Figs, chestnuts, grapes - all of these products are brimming in the markets in this beautiful season in Tuscany. Let's celebrate my favorite season with a fabulous meal designed to capture and savor the majesty of Fall in Tuscany. A great wine pairing would be a lovely Chianti Classico!
Our menu consists of:
-Crostini with Cavolo Nero and Prosciutto - Thinly sliced bread rubbed with a hint of garlic and grilled then topped with Cavolo Nero and Prosciutto. Cavolo Nero is sometimes known as Tuscan kale and provides a hearty and slightly bitter backdrop for the salty Prosciutto - a perfect seasonal appetizer.
-Polenta with Sausage/Porcini Sauce- Polenta, a very old dish of Italian origin, is made of ground cornmeal and enjoyed throughout the north of Italy. Comforting, creamy and utterly delicious prepared with a porcini, sausage tomato-based sauce. This will teach you an easy method to make your own polenta- not from a box or tube! - an authentic, flavorful delight.
Minestrone d'inizio Autumno (Early Autumn Minestrone) A hearty soup brimming with beans and autumn vegetables- finished with grated Parmeggiano cheese-a true testament to the brilliant peasant palate of our Tuscan friends.
Chicken alla Venedemia- Delicious seared and oven baked chicken breast with a savory spice mixture offset by the sweeness of grapes. A perfect fall entree!
-Fig Tarts with Pistachio Whipped Cream - Very easy to assemble using puff pastry, fresh figs, and freshly whipped cream. Beautiful and simple tart to prepare!
