Toskanske specialitete, ki jih morate poskusiti
Italijanska hrana je opevana po vsem svetu, italijanske restavracije so razširjene praktično povsod, ljudje pa pogosto razvajajo brbončice z dobrotami naših sosedov tudi v objemu domače kuhinje. Čeprav je vsaka italijanska provinca unikatna in slovi po svojih slastnih specialitetah, pa se kuharski mojstri in kulinarični navdušenci strinjajo, da so toskanske specialitete nekaj posebnega. Ko obiščete Toskano, torej nujno poskusite spodnje jedi.
Fettunta
Prebivalci Toskane obožujejo domač kruh, olive in tradicionalne bruskete, ki so v Firencah znane pod imenom fettunta. Običajno gre za svež kos toskanskega kruha, na debelo namazan s česnom in olivnim oljem ter rahlo posoljen.
Panzanella
Za Italijane je zavreči stari kruh pravi greh, zato je nastala panzanella. Jed so prvotno pripravljali kmetje, ki so ostanke starega kruha zmešali v solato skupaj z na soncu dozorjeno zelenjavo: običajno paradižnikom, kumarami in čebulo. Vse skupaj je začinjeno z olivnim oljem in kisom, današnje bogatejše različice panzanelle pa vsebujejo tudi tuno in kapre.
@foodmymuse Panzanella is by FAR my favorite salad, I mean, a bread based salad? what's not to love! Especially with the crispy prosciutto and creamy burrata ❤️. Ingredients: •2 pints cherry tomatoes (halved). •10 oz ciabatta or about 4 cups (torn with your hands). •1/4 cup parmigiano reggiano (grated). •1 lemon (zest and juice). •5 slices of prosciutto (cut in half and kinda folded up as shown in the video). •1/2 shallot (minced). •2 tbsp red wine vinegar. •2 tbsp chives. •2 tbsp fresh oregano or 1 tsp dried. •1 tsp honey. •1/3 cup olive oil + more to drizzle the bread and over the burrata. •8 basil leaves (torn up). •1 burrata ball (Di Stefano is king). •black pepper. •kosher salt. Directions: 1. Add the tomatoes to a strainer, add plenty of kosher salt and let sit over a bowl for 20 min. 2. Drizzle the bread with a bit of olive oil, add the parmigiano, lemon zest and a bit of salt on top. Place it in a baking sheet, leaving some space on the edges of it. 3. Place the prosciutto on the edges of the baking sheet and bake at 400F for 15-16 minutes. 4. Set tomatoes aside. Using the tomato water as the base, add in the shallots, oregano, chives, red wine vinegar, honey and lemon to the bowl. Whisk in the olive oil, adding more to taste. Do not add salt here since the tomato water will be salty enough. 5. Add in the tomatoes, bread and basil to the vinaigrette and mix. 6. Add the burrata on top and drizzle olive oil. 7. Add black pepper, the crispy prosciutto and more basil. 8. This serves 4 people. #panzanella #burrata #prosciutto #tomatoseason #summersalad #summerfood ♬ original sound – Nadia Aidi
Acquacotta
Maremma je bila zgodovinsko revno območje, kjer so bili prebivalci prisiljeni iznajti izvirne načine, kako dodati okus tudi najbolj običajnim zelenjavnim jedem. Tako je nastala Acquacotta, ki v dobesednem prevodu pomeni kuhana voda. V resnici je veliko več – gre za zelenjavno juho s poširanim jajcem in naribanim lokalnim trdim sirom.
Castagnaccio
Toskana slovi po kopici kostanjev, zato ni nič čudnega, da je ena izmed tradicionalnih lokalnih jedi kostanjeva torta, pripravljena iz kostanjeve moke, prelita z olivnim oljem in posuta z rožmarinom.
@recipesandplaces Ep. 12 Castagnaccio 🌰 This is castagnaccio from Tuscany. It not your regular cake, its a dense and thin cake made with chestnut flour. It’s naturally vegan, sugar free and gluten-free. It's nutritious and very easy to make, perfect for breakfast, dessert or a snack! 🌰INGREDIENTS 250 g chestnut flour 300 ml water 2 tbsp oil 1 tbsp maple syrup 50 g raisins 30 g pine nuts Fresh Rosemary A pinch of salt 1 or 2 tbsp maple syrup (optional) Powdered sugar (optional) 🌰METHOD Preheat the oven to 180C.Star by soaking the raisins in water for 10 minutes. Sift the chestnut flour into a bowl, and mix in a pinch of salt. Add olive oil and gradually add water, whisking until there are no lumps. At this point you can 1 or 2 tbsp of maple syrup if you like. Mix in half of the pine nuts and raisins. Take a baking dish of about 28 cm in diameter and either grease it with oil or place some a wet and squeezed baking paper at the bottom. Pour in the batter and level it out with a spatula. Add the rest of the pine nuts, raisins and some fresh rosemary. You can drizzle some olive oil on top (optional). Bake for 40/45 minutes at 180C until cracks appear on the surface. Let cool down and serve cold or slightly warm. You can top with some powdered sugar. #castagnaccio #veganitalian #naturallyvegan #vegan #veganitalian #vegandessert #sugarfree #glutenfree #italiancake #vegancake #healthyvegan #healthydessert #healthydesserts #accidentallyvegan ♬ Kill Bill – SZA
Krompirjevi tortelli
Krompirjevi tortelli izvirajo iz Mugella, gorskega območja v okolici Firenc. Gre za sveže polnjene testenine, ki se običajno postrežejo z mesnim ragujem.
@alexandramborland ✨Tortelli di Mugello✨- I made this recipe from the Pasta Granny cookbook! Tortelli are a type of potato-filled ravioli originating from Mugello, they are a beloved dish in the region. Silvana, has made these for over 20 years for a local restaurant, producing over 2,500 daily (!!) While she uses a machine for dough preparation, she insists on using real potatoes rather than dried flakes for the filling. Silvana emphasizes the importance of seasoning the potatoes well for flavorful tortelli. My fave part: despite her passion for making them, she doesn’t particularly enjoy eating them herself, preferring to cook for others which I can 10000% can relate to. Enjoy! ✨💕 #ravioli #tortelli #mugello #pastalovers #dinner #homemade #italianfood #pasta ♬ Tedious Emery – DJ BAI
Ravioli s špinačo in rikoto
Še ena značilna testeninska jed iz Toskane so ravioli s špinačo in rikoto, ki izvirajo iz Maremme.
Pappa al Pomodoro
Enostavna jed, ki na slasten način poveže kombinacijo paradižnikove juhe, pripravljene iz zrelega paradižnika, sveže bazilike in kruha. Jed se običajno servira topla v hladnejših mesecih. Velikokrat je začinjena in okrašena tudi z naribanim sirom.
@cheflucacorleone Pappa al pomodoro #cheflucacorleone #ristorantecorleone ♬ Tuscany – Anja Kotar
Pripravil: NaDlani.si; Foto: Pexels
