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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.


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Recipe - Beans in the Style of Wild Birds
by Wen Zientek-Sico

One of Tuscany's most famous recipes, these succulent beans will melt in your mouth. Combined with a crisp green salad and crunchy Tuscan bread, it is one of my favorite dinners.

Sarah Malin - Pasta Primavera
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Beans in the Style of Wild Birds

One of Tuscany's most famous recipes, these succulent beans will melt in your mouth. Combined with a crisp green salad and crunchy Tuscan bread, it is one of my favorite dinners.

2 tablespoons olive oil
1 large chopped onion
Salt
Freshly ground black pepper
1/3 cup chopped fresh Italian parsley
1/4 cup chopped fresh sage
3 large minced garlic cloves
4 large tomatoes
2 tablespoons tomato paste
2 cups cooked or canned pinto beans
2 cups vegetable or chicken broth

Heat the olive oil in a large heavy skillet over medium-high heat. Add the onion and sauté for 5-7 minutes, or until golden brown. Season with salt and pepper and add the parsley, sage and garlic and sauté for another minute or two. Coarsely chop the tomatoes and add the tomatoes and the liquid to the onions along with the tomato paste. Sauté for ten minutes. Add the beans and sauté for five minutes. Add half of the chicken broth and bring to a boil. Reduce the heat to a low simmer and cook for 30 minutes, adding more of the broth as needed. The mixture should be moist, but not soupy. Serve hot.

Makes 4 servings.

Preparation Time: 5 minutes
Cooking Time: 55 minutes
Total Time: 1 hour

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