Friday Is Frutti Di Mare Al Gratin ~ Seafood Gratin

Serves 4

1 kg Shellfish, such as mussels and clams

1 clove Garlic

100 g Breadcrumbs

50 g Capers

1 bunch fresh Parsley

1 glass Spumante

Extra Virgin Olive Oil, as needed

1 Lemon

In a large pan, add the shellfish and a ladleful of water and cover. Cook over high heat until the shellfish open. Remove the shells and set the cooked shellfish aside in a baking pan.

Chop the garlic, parsley and capers together and mix with the breadcrumbs. Add a little bit of olive oil, then the Spumante and mix until well combined. Sprinkle the breadcrumb mixture over the shellfish.

Bake in a preheated oven at 200° C ( about 400 ° F) for about 6 minutes until golden. Serve immediately with a squeeze of fresh lemon juice on top

Torta Di Ricotta ~ Italian Cheesecake

Here’s a classic dessert served at Renaissance-era court feasts and at festivals today. As with so many Renaissance dishes, this cake is heavily seasoned. Use the extra egg white from the pastry in the filling.

Serves 6

For the pastry:
1 cup flour
4 tablespoons butter at room temperature
1 egg yolk
A little cold water

For the filling:
1 pound ricotta cheese
2 eggs
1 egg white
3 tablespoons sugar
1 ½ teaspoons powdered ginger
½ teaspoon ground cinnamon
2 tablespoons raisins

Preheat oven to 350º F.

Pastry:
Mix the flour, butter, and egg yolk together in a bowl and add cold water until the dough consistency is right. Knead the dough a little bit and then roll it out on a floured board. Place the dough in a 9-inch pie pan.

Filling:
Combine all ingredients except the raisins in a blender and puree until smooth. Fold in the raisins and pour the filling into the dough.

Smooth the top and bake for 40 minutes.

Castagnaccio ~ Chestnut Cake

Serves 8

400g Chestnut Flour
3 tbs Sugar
60 g Pine Nuts
50 g Walnuts
a pinch of Salt
1 Orange
6 tbs Extra-Virgin Olive Oil
1/4 cup Milk
1/2 glass lukewarm Water
a sprig of Rosemary

Pre-heat oven 170° C or 340° F

Sieve the flour in a bowl with the sugar, salt, milk, water and some oil. Whisk together to obtain a smooth, creamy consistency (if necessary add more water). Add the rind of orange cut into small strips, half the pine nuts and half the walnuts and mix well.

Pour the mixture into an oiled rectangular baking tin. Scatter the remaining pine nuts and walnuts on top, add the rosemary sprig and the remaining oil.

Bake for about an hour. Allow to cool and serve.

Food & Love In Florence

In the latest issue of Tastes of Italia we hop across the Arno River in Florence to meet Chiara Masiero, 3rd generation owner of restaurant Trattoria Cammillo. A must stop for traditional Florentine specialties.

For Lauren's full article and recipes from Trattoria Cammillo visit our Tastes of Italia page... 

http://cooking-vacations.com/newsclips-media-press-coverage/tastes-of-italia/

Cortona's Sunflower in Taste of Italia

Lauren of www.Cooking-Vacations.com brings you the latest in food news from Italy in this month's article in 

Cortona, Tuscany.

Distinctive terra cotta ware from Tuscany is decorated 

with a girasole, or sunflower, as a reminder of its sunny heritage. Traditional shapes include wine pitchers, 

bean pots, and vases.

 

Recipes:

Tuscan-Style Cannellini Beans

White Bean Soup With Spinach & Prosciutto

Tuscan Braised Beef With Tomatoes

 

* Click here for Recipes *

Christmas Sleigh Ride At Cooking Vacations

-->

Hop on the www.Cooking-Vacations.com sleigh as we travel from the North to the South around the boot for an Italian Christmas dinner that will dazzle your table!

Find it all here: 

http://cooking-vacations.com/newsclips-media-press-coverage/newsletter/

NOVEMBER NEWSLETTER!

Mangia bene this November with recipes from Chef Fabrizio in Tuscany with wine pairings, plus our picks for restaurant and book of the month! 

 

http://cooking-vacations.com/newsclips-media-press-coverage/newsletter/