The Tuscan Influence

The Tuscan Influence

Tuscan cooking is simple food, not covered in thick, heavy sauces. Cooking is done with olive oil—used as a salad dressing, poured over bread, and in soups and stews. Beans are a staple. Sage, rosemary, thyme, and marjoram are popular herbs. The farmland produces vibrant olive oil and delicious wine, wheat, and fruits. Chickens, cows, ducks, rabbits, and pigs are raised on small estates. The vegetables grown in Tuscany include artichokes, beans, asparagus, spinach, peas, and a wide variety of wild mushrooms.

There are MANY easy recipes that have Tuscan Influence. I've included two to start and will revisit this cuisine in later postings.

Tortellini with Spinach and Cherry Tomatoes

1 (9 oz.) package fresh three-cheese tortellini

2 tsp. Extra-Light Virgin Olive Oil

2 tsp. minced garlic - mined or dry

1/2 to 3/4 tsp. crushed red pepper flakes

2 cups cherry tomatoes - halved

1 tbsp. fresh basil - chopped

1/4 tsp. salt

1 (6 oz) pkg. fresh baby spinach

Cook tortellini according to the package directions. Meanwhile, heat olive oil in large nonstick skillet over a medium-high heat. Add garlic and red pepper flakes and saute for 30 seconds. Add tomatoes, broth, basil, salt, and baby spinach to the skillet. Cook until the spinach wilts. Stir in tortellini - cook 1 minute. Makes 4 - 1 1/2 cup servings.

Note: You can substitute the fresh basil with dried basil. Read the dried basil bottle to find out the equivalent measure of fresh to dried.

Zucchini and Basil Lasagna

2 cups cottage cheese

1 cup fresh basil - chopped

1 large egg

PAM

4 cups zucchini - chopped

1/2 cup onion - chopped

2 cups pasta sauce - any flavor you prefer - jarred or bottled

9 oven-ready lasagna noodles

1 1/2 cups (6 oz) mozzarella cheese - shredded

Preheat oven to 350 degrees. Combine cottage cheese, basil, and the egg in a food processor. You could also hand-beat the mixture or use an electric mixture, whichever is easier or you have available. Beat or process until smooth. Heat a large nonstick skillet coasted with PAM over medium-high heat. Add zucchini and onion and saute for 5 minutes or until tender. Stir in sauce; remove from heat.

Spread 1/2 cup zucchini mixture in bottom of a 13x9-inch baking dish sprayed with PAM. Arrange 3 noodles over zucchini mixture; top with 1/3 cottage cheese mixture, 1/3 zucchini mixture, and 1/3 mozzarella. Repeat with remaining noodles and so on. Cover with foil or a baking dish lid at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated. Makes 8 servings.

NOTE: Cottage cheese is a good substitute for ricotta cheese if you don't have it on hand. The oven-ready noddles and bottled or jarred sauce make it a quick dinner to make.

Do you have a favorite recipe with a Tuscan influence? Please share it - I'd love to try it.

Until next time....

Mangia Tutto!!