Family estates in tuscany

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Carrot Vichyssoise Soup

Carrot Vichyssoise Soup
2 cups chopped, peeled white potatoes
1 leek, white part only, sliced
1 1/4 cups sliced carrots
3 cups vegetable or chicken broth
1 teaspoon salt
Dash of white pepper
Shredded raw carrot (for garnish)
Trim and clean leeks (see box on right); thinly slice the white portion.

In a large soup pot over medium heat, add potatoes, leek, carrots, and vegetable or chicken broth. Increase heat and bring just to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes or until vegetables are tender. Remove from heat and let cool 10 to 15 minutes.

In a food processor or blender, puree mixture until smooth. NOTE: The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.

To serve, stir in white pepper, salt. Serve in chilled bowls with a topping of shredded raw carrot.

Makes 4 to 6 servings.

# 20/07/2007 in my recipies

Summer Gazpacho Soup

3 large tomatoes, peeled and finely chopped
1 large cucumber, peeled and finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1/2 medium sweet onion, minced
1 cup prepared tomato salsa
5 tablespoon wine vinegar or juice of 2 limes
1/4 to 1/2 cup olive oil
2 teaspoons Worcestershire sauce
1 teaspoon fresh basil, crushed
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 clove garlic, minced
Garnishes (see below)
In a large bowl, combine tomatoes, cucumber, bell pepper, onion,  tomato salsa, wine vinegar or lime juice, and olive oil. Add Worcestershire sauce, basil, salt, hot pepper sauce, and garlic; stir until blended.
Refrigerate at least 4 hours or overnight before serving. Serve in chilled soup bowls.
Garnish you serving with small cubes of hard boiled eggs, to make it eve more special and very noughty…. add to your serving cubes of crunchy bacon…. this is terrible for the diet …. magnificent for the taste buds!
Makes 6 servings.

# 16/07/2007 in my recipies

Viva la Pappa con il Pomodoro

my bread and tomato “soup”

Ingredients for four persons:
300 gr. of stale Tuscan bread
500 gr. of ripe tomatoes
Two whole leaks or three cloves of garlic
Lots of basil basil
1 lt. of meat broth
Extra virgin olive oil
Salt and pepper
Preparation:
Mince the leak ( or the garlic ) and make it brown in a saucepan with six spoonfuls of olive oil, add the tomatoes in pieces and plenty of basil. After a few minutes, add the bread cut in pieces and the meat broth very hot. Cook half an hour ca.
I suggest to prepare the Pappa al pomodoro two or three hours before you serve it, so the bread will soak up the broth and the soup will have a better consistence.
Warm before serving, ladle out and add a little of fresh olive oil.
Suggested wines: Birillo 2006, from Tenuta di Marsiliana.

# 19/04/2007 in what's on in Maremma, my recipies

GNOCCHI WITH PESTO D’ORTICA (Gnocchi with stinging Nettle pesto)

* 150g Fresh, boiled nettle leaves (to make Pesto d’ortica)
* 600g Potatoes
* 4 Sun-dried tomatoes
* 50g pistachio nuts
* 2 tablespoons olive oil
* 200g Wholemeal flour
* 1 teaspoon of sea salt.

Boil potatoes, cut into pieces and pass them through a vegetable filter. Paste in the flour until well mixed, then separate the mixture into thumb-size lumps, or “gnocchi”, cover them in sieved flour and leave them to sit for an hour or so.

In the meantime blend the tomatoes with the cooked nettle leaves, pistachio’s and oil until creamy.

Drop the gnocchi into boiling, salted water and when they rise to the surface they are cooked.

Add the mixture to the gnocchi, decorate with a few pistachio nuts and enjoy with any red wine that you can find in the house…

The next time you are stung by this terror in the garden remember that revenge can be sweet, and can be sought by transforming it into a number of delicious and nutritious dishes - a just revenge I feel…!

# 14/02/2007 in what's on in Maremma, my recipies

Italian Dressing

ITALIAN DRESSING: What is here called Italian dressing - sorry, but no Italian would use it. Authentic Italian dressing consists of Olive Oil and Vinegar ( Balsamic vinegar ok), Salt and maybe pepper - that is it - No garlic powder in the real Italian dressing - and it is not an already prepared, bottled industrial product but rather it is mixed from the above ingredients at the table. In Italian restaurants when you order a salad, you will normally be expected to do the dressing yourself and will be provided with the oil and vinegar set. In an oil producing area, the hosts will not be surprised if you ask for some oil to sprinkle on the bread while you are waiting for the meal to be served.

# 15/07/2006 in my recipies

Spring vegetable soup at Marsiliana

While staying at Castello di Marsiliana you will be able to buy directly from local farmers all you need for this deliciuos preparation. So typical of the Maremma coast line and so tasty, yet healty and organic.

Spring vegetable soup

200ml extra-virgin olive oil
2 red onions, chopped
4 carrots, diced
4 celery ribs, chopped
3 garlic cloves, minced
6 San Marzano tomatoes, peeled, deseeded and chopped
200g peas
1 zucchini, cubed
700g beans (borlotti or cannellini), cooked or canned, half pureed
4 large cabbage leaves, roughly chopped
10 beet leaves, roughly chopped
5 basil leaves or the leaves from a sprig of marjoram
salt and pepper
500g stale Tuscan bread, cut into thin slices
extra-virgin olive oil for serving
Sauté the onion, carrots, celery and garlic in the olive oil until soft, then add the
tomatoes and cook for 30 minutes. Add the peas and zucchini and cook until soft. Add the whole beans and bean puree, then cover with water. Bring to the boil, then add the cabbage and beet leaves. Cook for another 5-10 minutes, then stir in the basil or marjoram and season to taste with salt and pepper. Take off the heat.
Place the bread in the bottom of a soup tureen. Pour over the soup, cover, and let sit for 15 minutes before serving.
Serve with olive oil to drizzle on top.

have a good meal!

# 27/04/2006 in what's on in Maremma, my recipies

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