The Tuscan Table

     I really enjoy cooking different regional foods.  The Swiss Rosti, Spanish Paella, and English Sticky Toffee Pudding are but a few examples.  But my favorite cooking style is that of the once city state in Italy that we know today as Tuscany.  There a meal is not merely for sustenance.  It is a time for people to come together and celebrate not just the occasional special days, but every day.  I learned that when I traveled there a few years ago and spent time learning their cooking and their lifestyle.
     Some would characterize Tuscan cooking by describing it with the word rustic.  But limiting that culinary style to a single word does not capture the intent of the people.  Nor does it begin to describe their flavorful and healthy meals.  Their meals are indeed unpretentious, using only the basic elements that are fresh, local and seasonal.  Here is an example of the ingredients that we used to prepare a dinner in an afternoon class:

   The classes were held at the Badia a Coltibuono  (Abbey of the Good Harvest), a thousand year old monastery just north of Florence in the tiny town of Gaiole in Chianti.  There we learned the time honored traditions of Tuscan cooking.  Some of those recipes are among my favorites, like Pera cotta, pears poached in wine:

      Another favorite of mine is an antipasti, Salvia Fritta, fried sage leaves.  Now that might not sound like much but not long ago I prepared them for a dinner party and could not keep up with the demand of the guests!  Here is the recipe:

FRIED SAGE LEAVES

18 large fresh sage leaves

1/3 cup flour

4 Tbsp water

pinch of salt

1 Tbsp olive oil

olive oil enough to fill skillet 1" deep

Place the flour in a bowl then add water and salt and mix well.  Add the olive oil whisking constantly to keep lumps from forming.  Whisk until the batter is the consistency of fluid cream.  In a deep, heavy skillet, heat the frying oil to 340F.  Dip each sage leaf into the batter and immediately drop it into the hot oil; do not crowd the pan.  Fry until lightly golden, about 3 minutes.  With a slotted spoon remove the leaves to absorbent paper towels to drain briefly.  Continue coating and frying the remaining sage leaves in the same manner.  Transfer the leaves to a warm plate and serve very hot.

Serves 6

N.B.  Be sure to click on the underlined highlighted words to learn more about Tuscany and the Badia a Coltibuono!