"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
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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 - Pane dorato (Golden Fried Bread)
by The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines
This savory bread is truly decadent and delightful! Make sure to try it with the Gruyere cheese for an even more sinful dish.
Pane dorato (Golden Fried Bread)
Preparation time: 10 minutes.
Cooking time: 5 minutes
6 slices of bread half a centimetre thick
2 eggs, beaten
Extra-virgin olive oil
Optional:100g Gruyère cheese.
Half fill a heavy iron frying pan with oil. Cut the crusts off the bread and soak briefly in the milk. Dip both sides of each slice of bread into the beaten eggs. Heat the oil and plunge the slices into the pan one by one, frying each side for ten minutes until golden brown. Remove from the pan and leave to drain on kitchen paper. Sprinkle with salt and serve hot. Sandwich bread is best for the recipe, as the result is lighter. It is even tastier if very finely cut slices of gruyere cheese are laid on top of the freshly fried bread so that they gently melt into it. Golden fried bread can also be used to great effect in soups. Cut the slices into cubes and place in the soup dishes before serving clear beef broth a table. A historic cookery book compiled by Domenico Romoli contains a recipe for Pan dorato con burrito (butter) but, in keeping with Renaissance and medieval tastes, the croutons were flavoured with sugar and cinnamon.
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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