Today, let’s combine eating with travelling. Are you thinking of going on a tour in Europe? We would love to suggest you to start travelling from Tuscany, which is well known for its landscapes, traditions, history, artistic legacy and its influence on high culture.
Seven Tuscan localities have been designated World Heritage Sites. It’s because of its beautiful countryside and quintessential medieval towns that many movies are shot in this part of Italy. Have you watched: “Under the Tuscan Sun”? We think it was a love with the first sight because of its unique fusion of nature combined with slight touches of man and not to forget its culinary. And THIS is what we want to specify, its healthy and finger-licking food, dishes, because the next best thing about eating is talking about it. If you’re nostalgic, after visiting these wonders, cook one of the dishes that you’d probably have tasted in Tuscany. It will bring back the best memories.
Do you have a one day leftover bread? Eating it would not be good but try this salad called Panzanella-Italian Bread Salad
What you need is:
- 2 large ripe tomatoes, cut into bite-size pieces
- 1 small cucumber, peeled and diced
- 1 small red onion, thinly sliced
- 1 clove garlic, very finely minced
- 1 cup fresh basil leaves, torn into small pieces with your hands
- 1/2 cup extra-virgin olive oil, plus more as needed
- 3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
- salt and freshly ground black pepper, to taste
- 8 slices of stale bread, torn into bite-size pieces
Continue preparing the salad the way it is advised below:
- In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp vinegar, season with salt and pepper and toss well.
- Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp of water over the bread and let soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn’t too stale or didn’t have any, then you can skip this step.
- Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have assorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.
If it is impossible for you travelling to Tuscany now, you can imagine it by reading our short description and by cooking and then eating this delicious dish which comes from Tuscany. Chicken breast with marsala and red peppers
What you need is:
- 6 boneless, skinless chicken breast halves
- ½ cup flour – for dressing
- 2 Tbsp. extra-virgin olive oil
- salt and freshly ground pepper
- 1 red bell pepper, thinly sliced length-wise
- 1 cup Marsala
- about ½ cup water
- chopped parsley for garnish
How to cook it?
- Butterfly the chicken breasts by cutting them open horizontally. Flour each on both sides.
- In a large pan, brown the chicken breasts in olive oil. Lightly salt and pepper each side. Remove chicken breasts, and set aside.
- Add sliced red peppers to the pan and fry on high heat 2-3 minutes until lightly browned. Return chicken to pan and add Marsala and water.
- Cover the pan and cook until juices run clear, not pink, when chicken is pierced with a fork (6-8 minutes). Serve garnished with chopped parsley.