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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 - Ragł di carne alla fiorentina (Florentine Meat Sauce)
by Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines

This traditional meaty sauce is very popular in Florence and the surrounding area. Instructions are given for several variations, including a very good rich and hearty sauce.

Anonymous - Morning Tide, Western Australia
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Ragł di carne alla fiorentina (Florentine Meat Sauce)

Recipe Submitted by The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines.

Preparation time: 15 minutes.
Cooking time: 50 minutes.

One onion.
One carrot.
One stick of celery parsley.
4 tbsp extra-virgin olive oil.
300g minced meat.
100g chicken or rabbit livers.
One glass red wine.
700g tomatoes.
Salt.

Finely chop the onion, carrot, celery and parsley. Fry gently in the oil over a medium heat. Add the minced meat (do not use mince which is too lean!) and the washed and cleaned livers, finely chopped. Add salt and cook rapidly for at least ten minutes, stirring constantly with a wooden spoon so that the meat does not stick to the pan. When the sauce has become golden brown in colour, add the wine and leave to evaporate. Lower the heat and add the peeled and puréed tomatoes. Cook over a low heat for half an hour and taste for salt. You could serve this sauce with chili pepper.

The method I have described here produces a fairly liquid, but very light sauce. If you prefer it thicker, simply cook it for two hours instead: this produces an entirely different consistency and flavour.

This recipe was reprinted with the gracious permission of The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines. The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines offers a wide variety of information about traditional Florentine and Tuscan cuisine, including a huge collection of fantastic recipes and basic information about this fascinating cuisine.

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