Recipes Description

BESCIAMELLA SAUCE prepare the sauce in a saucepan put the butter (1), let it melt and add the sifted flour (2) doing it cook for a few minutes, stirring constantly (3) and avoiding to let her take it from sticking or color.you have got what the French call a roux at this point remove the pan from the heat and add the hot milk to the roux (4) mix well with a wooden spoon. Put the pan on the fire then, cook over low heat until the sauce begins to boil and add a pinch of salt and a pinch of nutmeg (5). Cover the pan with a lid and simmer the sauce, over low heat for 15 minutes, the time required to thicken the sauce, stirring occasionally (6). Without this your sauce is ready.

TUSCANY CHIKEN LIVER PATE
INGREDIENTS FOR 6 PEOPLE liver gr.350 - half an onion - A spoonful of capers - 3 anchovy fillets or anchovy paste - Broth (one glass) – bread - extra virgin olive oil – butter - salt Pepper Sagethe onion in four tablespoons of olive oiladd browned chicken livers, capers, anchovies and sage.cooking, gradually add the broth to keep everything soft.half an hour of cooking, remove from heat and chop together until the mixture is creamy ratherbriefly on the heat and add a knob of butter and season with salt and pepper.

	Ragout toscano : first step in the preparation of the Bolognese sauce is to peel the onion and carrot, then remove the filaments with celery and finely chop the ingredients 3. In a pan with high sides, place the olive oil and butter,then, once melted the butter, add the chopped vegetables (4) and let fry stirring. Meanwhile, chop the bacon finely and then add it to ground beef (5), pour it into the pot (6) and let fry until the meat is browned became beautiful, stirring from time to time (7). Then add the red wine (8) and let it fade, then melt the triple concentrated tomato in a little broth (9) and add it to the meat (10), mix, add salt and cook the sauce for about an hour and a half to heat, adding, whenever servant and little by little, the remaining broth (11) and then, finally, milk (12). When the sauce is ready, add salt and pepper to taste. INGREDIENTS: Minced pork (thigh) 250 gr -bacon - sweet stretched or rolled up 100 gr1 - 1 medium onion - 1 stalk celery - Extra virgin olive oil 3 tablespoons - Butter 50 gr glass red wine - Fresh whole milk 1 cup - Sale q.b. - Freshly ground pepper to tastebroth 250 ml - 30 grams triple concentrated tomato - Beef (minced beef 250 gr

	PESTO WITH BASIL INGREDIENTS : 2 cloves garlic - Recipes coarse sea salt 1 pinch - Extra virgin olive oil 100 ml grams of basil leaves - Pecorino cheese 2 tablespoons (about 30 grams)nuts 1 tablespoon (about 15 grams) - Grated Parmesan cheese 6 tablespoons (about 70 grams). To prepare the pesto sauce should be first noted that the basil leaves are not washed, but clean with a soft cloth and whether it's Ligurian or Genovese basil, narrow-leaved (and not the southern one-leaved large, which often has a mint flavor). Start preparing the pesto by placing the peeled garlic in a mortar with a few grains of salt (4). Begin to crush (4) and when the garlic is reduced cream (5), add the basil leaves together with a pinch of salt (6), which will serve to break up the fibers better and maintain a beautiful bright green color , , then, the basil against the walls of the mortar rotating the pestle from left to right and simultaneously rotate the mortar in the opposite direction (from right to left), taking it for the "ears", or the 4 rounded protrusions that characterize the same mortar (7), keep it up until the basil leaves will not come out a bright green liquid (8), at this point add the pine nuts (9), and start stepping to reduce in cream. the cheese a bit 'at a time, stirring constantly (10), which will make it even creamier sauce, and finally the extra virgin olive oil (11) which will pour in, stirring constantly with the pestle. Mix the ingredients well until you get a smooth sauce (12).

	PASTA DOUGH: flour wheat flour 400 gr - eggs 4 (at least 70 grams each) - Sale Recipes 1/2 tsp - Olive oil and luke warm waterthe flour and place on the work surface, then formed a hollow in the center and break one at a time, the eggs that have kept at room temperature (1-2), and add the salt (3). from the inside, stir the eggs with a fork or a spoon, taking as the flour from the edges (4-5), then worked with the hands the dough from the outside inwards, mixing all the flour that is located on the work surface (6). the dough does not fully collect the flour or would result in slightly hard, add one or two tablespoons of warm water (7) and continue to knead until smooth and compact result (8). Therefore Wrap the dough in plastic wrap and let rest for about 1 hour in a cool, dry place (9). After resting, fresh pasta will be softer and more elastic so get ready to roll it out. Flour the work surface and bodies with a rolling pin. Before you roll your dough flattened by lightly pressing with your fingers. One of the best techniques to roll out the dough is rolled on one end of the dough rolling pin, hold with one hand the other end of the sheet and then slide the rolling pin. It should put pressure when pushing the rolling pin out and lower the pressure when you move the rolling pin to the inside. Do make the dough a quarter turn and repeat the same movement until you have achieved the desired thickness. to work with a rolling pin, bearing in mind that the dough will have a thickness of about 0.5 mm. When you've got the right thickness, you can get the desired pasta shapes. For noodles, noodles, or pappardelle, flour the dough, then roll it up on itself.

