|
|
Tuscany is one of the most potent areas of Italy for growing vegetables. For this reason, vegetables are featured in many
dishes both as part of ingredients and as garnishes.
Servings: 6 • Arborio Rice: 3 cups (625 gr.) • Zucchini Squash: 1lb. (500 gr.) finely chopped • Zucchini flowers: ½ lb. (250 gr.) • Butter: 4 oz (125 gr.) melted • Parsley: 2 tablespoons chopped Cook the rice in plenty of boiling salted water until al dente and then drain. Meanwhile saute' zucchini and half the flowers in 2 oz butter over high heat for 2 minutes. Add to rice with the remaining butter. Place the rice in a mold just large enough to hold it. Press down lightly, them turn out onto a serving plate and garnish with remaining flowers and chopped parsley. |
1. Tagliatelle con I Piselli:Egg Noodles with Peas 2. Tagliatelle con gli Asparagi: Egg Noodles with Asparagus 3. Pasta con il Cavolfiore: Pasta with Cauliflower 
1. Minestrone Invernale:Winter Soup of Vegetables 2. Acquacotta: Tuscan "Cooked Water" Soup 
1. Riso con la Zucca:Rice with Butternut Squash 2. Riso agli Spinaci: Rice with Spinach 3. Risotto alla Toscana: Tuscan Risotto |
||
|
