Regional Recipes Text Introduction

About Us
Regional Profiles
Regional Cooks
Regional Books
Regional Wares
Free Newsletter
Support Us

"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.

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.
Recipe - Tuscan Crostini Timmons
by Peter Timmons

"This traditional Tuscan appetizer is the best! I keep the chicken liver mixture in the fridge frequently so I always have something to serve last minute guests - or to make for a light lunch or dinner. Really decadent Tuscans coat the assembled crostini in egg and fry them on both sides until golden brown - but I prefer the plain version better."

Mark Miller - Great Chile Poster (Fresh)
Buy This Art Print At
Why Posters?

Tuscan Crostini Timmons

Recipe Submitted by Peter Timmons.

7 chicken livers
1/4 cup olive oil
Freshly squeezed juice of one lemon
1 large sprig of fresh sage
2 tablespoons of capers (rinsed)
1/2 medium minced onion
2 minced garlic cloves
Salt and pepper
2 ounces prosciutto
Toasted bread slices
Sage leaves

Simmer the chicken livers, olive oil, lemon juice, sage, capers, onion, garlic and salt and pepper for an hour, stirring occasionally. Let mixture tool to room temperature. Remove the sage sprig. Place the chicken liver mixture and prosciutto in a food processor or meat grinder and process until smooth. Spread over bread slices and garnish with sage. The chicken liver mixture can be made in advance and refrigerated for up to a week. Bring to room temperature before serving.