Pear cake - Gelosia di pere

Pear cake - Gelosia di pere

INGREDIENTS

for the pastry:
500 g flour
3 eggs
200 g butter
250 g sugar
half a bag of baking powder

for the filling:
2 pears
1 tablespoon of flour
1 tablespoon of  almond flour
100 g sugar
1 tablespoon of milk
1  yolk

 PREPARATION
Pour the flour on a pastry flour Add eggs and mix Add butter sugar and the packet of baking powder. In the mean time preheat the oven at 180. Mix quickly until the dough is quite elastic and compact. Form the dough into a ball, wrap it in a tea towel and place it in the refrigerator for at least half an hour. After half an hour, remove the dough from the refrigerator and roll out it on a lightly floured pastry flour.
Take half of the obtained pastry. Place it on a baking pan. Meanwhile, prepare the filling, add a little  more of milk if it seems too thick. Pour the mixture on the pastry and place over the pears cut into slices and cover with the remaining pastry. Bake at 200 and cook for about 20 minutes.

INGREDIENTI
Per la pasta frolla:
500 g farina
3 uova
200 g burro
250 g zucchero
mezza bustina di lievito

per il ripieno:
2 pere
1 cucchiaio di farina
1 cucchiaio di farina di mandorle
100 g zucchero
1 cucchiaio di latte
1 tuorlo

PREPARAZIONE
Mettere la farina aggiungendo uova e mischiare Aggiungere burro e zucchero, poi aggiungere bustina di lievito. Nello stesso momento pre-riscaldare il forno a 180 gradi. Mischiare velocemente finché la mistura non è elastica e compatta. Fare una palla della mistura e mettere in uno straccio lasciando riposare la pasta nel frigorifero per almeno 30 minuti.
Prendete metà della pasta frolla ottenuta. Sistematela su una tortiera. Nel frattempo preparate il ripieno, aggiungete ancora un po' di latte se vi sembra troppo denso. Versate il miscuglio sulla pasta frolla e poggiatevi sopra  d pere tagliate a fettine e coprite con la restante pasta frolla. Infornate a 200 e fate cuocere per circa 20 minuti.

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Shrimp salad with chickpeas ( Insalata di Gamberi con Ceci )

Shrimp salad with chickpeas ( Insalata di Gamberetti con Ceci )

INGREDIENTS ( Serves 4 )
• 300g chickpeas
• 400g peeled shrimp
• 1 clove of garlic
• A handful of parsley
• Juice of one lemon


PREPARATION:
Chop garlic and parsley and put them to fry in a pan. Then add shrimp and cook for 5 minutes. Cool down the shrimp. Add chickpeas and juice of the lemon and mix. Refrigerate for several hours.

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 24 / 08 /2012 Updated: 24 / 08 /2012

Beans with tomato souce ( Fagioli all'uccelletto )

Beans with tomato souce ( Fagioli all'uccelletto )

INGREDIENTS
• 300g fresh beans (I prefer toscanelli)
• 2 cloves of garlic
• 200g tomato sauce
• A spring of sage
• Extra virgin oil
• Salt


PREPARATION:
Put the oil in a saucepan and sauté the garlic. After two o tree minutes add tomato sauce and let it cook until a fairly and thick sauce. Add beans and let it cook for about two hours. Sometimes add some warm water, because the sauce should not be too dry. When they are ready, serve still hot.

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 20 / 08 /2012 Updated: 20 / 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.

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

Tiramisu

Tiramisu

INGREDIENTS
• 500g mascarpone
• 3 eggs
• 160g sugar
• 200ml fresh cream
• 50g icing sugar
• 50g unsweeted cocoa powder
• 400g pavesini
• 200ml coffee


PREPARATION:
In a medium bowl beat the egg yolks with sugar until the mixture is soft and fluffy, then add mascarpone. In the meantime prepare coffee and allow to cool. In a another bowl, mount the three egg whites until stiff; in a another bowl whip the cream with icing sugar. Incorporate the cream into the mixture first and then the egg whites. Soak in the bitter coffee pavesini for a few seconds and dispose in one layer in a baking pan made of porcelain. Pour over biscuits layer mascarpone cream and deploy on the layer the cocoa powder with a sieve. Continue until all the ingredients are finished and make in the manner that the last layer is cream. Refrigerate for at least 4 hours.

