Discover the Typical Food Recipes from Tuscan Restaurants
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Discover the Typical Food Recipes
from Tuscan Restaurants
Discover the Typical Food Recipes from Tuscan Restaurants
It is a pleasure for Marchesi de’ Frescobaldi to present this
typical tuscan second courses recipe book, accurately selected among
the best florentine restaurants and dedicated to good food lovers, from the more
seasoned to less ones. It deals with a rich collection of hints, ideas, wine pairings
and original tastes by interpreting the essence of tuscan tradition brilliantly
and offering a precious resource in order to discover and try personally the secrets
of one of the most appreciated cuisines all over the world,
matched with a nice bottle of wine.
2
Discover the Typical Food Recipes from Tuscan Restaurants
Steak alla fiorentina
Ingredients for 4:
280 g yellow rice parboiled
1 l fish broth
250 g shelled shrimp
15 g butter
1 dl dry white wine
3 rucola clusters
parsley
salt and pepper
herbs
Recommended wine: Castelgiocondo, Brunello di Montalcino DOCG
Boil water with celery, carrots, cloves, lemon peel, fishbones and shrimp heads.
Cook slowly to avoid overly condensing the broth for 2 hours and strain everything
through a metal sieve with a thick mesh. In the meanwhile toast the rice adjusting it
with dry white wine. Add the cleaned shrimp halfway through the cooking
of the rice and pour in the broth gradually, cooking for 12 minutes.
When ready add the rucola and parsley and let cool for 2 minutes.
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Discover the Typical Food Recipes from Tuscan Restaurants
Oven cooked chine of pork
Ingredients for 4:
Pork loin with bone 1,2 kg
2 rosemary twigs
2 garlic clovers
1 dl olive oil
1 glass dry white wine
salt and pepper
Recommended wine: Tenuta Frescobaldi di Castiglioni, Toscana IGT
Bind the pork loin with peeled garlic, rosemary and salt and pepper,
adjust externally with more salt and pepper.
Arrange in an oven-proof dish, add oil and place in the pre-heated oven at 220°C.
When it starts browning wet with wine and cook for about 25/30 minutes.
7
Scopri le Ricette Tipiche delle Trattorie Toscane Scopri le Ricette Tipiche delle Trattorie Toscane
The Peposo all’Imprunetina or alla Fornacina This is a broth-intensive dish, but the broth (the “sugo,” as we say in Florence)
must be dense, with a good consistency. When the meat becomes tender,
add the laurel leaves, the remaining garlic and the grounded pepper
and continue cooking until you get hungry!
Ingredients for 4: Then turn off the flame and serve. Buon appetito! You can also place some
1 large minced onion toasted Tuscan bread on the bottom of the pan, if you’d like.
1 minced carrot
1 minced celery stick
3 sliced garlic cloves
2 whole garlic cloves
Mixture of available herbs (sage, laurel, thyme, a little rosemary)
2 soup-size Tbsp. of pepper (half ground, half in grains)
1 or 2 pork shanks
1 kg of cut meat (muscle, snout or other non-prime areas)
Red wine at your discretion
Recommended wine: Mormoreto, Toscana IGT
The Peposo is a typical dish from Impruneta, a town just 15 km. outside Florence
known for its production of “cotto” tiles. This extremely flavoursome dish used to
be prepared in the same ovens used to manufacture the renowned “cotto” floor tiles.
The ingredients varied according to season, for instance the pork
was slaughtered in the Winter to make use of its front shanks.
The meat cuts should be chosen among the more compact ones that won’t become
threadbare, the 4 Leoni uses primarily the cheek (the snout), the muscle
and the previously mentioned shanks.
So, always put all the ingredients - except for the laurel, the minced garlic and
grounded pepper - in an ample pan, better if earthenware, and douse it all with wine.
Bring to boiling point on medium heat, then lower the flame to its minimum level:
it has to cook gently without boiling.
Check the wine level from time to time and mix.
