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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.


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.
 
Recipe - Valigette (Beef Rolls)
by The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines

These elegant little steak bundles or roulades are very easy to make and are quite tasty. They make for a wonderful entree for entertaining or any special occasion.

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Valigette (Beef Rolls)

Preparation time: 20 minutes.
Cooking time: one hour 45 minutes

900g thin slices Silverside steak
150g cooked ham
150g Fontina cheese, thinly sliced
Parsley
3 carrots
5 artichokes
4 tbsp extra-virgin olive oil
One glass white wine
Salt.

Layer onto each filled of steak a piece of ham, a slice of cheese, a segment of artichoke, some parsley and a pinch of salt. Roll the meat up to form a neat roulade and tie with a piece of string or close firmly with a toothpick. Chop and dice the carrots, artichoke stems and leaves, if any are left over; fry in the oil until soft in a large casserole. Add the beef roulades and brown on all sides. Dissolve a pinch of salt in the glass of wine and pour over the meat; allow to evaporate rapidly and continue to cook over a low heat for forty minutes. If the gravy has dried out during the cooking remove the meat, add some more wine and drop of oil and leave on the heat to reduce slightly. Remove the string or the toothpicks before serving, as it is rather unpleasant to find yourself munching on them! Fried or purčed potatoes are the perfect accompaniment for this dish.

Domenico Romoli called them "stuffed, stewed parcels", however, his recipe contained some quite different ingredients, while Pellegrino Artusi refers to "artichoke-stuffed steaks".

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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Tuscany, the Beautiful Cookbook : Authentic Recipes from the Provinces of TuscanyTuscany, the Beautiful Cookbook : Authentic Recipes from the Provinces of Tuscany
by Lorenza De'Medici Stucchi
One of the most beautiful books ever written about Tuscany, this book is overflowing with stunning photographs and marvelous recipes. A truly marvelous way to steep yourself in the flavors of Tuscany and really be able to create authentic Tuscan dishes in your own kitchen. A must-own for anyone who loves Tuscany or Tuscan cuisine.