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Tuscan Lamb Shanks
(Serves 4)
I like to cook the lamb shanks until they are tender and then refrigerate them and the
sauce for a few hours so that I can remove some of the excess fat that accumulates.
If you prefer not to do this step, you can leave it out and proceed with making the sauce as
soon as the shanks are tender.
1/2 cup flour
Salt and pepper
4 lamb shanks, about 1 pound each
3 tablespoons olive oil
3 tablespoons butter
2 small onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
2 cloves garlic, minced
1 cup dry white wine
2 cups beef broth
1 cup chicken broth
2 bay leaves
1/4 cup tomato paste
2 tablespoons flour
1/3 cup water
2 tablespoons chopped fresh parsley
Put the 1/2 cup of flour in a shallow bowl; season it with salt and pepper.
Dredge the lamb shanks in the flour and shake off any excess.
Put the oil and butter in a Dutch oven (large stockpot) over medium heat.
Add the lamb shanks and half of the chopped onions to the pot.
Brown the lamb shanks on all sides.
Use tongs to remove the shanks and set them aside.
Add the remaining chopped onion, celery, carrots, and garlic to the pot.
Cook for about 5 minutes, stirring frequently, until the vegetables soften.
Season with salt and pepper.
Raise the heat to high, add the wine and deglaze the pot.
Return the lamb shanks to the pot.
Add the beef and chicken stock, bay leaves, and tomato paste to the pot.
Bring to a boil, then reduce the heat to low, cover and cook for 2 hours.
Turn the shanks a few times during cooking.
The meat should be tender when pierced with a fork.
Transfer the lamb shanks to dish, cover and refrigerate.
Remove and discard the bay leaves from the sauce in the stockpot.
Transfer the sauce to a container and refrigerate 2 to 3 hours.
With a spoon, remove any accumulated fat from the surface of the sauce.
Return the sauce to the stockpot and bring to a simmer.
Simmer the sauce for a few minutes to reduce it slightly.
In a small bowl, combine the 2 tablespoons of flour with the water.
Slowly stir the mixture into the sauce in the stockpot until the sauce begins to thicken.
Return the lamb shanks to the pot, cover, and cook for 30 minutes.
Serve each lamb shank over some Tuscan beans and sprinkle with chopped parsley.
(Serves 4)
I like to cook the lamb shanks until they are tender and then refrigerate them and the
sauce for a few hours so that I can remove some of the excess fat that accumulates.
If you prefer not to do this step, you can leave it out and proceed with making the sauce as
soon as the shanks are tender.
1/2 cup flour
Salt and pepper
4 lamb shanks, about 1 pound each
3 tablespoons olive oil
3 tablespoons butter
2 small onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
2 cloves garlic, minced
1 cup dry white wine
2 cups beef broth
1 cup chicken broth
2 bay leaves
1/4 cup tomato paste
2 tablespoons flour
1/3 cup water
2 tablespoons chopped fresh parsley
Put the 1/2 cup of flour in a shallow bowl; season it with salt and pepper.
Dredge the lamb shanks in the flour and shake off any excess.
Put the oil and butter in a Dutch oven (large stockpot) over medium heat.
Add the lamb shanks and half of the chopped onions to the pot.
Brown the lamb shanks on all sides.
Use tongs to remove the shanks and set them aside.
Add the remaining chopped onion, celery, carrots, and garlic to the pot.
Cook for about 5 minutes, stirring frequently, until the vegetables soften.
Season with salt and pepper.
Raise the heat to high, add the wine and deglaze the pot.
Return the lamb shanks to the pot.
Add the beef and chicken stock, bay leaves, and tomato paste to the pot.
Bring to a boil, then reduce the heat to low, cover and cook for 2 hours.
Turn the shanks a few times during cooking.
The meat should be tender when pierced with a fork.
Transfer the lamb shanks to dish, cover and refrigerate.
Remove and discard the bay leaves from the sauce in the stockpot.
