Here in Tuscany the rain season has arrived. For some these are days where the mood can be a little sad and nostalgic for the beautiful sunny summer days, for others it is the perfect time to stay at home on the sofa, under the covers to watch a series, or read a good book. In any case, this is the perfect season for comfort food, cuisine that puts you in a good mood, and our Executive Chef Pietro Fortunati has decided to share his Tuscan recipes with us to pamper you even from home.
Ingredients for 4 people:
• 1 liter of water
• 250 grams of craved corn flour
• 2 red onions
• 300 grams of Tuscan raw ham scraps (eg final part)
• 500 gr of peeled tomatoes
• Extra virgin olive oil
• Salt
• Parmesan-like grated cheese
Method:
In a large pot, bring the salted water to a boil with a drizzle of oil. Once it has boiled, add the flour and mix slowly. Cook over low heat for about 40 minutes / 1 hour, stirring the polenta frequently so as not to create lumps and not to let it stick to the bottom of the pot. During the cooking time of the polenta, prepare the sauce by wilting the chopped onions in olive oil, then add the coarsely cut prosciutto scraps. Once the ham has browned, add the peeled tomatoes and season with salt. Finish cooking over medium heat. Once the polenta is cooked, serve hot, covering it with the sauce of ham and grated cheese to taste.
The leftover polenta can also be eaten the following days. Just place it in a container in the refrigerator and if you like it can be cut to be fried or passed in the oven. Excellent as a base for croutons.
Ingredients for 4 people:
• 4/6 Tuscan sausages
• 500 grams of dried cannellini beans
• 2 cloves of garlic
• 1 sprig of sage
• 1 tablespoon of tomato paste
• Extra virgin olive oil
• Salt
• Chili pepper
Method:
Start by boiling the cannellini beans in salted water, previously soaked for 8 hours. When cooked, set them aside and start with the base of the sauce, taking a large pan and adding olive oil, whole crushed garlic, sage and chilli. Brown and add the boiled beans. Once flavored, add the concentrate and cover with the cooking water of the beans. Cook over low heat. Cut the sausages in half by browning them over high heat in a pan without adding oil or other fats. Once the sausages are well browned and sealed. Drain them from the fat and add them to the beans. Finish cooking until the sauce becomes creamy.
To be enjoyed with lightly toasted Tuscan bread.
Ingredients for 4 people:
• 8 eggs
• 1 stick of celery
• 1 carrot
• 1 red onion
• 500 gr of peeled tomatoes
• Extra virgin olive oil
• Salt
• Pepper
• Chili pepper
• Grated cheese
Method:
In a large pan put the coarsely chopped vegetables and sauté them with oil and a pinch of salt. Add the tomatoes and a drop of water. Season with salt and pepper. Cook over medium heat until the sauce is firm and tasty. When cooked, add half a glass of water and mix well. Break the eggs into the sauce, avoiding overlapping. Cover with a lid and cook for 3-4 minutes, leaving the eggs to remain soft. Once served on the plate, sprinkle with grated cheese and chilli.
Ingredients for 4 people:
• 1 kg of wild boar pulp
• 2 cloves of garlic
• 1 sprig of rosemary
• 1 sprig of sage
• Pitted black olives
• 1 bottle of red wine
• 1 bottle of milk
• 2 tablespoons of tomato paste
• Salt
• Pepper
• Extra virgin olive oil
Method:
Marinate the wild boar overnight, covering it with the milk and half of the bottle of wine. Leave it to rest in the refrigerator. After the marinating time, drain the wild boar in a hot pan without adding oil, brown the wild boar until it expels all the liquid and drain it. If necessary, repeat the procedure a second time. In a large pot, sauté the garlic, rosemary and sage. Once the garlic is browned, add the wild boar pulp and allow to flavor. Dissolve the tomato paste in a glass of water. Deglaze the wild boar with the remaining wine. Once evaporated, add the tomato dissolved in water. To cover the wild boar, if necessary, add broth or hot water. Add the olives and season with salt and pepper. Finish cooking over medium heat until the wild boar meat is soft.
Did you like them? Let us know if you have tried them!
