Some Tuscan Recipes of the Cooking Classes at Oliveto Castle
LIVER PATE’ CANAPE’
12 ounces of chicken liver
1 red onion
½ glass of Vin Santo
½ ounce of capers
Clean the lever; mince the onion and let it brown with 2 spoons of olive oil. Add salt, pepper and chicken liver and during the cooking keep it wet with Vin Santo. Let it cook over a middle flame for about half an hour. Finally add capers and spread it on toasted bread (wetted with some broth).
8 ounces of mushrooms
Clean the mushrooms and mince them. Chop the parsley and garlic and let them become lightly brown. Add the mushrooms, two spoons of white wine and after they are cooked, mix them in order to obtain a cream. Finally spread it on bread slices.
ZUCCHINI AND CHEESE CANAPE’
3,53 ounces of “Gorgonzola” cheese
3,53 ounces of “Stracchino” cheese
Clean onion and zucchini, mince and cook them in olive oil. Then, add Gorgonzola and Stracchino cream cheese, and amalgamate everything together. Spread this mixture on the bread slices and toast them in the oven for about 10 minutes.
FRESH DOUGH, PICI and RAVIOLI
For the dough For the stuffing
14 ounces of flour 00 17 ounces of “ricotta” cheese
1 egg 2 ounces of spinaches
1 glass of water 2 eggs
a pinch of salt Parmesan cheese
2 spoons of olive oil salt, pepper and nutmeg
white wine (secret ingredient, just a drop)
Spread the flour on the table and put the egg in the centre with some water, a drop of wine and salt. Work it energetically with your hands in order to obtain an homogeneous compound. Let it rest for about 15 minutes (you can put a tinfoil on it). Then roll out the dough with a rolling pin in order to make it as thin as possible. To prepare ravioli and tortelli, add a stuffing with “ricotta” cheese, boiled spinach, one egg and Parmisan cheese. Finally cook (3-4 minutes in boiling water) and season them with the tomato sauce.
3 small cups of olive oil
1 big onion, parsley, 1 leaf of celery, 1 carrot,1 clove of garlic
1 small cup of red wine
14 ounces of minced beef
20 ounces of tomato (peeled tomatoes)
tomatoes paste (tiny)
salt, black pepper and red chilli pepper
Mince onion, carrot, parsley, celery and garlic, and brown them in olive oil. Add salt, black pepper and chilli pepper. After 5 minutes, put the meat in the pot. And let it cook. Then add the red wine and, after it has evaporated, the tomato sauce and the tomato paste. Then let the sauce cook very slowly for 1 hour.
STUFFED ZUCCHINI and TOMATO / TURKEY BREST
For the stuffing:
7,07 ounces of ground meat ,
1 spoonful of minced parsley,
2 spoonfuls of Parmisan cheese,
2 bread slices soaked in milk.
Blend all the ingredients.
Wash zucchini and tomatoes and take the inside off, fill them with the stuffing, add salt and pepper, and roast them in the oven for about 40 minutes.
Open the turkey brest like a book, put the stuffing inside and roll it, using a string.
Secret of the chef: rewrap the brest with bacon.
Add salt and pepper, and roast it in the oven for about 1 hour and a half.
Cut (into slices) when the turkey is luckwarm.
17,64 ounces of flour
14,11 ounces of sugar
1 baking powder
5 eggs (5 yolks and 3 whites)
3 spoons of Vin Santo
2 spoons of olive oil
250 gr. almond
Work all the ingredients with your hands and finally add the baking powder.
Make some sticks and settle them down, then spread them with one egg and put some sugar all over. Bake them for about 40 minutes at 280°F and chop them in small pieces.
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Fattoria Oliveto Spa Soc. AgricolaVia di Monte Olivo, 6 50051
Castelfiorentino - FI
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