Typical Tuscan Salad of Italian Tuna, Olives, Tomato, and Onion
Ingredients:
1 Box Tuna Filets
1/2-Whole Jar Mixed Olives, chopped
1/2-1 Roma Tomato
About 1/3 Red Onion
1/4 tsp Herb and Salt
Lemon Oil
Salt and Pepper to taste
Finely slice red onion and chop up tomato. Combine with Tuna and Mixed Olives. Add Herb and Salt, Salt, and Pepper and combine. Drizzle Lemon Oil on top to taste. Serve with baguettes or crackers.
Pappardelle alla Fiesolana (Serves 6)
Ingredients:
1 bag Pappardelle
1 tbsp Butter
1 tbsp Flour
8.5 oz Whole Milk
3 tbsp Grated Parmesan Cheese
Salt & Pepper to taste
1 package Prosciutto Cubed or Sliced into Strips
Optional: Garlic, chopped finely
3 tbsp Olive Oil
1 large handful Parsely, finely chopped
Instructions:
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.
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