One of the best parts about going to Tuscany is exploring each town, enjoying the views and sitting down to a “long lunch”. 2 or maybe 3 courses washed down with a bottle of Chianti. I have listed below some of my favs along with links to recipes

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ENTREES

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Mixed Crostini: so many different variations. Not just the standard tomato / basil 

 

 

 

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White Bean Soup: hearty, garlicky, thick. mmmm

 

 

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Truffle Pastries with Shallot sauce; something a bit more  gourmet 

 

 

 

Beef Carpaccio, Wild Arugula 2172011 001

 

 

Beef Carpacchio ; tuscany converted me to this dish

 

 

 

 

 

MAINS

Try my brand new recipe:

Slow Cooked Tuscan Osso Bucco Pici Pasta with Mini Flower Pot Breads

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I love my addition of little terracotta pots aka “flowerpot bread”. It is very simple to make as follows. The intention is to rip off the top and enjoy the bread with the sauce. It is not so practical to scoop out the remaining dough/bread from the pot and I wouldn’t worry about ensuring the bottom section is fully cooked.

SERVES 2

  • 200g OO Flour
  • 1/2 packet (4g approx) dried yeast
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tbspn olive oil
  • 150ml water, warm
  • 2 mini terracotta pots
  1. Mix flour, yeast, salt in a bowl
  2. Add 150ml warm water, olive oil
  3. Mix together to combine and then knead for 10 minutes (add oregano at this point)
  4. Spray pots with a little oil
  5. divide dough in 2 and place a piece in each pot
  6. Cover and leave to rise for 1 hour
  7. Bake for 25 minutes in 170deg C oven until top is light gold
  8. Cool and garnish with rosemary, salt & basil sprigs
  9. Serve

DESSERT:

In my opinion nothing but Tiramisu does the job. Creamy, and a bit of a pick me up

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