over a low flame to reduce it to approximately half the original amount. Put the piece of butter on the end of a fork and dip it in the flour.

Slowly stir the butter, still on the end of the fork, around the frying pan until it has melted. As you do this the sauce will slowly thicken.

Put the mixed salad leaves and rocket in a bowl with the parmesan shavings and dress with a little olive oil and salt and pepper.

Using a spoon, pour a line of sauce on to four plates. Slice the pieces of beef and arrange them along the lines of sauce. Then place a handful of salad on top of the beef.

Decorate the plate with the cherry tomatoes which have been dressed with a little olive oil, salt and pepper and cooked in a hot oven for about 15 minutes.

Buon appetito!

Ingredients

600 gm beef tenderloin cut into four

150 gm pieces

200 ml balsamic vinegar

40 gm butter

Flour

Olive oil

Salt and freshly ground pepper

 

100 gm mixed baby salad leaves

50 gm rocket

60 gm parmesan shavings

Olive oil

Salt and freshly ground pepper

 

200 gm cherry tomatoes

Olive oil

Salt and freshly ground pepper