Secondo

Zucchine Gustosine

Secondo

Ingredients for 4 people:

  • 4 small courgettes, about 15cm long 
  • 8 tablespoons of fresh ricotta cheese
  • 1 whole egg
  • 2 tablespoons of grated Parmesan cheese
  • A generous pinch of salt
  • Freshly ground pepper
  • 8 cherry tomatoes
  • A pinch of dried oregano or fresh basil

What you need:

  • A baking tray for the oven
  • A bowl
  • A cutting board and a knife

Method:

  1. Cut the zucchini in half lengthwise and use a teaspoon to scoop out the pulp, creating small canoes. Place them on a plate, with the scooped-out part facing upwards. Sprinkle with salt and let them rest for about half an hour to drain the water.
  2. Finely chop half of the zucchini pulp and mix it with the ricotta cheese, the whole egg, and the Parmesan cheese. Season with salt and pepper. Mix well.
  3. Rinse the zucchini canoes with water to remove excess salt and dry them thoroughly with kitchen paper.
  4. Fill each zucchini canoe with the ricotta mixture and place them on the baking tray.
  5. Decorate each zucchini canoe with two medium tomatoes and sprinkle with oregano or fresh basil.
  6. Bake in a preheated oven at 200ºC/400ºF for 20 minutes.

Note: These zucchini canoes are delicious served warm, but they are also great as a cold snack or picnic treat.

THE PERFECT POUR

“When it comes to our Zucchine Gustosine, we’ve found the perfect match in our Trebbiano Toscano . This crisp and refreshing white wine is a classic of our region and beautifully complements the delicate flavors of the ricotta and herbs. It’s a pairing that truly celebrates the vibrant flavors of the Tuscan countryside, making it a must-try for our vegetarian guests.

Scaloppina al Vino rosso

Cooking lessons, Secondo

Ingredients for 4 people:

  • 4 slices of veal fillet
  • 1 sprig of rosemary
  • 1 clove of garlic
  • 2 tablespoons of “00” or “0” flour
  • 2 generous pinches of salt
  • 4 ground black pepper
  • 1/2 glass of good red wine

What you need:

  • A chopping knife
  • A pan

Method:

  1. Heat the olive oil in the pan with the crushed garlic clove and the sprig of rosemary (whole). Be cautious not to burn the garlic, as it should not brown excessively.
  2. Season the slices of meat with a pinch of salt and freshly ground pepper to your preference.
  3. Place the slices of meat in the pan without overlapping.
  4. Cook the meat for 2 minutes on each side.
  5. Add the red wine to the pan and let it simmer for 2 minutes.
  6. Turn the slices of meat again and remove them from the pan.

Note: Cooking should be done right away to avoid the meat becoming hard and dry.

Zuppa di Cipolle

Cooking lessons, Secondo,

Ingredients:

  • 1 kg of sweet red onions
  • 4 tablespoons of extra virgin olive oil
  • 2 bay leaves
  • 4 juniper berries
  • Salt
  • Black pepper
  • Homemade bread, cut into cubes
  • 1 liter of vegetable broth (water, salt, celery, 1 carrot, parsley, 1 small tomato)

Onion soup

Method:

  1. Thinly slice the onions and sauté them in juniper oil and berries, along with bay leaves, salt, and pepper.
  2. Once the onions have become translucent and glossy, add the broth until it fully covers the onions.
  3. Allow the soup to simmer for at least 30 minutes.
  4. The soup will be ready when the onions have softened and lost their fibrous texture.
  5. Serve the soup with bread cubes that have been sautéed in a pan with extra virgin olive oil.

Onion soup

Ossobuco

Cooking lessons, Personal Chef, Secondo

Ingredients for 6 people:

  • 6 marrowbones
  • 3 cloves of garlic
  • 2 twigs of rosemary
  • 10 g of dry edible boletus
  • 4 spoonfuls of olive oil
  • ½ cup of tomato puree
  • ½ cup of red wine (the same wine you serve at the table)
  • 3 four-fingered pinches of salt
  • 1 three-fingered pinch of pepper
  • 1 liter of meat broth

Choosing the meat: In Tuscany, for this recipe, marrowbones of young beef (18-month-old bullock) belonging to the Chianina race and raised in the open are used. This ensures that the muscles are well-structured, resulting in the most flavorful meat.

