Tag: Tuscan

5 inventions in the kitchen by Leonardo da Vinci, the Tuscan genius – Italian Cuisine

It is impossible to give Leonardo da Vinci a unique definition: scientist, painter, inventor, sculptor, engineer and … passionate food and wine!

The whole world pays tribute Leonardo da Vinci in the fifth centenary of his death among dedicated events and interesting exhibitions in which his works of art and talent are highlighted, but perhaps not everyone knows his great passion for cooking. As much as for human anatomy, his analytical and creative mind was fascinated by raw materials and their processing. Between a design of a flying machine, the sketch on paper of the draft of his next painting or a table of human anatomy, the man symbol of the Renaissance has left us the traces of his incomparable vision also in the world of the kitchen.

Although the conditional is mandatory, it seems that Leonardo da Vinci have had a past in catering. While he is at Verrocchio's workshop, in the evening he goes to work as an apprentice at the Tavern of the Three Lumache on the Ponte Vecchio in Florence between 1472 and 1478. Following a dispute between rival Florentine bands, the tavern caught fire and Leonardo joined a friend and great painter Sandro Botticelli opening the Tavern of the Three Frogs. Here Leonardo finds the perfect gym for the role of Great teacher of parties and banquets at the Sforza court in Milan for more than thirty years.

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In addition to doubt Romanoff code, source of books like Cooking notes by Leonardo da Vinci of Jonathan Routh, certainly there is the Atlantic Code, or the largest collection of drawings and writings by Leonardo da Vinci preserved at the Ambrosian Library in Milan. There is talk of about 1750 drawings produced in the forty years between 1478 and 1519 that range on different topics from anatomy to astronomy, from botany to chemistry, from mathematics to geography to the flight of birds and architectural projects.

Between legend and reality, several innovative inventions for the kitchen are attributed to Leonardo

The rotisserie. Sheet 21r of the Atlantic Code reports two images of Leonardo's rotisserie, one driven by a counterweight, the other by hot air raised by the fires and channeled through a rotation proportional to the intensity of the flames themselves. A spit with propellers that run with the heat of the flame was made for the kitchens of the Villa La Ferdinanda in Artimino (Prato).

The corkscrew. The definitive form known to us today appears in some sketches present in the Codex Atlanticus, perhaps datable to the period between 1482 and 1499.

The eggs to wind.

The garlic mince.

The pepper mill. Inspired in the design at the La Spezia lighthouse.

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Gnocchi with tarragon with Tuscan PDO DOP and courgette cream – Italian Cuisine

An original and refined first course, characterized by the delicately peppery aroma of the tarragon and a DOP salami with a strong and unmistakable flavor: the Tuscan Ham.

Round shape, fine grains of black pepper that cover it externally and its identifying traits: the brand in focus consists of the inscription PROSCIUTTO TOSCANO DOP superimposed on the stylized image of the Tuscany region and four stars positioned in an arch at the top right. The Tuscan Prosciutto looks like this and recognizing it is therefore not difficult.

Its origin dates back in time, up to the age of the Etruscans. It is in the fifteenth century, under the Medici government, that its production is regulated with provisions concerning the entire production process. And even today, its processing follows carefully precise and detailed production steps governed by a strict disciplinary.

To those who have not yet had the pleasure of tasting its unmistakable taste we can try to describe it as follows: strong flavor with a right flavor and intense aroma and characteristic due to the use, in the salting phase, of spices, herbs and aromatic essences ( pepper, garlic, bay leaf, rosemary, juniper berries, etc.) typical of the Tuscan territory, both to the traditional methods of production and maturing that distinguish it.
The invitation, however, is to touch with hand, indeed "with palate", this exceptional salami.

Preparation time: 70 minutes
People: 6

Ingredients:

1 kg potatoes
200 g flour
4 spring onions
3 courgettes
1 egg
Grated Parmesan
Garlic
Roasted peanuts
Sliced Tuscan PDO Ham
Drangoncello
Extra virgin olive oil
Salt and pepper

Preparation:

Boil the potatoes with the skin for about 40 ', depending on the size.
Clean the courgettes and separate the green part of the white interior. Cut the white part into cubes and stew it in a pan in a veil of oil with a clove of garlic, on the flame at a minimum for 5 '. Then remove the garlic and whisk all in cream combining a little oil and a pinch of salt and pepper.
Cut the green part into small cubes and brown them with a little oil for 2-3 minutes with a clove of garlic on the flame.
Coarsely chopped 4 tablespoons of peeled and peeled peanuts.
Drain the potatoes and pass them to a potato masher. Knead it with 1 egg, 200 g of flour, 15 g of minced tarragon and a pinch of salt.
Form the loaves of 2 cm in diameter, cut into chunks 2 cm long and rigateli over the tines of the fork.
Slice the spring onions and stew them in a pan with a drizzle of oil for 4 'with a couple of tablespoons of water.
Boil the gnocchi and drain when they come to the surface, directly in the pan onions; add the diced zucchini green, add salt, add a tablespoon of gnocchi cooking water, stir in 2-3 tablespoons of parmesan and serve with the white courgette cream. Complete with slices of Tuscan Ham PDO and chopped peanuts.

Tuscan tiramisu with cantucci and vin santo – Italian Cuisine

A starry tiramisu, scented with vin santo and crispy cantucci, to be tasted in the heart of Florence or to be prepared at home with the recipe of chef Peter Brunel

Surely it is one of the most loved sweets, known and widespread in Italy. But not only. The tiramisu, like all the great classics, is also among the most often "reread" desserts: changes, innovations, retouchings, additions linked to taste, to the season, to fashions … you can taste tiramisu with strawberries or pineapple, without coffee or without cocoa, with exotic seals or with glamorous touches.

The recipe of chef Peter Brunel

This variant is certainly interesting and greedy Peter Brunel, executive chef of the Lungarno Collection, a Michelin star. Its tiramisu blends with the typical end of the Tuscan tradition: the crunchy Biscotti and the fragrant Vin Santo they are bound to the softness of the mascarpone cheese for a surprising result; the chef proposes it at Caffè delloro, a bistro whose gastronomic offer embraces breakfast and lunch, aperitif and dinner. The name of the restaurant is a tribute to the Florentine goldsmith tradition, and the charm of the Tuscan capital envelops the restaurant in all: the extraordinary view of Ponte Vecchio, the atmosphere and the flavors. Like that of this Tuscan tiramisu, a goodness to be tried: "The peculiarity of the Tuscan tiramisu is the crunchiness! The classic tiramisu is composed of Savoiardi biscuits, coffee, mascarpone cream and bitter cocoa. Our tiramisù consists of mascarpone cream, bitter cocoa, cantucci di Prato and vin santo. The corner, having dried fruit inside, creates a crunchy effect ". Word of chef.

Recipe

Ingredients

500 g of mascarpone
600 g of pate à bombe
500 g of 35% cream
Biscotti
Holy wine
Cocoa

For the pate à bombe

180 g of egg yolks
340 g of sugar (280 g of granulated sugar + 60 g of dextrose)
100 ml of water

To prepare the pate à bombe, mix all the ingredients, bring to 85 ° C and whisk the mixture until it is cold, possibly working in a planetary mixer.
Always in the planetary whipped cream and mascarpone.
Prepare the tiramisu cream by mixing together cream, mascarpone and pate à bombe.
For each portion, sprinkle 3 cantucci in Vin Santo (it will take 30 g per head) and place them in a cocotte. Cover with the tiramisu cream and finish sprinkling with cocoa.