"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 - Tuscan Pudding Timmons
by Peter Timmons
Tuscan Pudding Timmons
Recipe Submitted by Peter Timmons.
1 tablespoon butter
1/2 cup mixed dried fruit
1/4 cup warm brandy
1 1/8 cups ricotta cheese
3 egg yolks
1/4 cup superfine sugar
1 teaspoon cinnamon
Finely grated rind of 1 orange, plus extra to decorate
Whipped cream or whipped topping
Lightly grease 4 mini ovenproof bowls or ramekin dishes with the butter. Put the dried fruit in a bowl and cover with brandy. Set aside to soak for 10 minutes. Beat the ricotta cheese with the egg yolks in a bowl. Stir in the superfine sugar, cinnamon, and orange rind and mix well to combine. Drain the dried fruit in a strainer set over a bowl. Reserve the brandy. Mix the drained fruit with the ricotta cheese mixture. Spoon the mixture into the bowls or ramekin dishes. Bake in a preheated oven at 350 F for 15 minutes. The tops should be firm to the touch, but not brown. Decorate the puddings with grated orange rind. Serve warm or chilled with a spoon of whipped cream and a drizzle of any leftover brandy.