Transfer the sauce to a container and refrigerate 2 to 3 hours.
With a spoon, remove any accumulated fat from the surface of the sauce.
Return the sauce to the stockpot and bring to a simmer.
Simmer the sauce for a few minutes to reduce it slightly.
In a small bowl, combine the 2 tablespoons of flour with the water.
Slowly stir the mixture into the sauce in the stockpot until the sauce begins to thicken.
Return the lamb shanks to the pot, cover, and cook for 30 minutes.
Serve each lamb shank over some Tuscan beans and sprinkle with chopped parsley.
| Tuscan Lamb Shanks with Parmesan Mashed Potatoes |
Grape Tart
Crostata di Uva
(Makes one 7-inch tart)
Crostata di Uva
(Makes one 7-inch tart)
Crust:
1 cup flour
1/2 cup sugar
Pinch of salt
Grated zest of 1 orange
5 tablespoons unsalted butter
1 egg, lightly beaten
Filling:
8 ounces seedless red grapes
1 tablespoon flour
2 tablespoons sugar
1 tablespoon grappa
1 whole egg
1 egg yolk
3/4 cup heavy cream
To make the crust:
Put the flour, sugar, salt and orange zest in a food processor.
Pulse a few times to blend the ingredients.
Add the butter.
Pulse to incorporate the butter into the flour mixture.
Add the egg; process until the mixture comes together into a ball.
Shape the dough into a disk and wrap in plastic wrap.
Refrigerate the dough for 1 hour.
Place the dough between 2 pieces of plastic wrap.
With a rolling pin, roll the dough into a disk about 10 inches in diameter.
Remove the top piece of plastic wrap.
Invert the dough over a 7-inch diameter tart pan with a removable bottom.
Peel off the plastic wrap and press the dough down into the tart pan.
Roll you rolling pin over the edge of the pan to cut off the excess pastry.
Don’t worry if the dough tears or gets holes in it.
Any imperfections can be easily patched with the excess dough.
Refrigerate the tart crust while you prepare the filling.
To make the filling:
Remove the stems from the grapes.
Place the flour and sugar in a small bowl.
Add the grappa and mix well.
Add the egg, yolk, and heavy cream.
Stir until well blended.
Preheat oven to 375 degrees F.
Remove the crust from the refrigerator.
Arrange the grapes in an even layer over the tart crust.
Pour the egg mixture over the top.
Bake for 45 minutes until the top is golden brown.
Remove from the oven and allow to rest for 10 minutes.
Remove the side ring from the tart pan; transfer the tart to a serving dish.
Serve at room temperature or serve chilled.
1 cup flour
1/2 cup sugar
Pinch of salt
Grated zest of 1 orange
5 tablespoons unsalted butter
1 egg, lightly beaten
Filling:
8 ounces seedless red grapes
1 tablespoon flour
2 tablespoons sugar
1 tablespoon grappa
1 whole egg
1 egg yolk
3/4 cup heavy cream
To make the crust:
Put the flour, sugar, salt and orange zest in a food processor.
Pulse a few times to blend the ingredients.
Add the butter.
Pulse to incorporate the butter into the flour mixture.
Add the egg; process until the mixture comes together into a ball.
Shape the dough into a disk and wrap in plastic wrap.
Refrigerate the dough for 1 hour.
Place the dough between 2 pieces of plastic wrap.
With a rolling pin, roll the dough into a disk about 10 inches in diameter.
Remove the top piece of plastic wrap.
Invert the dough over a 7-inch diameter tart pan with a removable bottom.
Peel off the plastic wrap and press the dough down into the tart pan.
Roll you rolling pin over the edge of the pan to cut off the excess pastry.
Don’t worry if the dough tears or gets holes in it.
Any imperfections can be easily patched with the excess dough.
Refrigerate the tart crust while you prepare the filling.
To make the filling:
Remove the stems from the grapes.
Place the flour and sugar in a small bowl.
Add the grappa and mix well.
