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| Introduction A little history Tuscan cuisine Classic ingredients The importance of simplicity... ...and the seasons Starters and Soups Wild mushroom bruschetta Bread and tomato soup Traditional bean and cabbage soup Chickpea soup Chestnut and pancetta soup Tuscan summer salad Ham and salami salad with figs Artichoke and asparagus salad Broad bean and pecorino salad First Courses Small Tuscan pizzas Tuscan saltless bread Flatbread with onion and rosemary Flat noodles with aubergines and peppers Penne with sausage sauce Potato gnocchi with walnut pesto Spinach and ricotta gnocchi Mushroom risotto Polenta with chargrilled vegetables Second Courses Livorno seafood stew Lightly battered and fried fish Grilled T-bone steak Roast pork loin Beef braised in red wine Marinated and grilled leg of lamb Stuffed chicken breasts Veal escalopes with Marsala Stuffed courgettes and/or aubergines Potato and fennel bake Desserts Stuffed peaches with amaretto Poached pears in Marsala Soft chocolate cake Almond biscuits Cream dessert with pistachio nuts White tiramisu with strawberries Chocolate and nut cake from Siena Apricot ice cream Raspberry water ice Deep-fried pastry ribbons Index |
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