Tuscan Week Menu

An idea for a Tuscan menu from Toscana Mia cooking classes last week


Apetizer/Starter  Antipasto

Black Olives Crostini  
Crostini alle Olive Nere

http://toscanamiacooking.blogspot.it/2011/12/italian-black-olives-apetizer.html

First course Primo Pasta

Tuscan Spaghetti with  Garlic and Cherry Tomatoes  
                           Pici all' Aglione 

http://toscanamiacooking.blogspot.it/2011/12/how-to-make-pici.html

http://toscanamiacooking.blogspot.it/2011/12/cherry-tomatoes-garlic-sauce.html

Second Course  Secondo 
Balsamic Vinegar Scaloppine Scaloppine all' Aceto Balsamico

http://toscanamiacooking.blogspot.it/2012/03/scaloppine-balsamic-for-poultry-day.html

Contorno
Beans Tuscan Way   Fagioli al Fiasco

http://toscanamiacooking.blogspot.it/2009/01/cooking-cookery-typical-tuscan-cooking.html

Dessert  Dolce 
Panna Cotta with Chocolate and Safron Panna Cotta con Cioccolato e Zafferano

http://toscanamiacooking.blogspot.it/2009/10/panna-cotta-in-tuscany.html 

Black Olives crostini

Pici with Garlic and Cherry Tomatoes

Fagioli al Fiasco

Pici all' Aglione

balsamic Vinegar with Beans

Panna Cotta with chocolate

Panna Cotta with Safron and Chocolate

SCALOPPINE BALSAMIC for Poultry Day

Day of poultry and then Scaloppine with Balsamic Vinegar. A simple, delicious and unexpected flavor!

SCALOPPINE BALSAMIC

• 8 slices of turkey breast
• 60g butter
• 2 tablespoons of flour
• 4 tablespoons balsamic vinegar
• A few drops of Traditional Balsamic Vinegar
• Salt and pepper

Lightly flour the turkey breast. Gently melt the butter in a pan, add the turkey and lightly brown on both sides. Season with salt and pepper. Add the balsamic vinegar and finish cooking them.

Serve with a few drops of Traditional Balsamic Vinegar. Tips: Instead of balsamic vinegar you can use lemon or Marsala wine. You can use turkey instead of beef or chicken. Oops, we’ve been using  Balsamic for so long and this time  we tried to purchase online and it worked well with Parmashop

They  sent us Vinegar  from Acetaia Paltrinieri  

White Onions with Balsamic Vinegar

For a friend who asked for,

For those who love onions,

For those who love them a little bit more delicate

Cipolline Caramellate
white onions
oil
water
salt
balsamic vinegar
peperoncino powder

Peel the onions, wash them, dry them and cut them in a cross-shape on the top.

Put some oil in a pan and add the onions half covered with water, salt them and cook with a cover for about 30 minutes.

 

Just before the end of the cooking time, add some vinegar and some peperoncino powder and go on cooking it without the cover for 5 minutes.

Suggestion:use green beans