5 TYPICAL TUSCAN AMAZING DISHES:

5 Useful receipts to take a little bit of Tuscany taste to your tables.

If you’re passionate by cooking and discovering new taste and international dishes, here for you 5 typical Tuscan receipts that you can easily make again in your kitchen.
Typical Tuscan kitchen can boast numbers of amazing receipts but we decided to select for you five of the easiest ones to make it simple and fast.

1. CROSTINI TOSCANI

2. PAPPA AL POMODORO

3. PANZANELLA

4. TAGLIATA DI MANZO

5. CIACCIA CON L'UVA

1. Crostini Toscani/ Tuscan Bruschetta

Leavers cream on bruschetta is a typical dish of this area, so excellent to win the title of The Tuscan Bruschetta. It can be a wonderful starter or a lovely aperitiv, the perfect dish to start your tuscan dinner.

Time: 40min Portion: 6 people

Ingredients:

300gr chicken livers
1/2 onion
1/2 glass of white wine
1 table spoon of minced capers
2 anchovy fillets
4 table spoon of olive oil
vegetable broth
salt
bread for bruschetta

Procedure:

1. Chop the onions and put them it in a pot with the oil, add the leaves well washed and let them brown over medium heat for 2 min.

2. Add the white wine and let it go for few min.

3. Once evaporated the alcohol of the wine add the broth and after few seconds also the capers and the anchovies, cooking them for 5 min. more.

4.Once is cooked remove it from heat and pass it to the mixer.

5. At this point your cream is ready to be spread on bread that we toasted earlier.

2. Pappa al Pomodoro/ Mash Tomatoes

La pappa al pomodoro it is an evergreen of the Tuscan kitchen. It is a classic that never sets and it's easy to make. It is a light dish fresh and typical of hot seasons but it can be the perfect plate for fast dining and launch in the office.

Time: 40min Portion: 4 people

Ingredients:

300gr "old"bread

500gr red mature tomatoes

1clove of garliic

basil

1l vegetable broth

Extravergin olive oil

salt

pepper

Procedure:

1. Put the tomatoes to boil i hot water,

2. In the meantime cut the bread and put it in a non-stick pot with high edge;

3. Peel the tomatoes just scalded, take off the seeds and cut them in pieces and add the bread and the salt, the garlic the basil and cover it all with water or broth;

4.Let it cook over a low flame, turning occasionally and reducing bread to pulp until you have a real creamy mash tomato.

5.Just at the end pour a little bit of oil and some basil leaf.

3. Panzanella/ Bread Salad

La Panzanella is another fresh dish that it is consumed especially in summer. It is a very simple receipt but very rich in proteins that needs few simple ingredients making a dish full of taste of Tuscany.

Time: 20min Portion: 4 people

Ingredients:

2 red tomatoes

15 basil leafs

400gr bread

1 cucumber

3 spoon of white vinegar

1 red onion

extravergin olive oil

salt

pepper

Procedure:

1. Peel and chop the onions in thin slices, put it in a mix of some water and a spoon white vinegar for about 2 hours;

2. Meanwhile take the cucumber and cut it into washers, wash and chop the tomatoes as well and leave them seedless;

3. Now we need to remove the crust from the bread and wet it with the water and vinegar without soaking it too much, once it's softened, wring it and chop it in a bowl;

4.Add the onions to the bread the cucumber and the tomatoes, put the basil as well and season everything with some olive oil, pepper and salt.

5. leave the Panzanella to rest in the refrigerator for at least a couple of hours before serving.

4. Tagliata di manzo/ Beef Cut

The tagliata di manzo in Tuscany is a sacred dish, extremely simple of ingredients but that requires extreme care during the phase of grill. This is its key feature that distinguishes this dish, in addition to the cut that typically is the sirloin 4-5 cm thick. The quality of this dish it depends most of all from the timing you spend to grill the meat must not exceed 5 minutes each side.

Time: 10min Portion: 4 people

Ingredienti:

800gr beef sirloin

100gr rocket

100gr cherry tomatoes

oil q.b.

saltq.b.

pepper q.b.

Procedure:

1. Warm the grill of a bbq, and when it's warm enough, lay down the beef that must be on room temperature when it's time to be cooked, frill the fillet 5 min each side.

2. Take the meat off the grill and let the Silion "relax"few minutes, Meanwhile chop the tomatoes and season them with oil and salt as you like most puttinng them on side.

3. Being very careful and with an oblique cut, slice the meat into 2cm slices;

4.Lay down the beef on a rocket bed and add the tomatoes;

5.To finish you can add some thin flakes of Parmesan cheese and of course some olive oil

5. Ciaccia con l'uva/ Grapes Flatbread

La ciaccia is a peculiar Tuscan flatbread that you can find in different versions, sour or sweet. It is a specialty made most of all during the harvest period. The one we propose to you today is perfect as healthy snack, as genuine breakfast, or the perfect way to close this amazing Tuscan dinner.

Time: 30min Portion: 8 people

Ingredienti:

100gr sugar

800gr black grape

8 spoon of oil

12gr fresh brewer's yeast

1 tea spoon of malt

500gr flour

300ml water

Procedure:

1. Melt the yeast in some warm water and add a tea spoon of malt (or sugar or honey),mix everything and let it stand aside.

2. Sifted flour in a planetary and add the mix of yeast you made earlier and knead with electric whips adding the rest of the water.

3. Move the mixture to a floured pastry board and model with your hands. Make like a ball and put it in a pie dish covered with film (or a clean and humid canvas), let rise for two hours, the dough will have to double its volume. meantime take the washed grape and divide it in berries:

4.When the bread dough will be ready, move it again in the bowl and add 50gr of sugar and 4 spoons of olive oil for five min more. Split the dough in two parts and roll them both with a rolling pin, until a thickness of 1cm is obtained. Oil a baking sheet that measures 40 x 30 cm and lay down one of the pastry sprinkling the surface with half of the grape, a spoon of sugar and oil thread.

5 Cover everything with the second pastry puff and add the rest of the grape, sprinkle with sugar finish with olive oil. Bake in oven for 50-60 min at 180° and when it's ready let it cool and cut in slices.