A Tuscan Menu|
by Wen Zientek-Sico
This easy menu is full of wonderful traditional Tuscan flavors and uses easy to find ingredients. All of the recipes are easy on the cook and are sure to please your guests or family.
A Tuscan Menu
Warm spring breezes and marvelous fresh produce always makes me want to cook Tuscan dishes, which are always wonderfully flavored and highlight fresh ingredients. They also symbolize al fresco dining to me and the start of summer.
This menu features a variety of traditional Tuscan dishes that are perfect for a balmy Spring evening to eat indoors or out. The recipes are shared courtesy of our sister site, Regional Recipes.
Some suggestions for decorations are potted herbs, which will add a terrific scent to the table, along with visual interest and fresh garlic bulbs just scattered along the center of the table. Red, ripe tomatoes and peppers also make a great, yet simple addition to the table. Use tableware and napkins in bright tones, such as this great Sabatier Cannes 16 Piece Dinnerware Set in four incredible warm and bright colors.
Uncork a bottle of rich red Tuscan wine, such as a nice Cabernet Sauvignon or Sangiovese. Another non-traditional and non-Tuscan beverage to serve would be our Traditional Sangria. But as we tend to grab any excuse we can to make Sangria, we might be a bit biased!
The Day Before Dinner:
Marinate the Rosticciana.
Make the Tuscan Pudding if desired. Can also be made any time up to two hours before dinner, or go into the oven during dinner.
Prepare the Tuscan Crostini if desired. Can also be made up to 4 hours before dinner.
One Hour Before Dinner:
Prepare Beans in the Style of Wild Birds.
Forty-Five Minutes Before Dinner:
Prepare the Rosticciana.
Thirty Minutes Before Dinner:
Prepare the Tuscan-Style Greens.
Prepare the Tossed Green Salad with Olive Oil and Red Wine Vinegar Dressing.