Crostini toscani ricetta originale

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I piatti tipici della Toscana

crostini toscani ricetta originale

The Tuscan antipasto is generally a tray with a selection of processed meats, cheeses and crostini of all types – among which the Tuscan chicken-liver or ' black'.

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Lampredotto inzimino, one of the most important Florentine dishes. Made from the fifth quarter of the veal, stewed with chard and served with lightly toasted Tuscan bread. By using a traditional product cooked in a modern way, we obtain a very important result such as lightness. Simple ingredients as well as genuine to elegantly present the history of Florence. You will receive an e-mail to be confirmed to be included in our list. Controlla la tua casella di posta o la cartella spam per confermare la tua iscrizione. Click here to understand how to reach us.

In Tuscany the black crostini represent the one and only authentic antipasto but there preparation is not always identical, it has changed in time and joins tradition and novelties. The recipe has been modified many times, the ingredients of the farming tradition have been substituted with more refined raw materials, the cookery method has evolved together with technology and the cooking time is a lot shorter. In fact to the chicken livers one added the gizzard, the poorest part of the giblets, but a true specialty. Once the onion and safe where stir-fried, the minced meat with garlic and cooked win the vin santo , a desert wine made with grapes that have been allowed to dry, and that is aged at length, it is typical in the Tuscan countryside. Once cooked the capers used to be added and the anchovies.

Today began as a very difficult day… A lot of small problems at work, the usual last-minute emergencies, people who think they are helping when they are in fact creating more problems… After a few hours like this, I figured there was only one thing to do. Well actually two … either jump into a giant jar of Nutella or start cooking. I chose the second option simply because I had chicken livers in the house and not Nutella…! Who said we all have hours to prepare traditional recipes?! Crostini , as many of you certainly know, are toasted slices of bread topped with a sauce. Crostini toscani are topped with a meat sauce made with chicken livers in the Maremma area at least — in other areas it can be with spleen or just plain ground meat. Traditionally the bread was not toasted.

Our restaurant, open to our guests and the public alike, serves the typical dishes of Tuscan tradition. And to prepare them, we always prefer fruit and vegetables from our own farm and local producers. The restaurant at Agriturismo Borgo La Capraia is small and hospitable — and typically Tuscan, in both architecture and aromas: stone, Florentine brick, and exposed wooden beams create the perfect setting for enjoying the dishes and flavours of Tuscany while thrilling to the panoramic view of the Borgo and its valley. Our Tuscan restaurant knows the secret formula for making a meal a unique, unforgettable experience: combining to perfection the true, genuine flavours of the products of local growers and our own gardens to exalt the age-old recipes of Tuscany, in dishes from our family cookbook and more innovative interpretations — always accompanied by a glass of fine wine! And impeccable quality, whatever your menu choice! And dulcis in fundo : during the summer, dinner is served on the panoramic veranda — while in winter, the fireplace in the dining room creates a cosy atmosphere for a romantic dinner.

Tuscan Chicken Liver Crostini. In a skillet over medium heat add butter and sage. Remove from heat. In a large and heavy skillet over medium heat, add 2 tbsp extra virgin olive oil. Add ground meat and let it brown few minutes, stirring when necessary. Add lemon zest, parsley and the cooked chicken livers along with their juices and sage.

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Tuscan Crostini – Original Recipe

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Tuscan Chicken Liver Crostini

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