Do you already know delicious recipes of Italian cuisine? Maybe you want to try something new? Today we would like to introduce you to the recipes of the Tuscan region - the treasures of world art and cuisine. Let's get started!
What unites all people on this planet? A sense of taste. When choosing clothes? No, when cooking. With the help of our delicious recipes of Italian cuisine, you can visit the peak of bliss by cooking something special. Yes, yes, it is with your fingers! Well, shall we proceed?
So, here are presented delicious recipes of Italian cuisine, namely the Tuscany region .. It is often characterized as a rustic, tk. most of the products used in dishes are delivered from villages. In the Middle Ages, each family had a small household or a small garden with a small house. For roasting, stewing, you use your own or neighbor's olive oil.
Tuscan cuisine is famous for its meat dishes with, prosciutto ham and pecorino cheese.
Still, the inhabitants of this region believe that the main products of their cuisine are olive oil and bread. Tuscan bread is present in almost every recipe. Bread is used in the preparation of first courses - soups. Olive oil is used and as a seasoning, enhancing the taste of the main ingredient. In Italy, you can buy golden-green olive oil of the brand Lucca. It is made using the fragrances of artichokes and almonds. We also advise you to try fruit olive oil.
Such a passion for bread and olive oil is still connected with the fact that a few centuries ago the population of this territory was rather poor, and their entire diet was limited only to the cheapest products. Then these products are so harmoniously included in the traditional recipes that they could no longer be abandoned.
Well, shall we start cooking? Where do we start?
Traditional dinner in Tuscany begins with Crostini. These are small sandwiches with ham and olives.
And here, by the way, and the recipe.
Crostini with pecorino cheese and honey.
Pieces of bread spread on honey, put cheese on top. We put the sandwiches on the grill. When you see that a golden crust has formed from above, then again spread the crota of honey. We put on the grill for a couple of seconds. We serve on the table immediately.
Crostini with tuna.
Thinly peel the peel of lemon. Her and tuna (we take canned) are mixed to a homogeneous mass in the combine. Then add 2 tablespoons. olive oil and whisk again in the combine. Then add finely chopped onions (about ½ bulb). As a seasoning we use black pepper. On dried bread, rubbed with garlic beforehand, we put our stuffing.
Fagioli all 'uccelletto
Beans are very favorite in Tuscany contorno (garnish) and it is often served with world-famous Tuscan pork sausages.
For 4 servings we will need:
300 gr. dry white beans
2 sprigs of sage
4 cloves of garlic
4 tbsp. l. olive oil
450 gr. ripe tomatoes or you can take 400 gr. canned
1 tbsp. l. tomato paste
Cooking method:
1. We soak the beans for the night. The next day, cook the beans on low heat in a large saucepan with 1 peeled garlic clove. Note that the water in the pan should be three times the amount of beans. Water should be changed 3 times (with boiling), and 4 times add black pepper and a sprig of sage.
2. Beans are cooked over low heat for 1 1/2 hours. In the end, we must add salt to taste.
3. In a frying pan heat the garlic slice and the second branch of sage. We wait until the garlic gets a pale golden hue. Then throw garlic. In the oil we add beans and 6 tbsp. l. liquid in which it was previously cooked.
4. Next, we take tomatoes and start to peel them from the peel and seeds (if it's canned tomatoes, then filter). Add to the pan with tomato puree. We cook another half an hour, adding some beans broth, if necessary.
5. Serve this dish with olive oil.
Well, now's the time to make a dessert!
Crostata di pesche agli amaretti (almond pie with peaches)
For 4 servings we will need:
Dough:
100 gr. cold butter
200 gr. simple flour
85 gr. Sahara
3 egg yolks
grated lemon peel 1 lemon
Filling:
50 gr. Sahara
50 gr. butter
50 gr. whole almonds
50 gr. simple flour
50 gr. amaretti biscuits, slightly crushed
5-6 peaches or nectarines depending on the size
2 tbsp. l. almond flakes
1 large egg and 1 egg yolk
powdered sugar
Dough:
1. We cut butter with small cubes.
2. We put oil and flour in the food processor and mix it (we use the "pulse" mode). Add salt and sugar, lemon zest and egg yolks and stir again. Then we take the dough from the combine, put it on the sheet of film and turn it into a tube. We put it in the refrigerator for 1-2 hours.
3. Take the pie shape with a diameter of 24 cm. Lubricate with oil. Cut the dough into thin pieces and spread it into a mold.
Filling:
6. In the food processor we grind almonds and 50 gr. Sahara. Add the chopped butter together with the flour to the almonds. Again, all chopped in the combine, then add the egg yolk, mix it to a cream-like mass. Add the Amaretti cookies to the mixture and again cut it all in the combine. We cool.
6. We heat the oven to 180 degrees. Take a pot of boiling water and throw in it for a couple of seconds of peaches. We clear them from seeds, strew 2 tbsp. l of sugar and leave for 5 minutes. For the dough, put the filling and halves of peaches with a cut down. You can also sprinkle with almond flakes.
7. Bake for 25-30 minutes. When the cake has acquired a golden color, it means it is ready. Top with sugar powder.
For today, everything!
Buon appetito!