Archive for 'Recipes'

Welcome to another Friday Recipe Roundup here at Tuscany Travel Tips! We have another set of delectable delights, sure to please even the pickiest palette.

• Pear and Gorgonzola Flatbread from Steamy Kitchen


• Braised Red Baby Onions from Delicious Days


• Cannelloni with Ricotta & Spinach from Bleeding Espresso

If you have any favorite foodie blogs, recipes you have found, or recipes of your own, please email me or leave them in the comments below. We are always looking for new and different recipes for everyone's favorite cuisine.

There are a lot of really talented cooks who constantly post some very delicious recipes on their blogs. I've picked out a few choice examples for you to try out!

• Lasagna with Cherry Tomatoes and Pesto from Lucullian Delights


• Cannellini Bean Bruschete from The Passionate Cook


• "How to Make Pesto like an Italian Grandmother" from 101 Cookbooks

Meat rolls with white whine

Ingredients:

• Beef escalops of about 100gr each (3.5 ounces)


• 1 small omelettes for each escalope


• Mix of aromatic herbs: thyme, tarragon, sage, rosemary, mint


• Parmesan cheese in thin slices


• Salt and Pepper


• Glass of white wine

Acciugata is an anchovy sauce that can be used in a variety of applications as a condiment: meat, pasta, and seafood. Though this recipe is a modern adaptation, the basic recipe has been around for thousands of years. Dating back to Ancient Greek times, a salty fishy sauce named garum was popular in all levels of society. The Romans later adopted the sauce from the Greeks and remained popular throughout the Empire.

Ingredients:

• 4 Salted Anchovies


• 1 Garlic Clove


• 1 tbsp Capers


• Parsley, finely chopped


• Olive Oil


• Salt and Pepper

Lesso Rifatto was the most popular and most inexpensive dish for the farmer in our countryside, served with lots of potatoes and sometimes re-heated .

Ingredients:

• Mixed meats as : half hen, beef meat as lean, tongue, top rib,1 or 2 bones (Ask your butcher to suggest some meats in place of these if they are not available)


• For broth: 2 potato, 2 carrot, 1 celery stalk, 1 onions, a small piece of Savoy cabbage, 2 tomatoes, parsley, basil


• Salt and Pepper


• 3 or 4 onions


• Ripe or canned tomatoes 500gr (18 ounces)


• Sage


• Flour, 1 tbsp