Bruschetta with tomatoes

Bruschetta with tomatoes

INGREDIENTS FOR 4 PERSONS

8 slices of Tuscan bread

300g ripe tomatoes
4 tablespoons of extra virgin oil
Salt, basil

PREPARATION

Wash tomatoes, dice them and put them in a bowl.

Chop some leaves of basil.
Dress tomatoes with salt, oil and, if you like, two cloves of garlic.
This “salad” should rest at least half an hour.
Distribute the tomatoes on the slices of toasted bread.

BRUSCHETTA AL POMODORO

INGREDIENTI PER 4 PERSONE

8 fette di pane toscano

300 g di pomodori maturi
4 cucchiai di olio d’’oliva
Sale
Basilico

PREPARAZIONE

Lavare i pomodori e tagliarli a tocchetti. Lavare e tagliare qualche foglia di basilico ed unirlo ai pomodori. Condire i pomodori con olio e sale.
Questa “insalata” deve riposare almeno mezz’ora, per poi essere distribuita sul pane, meglio se caldo.

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

Tuscany in a nutshell on Google+ By Tuscany in a Nutshell Published: 29 / 08 /2012 Updated: 29 / 08 /2012 

Spelt salad ( Insalata di Farro )

Spelt Salad ( Farro Salad )

INGREDIENTS
• 280g spelt
• 1 egg
• 125 g mozzarella
• A handful of green olives
• 200g tomatoes
• 150g zucchini
• 1 cucumber
• Salt
• Basil


PREPARATION:
PREPARATION In a pot boil water and cook the spelt for about 15 minutes. In a little pot boil water and cook the egg for 10 minutes. In the meantime dice cucumber, tomatoes and zucchini. Drain spelt and let it cool in a bowl. When it is cool, add the diced ingredients and mix. Dice mozzarella and add it in the bowl. Put a handful of green olives in the spelt salad. Add basil and egg. Put in the fridge for at least an hour.

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 18 / 08 /2012 Updated: 18 / 08 /2012

Panzanella ( Italian tuscan bread salad )

Panzanella ( Italian tuscan bread salad )

INGREDIENTS
• 2 large ripe tomatoes, cut into bite-size pieces
• 1 small cucumber, peeled and diced
• 1 small red onion, thinly sliced
• 1 cup fresh basil leaves, torn into small pieces with your hands
• 1/2 cup extra-virgin olive oil, plus more as needed
• 8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)


PREPARATION:
1. first wet bread with water  and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a bowl. 2. In the same bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil, season with salt and pepper and toss well. 3. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper.

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 23 / 06 /2012 Updated: 23 / 06 /2012

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

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