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Taste and cook in Tuscany with private food experience... ... smells and simple tricks of home cooking ... Contacts For requests and questions.... Email: info@cookinginflorence.it We accept payment in Paypal Laura Franceschetti P. Iva. Recipes Castagnaccio Ingredients: - 250gr chestnut flour - 4 tablespoon of Extra virgin olive oil - about 250ml of water - rosmary - 30gr of pine nuts - 30gr of sultanas - 30gr of shelled walnuts Preheat the oven to 200°C (400°F ) . In a bowl ,mix the flour with the oil and water ,untill you'll have a smooth and fairly liquid batter . Add a pinch of salt,and half of the pine nuts, sultanas and walnuts . Oil a baking tin aboundingin ,so that the liquid batter will flow . Pour it in the cake tin, and scatter the rest of the dry fruit and the rosmary over the survace of the Castagnaccio . Bake for about 50 minutes ,till the surface will be crack and the edge will be crusty . Serve it cooled . Petti di pollo alla contadina Ingredients: - 4 slices butterflied - split in half of chicken breast - Extra virgin olive oil - 10 sage leaves - salt - pepper - flour Flour the slices of chicken ,preheat gently a large saucepan with the oil and sage . Immediatly place the chicken breast ,add salt and pepper , and cover with a lid. Later uncover and turn the slices ,and turn the heat to high to roast the chicken . Serve it with roasted potatoes . Arista: Roast Loin of Pork Ingredients: - 1kg of pork loin - 2 cloves of garlic - Few sage leaves - Few sprigs of rosmary - Extra virgin olive oil - Salt - Pepper - dry wine Mince the garlic and herbs together with a good pinch of salt and pepper and mix them. Rub the mixture of herbs all over the outside of the meat and place in a roasting tin. Drizzle generously with extra-virgin olive oil and place in an oven preheated to 400ºF. After 10 minutes ,wet with a glass of wine , lower heat to 350 ºF and continue to cook for a further 45 minutes. Remove from oven and allow to sit for 5\10 minutes before slicing and serving with the cooking sauce. Spaghetti with pomarola sauce Ingredients: - 1 finely chopped carrot - 1 small celery stalk, finely chopped - 1 small red onion , finely chopped - 1 kg ( 2 lb ) fresh, peeled , ripe tomatoes in cubes - 6 tablespoons of extra virgin olive oil - 10 basil leaves - salt , pepper - 500 gr (1 lb ) spaghetti - grated Parmigiano Reggiano In a large frying pan , heat the oil and add the well chopped onion ,carrot and celery ( medium heat ) . Cook ,stirring often about 12 -15 minutes , then pour in it all the tomatoes . Season with salt and pepper and cook till the sauce start to bubble , then reduce the heat . The sauce has to simmer till the water evaporate . In a large pot let the water boil , then add 2 tablespoon of salt and drop in it the spaghetti, stir well and cook "al dente " , stiriing occasionally . Reserve 1\2 mug of cooking water . Drain the pasta and pour it in to the pan , then toss it with the sauce adding, if necessary,some of the cooking water to adjust the consistency. Add the basil and the cheese , and serve . Tuscan farro salad Ingredients: - 200gr (1 cup ) spelt - sea salt - pepper - 3 tablespoon of extra virgin olive oil - 200gr ( 1 cup ) cherry or grape tomatoes - 2 small red onions - fresh basil Leave the spelt in cold water standing for 1 hour . Bring a large pot with water to a boil , add 1 teaspoon of salt and pour in it the spelt . It has to simmers steadily , cook uncovered about 25 minutes , until it is tender . Drain well and wash with cold water . Drain again . In a serving bowl , whisk well the oil , salt and pepper , add the spelt , the tomatoes cuted , onions and basil. Mix well the salad and serve. Olive oil cake Ingredients: - 220gr flour - 1 egg - 160 gr sugar - 6 tablespoons of extra virgin olive oil - 7 tablespoons of cream - 5 tablespoons of milk - 8 gr baking powder Mix well all