Stokes Sauces: The Taste of Tuscany

Rustic charm on a plate

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

The food of Tuscany is much like its landscape - clean, sober and soothingly simple, but with occasional bursts of spectacular.

From Renaissance marvels in the Uffizi Gallery in Florence; to the costumes, thrills and spills of the Palio horse racing in the medieval square of Sienna; and breathtaking hilltop villages and towns such as striking San Gimingnano - Tuscany is a seamless tapestry of art, culture, natural beauty and ancient architecture.

If you haven't seen it, you really should. If you haven't tasted its cuisine, you can - try these Florentine flavours and enjoy the taste of Tuscany.

Tuscany on a plate

Panzanella croccante

http://www.stokessauces.co.uk/page/sauces/chutneys-and-relishes

This is a regional classic, delightfully colourful and refreshingly simple.

Here's how:

The salad is basically an Italian tricolor or juicy red tomatoes, green herbs (basil and parsley - a little fresh mint is good too) and white torn mozzarella or little mozzarella balls (you find these in the deli isles).

Slice red onion into the mix and anything else you think might work - tinned tuna, capers and olives make a tasty variation on a theme.

What makes it 'croccante' - crunchy - is the stale bread (ideally ciabatta). Tear the bread into small mouth size chunks, drizzle with lots of olive oil and a good sprinkle of dried mixed Italian herbs. Spread this onto a baking sheet and into a hot oven for 10 minutes until the bread is crisp and golden.

Mix 3 or 4 tbsp of Stokes Olive & Balsamic Dressing with 1 tsp of Stokes Chilli Jam and drizzle this over the salad before adding the crispy bread.

Texture, taste and colour - delicious.

Maiale al Sangiovese

Maiale is pork which this dish marinates in vibrant Sangiovese red wine. Sangiovese is the primary grape used in Chianti wine making in Tuscany and translates as 'the blood of Jupiter'.

You'll need:

4 pork shoulder steaks cut into cubes
1 onion, diced
2 garlic cloves, grated
1 tbsp of thyme leaves, chopped
2 tbsp of oregano leaves, chopped
1 tbsp of fennel seeds, ground
As many delicious olives as you like
3 bay leaves
4 tbsp of Stokes Tomato Ketchup
2 glasses of Sangiovese or Chianti
1 tin of chopped tomatoes
150 ml of chicken stock

Here's how:

Put the onion, garlic, bay leaves, herbs and fennel seed in a large bowl, add the pork cubes and cover them well, then add the wine. The longer you can leave this the better - at least overnight. In Tuscany it could be 2 or 3 days.

Drain off the pork (retaining all elements of the marinade), pat dry and brown in olive oil for 8 or 10 minutes.

Add the solids from the marinade and cook until the onions soften. Now add everything else but just half of the stock, saving some to top up the sauce if it dries out.

Simmer rapidly for 5 minutes than reduce the heat, cover and let it bubble gently for 2 hours, stirring occasionally.

The meat will be soft and gentle, smothered in a deep rich sauce.

Pollo Cacciatora

There are many different versions of this 'hunter's chicken' dish.

You'll need:

4 boneless chicken breasts, halved
4 boneless thighs
1 x 400g tin of tomatoes
1 onion, diced
2 carrots, chopped
2 sticks of celery, chopped
2 garlic cloves, grated
2 glasses of red wine
3 tbsp of Stokes Tomato Ketchup

Here's how:

Brown the vegetables in olive oil for 5 minutes until the onions begin to soften. Add the chicken pieces for another 5 minutes, moving everything about for an even colour.

Add the wine, simmer it for 2 minutes to evaporate some of the alcohol. Now add the tomatoes, olives and ketchup, season well, cover and cook gently for about 35 to 40 minutes.