for cooks not coffeetables
Tastes of Tuscany is a complete collection of family recipes sprinkled with photos, cooking hints, and Italian expressions. After many years of requests, Mrs. Figone is sharing her recipe collection in a full volume ranging from Antipasti to Dolci (desserts).
Tuscany, known as the heartland of Italy, echoes medieval days with its timeless olive groves, vineyards, and cypress trees. Family farms boast vibrant and colorful vegetable and herb gardens. Out of these gardens and fields come the superb raw materials that make northern Italian cuisine famous.
This cookbook contains simple but delicious home-spun Tuscan recipes as well as dishes for feast days and discusses the use and folklore of Italian garden herbs. Delight your friends and family with each culinary creation.
Table of Contents
Antipasti e Insalate (Appetizers and Salads)
Primi (Soup, Pasta, Polenta, and Rice)
Secondi (Main Dishes)
Miscellaneous (Vegetables, Breads, Coffee and Ingredients)
Works Consulted and Acknowledgments
Pesce con Pancetta, Capperi e Limone
(Snapper with Italian Bacon, Capers and Lemon)
Lightly flour the snapper fillets and heat a 10-inch frying pan until very hot. Add 2 ounces of olive oil and saute each side of the fillet for 3-4 minutes or until well done. Remove the cooked snapper fillets to 2 serving plates and keep warm.
Add the remaining olive oil to the same pan and saute the garlic and pancetta lightly. Add the white wine, capers, lemon juice, and stock. Reduce it by half on high heat. Season with salt and pepper. Add the chopped parsley, mix well and spoon sauce equally over the snapper fillets and serve immediately.
Blue Dolphin Publishing, 1992
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