Tuscany, a corner of Maremma
Tag: Tuscany
Tuscany – Lucca La Cantina di Alfredo
Almost every week I have the pleasure to share with friends the popular Federica’s restaurant; La Cantina. Here guests cannot miss to taste the typical cinta senese steak, beef steak or the tagliata with rucola and grana. Too good!!
The restaurant is unformal and offers maximum comfort that a guest can receive travelling in Tuscany. For sure to don’t miss!! If you enjoy the dinner on Friday may be we will meet there!!
Buon appetito da Samuele!!
| LA CANTINA DI ALFREDO
Via di Colognora 32 |
Tuscany charming
Tuscany Charming
Hi my friends,
I found this nice video on youtube… I decided to publish it to let you know more about Tuscany and the charming of this land. Enjoy it!
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.