Cuttlefish in tomato sauce ( Seppie in Umido )

Cuttlefish cooked in tomato sauce ( Seppie in umido )

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Serves: 3 dozen 
INGREDIENTS
• 500g cuttlefish
• Tomato sauce
• A clove of garlic
• A small bunch parsley
• Salt
PREPARATION:
Wash well cuttlefishes and slice them. Chop finely garlic and parsley and brown them in a medium pan. Pour cuttlefishes in the pan. When the cuttlefishes’ water is a little bit retired, pour the tomato sauce in the pan. Add salt. Cook for about 40 minutes, however, when cuttlefishes are not soft.


INGREDIENTI
• 500g seppie
• Salsa Pomodoro
• Spicchio di Aglio
• Prezzemolo
• Sale 

PREPARAZIONE:
Lavare le seppie bene e tagliatele a fettine. Tritare finemente l'aglio e il prezzemolo e fateli rosolare in una padella media. Versare nella padella le seppie. Quando l'acqua delle seppie 'è un po' ritirata, versare la salsa di pomodoro nella padella.Aggiungere il sale. Cuocere per circa 40 minuti, fino a quando le seppie non sono morbide.

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By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 05 / 05 /2012 Updated: 05 / 05 /2012

Florentine Tripe ( Trippa alla Fiorentina )

Florenine tripe ( Trippa alla fiorentina )

This recipe is very popular, especially in Florence, where you can buy it at the market stalls, in a particular way at San Lorenzo market.  It is easy to cook, its flavor is simple yet decided

SERVING 2
INGREDIENTS

• 400 g tripe
• 300g Tomato sauce
• 1 onion
• 1 carrot
• 1 celeery
• Salt, pepper
• Chilli, if you like it
• Extra-virgin oil
• 100 g Parmesan cheese

PREPARATION:
Chop the onion, pour oil and fry it in a pan and brown the onion. In the meantime, slice tripe thinly, wash well and drain it as well. Pour it into the saucepan. Add tomato sauce, season with salt and pepper, if you like add a little chilli. Cook for about 30-40 minutes. When cooked, sprinkle with Parmesan cheese and let stand for 5 minutes and serve piping hot tripe .


TRIPPA FIORENTINA: 
 Questa ricetta è molto popolare, specialmente a Firenze, dove si può acquistare presso le bancarelle del mercato, in modo particolare al mercato di San Lorenzo. E 'facile da cucinare, il suo sapore è semplice ancora deciso 
 Dose: 2 

INGREDIENTI 

•  400 g di trippa 
• Salsa di pomodoro 300g 
• 1 cipolla, 1 Carota, 1 Sedano Sale
• peperoncino 
• Olio extra vergine di 
• 100 g di parmigiano 

PREPARAZIONE 
 Tritare la cipolla, versare l'olio e friggere in una padella la cipolla e marrone. Nel frattempo, affettate sottilmente la trippa, lavare bene e scolare pure. Versare il tutto nel tegame. Aggiungere la salsa di pomodoro, condire con sale e pepe, se vi piace aggiungere un po 'di peperoncino. Cuocere per circa 30-40 minuti. A fine cottura, cospargere con parmigiano e lasciar riposare per 5 minuti e servite ben calda la trippa

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 01 / 05 /2012 Updated: 01 / 05 /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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 22 / 04 /2012 Updated: 22 / 04 /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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 16 / 04 /2012 Updated: 16 / 04 /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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 08 / 04 /2012 Updated: 08 / 04 /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

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 05 / 04 /2012 Updated: 05 / 04 /2012