Today we are in the hills around Siena, more precisely in Radicofani: Marco presents his farmhouse, Podere San Giorgio, the ideal destination for those who want to taste the freshest products and relax in the heart of nature without sacrificing the cultural highlights that Tuscany has to offer.
The chilly December has reached us, and the cold, as you know, awakens the appetite! What better time to indulge in a little relaxation and plunge into the rich culinary traditions of our country, maybe in the warmth of a crackling fireplace? Here are some suggestions for those who do not want to miss the best of Tuscan cuisine, without sacrificing one hundred percent natural holidays.
Ingredients
– 100 g of pumpkin
– 150 g of potatoes
– 50 g of celery
– 50 g of chard
– 150 g of cauliflower
– 500 ml vegetable broth
– 2 tablespoons extra virgin olive oil
– 1 small onion blond
Ingredients
– Pumpkin cooked in the oven
– Saltwater
– White flour
– 1 egg yolk
– Sage
– Butter
– Grana
Ingredients
For risotto
– 1 liter of vegetable broth
– 1 tablespoon extra virgin olive oil
– 1 shallot
– 160 g of rice
– 50 ml of dry white wine
– 1 sachet of saffron
– 20 g of grated Parmesan cheese
– Sale
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Ingredients
– 120 g of Hungarian salame
– 120 g of Leerdammer
– 20 g of red radish
– 40 g of walnuts
– Butter for greasing the pan
– 500 g of batter for savory crepes
Preparation
– Prepare the sliced salame, eliminating the external gutted, if any.
– Grate the Leerdhammer using a grater with very large holes.
– Cut the radicchio into strips using mainly the red part
– Coarsely chop with a heavy knife
– Chop the walnuts coarsely in a mortar or with a meat tenderizer
– Grease the pan with a little butter and pour a ladle of batter
– As soon as the crepe is golden brown on one side begin to dress it
– Arrange half of crepes a bit of cheese, salame, radicchio and walnuts
– Fold the free part of the crepes and serve.
Barbara Farinelli – www.lospicchiodaglio.it
Ingredients
– Medium-sized red onion
– Puff pastry (also that ready)
– Brown sugar
– Thyme
– Salt
– Butter
– Chilli
– Egg
Ingredients
– Escarole
– Old bread
– Cheese goat cheese Cilento Slow Food Presidium
– Capers
– Pitted Olives
– Tomatoes
– Anchovies in salt
– Garlic,
– Parsley
– Basil Read more »
Ingredients
– 500 gr Busiata (fresh pasta)
– 600 gr red tomato
– 3 cloves garlic red nubia
– 1 bunch of basil
– 50g toasted almonds
– Sale
– Chilli
– Extra virgin olive oil
Ingredients
– 350 gr rice
– 4 peppers
– 1 bow None (fresh cheese of Cascina Ollera)
– 2 anchovy fillets in oil
– ½ onion
– Vegetable broth
– Salt and pepper to taste
– 1 tablespoon of butter
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