01-Nov-11 12:42. By Chef Matisse and www.tuscanynow.com | Comments (0)

La Fettunta Recipe

La Fettunta: Ingredients per person: 1 golden toasted white bread slice, fresh green clowdy olive oil, fresh garlic clove, salt & pepper. Peel fresh garlic, toast the bread, now scratch the clove (the quantity is your choice) slightly over the rough bread and on a serving plate cover the bread with top quality fresh olive oil (also here the quantity is your choice), a pinch of sea salt and 3-4 mill turns of freshly grounded black pepper.

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10-Oct-11 15:42. By | Comments (0)

Tagliatelle al Tartufo

Ingredients for 4 persons: 350g Tagliatelle 80g butter, 80g grated Parmesan 1 white truffle Salt Pepper. Cook the pasta al dente in salted water. In the meantime melt the butter in a pan, grate in half the truffle and simmer on low heat. When the pasta is ready add it to the butter and truffle sauce, sprinkle in the Parmesan and melt it for some minute adding a little pasta water if it get's too dry and correct salt and pepper. Set the Tagliatelle on a service plate, grate the other half truffle raw on each portion, another little Parmesan, one turn of fresh pepper and a curl of fresh butter on top of each portion. Serve hot!

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10-Oct-11 15:39. By | Comments (0)

Acquacotta with mushrooms from Grosseto

This acquacotta recipe is an ideal way of cooking the “funghi” that are found in many forests of Grosseto. The most appropriate wine to go with this dish is Morellino di scansano Ingredients: Serves 6 • 4 tablespoons extra virgin olive oil • 2 cloves of garlic • 1 red pepper • 500 g porcini mushrooms • 1 tablespoon chopped parsley • 3 ripe tomatoes • 1 litre of water • 6 slices of stale Tuscan bread • 100 g of grated pecorino cheese • salt and pepper Process: In an earthenware container heat the oil and fry the mushrooms thoroughly. Clean and chop, the garlic and chilli. Then cook over low heat, stirring constantly, until the mushrooms have lost some of their water. Now add peeled and diced tomatoes, parsley, a pinch of salt and mix well and blend in all the seasoning. After about 5 minutes add the water, adjust salt and pepper and cook for about half an hour. Arrange the slices of rustic bread in soup dishes or earthenware bowls, sprinkle with grated cheese, add the mushrooms and serve hot.

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31-Mar-11 15:44. By www.tuscanynow.com | Comments (0)

Ignuddi Recipe

 

a very tasty, good looking and elegant Tuscan dish called "Ignudi - the naked".

 

Ignuddi
(Ingredients for 4-5 persons)

1 kg spinach
250 g Ricotta cheese
2-3 eggs
fresh grated Parmesan
all purpose flour
(bread crumb

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16-Mar-11 17:19. By | Comments (0)

Baccala' for Good Friday

Salted Cod (Baccala') for Good Friday

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