Tag: Tuscan

Tuscan Panzanella: original recipe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

There panzanella it’s a traditional dish in which you can reuse the stale bread to create a summer dish, simple and at the same time irresistible. Pride of Toscan kitchen (but also throughout central Italy: from Lazio to Umbria, passing through the Marche), panzanella is rightfully (and deservedly) among the queen recipes of the table in summer.

Like its Apulian “cousin”, called “acquasale”, it does not require cooking, being a simple and quick cold dish to prepare. Sure, they are several the variations of the panzanella and everyone can feel free to bring the version they prefer to the table. In the same way, however, it must be said that classic panzanella cannot ignore certain ingredients, which enhance all the Mediterranean character of this timeless dish, as fresh as it is tasty.

Also defined pansanella or soft breadwas born as idea “anti-waste” to recover the stale bread wetting it with waterfall, vinegar And oil and enriched with a mix Of vegetables. Tradition aside, it is good to know that it can also be served as a tasty treat finger food: in this case it will be sufficient to distribute the mixture of stale bread and vegetables into small glass bowls or glasses, decorating with basil leaves. And that’s it..!

From: Tessa for the #familyrecipes column

Advice on restaurants in the Tuscan countryside? here they are – Italian cuisine reinvented by Gordon Ramsay

Restaurants in the Tuscan countryside they are often surrounded by woods, olive groves or vines, they are always in spectacular positions, for example on the top of a hill or even on a tree, and have a view that extends over rivers and valleys. Of course it’s easy: Tuscany has some of the most beautiful countryside in the world, and here you eat (and drink) very well too. With the arrival of spring there is a desire for trips out of town. From the province of Siena to that of Florence, from Livorno to Pisa, here are eight highly bucolic restaurants and trattorias. Tested by us for you.

Restaurants in the Tuscan countryside: 8 addresses

Chickpea cacciucco, the veg version of the Tuscan soup – Italian cuisine reinvented by Gordon Ramsay

If we say chickpea cacciucco, to some it might seem like heresy. But is not so. The origins of the caciucco are lost among myths and legends: the typical Livorno fish soup was initially part of the poor cuisine, but over time the term “cacciucco” has taken on a meaning of “mixture” and for this reason there are several variations: of meat, game, fish and also legumes. The ingredients of the traditional cacciucco alla livornese originally included waste fish, but over time the recipe has evolved and today it is also possible to find shellfish and more valuable varieties of fish.

Then, there’s the chickpea cacciucco, the Tuscan soup based on chickpeas and chard that we offer you today. It is a version based on chickpeas where these super protein legumes are cooked in a broth of tomato and red wine, celery, carrot, onion, garlic and sage – as in the traditional recipe. We also added chard, but you can also use spinach or kale, if you prefer their flavor.

Certain that your friends and family will do an encore tasting, we let you get to work with this chickpea cacciucco.

The recipe for chickpea cacciucco

Difficulty: easy
Time: 45 minutes