Two Recipes from Tuscany
Another one of the treats that comes with taking a Rick Steve's Tour are the Edible Educational Experiences. On the 14 Day Best of Europe Tour, you get a private Tuscan cooking demonstration. I've always seen them on the Food Network and thought it would be fun to sign up for an Italian cooking class. Never had I imagined that I would get to learn how to cook Italian food in a modern Tuscan farmhouse kitchen. The ingredients and the process are relatively simple for the two recipes we learned while staying at the farmhouse. And boy were they delicious when we were served these dishes afterwards! The two dishes they showed us how to make were a Tuscan Quiche with vegetables, smoked scamorza cheese, and bacon and baked eggplant parmesan. See below to learn more.
Tuscan Quiche
Serves 8
Ingredients
2 Flaky Pastries or Puff Pastries 8 Thin Bacon Slices 2 Eggs 1 Cup of Cream 5.5 Tablespoons of Grated Parmesan 5.5 Tablespoons of Smoked Scamorza Cheese 2 Zucchini (courgettes) 2 Sweet Peppers (1 Red and 1 Yellow) Step 5
In a mixing bowl, combine and thoroughly mix chopped zucchini and sweet peppers with Parmesan cheese, eggs and cream. (Add a pinch of salt and a little pepper if you like.) Step 7
Put your quiche in the oven and cook at 350 degrees for 30-40 minutes. |
Instructions
Step 1 Line a baking tray with parchment paper. Step 2 Unfold the puff pastry onto the baking tray. Step 3 Lay bacon strips on top of the puff pastry. Step 4 Spread smoked cheese chunks over the bacon. Step 6
Pour the mixture over your bacon and cheese in the baking tray and make sure it is spread around evenly. The Tuscan Quiche can be served warm or at room temperature and goes well with a nice white wine!
Buon Appetito! |
Melanzane Alla Parmigiana - Baked Eggplant Parmesan
Serves 8
Serves 8
Ingredients
Olive Oil 2 Large eggs 3/4 Cup finely grated parmesan, plus 2 tablespoons for topping 1 Teaspoon Dried Oregano Fresh Basil Coarse Salt and Ground Pepper 2 Large eggplants ( 2 ½ lbs total), peeled and sliced into ½-inch rounds 6 Cups (48 ounces) store-bought chunky tomato sauce or homemade chunky tomato sauce. 1 or 2 mozzarella (depending on how cheesy you would like it to be) |
Instructions
Step 1 Cut the eggplant into large slices about ½ cm. Step 2 Fry the eggplant in olive oil, then put them on stow paper to drain. Step 3 Add tomato sauce to glass baking dish. Step 4 Lay the eggplant slices next to each other in dish. Step 5 Add mozzarella chunks, sprinkle chopped basil, oregano, then grated parmesan. Repeat for several layers. Step 6 Repeat for several layers, then put it in the oven at 350 degrees for 30-40 minutes. Enjoy with good company !
|