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TUSCAN COOKING: RECIPES OF EASTER

EASTER RECIPES FOR YOUR TUSCAN FARM

Black cabbage soup

1 onion

a stick of celery, 1 carrot, a few leaves of basil, some thyme

a handful of dried beans

2 potatoes

3 ripe tomatoes

black bread, extra virgin olive oil (for pomarance)

salt

The night before, put the beans in warm water bath. Pour into a saucepan half a cup of olive oil, chopped celery, carrots and basil, add the thyme and the potatoes peeled and cut. Let brown and then add the chopped leaves of kale and beans. Pour into a saucepan a cup of olive oil and chopped onion and fresh tomatoes soffriggerla.Aggiungere. Continue cooking over low heat, then pass through a sieve and add the proceeds to the vegetables. Pour into 2-liter pot of warm water, add salt, cover and cook at least 3 hours. Put the soup in a bowl with slices of homemade bread.

PHEASANT WITH CREAM AND TRUFFLES

1 pheasant 1.5 kg

fat ham 100 gr

lying on the bacon slices 100 gr

extra virgin olive oil

a glass of cream, cognac, white wine

rosemary, garlic, sage, salt, pepper

2 white truffles
Clean and flush the pheasant taking part in the liver. Brush under running water to Current truffles and pass a food processor to the machine with the ham fat, introducing the proceeds into the belly of the pheasant. Add salt and pepper then wrap it in bacon, tying it with a wire and placing a few pieces of rosemary. Pour the oil in a pan, add three cloves of garlic and a sprig of sage. Fry the pheasant and place in bowl. Pheasant and brown well on wet with a glass of cognac, let it evaporate and continue cooking basting occasionally with white wine. To untie the pheasant is cooked, rinse the slices of bacon and cut the bird into pieces, then diponibile in a dish. Pour the cooking liquid in finely chopped liver and the cream, leave on low heat until the sauce thickens. Pass the sauce through a sieve and pour the hot sauce on the pheasant affettatto sprinkle with the truffle finely.

The original recipe dates back to XIV, when a noble Tuscan family recipe imported by the Vicar of the Pope from Avignon, then the seat of the Pontifical.

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