How To make Tuscan White Bean Stew with Spinach and Radicchio
1 tablespoon olive oil
1 teaspoon minced garlic
2 anchovy fillets
chopped
pinch crushed red pepper 5 ounces fresh spinach :
chopped
1 cup chicken broth
1/2 cup shredded radicchio
1 teaspoon fresh lemon juice
1 1/2 cups canned white beans drained and rinsed
4 ounces pasta (such as farfalle) :
cooked
chopped fresh oregano chopped fresh parsley
Heat oil in a large pan over medium-high heat. Stir in garlic, anchovies, and crushed red pepper; heat about 30 seconds. Add spinach and saut
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Tuscan cuisine | Wikipedia audio article
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Tuscan cuisine
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SUMMARY
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Italian cuisine is food typical of Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity.Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world, chiefly that of the United States.Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional have proliferated with variations throughout the country.
Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata #shorts #toast #tomatoes #garlic #burrata
Tuscan Salad with Tuna
Get the full list of ingredients here:
Ingredients:
• 8 oz. tuna
• 1 can cannellini beans, rinsed
• 1 lemon, zest and juiced
• ½ red onion, chopped
• 1 tbsp. parsley, chopped
• salt and pepper to taste
• 1tbsp. olive oil
• 1 tbsp. cilantro, chopped
Method:
Drain the tuna and place in a bowl with the drained beans. Season with salt, pepper and lemon juice and zest. Add the parsley and red onions and serve.
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Thanksgiving Self-Care: White Bean & Escarole Soup (so you don't drink all day and yell at everyone)
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White Bean & Escarole Soup
a glug of olive oil
a garlic clove, sliced or chopped
1 can of white beans (or home-cooked white beans)
1 head of escarole, washed and decently chopped
4 cups chicken stock (or vegetable broth if you want to make it vegetarian)
2 parmesan rinds
Place a pot over medium heat and add the oil and garlic. Once it is simmering and barely browning on the dges, add the beans and some salt and pepper and saute them until they are simmering and the bean liquid has thickened slightly. Add the escarole and season it with salt and pepper, then follow it with the stock and parmesan rinds. Bring it to a simmer and simmer, covered on low, for at least 15 minutes. Then just keep it warm or reheat throughout the day when you want a snack. Season to taste with salt and pepper and enjoy.