traditional dishes and christmas dishes

11
Traditional dishes and Christmas dishes Tuscany

Upload: francatongiani

Post on 16-Jan-2015

496 views

Category:

Self Improvement


5 download

DESCRIPTION

 

TRANSCRIPT

Page 1: Traditional dishes and christmas dishes

Traditional dishes and Christmas dishes

Tuscany

Page 2: Traditional dishes and christmas dishes

Christmas dishes

Starters Chicken liver crostini

Main courses/Pasta Tortellini with broth

Main courses/ Meat Zampone

Desserts Panforte

Page 3: Traditional dishes and christmas dishes

Starters

Ingredients:

g. 250 of onionsg. 20 garlicg. 500 of breadg. 800 of chicken liversg. 40 anchovy filletsg. 100 of capersg. 100 of extra virgin olive oilg. 250 of butter

Preparation:

Finely chop the onion and fry in oil in a saucepan, add the chopped garlic and chicken livers clean and well washed, making it cook over high heat. Sprinkle with wine, and when it is almost completely evaporates, add capers, anchovy, butter and finish cooking. Finely chop the dough using a cutter. Toast the bread slices end, (but not too much), and pour a tablespoon of mixture on each slice of bread and put on a plate. Garnish with parsley and capers. Serve them very hot.

Chicken liver crostini

Page 4: Traditional dishes and christmas dishes

Main courses/Pasta

Ingredients:

Dough• Eggs• Flour

Filling• Chicken breast• Pieces of veal• Pieces of pork• Sausages• Eggs• Parmesan cheese• Oil• Butter• Salt, pepper,

nutmeg

Preparation

Stir flour and eggs, knead the dough, cover it and let it stand. Simmer the meat, chicken and sausages in a pan. For the filling put the minced meat and sausages in frying pan, simmer then with oil and butter. Then add parmesan cheese and a bit of grated nutmeg. Flatten the dough, make some discs, put the filling inside, fold them and let them dry up for some time. Cook them in hot meat broth and serve.

Tortellini with broth

Page 5: Traditional dishes and christmas dishes

Main courses/Meat

Preparation

Zampone Modena is a fresh sausage made from pork fatbasck, eveloped in a hallowed out pig’s trotter and comes from Modena, in Italy, where it has PGI status. It’s served with Polenta and lentils.Put the zampone in cold water the night before, to soften it and make it lose salt.The next morning prick with a fork and make some small cuts under the paw. Wrap it up in a white cotton cloth, tie it up with a string and put it into a pot. Cover it in water and let it boil for three hours. When the meat is tender but not hard-boiled, turn of the heat and unwrap the cloth, cut into slices and serve with mashed potatoes or lentils.

Zampone

Page 6: Traditional dishes and christmas dishes

Desserts

Preparation

First melt the chocolate. Then in a large bowl combine the nuts, candid fruit, spices flour and cocoa powder. Stir together the sugar and honey. Place the saucepan over medium heat. Remove from heat and stir the sugar/honey syrup and chocolate into the chopped nut and fruit mixture. The mixture will stiffen quickly so once combined, transfer to the prepared pan. Bake in a 300 degree F (150 degree C) oven for about 30-35 minutes. Dust the top of the cake with confectioners’ (powdered/icing) sugar.

Ingredients:

3 ounces ( 90 grams) semi-sweet chocolate, chopped1 cup (125 grams) toasted and coarsely chopped hazelnuts1 cup (120 grams) toasted and coarsely chopped blanched almonds1 cup candied citrus (170 grams) (citron, lemon and/or orange peel) 1 teaspoon ground cinnamon¼ teaspoon allspice½ cup (65 grams) all purpose flour1 tablespoon unsweetened cocoa powder2/3 cup (130 grams) granulated white sugar2/3 cup (160 ml) honey

Panforte

Page 7: Traditional dishes and christmas dishes

Traditional dishes

Starters Easter Pie Main courses/Pasta RavioliMain courses/ Fish CacciuccoDesserts Chestnut pie

