My long Tuscan Lunch
- mandarin May 28, 2011 12:09 AM
On a recent trip to Tuscany my partner & I became a fan of long, Tuscan lunches with a carafe of wine. For Mother's Day I put together a 6 course menu of my favourites which took 4 days of preparation. Well worth it and would recommend this menu to anyone
With Arugula & Shaved Parmesan , Drizzled with Olive Oil
White Bean & Roasted Garlic Soup
Served Over Garlic Bruschetta
With a Root Vegetable Reduction, Topped with Shaved Truffle
Wild boar Stew
Slow Cooked with Spices & Wine, Served with Baby Carrots
Limoncello Gelato & limoncello shot
Assorted Cheeses (eg~ pecorino) with honey
It was delicious... I did forget to mention deep fried zucchini blossoms too!
I got the boar recipe from "Dolce & Salata" by Marlena de Blasi - a great read if you are interested in Tuscan cuisine. The meat was marinated for three days and then cooked for hours in wine and spices. It was superb.
The quail ravioli (from Stefano de Piere) was also a stand out. The recipe didn't include truffle but I added it anyway. Yum!
Your Pranzo sounds absolutely divine mandarin. Tuscany is quite simply one of our most cherished vacation destinations.
I'm also a big fan of Marlena de Blasi and thought I'd read all her books but this is a new one to me. I'm wondering if it was released in the US and Canada? Marlena has two cookbooks as well which are quite good.
I don't know if you've read her "A Thousand Days In Tuscany" but it's one of my personal favourites. If you're a fan of Montalcino and haven't read "Vanilla Beans & Brodo" as well.
Blueroom - the "wild boar" recipe was actually using domestic pork as per Marlena De Blasis book "A Thousand Days in Tuscany" aka "Dolce and Salata (I've seen both here in Australia and thought they were different - ooops). The spice rub the pork was marintated in consisted of peppercorns, juniper berries & salt. Not much really... but it was then cooked in more spices, wine and tomato. I would recommend reading the book for her tips. It was devine... the pork was so tasty and tender. I served it with a couple of baby carrots
The limoncello gelato I served in a hollowed out lemon surrounded by some branch and leaf - which gave a it a nice "Tuscan farmyard" touch.
I am now working on putting together something similar with a Roman theme... hmmmm