	GNOCCHI DI PAPATE INGREDIENTS: Potatoes 1 kg - eggs 1 - 300 g flour - Salt Recipes q.b.first thing to do is prepare the potatoes: wash them and, without peeling them, put them in a pot with salted water and let it boil (for the preparation of potato gnocchi I recommend you use the floury potatoes red). Still warm, peel, mash them and put them on a well-floured work surface.a pinch of salt, flour and knead until the mixture is firm but soft at the same time. At this point add an egg and continue to knead until the dough is no lumps and compact., divide the dough into strands with a thickness of 2-3 centimeters and begin to cut your gnocchi placing them on a surface or floured tray. Finally, practice characteristics scoring of each dumpling dumplings by sliding the fork and squeezing a bit, but not too much. Let stand your dumplings for 15 minutes, then cook them in a pot with enough salted water and drain when they will rise to the surface

	PANZANELLA SALAD Ingredients for 4 people: 400g of Tuscan bread, sliced 1 red onion, 6 basil leaves, 3 ripe tomatoes, 1 cucumber, 1 tablespoon vinegar, 3 tablespoons of olive oil, salt and pepper. Preparation: Place the slices of bread into the bowl and cover flush with cold water, making the bread soak for about 15 minutes, meanwhile, sliced tomatoes and onions after they are seeded and the skin. Put the sliced cucumber on a plate with a weight on top. Leave it for about 10 minutes. Squeeze the bread and put it in the salad well. Rinse the cucumber and add it to the bread with tomatoes, onion and basil leaves washed and chopped. Season with olive oil and vinegar. Serve after ten minutes

	TIRAMISU’ INGREDIENTS: 6 medium eggs - 120 g sugar + 2 tablespoons coffee - Mascarpone 500 gq.b to wet the sponge fingers - Cocoa powder to taste to sprinkle the tiramisuchips q.b. to cover the tiramisu - Savoiardi 400 grprepare the tiramisu, divide the egg whites from the yolks, add half of the sugar to the yolks (1) and fitted with an electric mixer fitted with whisk (2) until you get a nice mixture is light, fluffy and creamy (3).the mascarpone mixture of egg yolks (4), and then take charge of the egg: furbish, with the aid of a planetary or more and with an electric mixer (5), semi-mounted and when they will add the other half of the sugar and continue beating until rain will not be until stiff. Once the egg whites will be mounted perfectly add to the mixture of egg yolks, sugar and mascarpone (6). Do this gently, stirring from the bottom up, with a spoon so as not to remove the egg whites. Now that the cream is ready, disponetene a spoon on the bottom of each cup (7), or in a single baking sheet, pass the biscuits in the coffee being careful not to soak too (8), and then arrange them in the cup by cutting them according to the form of the container (9). Arrange a tablespoon of cream over the ladyfingers, level the cream and cover with another layer of ladyfingers soaked in coffee if the first you have them arranged vertically, they place them horizontally (and vice versa), leveled well and sprinkle with cocoa powder. If you want you can sprinkle the top of the cup with a few curls of chocolate. Store in the fridge for a few hours to shrink the sweet

	CANTUCCI INGREDIENTS : Caster sugar 280 gr- A pinch of salt - Baking powder powder 4 grams - Butter 100 gr - Blanched almonds 250 gr - 00 flour 500 gr - 4 medium eggs 1 yolk , turn the oven to 190 ° and when the temperature reaches let toast the almonds well arranged on a plate for 3-4 minutes, then remove them from the oven and let them cool. Then proceed to form the dough for the nooks: put the 4 whole eggs and egg yolk in the planetary (or in a large bowl) and add the pinch of salt and granulated sugar.very well until mixture is puffy and fluffy (4). Now add the melted butter (5) and warm and blended, add the flour sifted with baking powder (6) and mix all ingredients well.the mixture is soft crumb and (7), add the almonds now cooled (8), transfer the mixture on a floured surface (9) and work by hand to achieve a uniform ball.the dough into two or three balls (10) of the same size (depending on how big you want your nooks, with two loaves you will get cookies larger, create three loaves instead will be smaller) and derived from these two or three long loaves approximately 30cm, transferred the loaves on a baking sheet (11) covered with parchment paper, brush them with the egg (12) slightly beaten egg and bake for 20 minutes in a hot oven at 190 °.this time, remove the loaves, let cool a few minutes and proceed to cut them diagonally to get some cookies (nooks) of about 1-1.5 cm. Arrange the biscuits obtained again on the plate and make "biscottare" in the oven at 170 degrees for about 10-15 minutes.

	CASTAGNACCIO INGREDIENTS : Water 750 ml - Chestnut flour 500 gr - Walnuts 100 grams of walnut kernels - Pine nuts 100 g - 1 handful of fresh rosemary needles - Raisins 80 grsalt a large pinch - 6 tablespoons extra virgin olive oilprepare the Tuscan chestnut, the first thing you preheat the oven to 200 °, about half an hour before baking your chestnut. Put the raisins to soak in warm water (1) to revive her and then proceed sifting the flour (2) in a large bowl to remove any lumps. After adding a generous pinch of salt, pour a little at a time in the water chestnut flour (3), mix well with a whisk until the batter is well blended and smooth (4).this point, squeeze and dry the raisins well and add to the mixture, along with the pine nuts and walnuts, coarsely chopped (5) (set aside a small amount of these three ingredients that will be needed to cover the surface of the chestnut before to bake). Place in a shallow roasting pan with a diameter of 40 cm, oil, then brush them for good, taking care to cover the entire surface, then pour the mixture should get to reach a height of about an inch. Sprinkle the chestnut cake with the ingredients and set aside with fresh rosemary needles (6), then pour over wire two more tablespoons of oil. Bake then your castagnaccio for 30 minutes at 200 degrees until it will have formed a nice crust all cracked and dried fruit took a nice golden color.