the ingredients , pour the mixture in a baking pan buttered and sprinkled with flour before. Bake for 30\40 minutes medium heat ( 170°c). Baked cauliflower pie (Sformato di cavolfiore) Ingredients: - 700gr cauliflower - 500ml of béchamel sauce ( quite thick ) - 2 eggs - 50gr grated parmesan cheese - nutmeg - salt - pepper - butter - flour Wash the cauliflower and trim away the hard stem , poach it for about 10 minutes. Make the béchamel sauce ,and preheat the oven to 180° C. Drain the cauliflower , mash it like a purée and add to the beaten eggs ,with the cheese , the bechamél sauce , and a grating of nutmeg ,salt and pepper. Butter a oven tray , then dirt it with flour , shaking away the excess ,and pour in it the mixture . Bake for 30-40 minutes ,until the top has a golden colour. Tomatoes au gratin Ingredients: - 8 medium tomatoes - 50gr grated parmesan cheese - 50gr breadcrumbs - 30gr chopped leaf parsley - 2 cloves garlic - oregano - salt - pepper - extra virgin olive oil Wash all the tomatoes , cut them in half and discard the seeds. Preheat the oven to 180°C . Mix the breadcrumbs with the cheese ,parsley ,oregano ,and crushed garlic . Add salt and pepper. Salt the inside of the tomatoes and put them on a baking tray ,pour the mixture into each , and oil all the tomatoes richly. Bake about 30 minutes ,and serve cold or warm. Crostini with chicken livers pate (Crostini toscani) Ingredients: - Tuscan bread - 250gr chicken livers - 3 tablespoons of extra virgin olive oil - 1 clove garlic - half onion - 1 small carrot - half stalk celery - 5-6 anchovy fillets - 2 tablespoons capers in winevinegar - 4 tablespoons vin santo Finely chop all the vegetables and fry them in oil for 3 -4 minutes. Add the chicken livers and cook until they are brown, moisten with vin santo, simmer until it evaporates. Finally add the rest of the ingredients and blend until smooth in a food processor. Salt and pepper. Spread on the bread slices. Spaghetti with clams Ingredients for 4/5 portions: - 1kg (2lb)of clams - 3cloves of garlic finely chopped - 1 tablespoon of parsley finely chopped - extra virgin olive oil - 500gr(1lb)of spaghetti - 1 small cup of white wine - salt - chile pepper Wash the clams by running them through cold water. Heat 2 tsp of oil in a large pan,add the garlic until it is pale gold,then the chile pepper and the parsley. Add the clams,the wine and let it evaporate with the high heat . Cover the frying pan with a lid over a medium heat. Meanwhile cook the pasta in a large pot of salted boiling water,until "al dente". Drain and toss all together with the clams for 1 minute over a high heat. Serve hot and sprinkle with the parsley. Mixed Deep-Fried Seafood Ingredients for 4 portions: - 450gr(14oz) of calamari cleaned - 450gr of baby cuttlefish - 450gr of shrimp - flour - extra virgin olive oil Sprinkle the folur(2-3 cups)in a large dish and dredge all the seafood in it (cut the calamari's bodies into rings). Heat the oil in a deep pan. Deep-fry the fish without mixing the 3 tipes of seafood,until it is golden colour. Then drain it very well and season with salt. Veal Scaloppine with Lemon Ingredients: - 750gr of veal scaloppine - juice of 1 lemon - 1\2cup of flour - butter - extra virgin olive oil - salt - pepper - 1 tablespoon of well chopped parsley - lemon zest Dredge the scaloppine in the flour. Heat the butter and the oil(1 tablespoon of each) in a pan, add the scaloppine over high heat and turn them when they are browned. Season with salt and pepper,lower the heat and add the lemon juice. Sprinkle with parsley and lemon zest. Serve hot. Braciole alla livornese - Twice cooked beef Ingredients: - 4 thin beef slices - flour ,breadcrumbs - 1 egg,extra virgin olive oil - 1 clove of garlic - 1 large can tomatoes - salt Dirt the slices of beef with the flour,then pass in the beaten egg and dip in the breadcrumbs. Press to be sure they stick well on both sides. Fry