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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 - Piselli novelli in casseruola (Casseroled New Peas)
by The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines

Take advantage of tender young peas and fresh garlic with this fresh spring dish that will tantalize your taste buds. This classic vegetable dish highlights the best of Tuscan cuisine.

Alfred Gockel - Italian Waves I
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Piselli novelli in casseruola (Casseroled New Peas)

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

3kg fresh peas
50g streaky bacon, in one piece
3 tbsp extra-virgin olive oil
Parsley
2 cloves of garlic
Pinch of salt.

Shell the fresh new peas; their weight will reduce to about one kilo. Chop the bacon into a small cubes and fry in the oil in an earthenware casserole. Wash and drain the peas, pour into the casserole and then add fresh parsley tied into a bunch, garlic (fresh garlic is at its best in May), a pinch of salt and two glasses of water. Cook, covered, for twenty minutes. Remove the garlic and parsley and serve tepid.

This is a specialty in springtime when tiny, tender, sweet new peas are available. They are ideal not only with stuffed rabbit but also with roast pork, peppery stew and braised beef.

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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