INGREDIENTI
500g mascarpone
3 uova
160g zucchero a velo
200ml crema fresca
50g zucchero
50g cacao amaro polvere
400g pavesini
200ml caffè


Sbatttere i rossi di uouvo con lo zucchero fino a che il composto non sia soffice, poi aggiungere mascarpone. Nel frattempo preparare il caffè e lasciarlo raffreddare. In un altro recipiente , montare i bianchi di uovo a neve, in un ulteriore ciotola montare crema e zucchero a velo. Incorporare la panna nel composto e poi gli albumi. Immergere pavesini nel caffè amaro per alcuni secondi e creare uno strato in una teglia di porcellana. Versare sopra la crema al mascarpone sullo strato di biscotti e poi distribuire sullo strato della polvere di cacao con un setaccio. Continuare fino a quando tutti gli ingredienti sono finiti e fare in modo che l'ultimo strato sia crema. Mettete in frigo per almeno 4 ore.

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By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 25 / 07 /2012 Updated: 25 / 07 /2012

Coccoli ( Bread dough fritters)

Coccoli ( Bread of ball fried )

INGREDIENTS
• 500g flour
• 350 ml water
• 25g brewer’s yeast
• Salt
• sugar
• Extra virgin oil
• Oil for frying


PREPARATION:
In a medium bowl pour the flour. Dissolve the yeast in 100ml of lukewarm water, add a pinch of sugar, then pour it in the bowl and mix with fingertips. In the meantime add some water. Add 2 tablespoons of extra-virgin oil and knead until the dough is soft but not sticky. Cover the bowl with a damp cloth and let rise until the dough has doubled in volume. Heat the oil for frying in a deep pan. Coccoli are completely immersed in oil. Cook over medium heat. Flour your fingers and make some balls of dough. The size of these balls must be more or less that of walnut. Fry balls in hot oil. Add salt to the surface and serve very hot balls with ham and soft cheese.


INGREDIENTI
• farina 500g
• 350 ml di acqua
• 25g di lievito di birra
• Sale
• zucchero
• Olio extra vergine
• olio per friggere


PREPARAZIONE:

In una ciotola media versare la farina. Sciogliere il lievito in 100 ml di acqua tiepida, aggiungere un pizzico di zucchero, poi versatelo nella ciotola e mescolare con i polpastrelli. Nel frattempo aggiungere dell'acqua. Aggiungere 2 cucchiai di olio extra vergine di oliva e impastare fino ad ottenere un impasto morbido ma non appiccicoso. Coprite la ciotola con un panno umido e lasciare lievitare finché la pasta avrà raddoppiato di volume. Scaldate l'olio per friggere in una padella profonda in modo che i coccoli sono completamente immerso in olio. Cuocere a fuoco medio. Infarinare le dita e fare alcune palline di pasta. La dimensione di queste sfere deve essere più o meno quella di noce. Friggere le palline in olio caldo. Aggiungere il sale in superficie e servire i coccoli molto calde con prosciutto e formaggio morbido, come lo stracchino.

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

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 21 / 07 /2012 Updated: 21 / 07 /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

Prada Outlet - Montevarchi - Best Price

For the fashion victim of Prada product, in Valdarno in  Tuscany is one of the most cheap and important outlet of this brand.

