Everybody Loves Tuscany

Zuppa di pesce al’Abruzzese Ingredients • ½ cup good olive oil • 4 whole garlic cloves, peeled • ¼ baby octopus • 4 extra large green bug tails, halved • 200 g firm white-fleshed fresh fish (we use barramundi) • 8  prawns (size U10) • ¼ kg black mussels • ¼ kg clams (in shells) […]

Sicilian Sausage and Polenta Bake Polenta is a dish of boiled cornmeal. It can be eaten as a hot porridge or when it cools, it takes on a solid form which is then common to bake, fry or grill. Here is a baked dish prepared with sausage and vegetables. JOIN US ON THE NEXT PAGE […]

Pollo Alla Milanese Ingredients 4 medium chicken breasts, skinless and boneless 100g/3½ plain flour 1 handful of fine breadcrumbs, toasted 2 eggs, beaten with salt and freshly ground black pepper 4 tbsp Italian extra virgin olive oil For the sauce 4 fresh large plum tomatoes, chopped 1 handful of pitted black olives, sliced 3 tbsp […]

Stuffed Flank Steak – Stuffed with Prosciutto, Sautéed Spinach, Mozzarella and Provolone Cheese Ingredients (1) 2 – 2.5 pound Flank Steak 5 to 6 slices Prosciutto Di Parma 3 to 4 slices Mozzarella Cheese 3 to 4 slices Provolone Cheese Italian Style Bread Crumbs Grated Parmesan cheese Splash of Olive Oil Twine (Butchers String to […]

Roasted Pork Shoulder with Tuscan Salmoriglio Sauce Ingredients One 4-pound boneless pork shoulder 1/2 cup kosher salt 2/3 cup sugar 3 tablespoons fresh oregano 3 tablespoons fresh thyme 10 anchovy fillets, chopped Freshly ground black pepper 3 tablespoons olive oil 1/3 cup beef or vegetable stock 3 garlic cloves, minced 1/4 cup pine nuts 2 […]

5-Ingredient Steak Dinner Think spinach, mint, garlic, toasted pine nuts, grana padana and olive oil slathered on flank steak.

Porchetta Panino Con Crusta Usually salted heavily and stuffed with garlic, rosemary, herbs, porchetta is moist roast pork that is usually served from a van, like a street food truck, as a panino (sandwich). Though popular all throughout Italy, it originated in Ariccia, a province of Rome, hence the name porchetta romana. It can also […]

The ultimate Florentine steak, Italy The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a “T-shaped” bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with […]

Porchetta Ingredients 5 kg higher-welfare boned porchetta (the loin and belly) , roughly 38cm, skin on (ask your butcher to butterfly and score the skin vertically at ½cm intervals) sea salt freshly ground black pepper 3 eating apples 4 carrots 2 red onions , peeled 2 heaped tablespoons plain flour 500 ml organic chicken stock […]

Polpette Fritte Before coming to Italy, I had never eaten polpette fritte or fried meatballs without them being in sauce. In fact, I couldn’t even imagine eating them dry.  Now, I seem to be obsessed with them and whenever they are on the menu in a restaurant I just have to order them. Instead of […]