Tuscany Cooking Class

 
Recipes
Oven Baked Guinea Fowl marinated with Grapes, Apple & White Wine
Faraona con Uva e mele
Serves 4
Faraona con Uva e mele
Ingredients:
» 1 Guinea Fowl
» 15 White grapes (if seeded, remove seeds)
» 1 Granny smith apple
» 6 Thin slices of pancetta (not smoked)
» Sage
» Rosemary
» Salt and pepper
» Olive oil
» 1 glass White wine
 
Method:

Clean guinea fowl & remove heart, blood, liver etc.

Cut the grapes in half, remove seeds. Cut the apple leaving the skin, into quarters and rub generously with salt and pepper.

Stuff the fowl with the fruit. Under the wings place 3 leaves of sage and a twig of rosemary. Place the slices of pancetta over the breast of the fowl. With kitchen string wrap the fowl, making sure that the wings and legs are pulled close to the body of the bird. The bottom of the fowl will need to be closed with a couple of toothpicks to ensure that the grapes do not come out.

Place the fowl in a baking dish, sprinkle with a little salt and pepper, drizzle with olive oil & bake in a hot oven ( 180° C) for 45 minutes. Remove from oven, remove the pancetta and the string from the bird and place the pancetta in the baking dish to continue flavouring the sauces. Place in the oven again for about 15 minutes.

Remove from oven and remove toothpicks. Lift the bird slightly allowing the fruit to come out, along with the juices into the baking dish. The fowl will then have to be removed and placed into the serving dish. The fruit, juice and pancetta will need to be filtered with a sieve into a small saucepan. Add the white wine and cook together on a medium flame for 10 minutes. This is then used as the gravy to serve with the guinea fowl.

 

 
Recipe For Panettone
Almost every region in Italy has its own holiday cake, but this Milanese cake is the most famous and certainly the most difficult to make. Panettone is available both in a high, dome shape or flat version. Natural yeast (that is, a piece of fermented dough) is essential to making a real panettone, because if the cake is made directly from brewer’s yeast, its flavor is less delicate. In addition, the process of letting the dough rise must be carried out according to very specific instructions so that the result will be a soft and airy texture. In any case, the time required for rising depends on many factors: the temperature of the room, the season, the length of the mixing process, etc. Therefore the periods of time given in the recipe can only be approximate.
Panettone
Ingredients:
»   1 oz. Baker's yeast
»  3 oz. or 2 cups Flour
»  7 Tablespoons Sugar
»  1 Whole egg
»  5 Egg yolks
»  Salt
»  1/2 cup Melted butter
»  6 Tablespoons Soaked, squeezed raisins
»  2 oz. Candied orange and lemon peel »  diced
»  1 1/2 Tablespoons Butter
Method :

Mix the yeast with the flour with as much water as necessary to achieve an elastic dough, wrap in a towel and put into a warm draft-free place (an unlit oven for example) until it has doubled (should take approximately 30 minutes) in volume and till the surface is uneven. Make, a small fontana with 4 tablespoons of flour. Crumble the dough cake on top of it, add 2 cups of warm water and knead until it is soft and elastic in texture. Leave it to rise in a warm place for 3 hours. Punch down the dough, then, knead in another 4 tablespoons of flour, with as much warm water as necessary. Place the dough in a warm place to rise for 2 hours. Combine the sugar, the whole egg and the yolks, mix well and cook in a double boiler for a few minutes, beating the mixture with a whisk so that it becomes light and airy. Leave it to cool.

Make another fontana with the remaining flour. Put in a pinch of salt into the risen dough, the butter and the egg mixture into the middle. Knead energetically for 20 minutes. When the dough is smooth and elastic, add the raisins and candied peel. Grease and flour a sheet of waxed paper and place the dough in the middle. Surround it with a rectangular piece of cardboard and leave it to rise in a warm place for at least 6 hours or until the dough has doubled in volume.

