Handicrafts
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The best Artisan Masters
show their works through their art |
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Italian
Minds |
The italian style, famous
all over the world, full of original and fine ideas |
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Ingredients 4 Servings:
4 slices thickly cut bread - 4 tomatoes - 3-1/2 oz.
basil - garlic - salt and pepper - olive oil, to taste.
Cooking:
Toast the slices of bread and rub each slice with chopped
garlic. Spread with tomatoes cut into pieces, basil,
salt and pepper and sprinkle with olive oil
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Ingredients 4 Servings:
4 slices country-style bread - sliced 3/4-inch thick
1 garlic clove, unpeeled 1/2 cup or more extra virgin
olive oil - Fine sea salt
Cooking:
Freshly ground black pepper Toast, grill or broil bread
slices until lightly colored on both sides. Rub the
garlic clove over the bread's surface. Drizzle at least
2 tablespoons extra virgin olive oil (barely enough
for any self-respecting Tuscan) over each slice of toasted
bread, sprinkle with salt and pepper, and serve immediately.
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Ingredients for 6 persons: 1 qt. milk - 1 tsp. vanilla
extract - 1/3 loaf stale bread - 3 tbsp. raisins - brandy
- 6 tbsp. sugar - 3 tbsp. bitter chocolate in powder
- 1 tsp. pine nuts - 1 egg.
Cooking:
Heat up the milk and add the vanilla extract. Soak the
bread in the milk for about 8 hours. Preheat the oven
to 375° F. Macerate the raisins in brandy. Pass
the milk and bread through a sieve and blend in the
sugar, chocolate, raisins, pine nuts and egg. Pour the
mixture into a buttered mold and sprinkle the surface
with breadcrumbs. Bake in a 375° F. oven for about
1 hour
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Ingredients for 4 persons: 7 ounces
stale bread - 4 large ripe tomatoes -
4 cloves garlic - 4 tbsp. extra-vergine olive oil - several fresh
basil leaves -
2 qt. warm water - crystal salt - pepper
Cooking:
In an earthenware pot fry a bit of oil and garlic for several minutes.
Cut the tomatoes in pieces and add them, along with the basil leaves,
to the pot.
Add 2 qts. warm water and cut the stale bread into pieces. When
the mixture begins to boil, add the bread and mix well. Season with
salt and pepper to taste and cook the soup over low heat for at
least 1 hour.
The soup should be served warm and olive oil should be poured over.
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Ingredients: - 1 lb. 1 1/2 oz.
Cannellini or other dried beans - 1 large onion - extra-vergine
olive oil - 1 tablespoon tomato concentrate - 1 head cabbage - 1
bunch beet leaves or chard - 2 carrots - 2 stalks celery - chopped
parsley - chopped basil - salt - pepper - 1 loaf stale bread.
Cooking:
Wash the beans in cold water. Fill a large pot with unsalted water,
put in the beans and boil over moderate heat for 2 hours. Make sure
the beans are always covered, adding more hot water, if necessary.
Chop the onion, heat some oil in a deep pot and stew the onions.
When they begin to change color, dilute the tomato concentrate in
a couple of tablespoons of water and blend with the onions. Wash
the cabbage and remove the stalk. Cut it, the beet or chard leaves,
carrots and celery in thin slices. Add to the pot, along with the
parsley and basil. Season with salt and pepper and cook over low
heat.
When the vegetables are tender, remove most of the beans from the
pot in which they are cooking, pass them through a sieve or food
mill and add to the vegetables.
Add water, if necessary, and cook slowly for about 30 minutes more.
Cut the bread in thin slices and put them in a large soup tureen.
Pour over most of the soup. Ladle the bread soaked in soup into
individual bowls at the table, pour over some of the remaining soup
and garnish with a few whole beans.
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