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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 - Cavolfiore stufato (Stewed Cauliflower)
by The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines

This savory stew is a great way to dress up cauliflower so that even the kids will adore it! This simple preparation is very easy to do and very flavorful.

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Cavolfiore stufato (Stewed Cauliflower)

Preparation time: 15 minutes.
Cooking time: 20 minutes.

One kg cauliflower
Garlic cloves
3 tbsp extra-virgin olive oil
200g tomatoes

Parboil the cauliflower for five minutes in salted water (or cook in a steamer for ten minutes) then break it into florets. Put the garlic and oil into a large pan or flameproof dish, heat through and then add the cauliflower, turning it over gently. When it is well softened (about ten minutes) add the puréed tomatoes and then cover. Cook together gently for five minutes so that the flavours combine, taste for salt, remove the garlic and serve hot. Cauliflower is usually parboiled in order to reduce the smell which many find too strong. If however, the odour doesn't bother you, simply fry the florets in the oil and garlic without parboiling. Cover the pan and cook over a medium heat, gradually adding a few drops of warm water, if necessary.

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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