Thursday, March 10, 2011

The Food Of Italy: Tuscany

Ciao Lovelies!

I'm sorry for the sporadic postings this week. Midterms are coming up and I've been busy creating outlines while trying not to stay secluded up in the apartment. The Rome recap post is coming up as well as an outfit post (finally!) Onto the food! For cooking class, we explored the food of Tuscany which, for those of you who don't know, is the region where Florence is. Today we made Fried Rabbit and Artichokes, Tomato-Bread Soup, and Almond Biscotti.

Coniglio and Carciofi Fritti
Pappa al Pomodoro
Cantuccini

Coniglio e Carciofi Fritti:
Ingridients
400g rabbit legs
Rosemary
4 artichokes
1 lemon
70g flour
30g rice flour
1 egg
1/2 cup of White wine
Oil, salt and pepper 
    Cut the meat in small pieces then put it in a bowl with pepper and rosemary. Leave for 30 minutes.Clean the artichokes, slice them, and leave them in a bowl of water with lemon juice. In another bowl, mix the two types of flours with the egg. Add the wine until it's a creamy consistency. Leave it in the fridge for 30 minutes. Get a big bowl and put ice cubes inside. Place the bowl of cream mixture on top of the ice to keep it cold.Take a frying pan and cover the bottom with olive oil. Dip the meat in the cream mixture and then put it in the oil. Fry until golden, turning when necessary. Dry the artichokes from the water and dip in the cream as well. Fry those, too. Sprinkle with salt, and serve.

     Pappa al Pomodoro:
    Ingridients:
    8oz stale coarse country bread 
    3 cloves garlic 
    Sage
    A couple tablespoons olive oil 
    1-1/2lb very ripe tomatoes, peeled and cut into pieces 
    1-3/4 pints light chicken stock 
    Salt and pepper
    basil leaves
      Slice and toast the bread and break into pieces. Fry the garlic and chop the leek, sage, basil, and pepper in oil until it begins to color. Then add the tomatoes and bread. Stir, until the bread blends with the tomatoes. Stir in some stock to get a thick consistency. Season with salt and pepper. Simmer 20 minutes. Serve topped with more basil for decoration.


      Cantuccini:
      Ingridients 
      330g flour 
      150g sugar 
      100g toasted almonds  
      2 eggs 
      1 yolk 
      1/2 teaspoon baking powder 
      50g butter 
      Zest of 1 lemon
        Mix the flour with the butter to make crumbles; add sugar, 2 eggs, lemon zest, and baking powder. Mix. Then mix in the almonds and shape the dough into long rolls. Place them in a pan, either buttered and floured or on parchment. Beat the yolk separately and brush it on top. Bake for 15 minutes at 180 degrees C. Let them cool. Cut in diagonal slices. Put them back in the oven for a few more minutes to dry. They should be crunchy, not chewy.


        This was such a delicious meal - it almost tasted like chicken but a smidgen better! The deserts can do no wrong in my book, but I wasn't expecting the rabbit to taste so delicious. I'm still not a fan of the artichokes, but I'm glad that I tasted it. The pomodoro soup was my favorite and I even used it as a sauce for the rabbit. I can't wait for next weeks class!
        Eternally yours,
        Stephanie

        5 comments:

        Closet Fashionista said...

        Oooh how tasty :) I should cook more
        http://www.closet-fashionista.com/

        Couture Carrie said...

        So yummy!

        xoxox,
        CC

        Twenty.Something said...

        I'm drooling!! I need to make these... sooo delicious!!!!

        New post coming Monday with vacation recaps!
        http://artfashiontwentysomething.blogspot.com

        Cafe Fashionista said...

        I am so hungry right now!! :)

        Chic 'n Cheap Living said...

        Mmm those fried artichokes and pomodoro are two things I could eat quite often!

        Good luck with your studying! Rock those midterms!

        xoxo,
        Chic 'n Cheap Living