"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 - Bongo (Chocolate Profiteroles)
by The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines
"Originally profiteroles were fried rather than baked; the Florentine recipe was introduced to France where it was known as pātes ą chaud, "hot buns"."
Bongo (Chocolate Profiteroles)
Preparation time: 30 minutes.
Cooking time: 40 minutes.
For about 35 profiteroles:
125g plain white flour
800g whipping cream
150g dark chocolate.
Put the water in a large saucepan, add the butter, and let it melt. Add a pinch of salt, sift the flour well and throw it in all at once. Stir immediately and thoroughly until it forms an elastic mixture and then continue to cook and stir for about fifteen minutes. When all the water has been absorbed and the paste is quite smooth and even, coming away easily from the sides and bottom of the saucepan, remove from the heat. Leave to cool well and then add the eggs one at a time, beating in well. Put the mixture into a pastry bag with a large nozzle and squeeze profiteroles out onto a greased baking tray. Put in the oven at 180° C for twenty minutes. In the meantime whip half the cream and sweeten with icing sugar. Put it into a piping bag and fill the profiteroles when they have cooled sufficiently. Melt the chocolate over a bain-marie, let it cool and then add to the remaining lightly whipped cream. Drop the profiteroles into the chocolate cream one by one and arrange in a pyramid on a serving dish. Decorate with rosettes of whipped cream.
Originally profiteroles were fried rather than baked; the Florentine recipe was introduced to France where it was known as pātes ą chaud, "hot buns".
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.
Under the Tuscan Sun: At Home in Italy
by Frances Mayes
A beautifully written book about life and food in Tuscany, Under the Tuscan Sun is filled with wonderfully evocative vignettes about Tuscan life and Mayes' experiences renovating a Tuscan villa. While more about the renovation experience than brilliant insight into the culture or food of Tuscany, there are plenty of wonderful spots for the foodlover. Many of the recipes do grasp the essence of Tuscany, and the book makes for a great escape, especially in the middle of a cold and dreary winter.