Saturday, April 28, 2012

Cake with pine nuts and walnut ( Torta Pinoli e Noci )

CAKE WITH PINE NUTS AND WALNUT ( Torta Pinoli e Noci )

INGREDIENTS
250g flour
120g sugar
1egg
3 egg whites
1 packet baking powder
1 yogurt
7 tablespoons of oil
2 apples
A little milk
Pine nuts and walnuts


PREPARATION:
In a medium bowl, mix well the sugar with the egg, until a soft cream. Cut apples into small pieces. Add the other ingredients. Separately mount the three egg withes until stiff and then add them to the mixture. Put the mixture into a buttered pan or, if you prefer, cover the pan with parchment paper. Put in preheated oven at 180 for 50 minutes. Decorate with pine nuts and walnut.

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com
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Thursday, April 26, 2012

Italian Style .... made in Tuscany ...

One of the most important "add value" of Italy is style and design , if you love Italy , you love italian style and italian designer , one of them is a friends of us : Rachele Biancalani 


If you want to see its work you can go there:


http://www.rachelebiancalani.it/

Sunday, April 22, 2012

Cantuccini di Prato - ( Prato bisquits )

CANTUCCINI DI PRATO

Serves: 3 dozen 
INGREDIENTS
400 g flour
250 g sugar
150 g almonds, unpeeled
3 eggs
3 egg yolks
1 tsp baking powder
pinch of salt


PREPARATION:
1. Preheat the oven to 180°C.
2. Mix 2 eggs, egg yolks and sugar in a bowl. Add the flour and the baking powder and the pinch of salt. Toast the almonds, when they are cold, add the mixture. 
3. On a clean surface, turn out the dough and shape it into some roll: the should be 3 fingers wide and tall one finger.
4. Place rolls in oven, brush them with eggs and bake for about 15 minutes, then remove rolls from the oven. The roll should be warm and firm; place it on a cutting board and cut diagonally, making 1 cm wide slices.
5. Place the slices back in oven and leave some space between each slice. Bake for 10 minutes to150°C.. Remove and let cool. 
These cookies are traditionally enjoyed together with a good glass of Vin Santo. It is common Tuscan tradition to dip the cookie into the Vin Santo.


PREPARAZIONE
1) Pre-riscaldare il forno a 180 gradi.
2) Tostare le mandorle.
3) Mischiare le due uova e i tuorli di uovo 
4) Aggiungere farina e lievito, con un pizzico di sale.
5) Aggiungere mandorle alla mistura.
6) Su una superfice pulita , fare dei rotoli spessi 3 dita e alti 1 dito .
7) Cuocere i rotoli per 15 minuti.
8) I rotoli dovrebbero essere caldi e sodi, su un tagliere fare "fettine" diagonali di 1 cm.
9) Rimettere in forno i biscotti lasciando spazio fra ognuno. Cuocere per 10 minuti a 150 °c



Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com
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Friday, April 20, 2012

An Italian-Tuscan Grand Canyon - Le Balze

Le Balze

By road from San Giovanni Valdarno in Castelfranco di Sopra, in places Botriolo, you can take route 51 which takes you to the foot of the crags: a walk through nature, a great natural, historical and scientific.




The crags are located in the Upper Valdarno, in the area where, in the Pliocene, there was a lake. About 200,000 years ago, the lake dried up because of debris carried by the tributaries of the River Arno Pratomagno, which runs through this area. It is a very large: about 40 km long (from Laterina to Matassino), wide 10 km from Chianti to Pratomagno and high altitude of 300 m.



As you walk you can see breathtaking views, beautiful to cut into the walls almost vertical and intense colors. The crags, whose top is covered with vegetation and ancient trees, despite their small size, have a shade on the yellow ocher and closely you can also see the different layers from which the rocks were formed: clusters of rocks, sand and and silt at the bottom, a large layer of clay, easily recognizable by its color between gray and green. Do not overlook even the surrounding flora, typical of woodland and wetland area: it may, in fact admiring beautiful ferns, alders examples of blacks, the elder and hazel. The trail is also bordered by a creek, following which they reached without too much effort to the source of the stream itself.



