Hand made spinach "Tagliatelle" with slow braised beef ragout".View recipes
Homemade "Agnolotti" filled with roasted pumpking in a fennel vegetable broth and shaved Parmesan cheese.
Hand made Tuscan "Pici" pasta with Italian sausage ragout.
Pappardelle pasta tossed with melted butter and parmesan cheese with tuscan beef stew cutlet, filled with prosciutto and pecorino cheese
The "braciole alla fiorentina" it was a tipical tuscan beef stew make with the beef round chuck, which is the shoulder of the beef, more appropiate piece of meet for braising cooking application.In tuscany the "soffritto" is very important, very hot pot with olive oil and the nice cut mirepoix of celery, onion and carrot is the way we start the most of our popular stew.
Seafood lasagna with clam juice becahmel sauce and basil pesto "Carlofortino"
The fresh sheet of pasta is layered with a assorted seafood mixture of clams, mussels, halibut and monkfish, folded in a clams juice bechamel sauce, drizzled with "Carlofortino" basil pesto sauce. Gratin the lasagna in the oven and served with the fresh strained tomatoes sauce, reduce with clam juice and emulsioned with extra virgin olive oil.
Home made wheat flour spaghetti with garlic, basil,baby roma tomatoes and first press extra virgin olive oil
The healthy wheat flour, the taste is different than the regoular pasta, very interesting for diet menu.If you like to find out more of a diet menu visit us
here we will provide with the best information links, tecnique and equipment use, to make a wheat pasta dough.If you are interesting to give your student a knowledge of the different kind of pasta make in Italy buy this Poster of Pasta.
Sample Text before slot Tuscan
Porcini mushrooms "Tagliatelle"with asparagus and prosciutto
This is a pasta made with the water of the dry porcini mushrooms,just put hot water on the dry porcini mushrooms, leave rest for a hour and then reduce by half of the original amount, will be more concetrate on the flavor and with this water you add the flour and the eggs to start the dough for a normally fresh italian pasta.
Pappardelle pasta tossed with white truffle and melted butter center with stewed blue hare
The blue hare is the most popular hunting animal in Tuscany and this the most finest traditional dish we make with the blue hare,the process is quiet long for achieve the perfection of flavor and tenderness, there many steps to accomplish if you like to find out how,click here We will provide all the information you need.
Square shape ravioli filled with ricotta and parmesan cheese in basil tomato sauce
Very easy filling to do order the cheese click herefor make this recipes
Ravioli filled with herbs and parmesan cheese in a fresh garlic, tomato and asparagus white wine sauce with shaved ricotta cheese.
The herbs and vegetables use for this filling are swiss chard and spinach can be also a different find out here how to make a great texture mixture for a vegetables filling ravioli.
Square shape ravioli filled with breast of chicken and spinach in a marsala wine reduction sauce
Cut a chicken meat mirepoix for this filling ravioli it will have a better texture when you first try this ravioli,if you need special instructio on this filling click
here
and you find out how to do it. Ravioli filled with roasted eggplant and ricotta cheese in a vegetable beef tenderloin coulis sauce.
TORDELLI DI RICOTTA E MELANZANE AL RAGU DI FILETTO E VEGETALI
This dish was create for a Tuscan regional menu click here to find out.The ravioli they are filled with roasted eggplant and fresh ricotta cheese,the condiment is the beef tenderloin mirepoix coulis sauce.To order the ricotta for this recipes click here
Gratinated meat Lasagna with tomato sauce.
Lasagna means layers of starches ingridients with protein or vegetables, there is many variety and ways on the culinary art world