Montevarchi is the city where this outlet is. You can reach it by train and stop at the station of Montevarchi - Terranuova and take taxi, or by car you can take info with this link

Grandmother's Jam Tart ( Crostata della Nonna )

Grandmother's Jam Tart ( Crostata della Nonna )

INGREDIENTS
• 1 kg flour 6 eggs 400 butter 500 g sugar 1 packet baking powder Apricot Jam
• 6 eggs
• 400 g butter
• 500 g sugar
• 1 packet baking powder
• Apricot Jam



PREPARATION
Pour the flour on a pastry flour Add eggs and mix Add butter sugar and the packet of baking powder. In the mean time preheat the oven at 180. Mix quickly until the dough is quite elastic and compact. Form the dough into a ball, wrap it in a tea towel and place it in the refrigerator for at least half an hour. After half an hour, remove the dough from the refrigerator and roll out it on a lightly floured pastry flour. Use a rolling pin. Achieve a thickness of about half a centimetre. Put the dough in to a mold and pour the jam you prefer. Decorate and cook in oven at 180 for 25 minutes.


 INGRDIENTI PER 3 CROSTATE

 1 kg farina
6 uova
400 burro
500 g zucchero
Marmellata di albicocche o a scelta
1 bustina di lievito

PREPARAZIONE

Mettere la farina aggiungendo uova e mischiare Aggiungere burro e zucchero, poi aggiungere bustina di lievito. Nello stesso momento pre-riscaldare il forno a 180 gradi. Mischiare velocemente finchè la mistura non è elastica e compatta. Fare una palla della mistura e mettere in uno straccio lasciando riposare la palla nel frigorifero per almeno 30 minuti. Dopo circa 30 minuti , rimuovere la palla dal frigorifero e stenderla fino ad uno spessore di circa 0,5 cm Preparare una base e delle strisce , cospargere la base con la marmellata che preferite, decorare sopra con le strisce . Lasciare cuocere a 180 gradi per 25 minuti

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By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 12 / 06 /2012 Updated: 12 / 06 /2012

Gateau Arezzo ( Rotolo Aretino )

Gateau Arezzo ( Rotolo Aretino )

INGREDIENTS
• 150 g flour
• 50 g potato flour
• 250 g sugar
• 5 eggs
• 50 g butter
• 1 packet baking powder
• Icing sugar
• Apricot Jam and pineapples juice or chocolate cream and alchermes


PREPARATION:
PREPARATION In a medium bowl, mix sugar and yolk of eggs. Work on the eggs for several minutes, so the cake will be softer. Add melted butter, flour, potato flour and baking powder. Separately mount the four egg withes until stiff and then add them to the mixture. Cover a rectangular pan with parchment paper and put in the mixture. Put in preheated oven at 180 for 15 minutes. Remove the cake from the oven and sprinkle it with pineapple juice. Sprinkle the surface of the cake with jam. If you prefer chocolate: sprinkle the cake with alchermes and chocolate cream. Gently, roll up the cake and decorate it with icing sugar.

Gattò Arezzo (gateau Arezzo) INGREDIENTI 150 g farina 50 g fecola di patate 250 g zucchero 5 uova 50 g burro 1 bustina lievito Zucchero a velo Marmellata di albicocca e succo di ananas


Preparazione
In una ciotola media, mischiare zucchero e rossi d'uovo Lavorare per alcuni minuti, così che il dolce sia più soffice. Aggiungere burro fuso , farina fecola di patate e lievito Montare separatamente i bianchi di uovo è aggiungere al composto. Riempire una teglia rettangolare con la carta da forno e mettere il composto. Mettere in forno già pre-riscaldato a 180 gradi per 15 minuti Rimuovere la torta e bagnare col succo di ananas Cospargere la suerficie della torta con la marmellata di albicocche. Se si preferisce il cioccolato cospargere la torta con cioccolato e alchermes Arrotolare dolcemente la torta e decorare con lo zucchero a velo.

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By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 02 / 06 /2012 Updated: 02 / 06 /2012

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.

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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

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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.

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

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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

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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