"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
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.
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 -Annemaree's Grilled Tuscan Chicken
Try Annemaree's version of these simple and savory chicken breasts made in the Tuscan tradition but modified for modern kitchens.
Annemaree's Grilled Tuscan Chicken
Recipe Submitted by Annemaree.
4 boneless skinless chicken breast halves
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
3 minced cloves garlic
2 tablespoons chopped fresh rosemary leaves
Freshly squeezed juice of 1 lemon
1/4 cup olive oil
4 bricks, wrapped in aluminum foil
Sprinkle breasts on both sides with the salt, pepper, and red pepper flakes. Place the breasts in a small baking dish. Sprinkle the garlic and rosemary overtop and pour the lemon juice and olive oil over the breasts. Cover and refrigerate. Let marinate for 1-2 hours or overnight. Cook the chicken on a well-oiled grill over medium-high heat. Place a wrapped brick on each chicken breast while grilling. Grill for about 5 miles on each side, or until cooked through.