For his grilled veal chops, barbecue revolutionary Steven Raichlen drizzles olive oil on the cooked chop, which mixes with the flavorful meat juices for an instant sauce.
Tuscan-style prosciutto is a popular type of Italian dry-cured ham that you can easily make at home. If you have the time and space to do it right.
This Tuscan Style Beef Stew is hearty and mouthwatering. Incredibly tender, this stew tastes even better the next day. I was on the road nearly the entire day from morning til dusk. All the people ha
Rolling the turkey ensures that each slice will include both light and dark meat.
Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.
Ribollita, a symbol of Tuscany’s cuisine, is a perfect dish to warm you up on cold winter days.
This Tuscan Style Beef Stew is hearty and mouthwatering. Be sure to give it plenty of braise time. Incredibly tender, this stew tastes even better the next day.
A bold and flavorful Tuscan Marinade, inspired by my favorite flavors of Tuscany: lemon, garlic, and fresh rosemary. This simple homemade marinade calls for just 6 simple ingredients and is made in 10 minutes or less for an easy way to add TONS of flavor to your grilled favorites. Use it for grilled Tuscan chicken, pork, steak, veggies, and more!
Tuscan Style Chicken and Potatoes is an extremely satisfying dish. Crispy chicken and potatoes with spinach, sun dried tomatoes and bacon bits, all smothered in a creamy Parmesan sauce. Doesn’t that s
Bruce Aidells, author of Bruce Aidells's Complete Book of Pork, loves to barbecue spareribs, but his favorite way to prepare them is to generously sea...
Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.
This no-fuss skillet chicken gets braised in its own juices with onions, tomatoes, garlic, and herbs. A cup of sherry towards the end of the cook time deglazes and creates a rich sauce.
Arista means “the best.” This dish promises a superlative pork loin flavored with garlic, rosemary, and deep browning. Too bad few versions live up to their name. The Tuscan roast pork dish known as arista promises to turn lean, mild pork loin into a juicy roast flavored with plenty of garlic and rosemary and featuring a deeply browned crust. Yet most versions turn out dry and bland. To boost both flavor and juiciness, we salted the meat for 1 hour before cooking, using a double-butterfly technique to expose plenty of surface area and then salting both sides and rolling it back up. This technique also allowed us to maximize the distribution of the garlic and rosemary. Briefly simmering the herb-garlic mixture before spreading it over the pork tempered any raw flavors, and using plenty of oil (which we then strained off) and a nonstick skillet kept the garlic from browning, for a fresher garlic flavor. To boost richness and enhance the overall porky flavor, we processed pancetta with the garlic and rosemary (plus red pepper flakes and lemon zest for brightness) to make a paste. Using a low oven ensured that the meat was evenly cooked from edge to center. And to keep the crust crispy, instead of roasting, browning, and then resting the roast under foil, we let it rest after it came out of the oven and then browned it and served it immediately. For a finishing touch, we made a simple, bright, rich sauce by combining the reserved strained oil with the juice from a halved lemon that we quickly caramelized in the skillet for more complex flavor.
A pairing of simply seasoned steak and potatoes never goes out of style. Our version features browned baby potatoes with a crispy skin, served alongside
A rustic, tuscan style cannellini bean stew, topped with pan seared sea bass.
A pairing of simply seasoned steak and potatoes never goes out of style. Our version features browned baby potatoes with a crispy skin, served alongside
A light and airy loaf, redolent of herbs (we like a mixture of rosemary, marjoram, and oregano), this is a perfect bread to make for slicing for sandwiches or toasting with soup.
Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.
From the kitchen of One Perfect Bite...If you are tired of the New England or Southwestern versions of baked beans, you might want to give this riff on a Tuscan classic a try. The dish, which uses canned beans, comes together without fuss or bother and it is nice to serve with some of the plain grilled meats of summer. I particularly like these beans with plain grilled chicken or pork chops. While this quick version will never replace the classic white bean gratin, it is close enough to serve without embarrassment and it is a great side to serve with a sleepy summer meal. Try not to get carried away with the rosemary. It is pungent and particularly strong at this time of year and it will hijack the beans if you use too much of it. It is also important to remember that you are working with fully cooked beans that need only to be heated through. They will get mushy if you allow them to simmer for too long a time, so please adjust your times accordingly. This is a nice recipe to have in the hopper when you are looking for something a bit different to eat. It certainly delivers on flavor. Here is how the beans are made. Tuscan-Style White Bean Gratin...from the kitchen of One Perfect Bite inspired by America's Test Kitchen Ingredients: 3 (14.5-oz.) cans of cannellini beans 2 tablespoons extra virgin olive oil 1 large onion, finely minced 1 tablespoon minced fresh garlic 1 teaspoon minced fresh rosemary 1 (10.5-oz.) can condensed chicken broth, undiluted 1 cup grated Parmesan cheese Directions: 1) Move an oven rack to 6-inches below broiler element. Preheat broiler. 2) Rinse and drain beans. Place 1 cup of beans in a bowl and and mash until smooth with a fork or the back of a large spoon. 3) Heat oil in a large ovenproof skillet until it shimmers. Add onion and cook over medium-high heat until soft and lightly browned, about 8 to 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds longer. 4) Stir in broth and bring to a simmer. Add mashed beans and stir until smooth. Add whole beans and bring to a simmer. Remove from heat. Sprinkle top of beans with Parmesan cheese. 5) Place pan under broiler element and broil until cheese bubbles and browns. Let cool slightly before serving. Yield: 6 servings. If you have enjoyed your visit here, I hope you'll take a minute to... One Year Ago Today: Fresh Peach and Cherry Galette Two Years Ago Today: Corn Salad with Tomatoes and Feta Cheese Three Years Ago Today: Asian-Style Chicken and Water Chestnut Rissoles Four Years Ago Today: Grilled Tomato Sandwich with Blue Cheese Spread
Try this recipe to have cenci with a traditional crispness that makes them melt in your mouth and a delicious fruity orange scent.
