Acquacotta THE ESSENCE Dell’Orto
INGREDIENTS
500 gr of mushrooms
200 grams of chopped tomatoes
20 grams of raisins
4 tablespoons olive oil
1 clove of garlic
2 eggs
2 tablespoons pecorino
toasted bread
salt and pepper
essential oil of thyme, sage and rosemary
PREPARATION
Take a saucepan, put oil and garlic and fry, when the garlic has browned, add the mushrooms clean earlier. Season with salt and pepper and when the mushrooms are half cooked add the chopped tomato already, right after you add a quart of boiling water and continue with the cooking. Meanwhile, beat the eggs with the cheese in a bowl, once done, add the hot broth, 2 drops of essential oil of thyme, sage and rosemary and stir. Now put for each plate two slices of toasted bread, pour the broth and the dish is ready.
CHICK PEAS SOUP, AZUKI & SPELT PASTA
INGREDIENTS:
150 grams of dried chickpeas
gr. 50 of adzuki (red soy beans)
200 gr of spelled pasta
1 clove of garlic
1 sprig of rosemary
1 tablespoon of tomato paste
olive oil
PREPARATION
Put the chickpeas and azuki beans to soak in warm water for 24 hours. Once this time has elapsed, well washed chickpeas and azuki beans, put them in cooking in a quart of boiling water with a little salt. After cooking the past half of them in a sieve and then into the pot. Start now to fry oil, rosemary and garlic and when s’imbiondisce, add the preserves previously dissolved in half a glass of water. Now you can pour the sauce, along with the chickpeas remaining in the pot. Add salt and pepper and add the pasta, cook the whole, but not for long.
BEANS all’uccelletta … version aphrodisiac
INGREDIENTS
500 gr of white beans
gr. 100 of extra virgin olive oil
gr. 500 of fresh tomatoes
3 sage leaves, 3 juniper berries,
2 cloves of garlic,
1 tablespoon of apple cider vinegar
1 tbsp heather honey
1 teaspoon ground ginger
salt and pepper
PREPARATION
Put to boil the beans in a bowl with lightly salted cold water. Meanwhile, in another pan, add oil and fry the sage, juniper and garlic with a bit of pepper. When the garlic is golden, add the beans already drained and stir for a few minutes. Add honey and vinegar `s. At this point you can add the tomatoes you have peeled and chopped before. Now add salt and continue cooking for about 20 minutes, then add ginger powder and you can serve.
TOMATO SOUP … version Tuscan-Maghreb
INGREDIENTS
• 600 grams of tomatoes
• 1 liter of vegetable stock
• 2 medium onions
• 2 cloves of garlic
• 350 grams of cous cous
• 6 basil leaves
• ½ cup olive oil
• salt and pepper
PREPARATION
Take a saucepan and after the chopped onion, soffriggetela with oil and garlic. When they are browned to perfection add the tomatoes that have previously passed through a sieve. Wait a few minutes, then add the couscous and broth and pass it to the pan. Now add the salt, pepper, basil and then continue to cook for 3 minutes. Switch off and wait until the couscous is swollen and serve.
La Panzanella THE TOFU
INGREDIENTS
8-10 pieces of hard bread, Tuscan or in full, spelled, rye, et
6 very ripe tomatoes cut grossly
2 red onions cut into thin slices
2 white ribs of celery, diced
1 cucumber, cut into pieces not too small
many fresh basil leaves pounded in a mortar
gr. 300 * tofu cheese soy
extra virgin olive oil
salt, pepper and apple cider vinegar
PREPARATION
Put the bread in cold water for 10-15 minutes. Pressatelo well between hands to extract as much as possible the water and crumble in a salad bowl. Add the tofu, cut into small pieces. Add the vegetables, olive oil, basil, salt and pepper. Put in the fridge for 2 or 3 hours. When ready to serve, watered with vinegar and add a few basil leaves.
