Margherita Cake Sponge Daisy Cake - Torta Margherita

Margherita Cake Sponge Daisy Cake

INGREDIENTS
• 150g flour
• 70 g butter
• 1 packet baking powder
• 4 eggs
• Half glass of milk
• 150 g sugar
• 120 g potato flour
• Icing sugar.


PREPARATION:
In a medium bowl mix sugar and yolks of eggs. Work on the eggs for several minutes, so the cake will be softer. Add flour, potato flour and baking powder. In the mean time add softened butter at room temperature and mix. Add milk and mix. Separately mount the four egg withes until stiff and then add them to the mixture. Stir the mixture up and down, being careful not to remove the compound. 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 icing sugar

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 26 / 05 /2012 Updated: 26 / 05 /2012

INGREDIENTI

150 gr farina
70 gr burro
1 bustina di lievito
4 uova
mezzo bicchiere di latte
150 gr zucchero
120 gr fecola
zucchero a velo

PREPARZIONE

mescolare lo zucchero e  i tuorli. Lavorate le uova per diversi minuti, in modo che la torta sia più morbida. Aggiungere la farina, la fecola e il lievito. Nel frattempo aggiungete il burro ammorbidito a temperatura ambiente e mescolare. Aggiungere il latte e mescolare. Separatamente montare a neve le chiare e poi aggiungerle al composto. Mescolare il composto dall'alto in basso, facendo attenzione a non smontare il composto. Mettere il composto in una teglia imburrata o, se preferite, coprire la teglia con carta da forno. Mettere in forno preriscaldato a 180 per 50 minuti. Decorare con zucchero a velo

Cuttlefish in tomato sauce ( Seppie in Umido )

Cuttlefish cooked in tomato sauce ( Seppie in umido )

Direct link

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.

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

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

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 28 / 04 /2012 Updated: 28 / 04 /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/

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

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.

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

Rice with sausage

RICE WITH SAUSAGE

SERVING: 4

INGREDIENTS

350g rice

1 sausage

1 onion

Salt

Extra virgin oil

Parmesan cheese

½ litre vegetable broth

PREPARATION

Chop finely onion, then brown it in oil. Add the crumbled sausage and mix for a few minutes. Add the rice and mix well and bring to a perfectly cooked by adding hot vegetable broth. Serve with a sprinkling of Parmesan cheese.

RISO ALLA SALSICCIA

PER 4 PERSONE

INGREDIENTS

350g riso

1 salsiccia

1 cipolla

Sale

oilio extra vergine

Parmigiano

½ litro di brodo vegetale

PREPARAZIONE

Tritate finemente la cipolla, fatela soffriggere in olio.
Aggiungere la salsiccia già opportunamente sbriciolata e mischiare per alcuni minuti.
Aggiungere il riso e mescolare bene , portando ad una perfetta cottura aggiungendo, poco alla volta, il brodo bollente.
 Servite con una spolverata di parmigiano.

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 12 / 03 /2012 Updated: 12 / 03 /2012

Rice Fritters ( Frittelle di Riso )

Rice Fritters ( Frittelle di Riso )

Frittelle di riso, fried rice fritters,
 are a Tuscan tradition for Carnival and Father's day, March 19.
The fried rice cakes are a great idea for a snack or a quick snack

INGREDIENTS FOR ABOUT 50 FRITTERS
• 1 liter milk (about 4 cups)
• 300 gr. white rice
• pinch of salt
• 170gr. sugar
• 1 grated lemon peel
• 1 grated orange peel
• 4 egg yolks
• 2 egg whites
• 4 tablespoons of flour
• 1 packet of backing powder
• oil for frying

1. In a sauce, heat up the milk, rice and salt. Cook until the rice softens and begins to fall apart; if you need to, add more milk during this time.
Remove from heat and let the cooked rice cool down, even better if you cover it and put it in the refrigerator overnight.
2. In large mixing bowl, combine the egg yolks, sugar, orange peel, lemon peel, flour, backing powder and egg whites until stiff .
 Add the cooked rice and mix well.
With your hands form small balls and set aside. Heat your frying oil up, then fry the balls in hot oil, (they must be floating in it) until all sides are browned, about 5 minutes.
Drain on paper towels, then sprinkle sugar on top.

