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Laura Franceschetti P.Iva. 06229710485

рецепты

Castagnaccio

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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

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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

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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

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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

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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

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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)

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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

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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)

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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

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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

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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

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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

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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

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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

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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 .