Add the egg, yolk, and heavy cream.
Stir until well blended.
Preheat oven to 375 degrees F.
Remove the crust from the refrigerator.
Arrange the grapes in an even layer over the tart crust.
Pour the egg mixture over the top.
Bake for 45 minutes until the top is golden brown.
Remove from the oven and allow to rest for 10 minutes.
Remove the side ring from the tart pan; transfer the tart to a serving dish.
Serve at room temperature or serve chilled.
Four Course Dinner from Tuscany
Pear and Pecorino Salad
(Serves 4)
Pears and pecorino are a classic combination often served after a meal in Tuscany.
This recipe takes those favorites and adds them to a salad.
6 cups arugula or chopped Romaine lettuce
1 tablespoon lemon juice
3 tablespoons olive oil
Salt and pepper
2 ripe pears, thinly sliced
1/4 cup pine nuts, toasted
Piece of pecorino cheese
Divide the greens among 4 salad plates.
In a bowl, whisk together the lemon juice, oil, salt and pepper.
Add the pears to the bowl and toss gently to coat them with the dressing.
Arrange the pears on top of the greens.
Sprinkle some of the pine nuts over each.
Shave thin slices of the cheese over each salad.
Serve.
(Serves 4)
Pears and pecorino are a classic combination often served after a meal in Tuscany.
This recipe takes those favorites and adds them to a salad.
6 cups arugula or chopped Romaine lettuce
1 tablespoon lemon juice
3 tablespoons olive oil
Salt and pepper
2 ripe pears, thinly sliced
1/4 cup pine nuts, toasted
Piece of pecorino cheese
Divide the greens among 4 salad plates.
In a bowl, whisk together the lemon juice, oil, salt and pepper.
Add the pears to the bowl and toss gently to coat them with the dressing.
Arrange the pears on top of the greens.
Sprinkle some of the pine nuts over each.
Shave thin slices of the cheese over each salad.
Serve.
Bruschetta with Olives and Tomatoes
(Makes 12 pieces)
Italian bread, cut into twelve 1/2 to 3/4-inch slices
Olive oil
3 plum tomatoes, seeded and diced
Olivada:
3/4 cup black olives
1 teaspoon minced garlic
1 tablespoon capers
1/4 cup olive oil
1 tablespoon chopped parsley
To make olivada:
In a food processor, combine olives, garlic, and capers.
Slowly add olive oil through the feed tube until a thick paste forms.
Transfer mixture to a bowl and stir in the parsley.
Preheat a broiler.
Brush both sides of bread slices with olive oil.
Place the bread on a baking sheet.
Broil the bread until lightly golden on one side, about 2 minutes.
Turn the bread over, broil until lightly golden on the other side.
Transfer the bread to a serving platter.
Spread a small amount of olivada on each piece of toast.
Top each with some of the diced tomatoes.
Serve.
(Makes 12 pieces)
Italian bread, cut into twelve 1/2 to 3/4-inch slices
Olive oil
3 plum tomatoes, seeded and diced
Olivada:
3/4 cup black olives
1 teaspoon minced garlic
1 tablespoon capers
1/4 cup olive oil
1 tablespoon chopped parsley
To make olivada:
In a food processor, combine olives, garlic, and capers.
Slowly add olive oil through the feed tube until a thick paste forms.
Transfer mixture to a bowl and stir in the parsley.
Preheat a broiler.
Brush both sides of bread slices with olive oil.
Place the bread on a baking sheet.
Broil the bread until lightly golden on one side, about 2 minutes.
Turn the bread over, broil until lightly golden on the other side.
Transfer the bread to a serving platter.
Spread a small amount of olivada on each piece of toast.
Top each with some of the diced tomatoes.
Serve.