INGREDIENTI PER 50 FRITTELLE
•    1 litro di latte ( 4 Tazze )
•    300 gr. riso bianco
•    pizzico di sale
•    170gr. zucchero
•    1 scorza di un limone 
•    1 scorza di un arancial
•    4 rossi uovo
•    2 bianchi uovo
•    4 cucchiai da cucina farina
•    1 bustina lievito
•    olio per friggere

1) Bollire latte, riso e sale. Cuocere finchè il riso non si ammorbidisce , scolarlo a parte , se necessario aggiungere latte.
Togliere dal fuoco, lasciar raffreddare, poi mettere nel frigorifero per una notte.
2) Mescolare rossi di uovo,buccia arancia, buccia di limone, zucchero, farina, lievito e bianchi di uovo montati.
Aggiungere il riso cotto e mescolare bene
Creare le palline con il composto, e friggerlo in olio già bollente , per circa 5 minuti , fino a che le frittelle non sono appena scure.
Asciugare con la carta le frittelle e cospargerle di zucchero. 

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 24 / 03 /2012 Updated: 24 / 03 /2012

Florentine Sponge Cake

Florentine sponge cake ( Schiacciata alla Fiorentina )

 

 

 

This is a delicious spongy cake, popular around Carnival time in February but now found year-round, particularly in shops in downtown Florence.

You can eat this cake for breakfast or for dessert, children love it !

Servings: 12

INGREDIENTS

• 2 eggs
• 180g sugar
• 1 orange juice
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 6 tablespoons milk
• 200g  flour
• 1 lemon rind
• 2 teaspoons baking powder 
• powdered sugar to decorate

1. In a medium bowl, mix all of the ingredients in this order and beat throughly until the batter is smooth and thick with no lumps.
2. Grease a rectangular baking pan and pour in the batter. Bake at 180°c for 45 minutes. Sprinkle powdered sugar on top of the cake.

If you want and have a sweet tooth, you can slice the cake and fill it with whipped cream.

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 8 / 03 /2012 Updated: 8 / 03 /2012

Zebra Cake

The zebra Cake

This is a delicious Black - White Zebra cake, popular in Tuscany. You can eat this cake for breakfast or for dessert, children love it ! 

Servings: 6/8 

INGREDIENTS 
400 gr flour 
5 eggs 
125g butter 
1 glass of milk 
2 teaspoons of baking powder 
400 gr sugar 
50 gr cocoa 

PREPARATION:
In a medium bowl mix eggs and sugar. Add flour, butter and milk! The batter must be smooth. Add backing powder. Divide the batter in 2 bowls and cocoa in 1 of these. If the cocoa batter is not very smooth ,you can add a little more of milk. Then grease a circular or a rectangular pan or line the pan with parchment paper and pour alternately the "white" batter and the cocoa one in it. Put in a oven at 180 for 45-50 minutes.

INGREDIENTI

400 gr farina
5 uova
 125g burro
1 bicchiere di latte
1 bustina di lievito in polvere
Zucchero 400 gr
50 gr di cacao o cioccolato fondente


  PREPARAZIONE

 In una ciotola media mescolare uova e zucchero. Aggiungere la farina, il burro e il latte fino ad ottenere un composto liscio ed omogeneo.. Aggiungi il lievito in polvere. Dividere l'impasto in 2 ciotole e in una aggiungere il cacao. Se l'impasto con il cacao non è molto liscio, è meglio aggiungere un po' più di latte. Poi ungere o foderare la teglia con carta da forno e versarvi la pastella alternativamente "bianco" e quello del cacao in esso iniziando dal centro. Mettere in un forno a 180° per 45-50 minuti.

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 18 / 03 /2012 Updated: 18 / 03 /2012