the meat in hot oil until they get golden. Drain on paper towel. Prepare the sauce:in a pan warm the oil and the garlic,when it is golden add the canned tomatoes and salt. Let it cooking for about 20 minutes,then place the beef in the sauce and cook 20 minutes more. Carciofi trifolati - Stewed artichokes Ingredients: - 4 artichokes "morellini" - 1 clove of garlic - parsley - salt,pepper, e.v.o.oil Clean the artichokes(removing the hard outsides leaves and cutting off the tough tips) Cut them into 4/6 peaces. Warm the oil in a pan,add the sliced garlic and the chopped parsley,the the artichokes. Cover with a lid and only if it is going to dry too much ,add some water. Cook for about 15 minutes(until they get tender). Panna Cotta Ingredients for 6 portions: - 500ml(2 cups)of double cream - 100gr (1\2cup)of sugar - 12gr of unflavored gelatine - vanilla extract Heat the double cream with sugar and vanilla until almost boiling. Meanwhile drop the gelatine in a bowl within cold water for 3 minutes,then drain and add it to the cream and beat until dissolved. Pour the creamy mixture into individual glass and set aside to cool. Chill in the refrigerator for at least 3 hours before serving. Serve with strawberry .
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• 500 g inćuna • 0,5 dl ulja • 2 limuna (sok) • 1 žlica sjeckanog peršina • 1 žlica sjeckanih kapara • sol, bijeli papar Priprema Inćune dobro očistite, izvadite im utrobu, odstranite glave i operite ih pod tekućom vodom. Dobro ih posušite i složite u posudu. Prelijte ih limunovim sokom, pospite nasjeckanim kaparima […] RIBLJA GASTRONOMIJA Kako spremati ribe: lešo,brujet,frigano,pećeno,peka…… SRDELE IZ PEĆNICE SASTOJCI • 1KG SRDELE • 5 ĆEŠNJEVA ČEŠČNJAKA • 1 SVJEŽAN LISTA PERŠINA • 4 ŽLIĆICE MASLINOVOG ULJA • 5 ŽLIĆICA SOKA LIMUNA • 1 ŽLICA SUŠENOG ORIGANA • SOL PO ŽELJI • PAPAR PO ŽELJI PRIPREMA Srdele očistiti,tako da im odrežemo glave i izvadimo utrobu,dobro ih isperemo u hladnoj vodi ,a zatim ocijedimo. Iznutra […] SRDELE U OCTU SASTOJCI – 1 kg srdela – 1,5 l bijelog octa – 5 dag soli – 10 zrna papra – 1 kapula – 5 listova lovora vezica peršina U jednoj litri vode zakuhajte se sve ovo što smo naveli, osim srdela. Neka kuha bar 5 minuta. Tek tada ubacite srdele neka veoma lagano kuhaju narednih tri […] SRDELE NA NAČIN DOBRE DOMAĆICE SASTOJCI – 1 kg svježih srdela – 100 g crvenog luka narezanog na tanke ploške – 250 g rajčice – 1 1/2 dcl maslinovog ulja – 50 g bijelih mrvica – 2 dcl bijelog vina – po originalnom receptu dolazi i 1/2 žlice usitnjenog sjemena koromača Priprema: Luk zažutite na ulju, doliti bijelog vina i […] SVJEŽE SARDINE Posložiti srdele na tacnu bez pranja i čišćenja. Dobro ih posoliti i popariti i staviti u frižider 2 dana. Tek tada ih očistiti, odstraniti glavu, kosti i kožu i servirati na tostu s malo zasoljenim maslacem. Druga varijanta: – 1 kg svježih srdela – 1 dl najboljeg maslinovog ulja – 3 zelena limuna – ružičasti […] PIZA SA SRDELAMA SASTOJCI – 40 dg. tijesta – 1,5kg. svježih srdela – 2 režnja češnjaka – 1,5dl. maslinovog ulja – 2dl. gustog soka od pomidora – peršin, sol papar Priprema: rastegnite tijesto od pice i premažite ga s uljem. Očistite srdelu, češnjak i peršin nasjeckajte, tijesto namažite pomidorima posložite ribu pospite nasjeckani češnjak i peršin zalijte uljem […] OSLIC S KROMPIROM Sastojci 50 dag fileta oslića 1.5 kg krumpira 2 žlice maslinovog ulja glavica češnjaka 2-3 žlice nasjeckanog peršina vegetesol papar PripremaKrumpir ogulite i narežite na kolutove. češnjak očistite i nasjeckajte. Dno lonca premažite uljem pa slažite red krumpira, red oslića. Na vrhu neka bude krumpir. Svaki red obilno pospite češnjakom, peršinom i Začinite po […] PAŠTETA OD TUNJEVINE Sastojci 1 limenku tunjevine u maslinovom ulju (moj favorit je Rio Mare) 2 tvrdo kuhana jaja 2 žlice majoneze 2 žlice senfa 1 manja žlica maslaca 1 žlica vrhnja (kiselog) 3 kisela krastavca izrezana na male kockice šaka oraha izrezana na sitno dvije kockice topljenog sira solpapar dvije male žličice sitno sjeckanog peršina Priprema Iscijediti […] OBORITA RIBA U ŠKROVADI Sastojci: 1 kg oborite ribe (orada, škarpina, lubin, zubatac….) 