Autumn In Tuscany Recipes
AUTUMN IN TUSCANY
A cozy fall twist on a classic Lemon Drop cocktail.
Provided by corrie.pennington
Categories Drinks
Number Of Ingredients 4
Steps:
- Add vodka, orange liqueur, fresh lemon juice, rosemary sage simple syrup, and ice to a cocktail shaker.
- Shake well, about 20 seconds.
- Strain into a coupe glass.
- Garnish with a sage leaf.
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OUR FAVORITE TUSCAN RECIPES
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- Tuscan Bean Soup (Ribollita) View Recipe. This hearty soup from Tuscany shows you how to combine vegetables, white cannellini beans, and pesto into a delicious, nourishing soup that's similar to minestrone.
- Tuscan Fish Stew. View Recipe. Known in Italy as cacciucco, this Tuscan seafood stew is packed with halibut, shrimp, and anchovies, and bursting with the Italian flavors of tomatoes, rosemary, oregano, and basil.
- Vegan Tuscan White Beans. View Recipe. This refreshing Tuscan-style side dish or salad is packed with cannellini beans, garlic, carrots, celery, and sage, and brightened with lemon.
- Chef John's Tuscan Bean Soup. View Recipe. This hearty, smooth, Tuscan cannellini and vegetable soup from Chef John is flavored with garlic and rosemary and served with crunchy, cheesy croutons.
- Mid-Summer Italian Bread Salad. View Recipe. Known all over Italy as panzanella, this Tuscan bread salad is proof that simple ingredients can make a great dish.
- Bistecca alla Fiorentina (Tuscan Porterhouse) View Recipe. In true Tuscan style, just olive oil, fresh rosemary, and salt are used to highlight the rich flavor of this top quality, grilled porterhouse steak.
- Tuscan White Beans in Tomato Sauce. View Recipe. known in Italy as fagioli all'uccelletto, this Tuscan side dish features cannellini beans cooked in a tomato-based sauce flavored with garlic and sage.
- Peposa Dell'Impruneta (Tuscan Black Pepper Beef) View Recipe. Beef short ribs are braised in Chianti and lots of black pepper and fresh herbs until the meat is melt-in-your-mouth tender.
- Pollo alla Cacciatore. View Recipe. In this famous Tuscan dish, a whole chicken is cut into pieces and cooked with caramelized onions, capers, olives, tomatoes, and fresh basil.
- Tuscan Tomato Soup (Pappa al Pomodoro) View Recipe. Every Tuscan household will have its own version of this comforting tomato and bread soup, known in Tuscany and all over Italy as Pappa al pomodoro.
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- Crostini. If you’re sitting down to a meal in Tuscany, it’s got to start with crostini. These little crusty pieces of bread, brushed with olive oil and toasted to perfection, are the most delicious way to kickstart your exploration of classic Tuscan dishes.
- Panzanella. From crostini to fettunta (Tuscan bruschetta), Tuscans love their bread. And this classic dish is no different. Panzanella is a salad with chunks of bread, tomatoes, cucumbers, onions, basil, and a generous drizzling of vinegar and olive oil.
- Truffles. Truffles are one of the rarest Tuscan delicacies, used in a range of scrumptious Tuscan dishes like pasta and appetisers. You can’t miss out on a bowl of tagliolini al tartufo, where long ribbons of tagliatelle pasta are drizzled in melted butter, garlic and shavings of black truffle and Parmigiano cheese.
- Bistecca alla Fiorentina. One of the most simple yet exquisite traditional Tuscan dishes is the Bistecca alla Fiorentina. It’s a T-bone steak from the local Chianina cattle, prized for its tenderness.
- Pappa al pomodoro. This beautiful, thick tomato soup is one of the most classic Tuscan comfort foods. “Pappa” means baby food in Italian, and this soup is soft, tasty, and easy to slurp down.
- Torta di ceci. If you love street food snacks, Tuscany has got you covered! Street vendors in Livorno and all over Tuscany serve up torta di ceci, a thin, savoury pancake made with chickpea flour.
- Potato tortelli. Similar to ravioli or gnocchi, potato tortelli is pasta parcels filled with mashed potato flavoured with garlic, spices, tomato and Parmigiano.
- Pecorino Toscano. Italians are famous for their excellent cheeses and Tuscans are no different. Their exceptional pecorino is one of the best. It’s a hard cheese made from the milk of sheep that are exclusively fed hay or dried grasses in the pastures of Tuscany.
- Lampredotto. Feeling adventurous? You’ve got to try lampredotto, a traditional offal sandwich dished up from street food stands in Florence. It’s made with the fourth stomach of a cow that’s slowly cooked in a broth made with tomatoes, celery, onions, parsley, olive oil, salt and pepper.
- Ribollita. A good Tuscan chef wastes nothing and ribollita is the perfect example of it. It’s a hearty soup of leftover bread, cannellini beans, and seasonal vegetables such as kale, carrots, onion, cabbage.
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