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.

“TOMATO-ROSEMARY FOCCACIA” 

Ingredients

• 500 g flour
• 20 g fresh yeast
• Olive oil (8 tbsp.)
• Salt
• 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 

Instructions

1. 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.
2. 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.
3. Leave covered for another 60 minutes.
4. Preheat the oven to 240 degrees Celsius (460 °f). Grease the baking trey with olive oil and sprinkle 2 tbsp of polenta.
5. Roll out the dough and leave it on the trey for 30 minutes.
6. In the meantime, cut the tomatoes in halves. Add tomatoes and olives on top of the dough (slightly press into the dough).
7. 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.
8. 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)

Ingredients 

• 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

Instructions

1. Preheat the oven (grill function) to 220 degrees (430 °f).
2. 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.
3. In the meantime, grate the parmesan cheese & pecorino.
4. Remove the vegetables from the oven, cover with a moist kitchen towel and let them cool.
5. 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.
6. Enjoy the pesto with a pasta of your choice.

Podere “La Casotta” 2013 (Rosso di Toscana) is one of La Vialla`s finest wines made of tradition-steeped grapes.

(Image from Fattoria La Vialla Instagram)