1 kg krumpira 0,5 kg luka 2-3 srednje velike rajčice 2-3 mrkve 1 zelena ili crvena paprika (sve povrće izrezati na tanke, okrugle ploške) 1 vezica sitno sjeckanog peršina 3-4 režnja češnjaka 3-4 lovorova lista i malo ružmarinasol papar i vegeta po želji 0,1 l […] MARINIRANI INCUNI Sastojci: 500 g inčuna korica od polovice limuna 2–3 režnja češnjaka mrkva crveni luk celer, peršin,papar u zrnu maslinovo ulje 2 čaše octa čaša bijale vina PRIPREMA -Izribajte limunovu koru. Dobro operite i ocijedite peršin. Operite, očistite i sitno narežite mrkvu, crveni luk i celer. Operite inčune pod mlazom tekuće vode, odstranite glave i […] JUHA OD OSLICA Sastojci: 800 g oslića (ocišcenog) 0,5 dl maslinovog ulja 3 režnja češnjaka 100 g rajčice 1 limun 100 g riže lovorov list,peršin,sol, papar PRIPREMA-U hladnu vodu staviti kuhati ribu, češnjak u komadu, prepolovljenu rajčicu, lovorov list, listove peršina, sol, papar u zrnu i limunov sok. Kad je riba kuhana (oko 20 minuta) izvaditi je […] ŠKAMPI NA BRUDET – 1 kg škampa – 0,20 kg luka – 0,2 l maslinova ulja – 1 češanj češnjaka, – 2 žlice peršina – 1 žlica krušnih mrvica – 1 žlica šećera – 2 žlice umaka od rajčica – 0,2 l bijela vina – 0,2 l vode, sol, papar Priprema: Na maslinovu ulju do pola ispirjati […] SALATA OD TUNJEVINE Za 4 osobe: – 60 dg krumpira – 1 glavica luka – 2 žlice maslinovog ulja – 15 dg kuhane tunjevine – 4 žlice vinskog octa – 1 žličica senfa – 2 žlice majoneze – sol i papar Priprema: Krumpir skuhati u ljusci. Kad je kuhan, oguliti ga i narezati na kolutiće. Krumpiru dodati […] RIŽOT OD LIGANJA Za 4 osobe: – 60 dg liganja – 35 dg riže – 1 dl maslinova ulja – 4 režnja češnjaka – peršin – 1 žlica koncentrata od rajčice – lovorov list – 1 dl bijelog vina – sol i papar Priprema: Očistiti i oprati lignje i narezati ih na kolutiće. Na maslinovu ulju popržiti […] RIBLJA JUHA Za 4 osobe: – 1 kg različite bijele ribe (škrpina, grdobina, ugor itd.) – 15 dg riže – 1/2 dl maslinovog ulja – 20 dg mrkve – 1 korijen celera – 2 korijena peršina – 1 mala glavica luka – 2 režnja češnjaka – 2 lovorova lista – papar u zrnu – sol Priprema: […] MARINADA OD PEČENE RIBE – 1 kg plave ribe – 1/4 l ulja – 1 luk – 1 mrkva – malo celera – malo peršina – 2 režnja češnjaka – papar u zrnu – malo ružmarina, list lovora – 3 žlice octa- limun Priprema: Plavu ribu ispeći na gradelama. Na ulju popržiti na listove narezan luk, mrkvu, celer, […] HOBOTNICA NA SALATU – 1 kg hobotnice – 50 dg krumpira – 1 glavica češnjaka – 2 dl maslinova ulja – sol, papar Priprema: Hobotnicu dobro istući batom, očistiti i oprati, a zatim kuhati oko 45 minuta. Istodobno skuhati krumpir u ljusci, oljuštiti ga i narezati na kockice. Kuhanu hobotnicu narezati na komadiće, dodati krumpir, sitno sjeckani […] HOBOTNICA PEČENA S KRUMPIROM – 1 hobotnica (oko 1 kg) – 1 kg krumpira – 1 veća glavica luka – 3 češnjaka – 6 žlica maslinovog ulja – 6 žlica običnog ulja – sol, papar, ružmarin – 1 dl bijelog vina Priprema: U odgovarajući lim na hladno ulje staviti krumpir i luk izrezan na veće ploške. Na to […] HOBOTNICA ISPOD PEKE S MLADIM KUMPIRIMA – 2 kg hobotnice – 1 kg mlada krumpira – 1 dl maslinova ulja – 2 dl bijela vina – osrednja glavica luka – tri češnja češnjaka – sol – papar – peršin Priprema: Duboko smrznutu hobotnicu odlediti, očistiti i oprati. Staviti je u lonac, na plinsku vatru bez kapi vode, poklopiti i pirjati […] RIŽOT S MORSKIM PLODOVIMA – domaće lignje – svježi škampi – miješane školjke: dagnje, prnjavice, kućice – luk, češnjak – riža “Scotti” – ulje maslinovo i obično – pelati – malo bijelog vina – sol, papar – vegeta – origan – peršin – vrhnje za kuhanje – parmezan Priprema: Na mješavini maslinovog i običnog ulja popržiti luk i […]