Tuscany Wine Dinner Recipes

Typical Tuscan Salad of Italian Tuna, Olives, Tomato, and Onion

Ingredients:

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

Lemon oil from Puglia

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)

Ingredients:

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


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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