Posts made in October, 2008

Tuscan Recipe: Chickpea Soup

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Another hearty soup that really goes with the upcoming cold season. You’ll love it!! This recipe is so easy to prepare you won’t believe it. The subtle nuttiness of the bean coupled with the heady aroma of the fresh rosemary and garlic is incredibly satisfying in any season. Ingredients * 1/4-1/2 cup olive oil * 8-10 crushed garlic cloves * 2 cans chickpeas, one drained, one not * 1 can water or vegetable stock * 1/4 cup chopped fresh rosemary * salt & pepper * 1/2 cup broken spaghetti Directions Saute garlic in olive oil until lightly brown. Add chickpeas, water or stock, 1/8 cup rosemary, salt & pepper. Bring to simmer and add spaghetti and remainder of rosemary. Simmer until spaghetti is cooked (8-10 minutes) and serve....

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Tuscan Recipe - Kale and Potato Soup

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Yes yes, at least in the northern hemisphere colder weather is coming up, and Tuscany is just in the right spot for a wonderful soup! Cavolo Nero, or kale, and potatoes, are the main ingredients of this easy-make recipe. Ingredients: * 2 tbsp of extra virgin olive oil * 6 peeled and finely diced eschallots * 4 minced cloves of garlic * 2 peeled and chopped carrots * 6 small sliced rashers of pancetta (or streaky bacon) * 250g of washed and chopped cavolo nero (Tuscan kale) * 300g of peeled and diced floury potatoes * salt * freshly ground pepper * freshly grated parmesan Tuscan kale combines with potato to produce a wonderfully thick soup. Unlike many greens, cavolo nero maintains its texture and increases its flavour as it cooks,...

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Tuscan Recipe: Pasta Primavera (Spring Pasta)

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Pasta Primavera is made from the fresh veggies and cheese normally found in abundance in Tuscany in late spring and early summer this pasta is light and refreshing. Easy to make you can whip it up in less than 40 min. Remember always to boil your pasta in abundant, salted water (100 grams of pasta per liter, salt to taste). Pasta should always be served and eaten while it is hot, the Italians don’t believe in waiting for everyone to be served before digging into the pasta. Fresh tomatoes (peeled)ZucchiniOnionsParsleyRicotta cheeseOlive oil Peel and core the tomatoes as if they were apples - do not place in boiling water. No need to seed the tomatoes, use everything that remains. Chop parsley, onion, zucchini finely Sauté in olive oil. Dice tomatoes in...

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Tuscan Recipe: Octopus Salad

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Summer’s gone, but hey, fish is good in all seasons, and this salad makes for a wonderful appetizer, or even a main course. Not at all expensive, (at least in Tuscany) is the octopus… I know…some of you may twist their tongue just thinking about this, but when on the plate you will redeem your thoughts of a squirmy, slimy thing and transform them into those of a delicious delicacy!! Octopus is a weird animal to cook. What people don’t know is that it is either a very quick cook, or long lengthy cooking. If it is rubbery.. you need to cook it longer and it will get tender again. You can get frozen octopus, too. Freezing the octopus does the same thing that beating it against the rocks did in Greece, it breaks down the muscle and tenderizes...

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