8
Discover the Typical Food Recipes from Tuscan Restaurants Discover the Typical Food Recipes from Tuscan Restaurants
Prosciutto in bacon
with a pork net
Ingredients per 4 persone:
100 g pig liver
100 g fresh bacon
300 g fresh prosciutto (a nice big slice)
50 g pork net
1 glass of white wine
Recommended wine: Nipozzano Riserva, Chianti Rufina DOCG
Set the pork net on which you will place the slice of prosciutto over a piece
of oven foil paper. Dice the bacon and liver, dress with sage, rosemary,
ground salt and pepper, and place everything on top of the prosciutto.
Roll up the mixture in the foil paper, making sure the filling stays inside,
tie with kitchen string keeping it all rolled up.
Put the rolled food wrap in a casserole with olive oil, garlic, sage and rosemary.
Heat in an oven up to 180°C for about 35-40 minutes, wet with wine halfway through
cooking time. When cooking is finished dress the bacon with the cooking sauce.
10 11
Discover the Typical Food Recipes from Tuscan Restaurants
Chicken breast
Ingredients for 4:
600 g chicken breast
250 g milk cream
black olives
200 g of porcini mushrooms
salt and pepper
Recommended wine: Castiglioni Chianti, Chianti DOCG
Coat in flour and fry the chicken breast with a small amount of olive oil.
Add the (previously salted) porcini mushrooms, the black olives and milk cream.
Cook slowly until the sauce turns creamy. Serve with a sprinkling of parsley.
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Discover the Typical Food Recipes from Tuscan Restaurants
Artichoke heart
Ingredients for 1:
2 slices of bresaola (dried salted beef)
2 clean artichoke hearts
30 g gorgonzola cheese
30 g mascarpone cheese
truffle oil or truffle butter
1 nut kernel
Recommended wine: Vermentino Ammiraglia, Toscana IGT
Place the bresaola slices on the bottom of an earthenware tureen
(about 12 cm. in diameter), then add the cheeses mixed with truffle oil, topping it
all off with a nut. Microwave for about 2 and a half minutes. Serve warm.
14
Discover the Typical Food Recipes from Tuscan Restaurants
Prawns alla lampada (lamp)
Ingredients for 2:
10 shelled prawns
50 g butter
1 rosemary twig
1 laurel leaf
flour
salt and pepper
½ lemon
1 champagne glass
½ glass cognac
4 drops of tabasco
2 Tbsp. of olive oil
Recommended wine: Benefizio Riserva, Pomino Bianco DOC
Melt the butter with laurel and rosemary in the pan, place the prawn
with a light coating of flour and cook on both sides.
Adjust with cognac, lemon juice and tabasco; add salt, pepper, and the champagne.
Cook for about 5 minutes and serve.
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Discover the Typical Food Recipes from Tuscan Restaurants
Florentine beef stew
Ingredients for 4:
800 g beef
3 celery sticks
2 carrots, 1 onion
1 kg. of peeled tomatoes
2 Tbsp. tomato paste
1 l red wine
1 basil cluster
olive oil
salt and pepper
Recommended wine: Giramonte, Toscana IGT
Mince the celery sticks, carrots and onions and make a soffritto base, then add the
previously cleaned and tied meat. Brown the meat on each side, wet with wine and cook
on a low flame. When the wine has evaporated add the peeled tomatoes passed through
a masher and the paste. Adjust with salt and pepper and heat low for 2/3 hours.
Add basil leaves and serve.
18Discover the Typical Food Recipes from Tuscan Restaurants Discover the Typical Food Recipes from Tuscan Restaurants
Tuscan fillet with shallots
in balsamic vinegar
Ingredients:
1 fillet
10 shallots
1 cup of balsamic vinegar
8 slices of colonnata lard
Recommended wine: Nipozzano Rierva, Chianti Rufina DOCG
Cut 8 steaks from the fillet circa 4 cm. in thickness and wrap them in the lard.
Put the shallots cut in thin slices in a casserole with a dash of oil,
then wet it with balsamic vinegar and a pinch of salt.