Page 8: Traditional dishes and christmas dishes

Starters

Ingredients:

Dough • Flour• Sea salt• Extra virgin olive oil• Warm water

Filling• Silverbeet• Olive oil• White onion finely

chopped• Cloves garlic• Sea salt and pepper• Eggs• Parmesan cheese• Ricotta cheese

Preparation

DoughPrepare the dough with flour and water, salt and a bit of olive oil. Make 6 balls, set aside to rest for 1 hourFillingPut the clean silver beet leaves into a frying pan with garlic, olive oil, salt and parsley, heat for 3 minutes. Put the silver beet mix in a bowl, add eggs, parmesan cheese, and ricotta cheese. Flatten the dough, spread the filling, make 5 holes and break one egg in each. Cover the top with another sheet of dough, bake in oven at 180° until the crust is golden brown.

Easter pie

Page 9: Traditional dishes and christmas dishes

Main courses/Pasta

Ingredients:

400 g of ravioli filled with meat300 grams of minced beef100 grams of minced pork ½ onion2 carrots300 ml of broth2 tablespoons oil (olive oil)300 g of tomato pulpA few leaves of fresh basil100 grams of EmmentalSaltPepper

Preparation

Always pay attention to cooking the ravioli when they are fresh, as I take 2 minutes to cook. Heat the olive oil and let fry the minced meat, when they are well colored add the chopped carrots, onion and leek. Skipping a few minutes, then add the beef broth, blend it slightly and add the tomato pulp. Salt and pepper to taste and cook for 10/15 minutes. Boil the ravioli in salted water with a slotted spoon and drain them to prevent breaking. Put it into a plate and serve with the meat sauce and Emmental cheese cut into julienne strips. Garnish with some basil leaves and serve.

Ravioli

Page 10: Traditional dishes and christmas dishes

Main courses/Fish

Ingredients:

• assorted seafood, such as eel, squid, prawns,

• small octopus , cuttlefish • olive oil• onions,• carrots• celery stalks• chopped parsley• chopped garlic• hot chili peppers• red wine• chopped Roma

tomatoes• Salt and pepper• slices French or Italian

type bread

Preparation

Clean the fish, remove their heads and put them aside. Cut the smaller fish into 3-inch pieces. Season the fish with salt and pepper. In a large pan, heat 1/4 cup of the olive oil, add the vegetables and saute for 2 minutes. Add the parsley, garlic, peppers, bay leaves, thyme and fish heads. Continue to saute for about 3 to 4 minutes or until the fish heads have browned. Add the red wine and bring up to a boil. Add the tomatoes and stock. Bring the liquid up to a simmer and cook for about 30 minutes. Season with salt and pepper. Discard the fish heads and bay leaves, set aside and keep hot. In a large saute pan, heat 1/4 cup of the olive oil, add the squid, cuttlefish and octopus and saute for about 10 minutes. Add the remaining fish and continue to saute for 5 minutes. Fry the bread in batches. Line a large tureen bowl with the fried bread. Lay the fish on top of the fried bread. Pour the soup over the fish and garnish with parsley.

Cacciucco

Page 11: Traditional dishes and christmas dishes

Desserts

Ingredients

• Chestnut flour

• Raisins • Pine nuts• One

spring of rosemary

• Extra virgin olive oil

• Salt

Preparation

The chestnut enables considerable variations, for example, you can add pieces to the mixture of brown glazed, candied or dried fruit.Preparation time 10 minutes. Cooking time 45 minutes.Put to soak the raisins in a bowl with warm water. Stir the chestnut flour into a bowl with a little salt and 3 tablespoons of oil, gradually add the cold water needed, get working with a whip until you obtain a batter not too thick and smooth.Add pine nuts and raisins, drained and dried. Pour the mixture into a mould anointed with the remaining oil in which you have previously placed the sprig of rosemary; place it at 180° and cook for 45 minutes, the pie is ready when it is dried and it has formed a crust on the surface. Remove from oven, remove the rosemary and cover the surface with other pine nuts

Chestnut pie