Tag: Tuscan recipes

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