What you need:

  • A wide and low pot with a lid
  • A knife and a chopping board

Method:

  1. To make a clean cut on the bone, the butcher uses a saw, which leaves a pulp on the surface with small fragments of bone.
  2. Before starting to cook, clean this pulp off the meat by washing it with water or scraping the surface. Dry it thoroughly and make four cuts a few centimeters deep on the outside, pointing towards the center. This will help to maintain the unbent shape of each marrowbone and ensure that it fits perfectly on the bottom of the pot, resulting in uniform cooking.
  3. Chop the rosemary and garlic finely and brown them with the oil for 5 minutes. Then, add the meat, ensuring that the pieces do not overlap. Brown the meat well on both sides and pour in the wine, allowing it to evaporate. Add the edible boletus, which has previously been steeped in lukewarm water. Discard the unused steeping water. You can now add salt and pepper and the tomato puree. When the stew begins to boil again, turn the meat over and add the hot broth, covering the level of the stew by at least the height of one finger.
  4. Now, lower the flame and cook the meat for at least 2 hours with the lid on.
  5. Every 20-30 minutes, check and turn over the marrowbones, adding more hot broth if necessary.

Note: If you use a younger animal (calf), the cooking time will be significantly shorter.

Florentine-style osso buco

Branzino all’acqua Pazza

Cooking lessons, Secondo

Ingredients for 4 people:

  • 4 sea bass fillets
  • 1 clove of garlic
  • Fresh parsley
  • Chili pepper
  • Extra virgin olive oil
  • Salt
  • White or rosé wine
  • Ripe cherry tomatoes

Preparation:

  1. Thoroughly wash the sea bass fillets to remove any scales.
  2. Cube the cherry tomatoes.
  3. Chop the parsley, garlic, and chili pepper. It is possible to chop the parsley, garlic, and chili pepper together. Keep the tomatoes separate from the aromatic herbs.
  4. Divide the ingredients into two equal parts.
  5. Place the four sea bass fillets in a dish that is slightly larger than the fillets to accommodate all the ingredients comfortably.
  6. Drizzle a generous amount of extra virgin olive oil over the dish.
  7. Sprinkle the first half of the aromatic herbs (parsley, garlic, and chili pepper) evenly over the surface of the dish.
  8. Repeat the process for the first half of the chopped cherry tomatoes.
  9. Place the four sea bass fillets on top of the ingredients, skin side up.
  10. Drizzle a little extra virgin olive oil over the fillets.
  11. Sprinkle the second half of the aromatic herbs over the fillets, covering the entire surface.
  12. Repeat the process for the second half of the cherry tomatoes.
  13. At this point, the sea bass fillets are ready for cooking.

Method for sea bass fillet:

  1. Place a large pan with a bottom that can accommodate all four sea bass fillets in the same position as they are on the plate.
  2. Bring the dish with the sea bass to the pan and gently shake it to remove the fillets from the plate. Slide all the contents into the pan.
  3. Season the sea bass fillets with a pinch of salt.
  4. Add the wine (approximately a glass) and cover the pan.
  5. Use pliers to turn the sea bass fillets halfway through cooking.
  6. Light the flame and start cooking. Halfway through cooking, you will notice that the fillets will have a color change on the edge, becoming lighter. Turn the fillets, cover the pan again, and wait for another 2 minutes. The wine will reduce, creating a unique flavor.
  7. The sea bass fillet in crazy water is now ready to be served.

Continue reading “Branzino all’acqua Pazza” »

Melanzane in Tasca

Cooking lessons, Secondo

Ingredients:

  • 2 round eggplants
  • 1 sprig of parsley
  • 1 clove of garlic
  • 10 tablespoons of crumbled bread
  • Black pepper
  • 2 tablespoons of Parmesan cheese

What you need:

  • Knife
  • Cutting board
  • Oven
  • Saucepan

Method: 

  1. Preheat the oven to 400F.
  2. Wash and dry the eggplants.
  3. Slice the eggplants into rounds.
  4. In a saucepan, sauté the garlic in olive oil until fragrant. Add the crumbled bread to the saucepan and cook until golden brown. Season the bread with salt and pepper to taste.
  5. In a separate bowl, combine the eggplants, parsley, and Parmesan cheese. Place the eggplants in a baking dish and top with the bread mixture.
  6. Bake in the preheated oven for 20-25 minutes, or until the eggplants are tender and the bread is crispy.
  7. Cut the eggplant into large slices, approximately the thickness of two overlapping fingers. Make small incisions in each slice to create a pocket. It is important that the engravings are not completely cut through to form a pocket.
  8. Sprinkle the eggplant slices with salt and let them drain for 20 to 30 minutes.

