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| Tuscan
Archipelago >> Typical
products |
If
you want to test your cooking, we will here give you some typical
recipes from the Archipelago that will bring you tastes and
perfumes from this region so you will not forget the time spent
here..
 GURGUGLIONE:
It is a typical dish based on vegetables cooked in a pan. Fry
tomatoes, egg-plants, pepper, onions, aubergines, parsley and
basil in some oil. Add fresh tomatoes cut in pieces and let
it all cook slowly until the ingredients are tender. |
CACCIUCCO: It is maybe the most typical dish from
the Tuscan islands, which has become world famous thanks to
its taste. It is such a rich soup that it can be served as one
main dish. Fry onions, tomatoes and ginger and then add different
types of fish. Of course you can not add the fish all together.
You start with the types that need more cooking and so on and
last the shell-fish and sea-food that only need a couple of
minutes. Let it cook slowly and with lots of water. The cacciucco
is served with toasted bread with garlic.
SBURRITA RIESE: This is a dish with cod from Rio
nell'Elba. Put garlic, savory and ginger in a pot full of water.
Add two soup-spoons of oil and big pieces of cod when the water
is boiling. Let it cook for 20 minutes and serve the soup with
roasted bread in the plate.
STOCCAFISSO RIESE: Another exquisite dish with
dried cod from Rio nell'Elba. Let a part of onion, ginger, basil,
ginger, salt, pepper, capers, olives and pine seeds fry in some
oil in a big terracotta pot. Then add fresh tomatoes and when
they are cooked you add the dried cod. Add more water while
it is cooking. Serve the dish with grated parmesan cheese.
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 COOKED
OCTOPUS: It is a typical sea dish, with few ingredients
and easy to prepare, but very delicious. Put the octopus in
hot, unsalted water three times, then let it cook with salt
and paprika. If you prefer octopus alla cacciatora you have
to cut it, fry it with onion and then add tomatoes and white
wine.
BLACK RICE: Clean the cuttlefishes, putting away
the bladder with the ink. Cut the cuttlefishes in small pieces
and chop the tentacles. Let some onion fry with some oil in
a big pan and when the onion is cooked you add the cuttlefishes
and the chopped tentacles. Add a glass of wine after a minute
and let it evaporate. Then add cut tomatoes, parsley, garlic,
salt and paprika. If necessary add a glass of water. When the
cuttlefishes are cooked you add the ink and the rise.
 SCHIACCIA
BRIACA: Put 1 kilo of flour on the table, add a cube
of yeast which has been melted in a glass of tepid water, hacked
nuts, almonds and hazelnuts, pine-seeds, raisins, 2 glasses
of oil, some aleatic wine and a glass of alkermes. Knead the
dough for a long time. The dough should be smooth. Oil a round
baking pan and put oil-paper in it and then spread the dough
in the pan. Cook it in the oven for 45 minutes. |
*Photos from Pierangela Pellizza Piras |
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