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5 Tuscan recipes by Chef Pietro Fortunati for beginners

Lovers of Tuscan cuisine come forward! Our Chef Pietro Fortunati has come up with 5 beginner-proof recipes to make at home. They are classic, timeless dishes of popular cuisine and are really easy to prepare. However, the Chef is recommended to pay attention to the quality of the ingredients. Just like in the kitchen of La Tinaia Restaurant, having a quality raw material is the basis of every successful dish.

Panzanella

Ingredients for 4 people:


• 500 grams of stale bread
• 2 cucumbers
• 3 ripe tomatoes
• 1 stick of celery
• 1 fresh red onion
• Basil
• White wine vinegar
• Salt
• Extra virgin olive oil

Method:

Coarsely chop the stale bread, leave it to soak in salted water and a glass of vinegar. Meanwhile, clean the vegetables and peel the cucumbers. Cut the cucumbers and celery into cubes and the tomatoes into wedges. Once the bread has absorbed all the liquid, squeeze it well and add all the vegetables. Season with basil, salt and oil. Leave to rest in the fridge for a couple of hours.

Pappa al pomodoro

Ingredients for 4 people:


• 500 grams of stale bread
• 500 gr of peeled tomatoes
• 1 red onion
• 1 stick of celery
• Basil
• Extra virgin olive oil
• Salt
• Pepper

Method:

Put the coarsely chopped bread in a large and high pan and cover it with water. Leave it to soak until it softens. Then put the saucepan over low heat. Cook the bread in water until it has lost half its volume. Meanwhile, cut the onion and celery into cubes. Add the vegetables to the bread, oil, basil, salt and pepper. Cook for another 10/15 minutes. After the cooking time, add the tomatoes and, if necessary, water or broth. Cook over low heat until desired density. Before eating the baby food, let it rest for at least a couple of hours. It can be enjoyed hot or at room temperature with the addition of raw oil and basil.

Fake vegetable ragout

Ingredients for 4 people:


• 2 red onions
• 2 sticks of celery
• 2 carrots
• 3 light courgettes
• 2 aubergines
• 1 leek
• 1 yellow pepper
• 400 gr of peeled tomatoes
• Basil
• Extra virgin olive oil
• Salt
• Pepper

Method:

In a saucepan, sauté the onions, celery, carrots and leek over high heat. Meanwhile, dice the rest of the vegetables and fry them separately in plenty of peanut oil for 1 minute. Drain them well and add them to the bottom of the pan. Cook for a few minutes and add the tomatoes, basil, salt and pepper. Cook everything over medium heat for about 45 minutes / 1 hour. Excellent for seasoning both semolina and egg short pasta.

Chicken liver crouton

Ingredients for 4 people:


• 600 g of ground beef
• 1 pork sausage
• 200 grams of chicken livers
• 3 red onions
• 3 carrots
• 2 sticks of celery
• 2 bay leaves
• 2 tablespoons of double tomato concentrate
• 2 glasses of red wine
• Salt
• Oil
• Pepper

Method:

Chop celery, carrots and onions and sauté in plenty of olive oil together with the bay leaf, over low heat in a saucepan. Once the vegetables are wilted, add the minced meat, the sausage removed from the casing, clean and chop the chicken livers and add them to the rest. Brown everything over a high flame, adding salt and pepper. When the meat has dried from its juices, deglaze with the red wine over high heat. Continue cooking over high heat until all the wine has evaporated. When the meat is completely dry add the tomato paste and mix and cover with meat broth or hot water. Lower the heat and simmer for 2-3 hours.

What do you think of these 5 beginner-proof recipes from our Chef?

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