With a sharp knife cut a cross on the top of the cake and put 1 tablespoon of butter in the middle. Cook the Panettone in a preheated 400 F. oven for 40-45 minutes. The cake is ready when a skewer inserted in the center comes out dry.

 

 
Panforte
Panforte
Ingredients:
»   150 g Flour
»  150 g Icing sugar
»  150 g Honey 'di acacia'
»  300 g Blanched almonds
»  250 g Candied fruit
»  1 sheet grease proof paper
»  1 teaspoon Cinnamon
»  1 teaspoon Water
What to do
Method:

Preheat oven to 150°C.

In a dish mix well the flour with the almonds and candied fruit. In another dish, mix the sugar, honey, water and the cinnamon and place over a flame and bring to a boil and then blend with the flour mix. Mix all together well.

In a baking dish about 22 cms in diameter, place the grease-proof paper, pour in the mixture and bake in the oven for 30 minutes.

Leave it to cool and cover with the icing sugar.

 
Celebrating a Tasteful Christmas in Tuscany

We wish you a very merry Christmas and a bright and happy New Year. I for one particularly love the Christmas season here with the smell of the cypress trees, the sparkling lights scattered throughout Florence and the absolutely scrumptious festive food. The colors of Christmas glitter everywhere and the Nativity scenes enchant young and old and we all 'rug up' with layers of coats to buy gifts for friends and family and often indulge in roasted chestnuts and the thickest hot chocolate I have ever had! Amongst the many magical seasons in Tuscany, the Christmas season fills the air with its religious yet cheerful spirit. I wanted to share this exhilarating season with you and my great Christmas experiences filled with precious moments.

Undoubtedly Christmas, followed closely by Easter, is the most cherished celebration of the year and a time for loved ones to gather together. All of this Italian 'gathering' also undoubtedly leads to lots of 'eating' together, which is a tradition and something so ingrained into this wonderful culture. You just have to accept it... marathons of up to 6 courses are common and households prepare for the entire week prior to the big Christmas feast.

Reflecting the magic of tradition- A Christmas Market

Christmas in Tuscany is like a carousel that never stops. It’s like stepping into Heidelberger Weihnachtsmarkt which is one of Germany’s most entertaining Christmas markets. Florence has many connections with Heidelberg, one of them being of course, through the Medici family. Maria Luisa of the Medicis was married to the Elector Palatine, the Prince of Heidelberg, Germany. She also left the legacy of the Medici fortune to Florence. From November 30th to December 18th, Florence experiences the many cultures and traditions from Germany in this lovely Christmas market at Piazza Santa Croce.

Every time, every year, I feel so elated to see the Christmas lights blinking on and off with every place decorated with an array of fantastic and colorful baubles. So I just follow my Christmas instincts and run down to the Christmas market which never fails to amaze me with its ‘everything you need to enjoy Christmas’ attitude. It’s simply lovely to see the reproduction of the German Christmas market at Piazza Santa Croce with forty small wooden huts instead of the usual stalls. There are merry-go-rounds, a Bonbon Karussel which is an early 20th century revolving bar that is so unique and rare. This beautiful old square of Santa Croce brims over with the Christmas spirit with Italian and German festive sweets, traditional Bunzlau ceramics, spiced wines, beers, bratwurst and strudel. There’s a whole bunch of cultural events and performances for children. It’s so natural and magical that you find yourself sipping a glass of 'vin brule', listening to the storytellers and trying to learn the carols!

It really is an awesome experience as you stand and see the milling crowds which feel as if this is their first Christmas ever! Turning around, I see a spectrum of lovely Christmas decorations which range from traditional pieces made from glass and wood to toys, Santas, stars and candy striped sticks and of course, the lovely shimmering Christmas trees. You won’t ever feel that you’d like to be a kid again, when you come to Tuscany… Christmas in Tuscany has always been filled with that special golden celebration that never ceases to amaze and enthrall!

