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Tuscan Habits
Tuscans love homemade food...Once you are here don't miss...
CROSTINI NERI
300 gr of chiken liver
100 gr of minced beef
half Tuscan pork sausage
one anchovie fillet
five capers
half onion
one clove of garlic
1/2 of a carot
celery and parsley
one cup of broth
salt and pepper
olive oil
slices of homemade bread
100 gr of minced beef
half Tuscan pork sausage
one anchovie fillet
five capers
half onion
one clove of garlic
1/2 of a carot
celery and parsley
one cup of broth
salt and pepper
olive oil
slices of homemade bread
Finely chop up the onion with the garlic, the carrot, the celery, the parsley and the capers. Cover the bottom of a saucepan with olive oil e put the chopped herbs to brown on a small flame. When the onion starts to brown, add some of the broth and let it evaporate. Wash and dry the chiken livers then put them to cook with the herbs together with the minced beef and the sausage, for some minutes, then add the rest of the broth. Let everything cook for 15 minutes then add the chopped up anchovie and cook slowly other five minutes. When it's done, beat everything and spread it warm on the slightly toasted bread slices.
PANZANELLA
500 gr of stale bread (three days old)
two onions
one cucumber
four tomatoes
basil oil, salt, pepper, vinegar
two onions
one cucumber
four tomatoes
basil oil, salt, pepper, vinegar
It's a classic first course of Tuscany tradition. Nowadays is mostly served as antipasto or salad. It is fit for improvisation as long as you have good stale bread and fresh vegetables. Break the stale bread in big pieces and put it in fresh water for few minutes. Then squeeze it and crumble it. Chop up onions, tomatoes, peeled cucumber and basil. Add to the bread and dress with abundant olive oil, salt and pepper. Put in the fridge. Add vinegar just before serving.
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, Oct 23 2009, 8:35 AM EDT
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