BIO PANFORTE OF SIENA
INGREDIENTS
150 grams of brown sugar
200 g blanched almonds
200 grams of walnuts clean, 300 gr candied fruit cut into cubes
100 grams of acacia honey
100 grams of dried figs
60 grams organic cocoa powder – best of fair trade
1/4 tsp coriander powder
1/4 teaspoon of clove powder
1/2 teaspoon of nutmeg powder
1/4 teaspoon white pepper
3/4 teaspoon cinnamon
50 g of wheat flour
a bit of rice paper
PREPARATION
Toast the almonds and walnuts in a hot oven and cut into chunks. Put them in a bowl with candied figs, spices and cocoa. Pour the flour and mix well. In a saucepan or double receptacle in a double boiler, gently bring the honey to a boil and stir constantly until the sugar integrale.Mescolate a drop shot between two fingers, previously wet in cold water. becomes a soft ball. Pour immediately over the fruit and stir well with your hands. Give dough the form of a cake of about 2.5 cm thick. Place the rice paper on a plate with butter and ask yourself by rolling over the cake. Cook it in the oven at 180 degrees for 40 minutes, until it is dry. Then let it cool and after cutting the rice paper that exceeds, sprinkle with a mixture of icing sugar and ground cinnamon.
Chicken Etruscan Coast
ingredients: chicken, 2 cloves of garlic, 1 onion, 1 celery, red wine, a cup of broth, salt, pepper, extra virgin olive oil.
In a pan put the chicken pieces, garlic, celery and onion, wine and oil.
Cook for a few minutes, season with salt and pepper, add more wine, let it evaporate and add the broth.
Cook over very low heat for about two hours.
It is recommended to enjoy this dish with red wine full-bodied and fragrant.
Jugged wild boar
Ingredients: 1 kg. wild boar, 2 onions, 3 stalks celery, 3 carrots, two cloves of garlic, bay leaf, rosemary, salt, ground black pepper and beans, red wine, a few slices of bacon, extra virgin olive oil.
After boned boar, open it like a book, add the onions, carrots, celery cut into large pieces, pepper, beans, garlic, bay leaf, rosemary and cover with red wine. Leave to infuse for 12 hours.
Remove the meat from the marinade, skip the slices of bacon in the ground black pepper and fasten them to the wild boar pressing on the meat, tie it all together with kitchen string.
In a saucepan, heat the oil with all the ingredients chopped infusion, settle the boar and let cook for a few minutes.
Cover with red wine (not the marinade), add salt, pepper and simmer very gently for about two hours, if necessary, add a little ‘stock.
Serve the meat with the sauce accompanied by olives, baked potato, or vegetable pies, fried vegetables.
Ribollita
Ingredients: 300 grams of boiled beans, 1 bunch of chard, a quarter of savoy, 1 zucchini, 1 carrot, 2 stalks of celery, 2 potatoes, 2 tomatoes, 1 onion, extra virgin olive oil, salt, pepper, bread Tuscan.
Chop the onion and let it fry with half the oil, add all the vegetables into pieces, season with salt and pepper and bring to a boil.
Combine the beans, chopped and toasted bread.
Add the remaining oil and put in a moderate oven for an hour.
Serve hot or cold.
White beans
Ingredients: 350 grams of white beans, 4 tablespoons extra virgin olive oil, 6 sage leaves, 2 cloves of garlic, a glass and a half of water.
In a two-liter flask without straw stick beans up to two thirds of its capacity.
Add the oil, sage, garlic and water.
Cover with a cap of straw so that the water can evaporate.
Place the flask on the embers covered with ashes for 5 hours.
In the absence of coals, use a moderate oven, placing the flask in a water bath in a pot.
The beans are cooked when all the water has evaporated and the beans have absorbed all the oil.
Serve the beans with plenty of extra virgin Tuscan olive oil, salt and black pepper.
Pappa al pomodoro
Ingredients for six persons: 100 grams of leek, cut into thin slices or eight sage leaves, 6 cloves of garlic, fresh basil abundant and two sprigs of calamint (in the Tuscany you will find anywhere in the country, but it can also be grown), 1200 grams of tomatoes, cleaned and cut into small pieces, 300 grams of stale Tuscan bread, 2 cups beef broth, 10 tablespoons extra-virgin olive oil, a handful of parmesan cheese, red pepper to taste (but remember that it is not a spicy dish).
In a pan put oil, garlic, sage and leeks.
Sauté for a few minutes on low heat.
Add the tomato and cook well with salt and pepper.
When the tomato is withdrawn a little stretch with the beef broth and simmer for about 20 minutes.
At this point put the stale bread cut into thin slices and cook 50 minutes, stirring a few times to prevent the jelly sticky result.
Just before removing from heat, add the calamint, basil, Parmesan cheese, and if you do not watch too much to diet, would not be bad even a peanut butter.
Stir well to mix the flavors, salt and … friends will not stop more than chiedervela!
