"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
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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.
Recipe - Tuscan White Bean Salad with Salami and Red Onion
by Wen Zientek-Sico
This traditional Tuscan salad is very common on antipasto menus and tables in Tuscany. The flavors are very Tuscan and this salad is excellent at room temperature or chilled.
Tuscan White Bean Salad with Salami and Red Onion
This traditional Tuscan salad is very common on antipasto menus and tables in Tuscany. The flavors are very Tuscan and this salad is excellent at room temperature or chilled. Traditionally dried beans would be used and cooked for hours in this dish, but as they are hard to find here and most people do not want to take the time to cook them, we use canned. If you can find them and would like a more authentic dish, cook dried White Tuscan beans and use them in place of the canned beans.
2 tablespoons olive oil
2 minced garlic cloves
28 ounces drained and rinsed white Tuscan beans or pinto beans
1/2 cup minced fresh sage leaves
1/2 cup red wine vinegar
Freshly ground black pepper
1 sliced small red onion
3 ounces high quality sliced salami
Extra-virgin olive oil
Heat the olive oil over medium-high heat in a medium saucepan. Add the garlic and sauté for one minute. Add the beans and sage and sauté for three minutes. Turn off the heat, but leave the pot on the burner. Add the vinegar, salt, and pepper and toss well to coat. Cool to room temperature. Add the onion and salami and toss. Drizzle with the extra-virgin olive oil to taste and toss before serving.
Makes 6 Servings.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Sitting Time: 20 minutes
Total Time: 30 minutes
Tuscany, the Beautiful Cookbook : Authentic Recipes from the Provinces of Tuscany
by Lorenza De'Medici Stucchi
One of the most beautiful books ever written about Tuscany, this book is overflowing with stunning photographs and marvelous recipes. A truly marvelous way to steep yourself in the flavors of Tuscany and really be able to create authentic Tuscan dishes in your own kitchen. A must-own for anyone who loves Tuscany or Tuscan cuisine.