Visualizzazione ingrandita della mappa


Dalla strada provinciale che da San Giovanni Valdarno a Castelfranco di Sopra, in località Botriolo, si può imboccare il sentiero 51 che vi porterà ai piedi delle Balze: una passeggiata fra la natura, di una grande interesse naturalistico, storico e scientifico.
Le Balze si trovano nel Valdarno Superiore, nella zona in cui, nel Pliocene, si trovava un lago. Circa 200.000 anni fa, il lago si prosciugò a causa dei detriti portati dal Pratomagno dagli affluenti del fiume Arno, che attraversa questa zona. È un’area molto ampia: lunga circa 40 km ( da Laterina a Matassino), larga 10 km dal Chianti al Pratomagno e alta 300 m di quota.
Mentre si passeggia si scorgono scorci mozzafiato, suggestivi per le pareti quasi tagliate in verticale e per i colori intensi. Le Balze, la cui parte superiore è ricoperta da vegetazione ed alberi centenari, nonostante le loro piccole dimensioni,  hanno una tonalità sul giallo ocra e da vicino si possono anche vedere i diversi strati da cui sono formate le rocce: agglomerati di sassi, sabbia e limo e, nella parte inferiore, un grande strato di argilla, facilmente riconoscibile per il suo colore tra il grigio ed il verde. Da non trascurare neanche la flora  circostante, tipica del sottobosco e della zona umida di quest’area: si possono, infatti ammirare bellissime piante di felce, esemplari di ontani neri, di sambuchi e di noccioli. Il sentiero, inoltre, è costeggiato da un torrente, seguendo il quale si raggiunge senza troppa fatica la sorgente del torrente stesso.




Monday, April 16, 2012

Recipe of Liver Crostini

Crostini di fegato - Liver patè crostini


Serving: 5/6 INGREDIENTS
  1. 1 medium onion, chopped
  2. 5 or 6 chicken livers
  3. A knob of butter
  4. 3 anchovies
  5. 4 hg spleen, chopped
  6. salt
  7. vegetable broth
  8. loaf of Tuscan bread, cut into diagonal slices and toasted slightly
PREPARATION
1. chop the onion and then in a saucepan melt butter with onion. Add clean liver pieces and cook for a few minutes. Once the liver is colored, add clean spleen and broth.
2. Continuing cooking at medium heat until there is no more blood visible. Add salt. Once the patè is thick, place it into blender and blend well. Add anchovies and a little butter. Cook for about 5 minutes.
3. Let cool. Spread the patè on the toasted bread slices and serve.

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com
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Sunday, April 8, 2012

Breasts of chicken "Suffer little", aka Roulade of chicken with bacon

BREASTS OF CHICKEN "SUFFER LITTLE", aka Roulade of chicken with bacon





SERVING 2, INGREDIENTS 
•    4 Breasts of Chicken
•    8 Slices of beacon ( 2 for breast )
•    salt and pepper
•    garlic  
•    rosemary
•    sage


Finely chop rosemary, sage and garlic.
Beat the chicken breasts with meat mallet and sprinkle with the chopped aromatic, add salt and pepper
Place a slice of bacon on the chicken breast and roll up.
Then you have another slice of bacon on the outside and close to form a roulade.
Arrange the rolls in a baking dish, grease, sprinkle a little with the mixture and bake at 180 degrees for 25 minutes


PETTI DI POLLO "PENA POCO", aka Involtini di pollo con pancetta
INGREDIENTI PER 2 PERSONE
•    4 Petti di pollo a fette
•    8 Fette sottili di pancetta
•    Rosmarino
•    Sale e Pepe
•    Salvia
•    Aglio



Tritare finemente rosmarino, salvia e aglio.
Battere il petto di pollo col batticarne e cospargerlo con il trito aromatico, salare e pepare
Disporre una fetta di pancetta sul petto di pollo e arrotolare
Poi disporre un’altra fetta di pancetta all’esterno e chiudere per formare un involtino .
Disporre i rotolini in una pirofila, ungere , spolverare ancora un po’ con il trito e infornare a 180 gradi per 25 minuti

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com
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Thursday, April 5, 2012

Orange sponge cake

TRADITIONAL ORANGE SPONGE CAKE

One of the most important traditional tuscan cake, is orange cake.
The recipe is very easy to do , and the cake is one of the best of all tuscan recipes.
you can eat in the morning or for a break, very simple but very good.
INGREDIENTS
  • 300g flour 
  • 300g sugar 
  • 3 oranges 
  • 3 eggs 
  • 75g butter 
  • 1 packet baking powder 
PREPARATION 
Separate egg yolks and egg whites and beat eggs yolks and sugar with an electric mixer. Add the flour gradually, add oranges juice, orange peel, melted butter and baking powder. Whip the eggs whites until stiff and incorporate them into the mixture. Now mix with a ladle from the bottom to the top. Put the mixture into a buttered pan or, if you prefer, cover the pan with parchment paper. Put in preheated oven at180 for 35-40 minutes. If you like, decorate with powdered sugar

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