TUSCAN COUNTRY CUISINE
Tuscany is known for it`s great olive oil, fine wines & splendid food culture. The secrets of Tuscan country cuisine are regional products flavoured with fresh herbs. Around long dinner tables, generations of families gather; like at at the idyllic wine farm “Fattoria La Vialla”. The family estate, which is worth a trip to Italy, grows it`s own organic wine, olive oil and other delicacies. A taste of Tuscany with the “Tomato-Rosemary Foccacia” recipe and “Roasted Red Bell Pepper Pesto” below.
- 500 g flour
- 20 g fresh yeast
- Olive oil (8 tbsp.)
- 1 tbsp. chopped rosemary
- Pinch of sugar
- 350 ml lukewarm water
- 2 tbsp. polenta
- 100 g black olives (stoned)
- 500 g cherry tomatoes
- Fresh basil leaves to garnish
- Sea Salt (coarse)
Fresh Tomatoes, Olive Oil & Herbs
- Start to prepare the dough by pouring flour into a big bowl. Make a whole in the middle, crumble the yeast in it. Add a pinch of sugar and stir with 100 ml water and a bit of flour (using a fork). Leave the yeast covered for about 15 minutes.
- Add the rest of the water, some salt, 3 tbsp. olive oil & the chopped rosemary; knead with the rest of the flour to a soft dough.
- Leave covered for another 60 minutes.
- Preheat the oven to 240 degrees Celsius (460 °f). Grease the baking trey with olive oil and sprinkle 2 tbsp of polenta.
- Roll out the dough and leave it on the trey for 30 minutes.
- In the meantime, cut the tomatoes in halves. Add tomatoes and olives on top of the dough (slightly press into the dough).
- Spread some olive oil ( 5 tbsp.) on the dough and bake the focaccia for about 15 minutes, then reduce the heat to 170 degrees Celsius (330 °f) and bake for another 15 minutes.
- Before serving, spread a bit more olive oil on top (optional) and sprinkle some sea salt & fresh basil leaves.
“PESTO DI PEPERONI”
(Roasted Red Pepper Pesto)
- 3 red Bell Peppers
- 100 ml Olive oil
- 50 g Pecorino Cheese
- 50 g Paremsan Cheese
- 1 (small) Onion
- 1 garlic clove
- 20 g Pine Nuts
- Pinch of sea salt
- Preheat the oven (grill function) to 220 degrees (430 °f).
- Cut the bell peppers into quarters, seed and grill in the oven on a baking trey with onion & garlic (both peeled). Leave in the oven until the skin of the bell peppers is getting dark spots.
- In the meantime, grate the parmesan cheese & pecorino.
- Remove the vegetables from the oven, cover with a moist kitchen towel and let them cool.
- Peel the skin of the bell peppers and place in a blender with garlic, onion, olive oil, parmesan cheese, pecorino cheese and pine nuts. Season to taste with a pinch of sea salt.
- Enjoy the pesto with a pasta of your choice.