The cuisine of Tuscany is considered rustic but refined. Olives, legumes, grains, grapes, vegetables, and herbs thrive especially well in Tuscany, where the
Mediterranean climate plays a vital role, and contribute to the Tuscan cuisine. Olive trees produce an olive oil that is said to be more aromatic than in other
regions of Italy. Tuscany is home to a special breed of massively built white cattle known as Chianina. It is the source of the signature meat dish from Florence,
Bistecca alla Fiorentina, a charcoal-grilled T-bone steak that is served extremely rare. Another classic dish from Tuscany is Pollo al Mattone, in which a whole
chicken is cooked between two pieces of terra-cotta. With the availability of many animals - cattle, sheep, pigs, and even game - it is no surprise that the secondi
(main courses) of Tuscany often feature meat. Fish is also popular along the coast, though baccala is popular everywhere.
We have also included some information about the wines of Tuscany to accompany your dinner.
Mediterranean climate plays a vital role, and contribute to the Tuscan cuisine. Olive trees produce an olive oil that is said to be more aromatic than in other
regions of Italy. Tuscany is home to a special breed of massively built white cattle known as Chianina. It is the source of the signature meat dish from Florence,
Bistecca alla Fiorentina, a charcoal-grilled T-bone steak that is served extremely rare. Another classic dish from Tuscany is Pollo al Mattone, in which a whole
chicken is cooked between two pieces of terra-cotta. With the availability of many animals - cattle, sheep, pigs, and even game - it is no surprise that the secondi
(main courses) of Tuscany often feature meat. Fish is also popular along the coast, though baccala is popular everywhere.
We have also included some information about the wines of Tuscany to accompany your dinner.
Bread is a staple food in Tuscany and true Tuscan bread (pane sciocco) is made without salt,
Originally, salt was left out because it was very expensive. But Tuscans also find no need to add
salt to bread since its ultimate function is to accompany salty specialties such as sausage,
cheese, meat, or a flavorful topping on bruschetta.
Originally, salt was left out because it was very expensive. But Tuscans also find no need to add
salt to bread since its ultimate function is to accompany salty specialties such as sausage,
cheese, meat, or a flavorful topping on bruschetta.
Pecorino cheese is most often associates with the southernmost regions of Italy but this sheep's
milk cheese is just as typical in central Italy and Tuscany. The best known varieties of pecorino
toscano are produced in the heart of the region in Chianti. Tuscans claim that the fragrant herbs,
for which the region is famous, impart a special flavor to the sheep's milk. Pecorino is often eaten
as a snack with a chunk of bread and some Tuscan wine. The other four large families of Tuscan
cheese are: goat cheese from goat milk, raviggiolo from cow or sheep milk, ricotta from sheep,
cow or goat milk, and caciotta from cow milk.
milk cheese is just as typical in central Italy and Tuscany. The best known varieties of pecorino
toscano are produced in the heart of the region in Chianti. Tuscans claim that the fragrant herbs,
for which the region is famous, impart a special flavor to the sheep's milk. Pecorino is often eaten
as a snack with a chunk of bread and some Tuscan wine. The other four large families of Tuscan
cheese are: goat cheese from goat milk, raviggiolo from cow or sheep milk, ricotta from sheep,
cow or goat milk, and caciotta from cow milk.
Tuscans are known in the rest of Italy as mangiafagioli or bean-eaters because so much of the
traditional rustic cuisine of the region is based on beans. If you prefer, you could serve the lamb
shanks with Parmesan Mashed Potatoes.
traditional rustic cuisine of the region is based on beans. If you prefer, you could serve the lamb
shanks with Parmesan Mashed Potatoes.
Tuscan-Style Beans
(Serves 6 to 8)
This recipe will make more beans than you will need for 4 servings.
You can refrigerate or freeze the extra beans for later use.
1 pound dried cannellini beans
4 tablespoons olive oil, divided
2 cloves garlic, minced
4–5 fresh sage leaves
3–4 whole black peppercorns
Salt and pepper
Sort through the beans, discarding any small stones.
Rinse beans under cold water.
Put beans in a large glass or ceramic bowl.
Cover the beans with cold water, and set aside to soak for at least 4 hours or overnight.
