"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 - Annemaree's Stuffed Tuscan Chicken
These stuffed chicken breasts, filled with fresh sage and Fontina cheese are absolutely fabulous and surprisingly quick and easy to make!
Annemaree's Stuffed Tuscan Chicken
Recipe Submitted by Annemaree.
4 chicken breasts
1 cup fresh sage leaves
4 ounces chopped roasted red peppers
8 Fontina cheese slices
Cracked black pepper
1/2 cup flour
3 tablespoons olive oil
1 cup white wine
Pound the chicken breasts flat. Layer the sage leaves on top of the chicken breasts. Top with the cheese and red peppers. Sprinkle with salt and pepper. Roll up the chicken breasts tightly and secure with a toothpick. Mix together the flour with additional salt and pepper and roll the chicken rolls in the flour. Heat the olive oil in a large skillet over medium heat. Quickly brown the rolls in the olive oil. Add the wine and bring to a boil. Reduce the heat and simmer for 15 minutes.