Italian cuisine – A couple of simple Tuscan starter recipes to get you in the mood for Italy!
When it comes to describing the décor and food of Italy, “Tuscan” is one of the most widely used adjectives. Trying to define Tuscan food is elusive, yet at the same time there are plenty of local distinctions within the region.
Simplicity is central to Tuscan cuisine. It is a land of honest and simple flavours, hearty and robust dishes, bursting with basil, rosemary and sage.
If you’re lucky enough to be heading to the fertile lands of Tuscany sometime soon and want to get your taste buds ready for the local cuisine or merely fancy a taste of fine Italian food, here are the recipes for two popular Tuscan starters.
Bruschetta
Bruschetta is a simple yet delicious starter of toasted country bread with lashings of olive oil. In November the villages of Tuscany celebrate the olive harvest by eating Bruschetta. It is wonderfully simple to make and is usually eaten as an antipasti but can be accompanied with salad to make a substantial main meal.
Step 1:
Find yourself some lovely crusty farmhouse bread, slice it thickly and toast it under a grill or on a barbecue until golden brown.
Step 2:
Rub each side of the bread with garlic and drizzle over some extra virgin olive oil and a little salt.
Serve whilst warm with salad and white wine.
Variations:
Many Italians like to add tomato and basil to the Bruschetta and sometimes red onion and anchovies – A fantastic Tuscan starter for sure which definitely won’t break the bank.
Panzanella
Panzanella is a summer salad which makes good use of stale bread and over-ripe tomatoes. If you have either of these typically defunct items of food, don’t throw them away because this recipe is top notch, super healthy and makes a truly authentic Italian starter.
Step 1:
Cut the stale bread into chunks and place in a salad bowl adding chopped over-ripe tomatoes, onion and cucumber.
Step 2:
Toss the mixture and add some pitted olives, capers and a roughly chopped handful of basil leaves.
Step 3:
Dress with extra virgin olive oil and a splash of white wine vinegar. Add salt and pepper to taste. Put the mix in the fridge for one hour.
Step 3:
Toss the salad again to make sure there are no dry bread chunks. Put back in the fridge for another hour and then serve.
Only use stale bread for Panzanella. Fresh bread will make it too soggy. Typically this dish is made at the end of summer when there is a glut of vegetables available.
These two simple starters are the perfect genuine dishes to eat al fresco at your Tuscan holiday villa. Sit back and enjoy!