Drain the beans. Place the beans in a large stockpot.
Add 12 cups cold water, 2 tablespoons oil, garlic, sage, and peppercorns to the pot.
Cover the stockpot, and bring to a simmer over medium heat.
Cook the beans for 1 hour.
Season to taste with salt, and reduce the heat to medium-low.
Continue to simmer, stirring occasionally with a wooden spoon, until bean skins are tender and
interiors are soft, about 1–2 hours more.
Remove from heat, set aside, and allow beans to cool in the cooking liquid.
To serve, reheat beans in the liquid over medium-low heat.
Drain the beans and season to taste with salt and pepper.
Drizzle beans with remaining 2 tablespoons olive oil.
(Serves 6 to 8)
This recipe will make more beans than you will need for 4 servings.
You can refrigerate or freeze the extra beans for later use.
1 pound dried cannellini beans
4 tablespoons olive oil, divided
2 cloves garlic, minced
4–5 fresh sage leaves
3–4 whole black peppercorns
Salt and pepper
Sort through the beans, discarding any small stones.
Rinse beans under cold water.
Put beans in a large glass or ceramic bowl.
Cover the beans with cold water, and set aside to soak for at least 4 hours or overnight.
Drain the beans. Place the beans in a large stockpot.
Add 12 cups cold water, 2 tablespoons oil, garlic, sage, and peppercorns to the pot.
Cover the stockpot, and bring to a simmer over medium heat.
Cook the beans for 1 hour.
Season to taste with salt, and reduce the heat to medium-low.
Continue to simmer, stirring occasionally with a wooden spoon, until bean skins are tender and
interiors are soft, about 1–2 hours more.
Remove from heat, set aside, and allow beans to cool in the cooking liquid.
To serve, reheat beans in the liquid over medium-low heat.
Drain the beans and season to taste with salt and pepper.
Drizzle beans with remaining 2 tablespoons olive oil.
Tuscans generally do not eat elaborate desserts.
Locally produced grapes, figs, pine nuts, and chestnuts are often included in their cakes and tarts.
Locally produced grapes, figs, pine nuts, and chestnuts are often included in their cakes and tarts.
Wine from Tuscany
Tuscany ranks alongside Piedmont as the most famous wine-growing regions in Italy. Tuscany is home to
some of the world's most notable wine regions -Chianti, Brunello di Montalcino, and Vino Nobile di
Montepulciano. Chianti may well be synonomous with Tuscany. Above all Tuscany produces red wine and
Tuscany's wine-making is very much dependent on the Sangiovese grape. The Sangiovese grape variety is
well suited to the almost universally hilly landscape of the region and also the intensive sunshine of the
terraced vineyards and the pronounced fluctuations between day and night temperature that occur. Tuscany
is also known for the dessert wine Vin Santo, meaning holy wine, made from a variety of the region's grapes.
The best-known version is from the Chianti Classico and is produced with a blend of Trebbiano and Malvasia
Bianca. The white wines of Tuscany have never achieved the prestige claimed by the reds.
Find a wide selection of wines from Tuscany @ wine.com
some of the world's most notable wine regions -Chianti, Brunello di Montalcino, and Vino Nobile di
Montepulciano. Chianti may well be synonomous with Tuscany. Above all Tuscany produces red wine and
Tuscany's wine-making is very much dependent on the Sangiovese grape. The Sangiovese grape variety is
well suited to the almost universally hilly landscape of the region and also the intensive sunshine of the
terraced vineyards and the pronounced fluctuations between day and night temperature that occur. Tuscany
is also known for the dessert wine Vin Santo, meaning holy wine, made from a variety of the region's grapes.
The best-known version is from the Chianti Classico and is produced with a blend of Trebbiano and Malvasia
Bianca. The white wines of Tuscany have never achieved the prestige claimed by the reds.
Find a wide selection of wines from Tuscany @ wine.com
|
| Enjoy this CD while hosting your Tuscan dinner party |
