September

Tuscany croutons - Crostini alla toscana

This typical Tuscany recipe is cooked in all the festival days.

Ingredients
500 gr. chicken liver
50 gr under salt capers
anchovy pastry
30 gr. butter
celery, onion, carrot
 

Mince the celery, the onion and the carrot

and let them fry gently in the oil.

Add the livers

and cook them, adding some water or stock.

When the livers are cooked, let them cold and grind with capers

and anchovy pastry.

Put again on the stove with the butter, cooking for about five minutes.

Spread on the gently toasted bread.

Stewed duck with celery balls
Nana in umido con i rocchini

This is a typical recipe of Arno valley. It’s usually cooked for the lunch during Perdono festival, when each family invites the relatives to celebrate the village festival.
Also the words “nana” and “rocchini” are used only in Tuscany dialect, in Italian “duck” is “anatra” and “celery ball” is “polpetta di sedano”

Igredients
One duck
4 or 5 ripe tomatoes
4 celeries
450 ml wine
Flour
2 eggs
Olive oil
One red onion
One carrot
Parsley
Garlic
Basil
Thyme

Stewed duck
Prepare the duck: clean it and cut it in pieces. Prepare a chopped vegetables with the red onion, celery, parsley, carrot one dove of garlic, some leaves of basil and thyme.
Let the chopped vegetables fry gently in a earthenware pan with an ounce of olive oil. Add the pieces of duck. When it is brown, salt and pepper, add half glass of red wine and, when it is evaporated, add the tomatoes. Let the duck cook slowly on the low fire, adding warm water if it’s necessary.

Celery balls
Clean the celeries, remove the thread and boil them in salt water, then cut them in pieces long about 10 cm.
When they are cooked, drain them and squeeze by the hands to obtain some long balls, with the imprints of the fingers. Pass the balls through the flour, the beated egg and fry them.
Put the “rocchini” in the duck sauce and serve them like accompaniment, with a sprinkle of Parmigiano cheese.