(Note) The eggplant pockets, coated with salt, will release water due to the salt. Thoroughly dry the eggplant slices with kitchen paper to eliminate the bitter taste of the eggplant.

  1. Chop garlic, parsley, and bread, then mix them together in a bowl. Season the mixture with salt, pepper, and cheese. Add two tablespoons of olive oil to create a consistent stuffing.
  2. Clean the eggplant slices and stuff them with the prepared mixture. Be careful not to overfill, as the eggplant will shrink during cooking. Drizzle a little olive oil over the stuffed eggplant slices and place them on a baking tray.
  3. Bake in the preheated oven at 400°F for 25 minutes.

 

eggplant in a pocket

Pollo Alla Cacciatora

Cooking lessons, Personal Chef, Secondo, Truffle Lunch,

Ingredients:

  • 1 free-range chicken (in 8 pieces)
  • 1 handful of black olives
  • 2 cloves of garlic
  • 1 handful of sage
  • 1 handful of sundried tomatoes
  • Extra virgin olive oil
  • Salt and black pepper
  • 1 glass of white wine
  • Approximately 0.5 liters of water

What you need:

  • Large pan
  • Chopping knife
  • Cutting board

Method:

sundry tomato

  1. Heat three tablespoons of olive oil in a large pan. Once hot, brown the chicken pieces on both sides.
  2. Then, add the garlic and sage, allowing them to simmer on high heat for a few minutes. Before the garlic browns, add the wine and let it reduce.
  3. Now, add the olives and tomato, mixing well. Add water to almost cover the meat. Let it simmer for 30 to 40 minutes, depending on the thickness of the meat.
  4. As the liquid reduces, the chicken hunter is ready.

THE SOUL OF THE ITALIAN COUNTRYSIDE: CHICKEN CACCIATORA

If you’re looking for the ultimate Italian comfort food, look no further than Pollo alla Cacciatora. This “Hunter’s Style” chicken is a rustic masterpiece, slow-cooked with succulent tomatoes, aromatic herbs, and just the right amount of woodsy flare. It is a dish that invites you to slow down, savor a piece of crusty bread, and enjoy the simple perfection of traditional Tuscan flavors.

A WINE THAT DEMANDS PATIENCE: VIGN3

To elevate this rustic meal into a true gourmet experience, I have selected the perfect bottle that we produce: Vign3.

This is not your ordinary table wine. Vign3 is a sophisticated, aged blend that shows the best of what Tuscany has to offer: 80% Sangiovese for its classic Italian essence, complemented by 10% Merlot and 10% Cabernet Sauvignon. It is bold, elegant, and deeply layered.

Note: Due to the careful aging process, Vign3 requires a moment to “wake up” after being corked for so long. To truly enjoy the complexity of the Sangiovese and the structure of the Cabernet, be sure to open the bottle at least 30 minutes before serving. Let it breathe while the kitchen fills with the scent of your simmering chicken. This small act of patience transforms the wine, allowing its full scent to bloom in your glass.

[ Shop the Vign3 Bottle Here ]

Filetto di Maiale all’antica

Cooking lessons, Personal Chef, Secondo, Truffle Lunch,

Ingredients for 4 people:

  • 400 g of pork fillet
  • 4 cloves of fresh garlic
  • 2 twigs of fresh rosemary
  • 4 tablespoons of olive oil
  • 4 pinches of salt
  • 2 pinches of black pepper
  • ½ cup of red wine (the same wine served at the table)

What You Need:

  • Frying pan to cook all the meat
  • Chopping board
  • Smooth-bladed knife

Method:

  1. Carefully arrange each ingredient on the table. Once you have everything ready, begin by preparing a dry marinade. Chop rosemary and garlic finely, then add salt and pepper. Mix the ingredients thoroughly with your fingers.
  2. Pour the marinade onto the chopping board and roll the fillet so that all the seasoning adheres to it. Dry marinades are strong and get the meat to taste good faster than liquid ones. Once you’ve let it sit for about 10-15 minutes, light the gas under your frying pan with some oil and a rosemary sprig.
  3. Check the oil temperature: when the spring sizzles, it indicates the oil is at the right temperature. In the meantime, cut one-finger-high fillet medallions and place them one next to the other in the frying pan, ensuring they don’t overlap.
  4. On a heated pan, brown the first side of each medallion, then turn them over. Once the other side is also browned, add the wine and flip them again. You’ll notice the meat has not only absorbed the flavor but also developed a beautiful color reminiscent of Chianti.
  5. Wait for the wine to evaporate and the food to slightly shrink before serving it directly from the frying pan.