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Specialities
of Tuscany Cuisine Penne Primavera with Saffron Spring first course of pasta with vegetables in season (for 4 persons) - time: 35 minutes
FISH Baccalà alla livornese Ingredients: 1 kg baccalà, oil, parsley, garlic, tomatoes, flour, salt and pepper. "Baccalà" is codfish preserved in salt. It must be kept in water for at least 12 hours, changing the water several times, before cooking it. Cut it in medium size pieces, dry them with paper, roll them in flour, fry in plenty of oil. Make the sauce: brown minced garlic and parsley for a minute in a pan, add tomatoes salt and pepper. Now put the fried baccalà in a casserole, cover it with the sauce, put in oven at 180° C for 40 minutes. Zuppa di "pesce dimenticato" Ingridients:
1) Gut all the fish. |
TRADITIONAL Panzanella It's a classic first course of Tuscany tradition. Nowadays is mostly served as antipasto or salad. It is fit for improvisation as long as you have good stale bread and fresh vegetables.
Break the stale bread in big pieces and put it in fresh water for few minutes. Then squeeze it and crumble it. Chop up onions, tomatoes, peeled cucumber and basil. Add to the bread and dress with abundant olive oil, salt and pepper. Put in the fridge. Add vinegar just before serving. Crostini traditional antipasto.
Preparation: finely chop up the onion with the garlic, the carot, the celery, the persil and the capers. Cover the bottom of a saucepan with olive oil e put the chopped herbs to brown on a small flame. When the onion starts to brown, add some of the broth and let it evaporate. Wash and dry the chiken livers then put them to cook with the herbs together with the minced beef and the sausage, for some minutes, then add the rest of the broth. Let everything cook for 15 minutes then add the chopped up anchovie and cook slowly other five minutes. When it's done, beat everything and spread it warm on the slightly toasted bread slices. Pappa al Pomodoro Bread and Tomato Soup. (serves 4 - 6) This is an extremely thick soup. You can add more water to make the dish soupier if you like.
Place 1/2 cup of the olive oil, the leek, onion, and garlic in a large pot and heat over medium. When the mixture starts to color, after 6 to 7 minutes, add the wine, and let it reduce completely, about 5 minutes. Reduce the beat to low and capp 1/4 cup of the basil, the tomatoes, and the water. Cook for 15 minutes. Add the bread, and stir occasionally for 20 minutes. Add salt and pepper, and cook for another 10 minutes. Then add the remaining 1/4 cup of basil, and cook for a final 10 minutes. The soup is ready. It will be very thick. Pour it into indiidual bowls and top each srving with a tablespoon of the remaining olive oil and 2 tablespoons of the cheese. Bruschetta traditional snack
Toast or barbecue the slices
of bread, rub garlic over them. Chop up tomatoes, mix with oregano, salt
and olive oil in a bowl. Spread on toasted bread. Pour some extra oil
on top and grind some peppe rto taste. Top with basil leaves. |
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ETRUSCAN Lepre
all'etrusca Hare with herbs Etruscan style. To soften the taste of wild, leave the hare meat deeped in 1/2 of water and 1/2 of vinegar with salt and several leaves of lauril for one night.
1) Pour enough olive
oil in a casserole dish to cover the bottom well Cinghiale
all'etrusca The wild boar was the
favorite meat in the Etruscan cuisine. Most of the territory was covered
by woods where the boars were numerous and the Etruscans hunted them
with the help of ferocious dogs- probably Assyrian mastiffs.
Rinse the meat in water and vinegar, cut it in little pieces. Chop up the vegetables. Put everything in a pan with olive oil and cook slowly (about 40 minutes) adding red wine when needed. Add tomatoes, mustard, salt to taste and a drop of vinegar and cook 20 minutes more. |
RENAISSANCE Faraona alla prugna
Open the guinea-fowl
like a book (or butterfly) Insalata Reale
Don't wash the porcini as they fall apart, clean them
with a damp cloth and slice thinly onto a plate (or how you like) so that
the two colours are exposed
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MYTHS Cacciucco alla livornese by fisherman Ignazio
Make the broth: boile the gurnard with carots, sellery onion and salt, then pass it in a vegetable mill. In a big casserole brown in oil plenty of garlic, parsley and hot pepper. Add octopus, cuttlefish, tattlers and clams and cook for 20 minutes (adding the fish broth when necessary Add some tomatoes and srimps, mussels, prawns, cook for other10 minutes. Serve with bread slices. Cacciucco alla viareggina by chef Amelio Fantoni
Time: 30 minuts
First gut the fish and cut it in pieces. Cook everything in a little of water with garlic, tomatoe paste, red pepper and salt. Not more then 30 minutes. Serve over toasted slices of bread (Tuscan bread, baked with no salt at woodfire) with a generous trickle of olive oil. |
Cacciucco
is a very famous dish original of Livorno, now a big town on the Tuscan
Sea. Etymologically speaking the name Cacciucco comes from the Turkish
"Kuçuk" that means bits and pieces. Caciucco
has a simple foundamental rule : use a variety of "pour fish", some of
them with fish bones.
Livorno's fishermen, as generally all fishermen, used to go fishing in
the night and they were coming back early in the morning . Each variety
of fished was exposed on the benches of the port and was sold directly
to the consumers . The less valuable kinds of fishes that people didn't
buy, were rinsed in the sea water and taken home by the fisherman to prepare
the soup for his family.
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Rocca Viaggi & servizi snc, San Miniato Basso, Pisa, Italy