Pork Ribs With Bitter Olives "Rosticciana in Umido con Olive"

Ingredients for 4
One rack pork ribs cut into single pieces, black bitter
olives, one can tomato sauce or equal amount fresh tomatoes,
1 tbsp tomato paste, garlic, rosemary, sage, salt
Preparation
Lightly fry the herbs and garlic in olive oil. Add and
brown pork on a high flame and salt. Add tomatoes and
paste. Add a full glass of water and cook for 45 minutes
over medium-low heat. Add olives and cook another
15 minutes

Notes
Substitute black bitter olives with Kalamata olives

Cardoons "Gobbi"

Seasons/Availability
Cardoni Italian Artichokes are available fall to early spring with a peak season during December.

Current Facts
Thistle family plants produce the familiar globe artichoke and also the celery-like cardoni. There is some confusion between cardoni (cardi) and hunchbacks (gobbi). It is claimed the difference is in the blanching phase, according to The Reader's Digest Grand Illustrated Italian Gastronomic Encyclopedia. Dirt is mounded around the base of cardonies, whereas hunchbacks are bent and buried under the earth in holes. Both types are often found in markets during winter.

Cardoons Flan "Sformato di Cardoni"

Ingredients :

1 very white cardoon
half a litre of milk
50gr of flour
50gr of parmesan cheese
50gr of butter
2 eggs
2 Pinch of nutmeg

Cooking time : 1 hour

Thanksgiving in Tuscany: How would a Tuscan Cook prepare A Whole Turkey?

Roast Turkey with chestnut

Serving 8-10 persons
Ingredients: 1.2kg chestnuts - 1 turkey of about 2kg - 400gr sausages - 2 bay leaves - 1 spoon of olive oil - 1 apple - 1 sage leave - 1 glass of cognac - 1 bunch of parsley - 2 eggs - 60gr butter - stock - salt - ground pepper.
Preparation: get the turkey ready to be cooked and keep the giblets. Boil the chestnuts for 40 minutes, in salted water, with oil and bay. Peel them, sieve two thirds of them and stir the purée in a bowl, adding the chopped livers and the sausage meat (without skin).
Work this mixture very well, adding the grated apple, chopped parsley and sage, cognac, eggs (previously beaten), salt and ground pepper; spread salt and pepper inside the turkey abdominal cavity, filling it with the prepared mixture, closing again the opening very well, eventually sewing it with a thick cotton thread.
Place the prepared turkey in an oven-proof dish after being greased with some butter and bake it in a 200°C pre-heated oven for about 2 hours and a half, turning it now and again and damping it with some spoons of stock. When it is well baked, lay the turkey on the serving dish and season the chestnuts with the cooking sauce and serve them together with the turkey.

 

Sacher Torte

Well...i know this is not a proper Tuscan Farm recipe but....a client asked me to prepare this delicious cake for a birthday and i really couldn't say no !

Ingredients :