| |
"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."
~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise
Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
by Lori De Mori
Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine. |
|
All text, graphics, recipes, and articles copyright Regional Recipes 2001-2002, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you. |
| | 
Recipe - Mango-Papaya Salsa
by Wen Zientek-Sico
This Thai influenced fruit salsa is excellent on grilled shrimp, fish, chicken, or even pork. It is a quick way to add flavor and interest to simply sautéed or broiled food as well.
Mango-Papaya Salsa
This Thai influenced fruit salsa is excellent on grilled shrimp, fish, chicken, or even pork. It is a quick way to add flavor and interest to simply sautéed or broiled food as well.
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro leaves and roots
2 tablespoons minced fresh gingerroot
1 cup chopped ripe mango
1 cup chopped ripe papaya
Freshly squeezed juice of 2 limes
1/4 cup palm sugar or light brown sugar
2 tablespoons Thai fish sauce
2 tablespoons tamari or light soy sauce
1 teaspoon Asian chile sauce
Toss together all of the ingredients. Let sit for 30 minutes at room temperature, or chill for up to 8 hours before serving. Toss well before serving chilled or at room temperature.
Makes about 3 cups salsa.
Preparation Time: 10 minutes
Sitting Time: 30 minutes
Total Time: 40 minutes
|