Brown the fillet on both sides in a new casserole, add salt and pepper.
Then add the shallots cooked in balsamic vinegar allowing for the sauce to
amalgamate nicely - avoid overcooking the fillets.
Serve warm with a splash of oil.
21Scopri le Ricette Tipiche delle Trattorie Toscane Scopri le Ricette Tipiche delle Trattorie Toscane
Tuscan veal fillet Prepare 4 plates placing toasted crostini at their center, set the fillets on the crostini
and pour at your discretion the sauce left in the pan.
with balsamic vinegar
Ingredients for 4:
4 180 g veal fillets
50 g butter
flour
2 dl balsamic vinegar
20 drops Worcestershire sauce
juice de viande
salt and pepper
4 toasted crostini
Recommended wine: Castelgiocondo Riserva, Brunello di Montalcino DOCG
For best results with the preparation of this dish the juice or fondo bruno,
which requires about 2 hours, is crucial.
The fondo bruno is a sauce obtained from the roast juice, or from the bones
of veal and second choice cuts, which are braised and placed in the oven
together with celery, carrots, onion, garlic, juniper berries, salt,
pepper, sage, rosemary and fresh laurel leaves.
Once braised, white wine is added and the cooking process continues
on a medium flame for about 2 hours adding some broth and flour,
until it becomes a dense and dark sauce (fondo bruno).
When ready strain everything and let rest for ½ an hour.
Once the sauce is ready start preparing the fillets as follows: melt butter in a pan
and place the flour-coated fillets, brown on both sides, dress with salt and pepper,
get rid of the excess butter, adjust with balsamic vinegar.
Turn the fillets in the pan paying attention not to puncture them with a fork,
add the Worchestershire sauce, pour the meat juice and bring to a simmer.
22Discover the Typical Food Recipes from Tuscan Restaurants
Marrowbone alla fiorentina
Ingredients for 4:
1 small onion
1 carrot
1 celery stick
white wine
1 tomato
flour
olive oil
½ lemon peel
salt and pepper
Recommended wine: Lamaione, Toscana IGT
Coat in flour and fry the marrowbones with 2 spoons of olive oil,
then pour over it a soffritto made with fried celery, carrots, the onion and the sliced
tomato. Wet with white wine and broth. Let it cook for about an hour on gentle heat.
Sprinkle the marrowbones with minced lemon peel before serving.
25Discover the Typical Food Recipes from Tuscan Restaurants
Cole slaw
Ingredients for preparation of salad
1 fresh cabbage leaf
3 rucola clusters
½ avocado
50 g emmenthal cheese
Pine nuts (pinoli)
Rucola pesto
Recommended wine: Pomino Bianco, Pomino Bianco DOC
The salad will be served in a capacious plate decorated with a cabbage leaf
(the leaf should be emerging from the side of the plate).
After cleaning and cutting the rucola clusters, slice the avocado into thin
pieces and the emmenthal in cubes, stir and place upon the cabbage leaf.
Then add a handful of pinoli and a spoonful of rucola pesto.
To prepare the rucola pesto, whip a cluster of rucola adding oil,
pecorino cheese, salt, pepper and pinoli.
27Discover the Typical Food Recipes from Tuscan Restaurants Discover the Typical Food Recipes from Tuscan Restaurants
Asparagus rolls
Ingredients for 4:
600 g pork
200 g asparagus
½ onion
1 celery stick
50 g parmesan
salt and pepper
Recommended wine: Pomino Pinot Nero, Pomino Pinot Nero DOC
Pound the pork chops thoroughly. Cover the asparagus tops with salt,
pepper and parmesan. Seal and close with a toothpick.
To prepare the sauce fry olive oil, onion, celery and the rest of the asparagus.
Wet with broth. Add the rolls and cook on low heat for about an hour.
28 29Via S. Spirito, 11 • 50125 Firenze • Italia www.frescobaldi.it info@frescobaldi.it
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