From the Kitchens of Tuscany - to yours

Tuscany on a Plate

From the fine arts of Florence to its rolling countryside and timeless rustic villages, Tuscany is a sensually stimulating part of Italy.

Nothing provides greater stimulus than its remarkable cuisine. Today, we'll bring some of its most enticing dishes from their kitchens to yours.


 Panzanella

This is a cold bread salad, which tastes far better than it sounds.

Sourdough bread just past its best is good to use, torn into small pieces and soaked in 4 tbsp of Stokes Olive & Balsamic Dressing, 4 tbsp of olive oil and several torn leaves of basil.

Roughly chop ripe tomatoes and marinate them in olive oil, a few twists of sea salt flakes and more torn basil leaves (not in the fridge). This intensifies the tomato flavours and creates a delicious juicy residue.

Finely slice a couple of small red onions and pour everything into a large bowl, mix by hand, add pepper to taste and serve - rustically.

Pasta alla Norma

Although originally from Sicily, this is a simple dish, popular in Florence.

Thinly slice 2 aubergines and gently fry them in oil until they soften and begin to caramelise, then keep them warm in reserve.

Pop a tin of tomatoes into the pan with 2 grated cloves of garlic, 1 tsp of dried oregano, 1 tsp of dried mixed Italian herbs, 2 tsp of Stokes Chilli Jam and 4 or 5 tbsp of Stokes Tomato Ketchup (or Bloody Mary Ketchup).

Cook about 400g of rigatoni pasta to the packet's instructions while the sauce reduces. Stir the pasta in the tomato sauce, season and plate up with the aubergines and a good grating of pecorino cheese.

Ribollita (Soup)

This is one of the most popular year round dishes in Tuscany, containing different kinds of cabbage, beans, onions and carrots.

'Rustically' chop 2 or 3 carrots, 2 peeled onions, 1 bulb of fennel and 3 pieces of celery, then let them cook down slowly in olive oil in a large pan with 3 grated cloves of garlic.

In about 30 minutes, their deep flavours will release and combine. Now, add a can of chopped tomatoes, 5 or 6 tbsp of Stokes Tomato Ketchup, a can of rinsed, drained cannelloni beans, 250ml of red wine and 1 tbsp of Stokes Dijon Mustard. Add chopped thyme leaves and let the pot simmer very gently for a good 30 minutes.

Think of frugal country ways and the morning mist over rolling Tuscan fields as you tear thick pieces of bread (4 or 5 slices) and sink them into the soup. Now for the deep green iron-rich properties of Cavolo Nero, sliced into this pot of honest goodness. Season, simmer and stir for 10 minutes then serve.

Tuscan Salmon

Proving that the simplest ideas make the tastiest plates. Great ingredients - Italian tomatoes - great ideas - add a shot of vodka and Bloody Mary spices - great food.

Cook your salmon steaks - just - in oil for no more than 3 minutes each side and set aside.

Put a really good knob of butter in the pan with 3 grated garlic cloves and a dozen or so halved cherry tomatoes. When they start to blister, add 2 handfuls of torn or sliced baby spinach. As this wilts, add a splash of white wine, 125ml of cream, 4 or 5 tbsp of Stokes Bloody Mary Ketchup and 25g of grated Parmesan cheese (a strong Cheddar is just as good).

Reduce the sauce for 5 minutes or so, then return the salmon to the pan for 5 minutes more and serve with simple, tasty new potatoes.

Grandi Sapori - spoon it, shake it, squeeze it

Tickle your Tuscan Taste Buds by ordering - HERE

More foodie thoughts for the week:




Summer Wraps - 
we've got Summer wrapped up for you with this collection of tasty recipes - here.








For the love of Mayo - 
take a walk through Rick's passion for perfection and love of Real Mayonnaise - here.
 







Meat-Free Magic - 
watch this delicious meat-free burger building before your eyes on video - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150