Taste of Tuscany!

Coming back from a trip is always a bit of a bummer however, if you bring the flavours of where you were back-the happiness continues! If you want to join me on a future culinary tour of Tuscany, check out the details at emilyrichardscooks.com and come with me next October-you will love it. 

Here are some delicious recipes inspired from Tuscany and taste delicious.

Ribollita (Hearty Tuscan Soup)

 

Depending on where you eat it in Italy the soup is either thickened with bread or simply poured over bread so the broth is absorbed into the bread for a thick and hearty bowlful.

Serves 6.

 

1 tbsp (15 mL) extra virgin olive oil

1 onion, chopped

4 cloves garlic, minced

1 carrot, chopped

1 stalk celery, thinly sliced

1 tsp (5 mL) dried thyme leaves

1/4 tsp (1 mL) hot pepper flakes

1 Yukon Gold potato, peeled and diced

4 cups (1 L) chicken stock

1 can (28 oz/796 mL) diced tomatoes

6 cups (1.5 L) shredded Swiss chard, lightly packed

1 can (19 oz/540 mL) white kidney beans, drained and rinsed

1/4 tsp (1 mL) each salt and pepper

6 slices toasted Italian bread

1/4 cup (50 mL) grated Parmesan cheese

 

In large saucepan heat oil over medium heat and cook onion, garlic, carrot, celery, thyme and hot pepper flakes for about 5 minutes or until softened. Add potato and stir to combine. Add chicken stock and tomatoes and bring to boil. Reduce heat and boil gently for 15 minutes.

 

Add Swiss chard, kidney beans, salt and pepper and cook, stirring occasionally for about 10 minutes or until chard is tender.

 

Place bread in bottom of 6 soup bowls. Ladle soup over top of bread and sprinkle with cheese.

 

Greens Options: You can substitute Savoy cabbage, rapini or spinach for the Swiss chard.

 

 Recipe from Best of Bridge Done in One by Emily Richards and Sylvia Kong

 

 

  

 

 

Hearty Ragu Pappardelle

Some winter afternoons you want a hearty meat sauce simmering away to fill your home with an amazing aroma to celebrate that snow-plowed driveway. This will fill your belly and more.

Serves 6 to 8.

 

3 tbsp (45 mL) canola oil

2-1/2 lbs (1.25 kg) stewing veal or beef

¼ tsp (1 mL) each salt and black pepper

2 stalks celery, diced

1 large carrot, diced

1 large onion, diced

2 cups (500 mL) red wine (such as chianti classico)

4 cups (1 L) beef broth

2-1/2 cups (625 mL) passata (strained tomatoes)

4 garlic cloves, minced-

1 tbsp (15 mL) finely chopped fresh rosemary

1 tbsp (15 mL) finely chopped fresh thyme

Salt and black pepper

1 lb (500 g) dried pappardelle pasta

Parmesan shavings

 

In a large Dutch oven, heat oil over medium-high heat. Sprinkle veal with salt and pepper and brown veal cubes, in batches; and remove to a bowl. Reduce heat to medium; add celery, carrot and onion. Cook, stirring, for about 5 minutes or until lightly browned. Increase heat to high. Add wine; cook, scraping up brown bits from bottom of pan, for about 5 minutes or until reduced by about half. Add broth and pureed tomatoes. Return browned veal and accumulated juices to pan and return to a simmer. Reduce heat; cover and simmer for about 2 hours or until veal is very tender. Uncover and add garlic, rosemary and thyme. Cook on medium-high for about 30 minutes, stirring often, or until thick. Season with additional salt and pepper to taste if needed.

 

In a large pot of boiling salted water, cook pasta for about 8 minutes or until just al dente. Drain well. Toss with ragu. Sprinkle with cheese to serve.

 

Tips: You can make the ragu up to 3 days ahead. Warm through over low heat before tossing with the pappardelle.

 

Have a smaller household? No problem; divide the portions and freeze them for up to 1 month to enjoy later.

Oven Variation: If you want to let the ragu cook in the oven once everything is back in the pot, cover it and let it cook in a 350ºF (180ºC) oven for about 2 ½ hours. Stir in the garlic, rosemary and thyme and then let it simmer uncovered stovetop if it needs to thicken further.

 

If fresh herbs are unavailable, you can substitute 1 tsp (5 mL) each dried thyme and rosemary for the fresh, simply add them with the tomatoes.

 

 Recipe from Best of Bridge Everyday Celebrations by Emily Richards and Sylvia Kong

 

 

 

  

 

Lemon Olive Oil Cake

A wonderful morning bite with espresso but just as perfect for dessert with some sweet wine. This tender cake keeps moist for days without drying out. It’s perfectly delicious on its own or fancied up with favorite toppings such as lemon curd with whipped cream or sliced fresh fruit.

 Serves 8 to 10.

 

2 cups (500 mL) all-purpose flour

1 tbsp (15 mL) baking powder

1 tsp (5 mL) salt  

1-1/2 cups (375 mL) granulated sugar

2 large eggs 

1 tbsp (15 mL) lemon zest

1 tbsp (15 mL) lemon juice

1 cup (250 mL) milk

1 cup (250 mL) extra-virgin olive oil     

Extra granulated sugar for sprinkling (optional)

 

Preheat oven to 350°F (180°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment and spray the interior with cooking spray.

 

In a bowl whisk together flour, baking powder and salt; set aside.

 

In a large bowl, using an electric mixer, beat sugar, eggs and lemon zest until pale and thick, about 1 minute. Add lemon juice to milk and stir.

 

Add olive oil and milk mixture to bowl and beat until combined. Gently stir in flour, until just combined. Pour into prepared pan. Sprinkle top with additional sugar, if desired. Bake for 45 to 60 minutes until cake is golden brown or until a tester inserted in the center of the cake comes out clean. Let cool in pan on a wire rack for 15 minutes, then gently release collar of pan and cool cake on a wire rack.