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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Tuscan Crostini
by Wen Zientek-Sico

It is almost impossible to go anywhere in Tuscany without finding this delectable appetizer. It is simple and easy to prepare and can be made well in advance, making it perfect for parties or other occasions.

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Tuscan Crostini

It is almost impossible to go anywhere in Tuscany without finding this delectable appetizer. It is simple and easy to prepare and can be made well in advance, making it perfect for parties or other occasions.

1/3 cup olive oil
2 medium chopped onions
2 pounds chicken livers
2 ounces drained anchovies
1/4 cup drained and rinsed capers
Freshly ground black pepper
1/2 cup brandy
Juice of one lemon
Zest of one lemon
1 baguette loaf
Italian parsley leaves (optional)

Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until soft and translucent. Add the chicken livers and cook, stirring frequently, until they are cooked through in the center. Add the anchovies, capers and black pepper to taste. Cook for three minutes. Pour in the brandy and cook until it evaporates. Turn off the heat and add the lemon juice and zest. Transfer to a food processor and process until a smooth paste is formed. Refrigerate covered for at least three hours. When ready to serve, slice the baguette loaf thinly and toast the bread slices. Spread the bread slices with the chicken liver mixture and top with a parsley sprig. Serve at room temperature.

Makes 6 servings.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cooling Time: 3 hours
Total Time: 3 hours, 30 minutes

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Tastes of Tuscany : Treasured Family Recipes and Vignettes from the Heartland of ItalyTastes of Tuscany : Treasured Family Recipes and Vignettes from the Heartland of Italy
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This marvelous cookbook is a true glimpse into the food and culture of Tuscany. It reads just like a notebook compiled by a cherished family member and is filled with wonderful recipes, tips, stories, photos, family vignettes, herbal lore, old fashioned sayings, and tons of love. The recipes are simple, but fantastic - Oysters with Italian Ham and Chives, Fried Bread with Cheese Sauce, Peanut Brittle Cake, Stuffed Seafood Cannelloni, "Knock on Wood" Potato Dumplings, Snapper with Italian Bacon, Capers, and Lemon, Prawns with Marsala, Rustic Style Spaghetti Sauce, and many more wonderful dishes.