The Befana! - a witchy story

There’s another bewitching factor about the Yuletide season. It all started off with the pagan rites and rituals which evolved over the years. One of the most enchanting myths that surround Christmas is the legend about Befana that has been circulating the Mediterranean since ancient days. It’s such a magical tale, that I never tire of hearing about it or repeating it to the children. In Tuscany the story of Befana, has aroused the spirit of curiosity, mystery and magic amongst children for ages. Befana is regarded as the mythical figure which plays an important part in the bonding of families as the giver and receiver of good will, gifts and as a symbol of a fairy godmother who bestows blessings and rewards on good people and children. Every child in Tuscany is aware of Befana’s magical presence and waits anxiously for her as she comes down a chimney or flies in on her broomstick or rides on a donkey. This little old lovable lady has fascinated children over the ages as the congenial grandmother and from the ancient days as the giver of prosperity. On January 6th, the children anxiously await to see if they will receive 'caramelle o carbone' which translates to candy or coal. Candy if they have been good or coal if they have been naughty. Nowadays you can also buy candy that looks like coal! Whichever way the sugar consumption from Christmas manages to continue until Befana comes!

The Typical Christmas Fare – a Tuscan Feast

The spirit of Christmas inspires the spirit of shopping and everyone is loaded with bulging bags of gifts and goodies for their loved ones. All of this activity then inspires one of the most important Italian pastimes... eating!!

It is always a delight to admire the traditional foods and ingredients that are displayed in such a special way to share in the celebration of food at Christmas time. All throughout Tuscany the merchants in the little villages will use wheelbarrows or old wooden carts to offer their clients their products which would normally be inside on the counter or in the display cabinets. Now the cheeses and salamis, fresh porchetta, homemade marmalades and honeys or conserves, truffle infused butter and the newly pressed extra virgin olive oils sit proudly on checked tablecloths or Christmas paper, under the flashing Christmas lights to be seen creating their own enticing display.

The table in our home will not be neglected this year as we are planning a sumptuous Christmas lunch which will consist of appetizers, pasta, meats, vegetables, cheese, fruits and desserts cheered by the fabulous wines found in Tuscany in abundance. The time of Christmas always heralds the hunting season, so you can see traditional dishes of fresh game: wild boar, stuffed pheasant or fried rabbit. 'Tartufi' (truffles) are also a common, if somewhat decadent addition to the menu. Minestra (a soup) carefully prepared with broth made from the 'cappone' (a type of chicken) with tortellini pasta. For the main course meat is common, either in the form of game, roast pork or lamb. Many also enjoy wonderful seafood and this of course is more common the closer you get to the coastline. Let’s not forget the magical desserts, for each area within Tuscany has its own Christmas sweets. There’s 'panforte', 'panpepato', 'ricciarelli' and 'cavallucci' from Siena, 'pinolata' from Maremma and the Italian sweet tooth welcomes the 'panettone', 'pandoro' and 'torrone'. The list is endless with 'brigidini' from Pisa and 'cantuccini and vinsanto' from Prato. Well, like I said that this is the time that everyone gathers together, our Christmas meal is complete with family, relations, friends and guests making the phrase, ‘the more the merrier’ ring along with the echo of Christmas bells.

With Christmas being a traditional festival being handed down through the ages, I felt that I must mention the Yule, which is the Norse name for the winter solstice festival. We have incorporated these pagan rituals into our lifestyle today with Yule logs, gifts, Christmas meal and sweets, ivy, holly, pine boughs, decorated trees, carols and a special feast with suckling pig. So come with us to the 'Good Tastes of Tuscany' and experience the spirit of Christmas with our expert chefs cooking our traditional Tuscan Christmas feast! You will have a hands-on experience that cheers the taste buds on a festive culinary expedition and you can taste this special season’s dish brought by Befana, the recipe of which I found in my Christmas stocking!

 
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