"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
All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
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.
Recipe - Tuscan Pudding
by Wen Zientek-Sico
Puddings are very popular throughout Tuscany and all of Italy. Unlike the American "Jell-O" pudding, Italian puddings are quite different and come in a wide variety of flavors and textures. This pudding is very traditional in Tuscan cuisine and makes a great finale to almost any Tuscan dinner.
Puddings are very popular throughout Tuscany and all of Italy. Unlike the American "Jell-O" pudding, Italian puddings are quite different and come in a wide variety of flavors and textures. This pudding is very traditional in Tuscan cuisine and makes a great finale to almost any Tuscan dinner. This pudding is eaten both uncooked and cooked and both variations are very good. Farmer's cheese or homemade soft cheese or yogurt cheese can be used in place of the ricotta with excellent results.
12 ounces ricotta cheese
4 egg yolks
1/2 cup sugar
2 teaspoons pure vanilla extract
Zest of one small lemon
1/4 cup raisins
1/4 cup golden raisins
2 ounces ground blanched almonds
1 ounce minced candied orange peel
Preheat the oven to 350 degrees and grease a medium mold or baking dish. Beat the ricotta cheese and egg yolks together until very smooth. Add the sugar, vanilla, and lemon zest and beat well until incorporated. Add the raisins, golden raisins, almonds, and orange peel. Mix well. Pour into the prepared mold. Bake for 30 minutes. Serve at warm, at room temperature, or chilled.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Copper Old Dutch Turkish Head MoldPerfect for making decoratively shaped puddings, molds, cakes, and other dishes, this generously sized copper mold makes a wonderful and useful addition to any kitchen. Decorative as well as functional, the mold can also be hung on the wall or used solely as a decoration to add old world charm to any room.