Typical Tuscan Salad of Italian Tuna, Olives, Tomato, and Onion
1 Box Tuna Belly
1/2-Whole Jar Mixed Olives, chopped
1/2-1 Roma Tomato
About 1/3 Red Onion
1/4 tsp Mixed Herb Culinary Powder
Salt and Pepper to taste
Finely slice red onion and chop up tomato. Combine with Tuna Belly and Mixed Olives. Add Mixed Herb Culinary Powder, Salt, and Pepper and combine. Drizzle Lemon Oil on top to taste. Serve with baguettes or crackers.
Pappardelle alla Fiesolana (Serves 6)
1 box Cipriani Pappardelle
1 tbsp Butter
1 tbsp Flour
8.5 oz Whole Milk
3 tbsp Grated Parmesan Cheese
Salt & Pepper to taste
1 package Prociutto Cubed or Sliced into Strips
Optional: Garlic, chopped finely
3 tbsp Olive Oil
1 large handful Parsely, finely chopped
Boil the pasta water in advance of the preparation of the pasta course so won’t take long to get to boiling. Salt the water when it boils. Meanwhile, prepare the sauce by combining the butter and flour in a medium saucepan over low heat until a creamy paste forms
Add the milk and stir continuously to dissolve the paste. Now add the cheese, salt and pepper and continue stirring over medium-low heat until you have a béchamel on the liquidy side
Remove from the heat but cover to keep the sauce warm. In a separate pan, cook the prosciutto in olive oil with optional chopped garlic until the fats dissolve and the meat is just starting to turn crisp. Bring the warmed water to boiling and add the pappardelle. Cook for 3 minutes only.
Add the béchamel to the pan with prosciutto and combine. Transfer the cooked pappardelle to the sauce pan and toss well. Serve with a generous portion of the fresh parsley and (optional) a dusting of ground black pepper.