For an ultra comforting spin on bolognese, this chicken ragu is a fantastic dinner. It's rich and full of flavor, and makes fantastic leftovers the next day.
Pomodori ripieni di riso alla toscana. Ricetta della nonna.
Maggiano's Meatballs recipe is the perfect restaurant style meatballs in the comfort of your home. Serve with marinara sauce and spaghetti.
This is the Tuscan version of a ragù, made with ground beef and ground pork, red wine and tomato sauce.
Looking for an Italian lasagna recipe that's just like the grandmothers make it in Bologna? Look no further.
Last winter was my first time having cioccolata calda in Italy, and I just fell in love with it. Italian hot chocolate is nothing like the American version. It is very thick, rich and not terribly sweet. In fact, it is usually served with a pack of sugar on the
An icon of Tuscan cuisine, Ribolitta is a classic peasant style soup that looks more like a stew than a soup. A thick hearty potage of beans, winter vegetables and day-old bread, the soup used to be made from the leftovers of other dishes, which is how it got it’s name — 'Ribolitta' is Italian for 'reboiled'. There are many variations of the dish, but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, onion and cavolo nero, a Tuscan back leaf kale essential for an authentic Ribollita, however robust greens such as swiss chard, savoy cabbage or kale work just as well. Although the soup doesn't take long to cook, adding the ingredients in stages helps it to develop a fuller, more complex flavour. A perfect cold weather meal, Ribolitta embraces the heart and soul of peasant cooking. Tuscan Ribollita Serves 8 1/2 pound dried or canned cannellini or barlotti beans Kosher salt 1/4 cup good olive oil, plus extra for serving 1/4 pound large diced pancetta or smoked bacon 2 cups chopped leeks 1 cup chopped carrots 1 cup chopped celery 1 cup zucchini, chopped 3 tbsp minced garlic 1 tsp freshly ground black pepper 1/4 tsp crushed red pepper flakes 1 28-ounce can Italian plum tomatoes in puree, chopped 4 cups coarsely chopped or shredded savoy cabbage 4 cups coarsely chopped kale or swiss chard 1 cup diced fennel 1/2 cup chopped fresh basil leaves 6 cups chicken or vegetable stock 4 cups stale sourdough bread cubes, crusts removed 1/2 cup freshly grated Pecorino, for garnish In a large bowl, cover the dried beans with cold water by several inches, seal with cling film and refrigerate overnight. For canned beans, rinse and drain before using. Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid. Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low until the onions are translucent, about 8-10 minutes. Add the carrots, celery, garlic, a tablespoon of salt, the pepper, and red pepper flakes, and cook for another 8-10 minutes, until the vegetables are tender. Add the tomatoes with their purée, cabbage, kale and basil, and cook stirring occasionally, for another 8-10 minutes. Drain the beans, reserving their cooking liquid. Purée half of the beans with a little of their liquid, in a food processor fitted with a steel blade, then add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes. Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Pecorino and drizzled with olive oil.
These simply seared pork chops are elevated by a topping of our verdant salsa verde made with garlic, parsley, capers, and more. We’re serving them with hearty sides of sautéed kale and tender roasted potatoes seasoned with Tuscan-inspired herbs and spices like fennel seeds, rosemary, and sage.
Three of the most comforting words you'll read: pasta, butter, cheese. This classic Tuscan recipe for pici cacio e pepe comes from Borough Market's Padella.
Russell Brown pairs this classic Tuscan salad with beautifully pan-fried sea bass and plump tiger prawns
The star of this simple dish? A creamy sun-dried tomato sauce that pairs perfectly with the tender meatballs and pillowy gnocchi.
Debate on the origins of tiramisu has been going on for some centuries, rumor has it this sweet dessert that is loved by everyone is Tuscan. If we take this as a fact and not a legend we can't not mention it in this website so here's the recipe. | Visit Tuscany
Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.
