BEEF CHEEK BRAISED IN CHIANTI RESERVE

Ingredients to proceed with the preparation of the recipe for 8 people

HOW TO PREPARE BEEF CHEEK BRAZED IN CHIANTI RESERVA

Take the onions and carrots and cut them into cubes, take the meat and after having washed it put it in a container with the red wine, carrots, onions and garlic.
Cover and place in the refrigerator overnight.
The following day prepare a meat broth which will serve to lengthen the cooking juices.
Then drain the meat, dry it well and sprinkle with coarse salt.

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Put about 30 g of extra virgin olive oil in a large saucepan and brown the vegetables.
In the meantime, brown the cheeks well over high heat in a pan to seal the meat and, as soon as they are ready, add them to the vegetables, removing the garlic.

Guancia di manzo brasata al chianti riserva

Cook briefly and add the red wine, marsala, balsamic vinegar, sugar, rosemary and all the spices.
Cook without covering the pot for about 30 minutes.
After this time, part of the wine should have evaporated, reduce the heat and add the hot broth.
Cover and cook for about 3 hours.
When the meat is ready, remove it from the saucepan together with the rosemary and all the spices and blend the cooking juices with a hand blender.
Put it back on the fire for about 20 minutes to withdraw.

The advice of   Chef Giovanni Fiorentini

Accompany the cheek with a sage flavored mashed potato

SOUP FRANTOIANA ORIGINAL TUSCAN RECIPE

The Frantoiana soup recipe is delicious, creamy and full of vegetables and beans. Warm and enveloping soup with winter vegetables, plenty of extra virgin olive oil and many slices of toasted bread.

The frantoiana soup is a typical recipe of the Tuscan culinary tradition, it is made up of pumpkin, black cabbage, potatoes, mixed beans, carrots, beets, leeks and celery.

It is this combination of ingredients that makes it very tasty. It takes patience and slow cooking to prepare it. The main ingredient of Frantoiana soup is black cabbage.

Soups are a great classic of Tuscan cuisine for every season. Poor food or refined food, they are a perfect example of anti-waste food, which values ​​seasonal products and creatively uses preserved products such as beans and onions.

Frantoiana soup is a soup of very ancient origin, which was being prepared during the period in which the mills were at work. The prince of this dish and indispensable ingredient is the freshly pressed, rich, fragrant and slightly spicy oil.

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Ingredients to proceed with the preparation of the recipe for Zuppa Frantoiana Toscana for 10 people

HOW TO PREPARE THE SOUP FRANTOIANA TUSCANY

The night before, soak the beans in plenty of water with sage and garlic. The following morning, cook them for about an hour, roughly chop the onions, leeks and celery ribs.
In a large saucepan put extra virgin olive oil and sauté the vegetables with a bunch of sage and a chilli pepper. Clean and cut the carrots, zucchini and potatoes into cubes and add them to the pan. After a few minutes, add the cabbage and chard previously washed and cut into strips.

Zuppa Frantoiana

Put the tomato paste, let it simmer for a few minutes and add the cooking water from the borlotti beans that we will have blended (leave some whole).
If you need to add more water, the soup should be very runny. Season with salt and pepper and add two stock cubes. Cook for about an hour.

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If you want to prepare the porridge halfway through cooking, add the cornmeal and mix until cooked through. Serve with new oil and ground pepper. Guaranteed result Chef Giovanni Fiorentini! Chef Giovanni Fiorentini!

Chestnut flour pappardelle with rustic ragout

One of the recipes dearest to me and which I propose and serve to my customers very often in Autumn, precisely the handmade chestnut flour Pappardelle with rustic ragout.

Tasty first course with seasonal ingredients full of flavors and aromas that we feel every day in our Tuscany.

Ingredients to proceed with the preparation of the recipe for 4 people

For (the chestnut pappardelle) the handmade pasta:

Once I have carefully prepared all the ingredients for the preparation of the chestnut flour pappardelle with rustic meat sauce, we proceed to the preparation of the handmade pasta and the meat sauce.

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How to prepare chestnut flour pappardelle with rustic ragout

To prepare the pasta (chestnut pappardelle) we use chestnut flour from Garfagnana, 00 flour, eggs, a little water if needed and a pinch of salt.

So let’s start by making a fountain on a wooden table with the two previously sifted flours.

Break the eggs into a bowl, beat them, add a pinch of salt and put them in the center of the flour.

With a fork we begin to mix the flour with the eggs, being careful not to let them come out of the circle.

When everything is well blended, work the dough with your hands until you get a perfectly smooth ball.

Cover with plastic wrap and let it rest for about an hour.

Let’s now move on to the preparation of the rustic ragout.

Finely beat a red onion and put it in a saucepan with extra virgin olive oil, the chilli pepper and the whole garlic and let it fry gently.

As soon as it reaches a coppery color, add the bacon previously cut into strips and brown it well.

Now let’s put the skinned and unmade sausages with the hands, let’s brown and blend everything with the white wine.

Lo chef consiglia di prestare sempre molta attenzione alla cottura del ragù rustico, assaggiare spesso è la soluzione più indicata

Once the alcoholic part has evaporated, lower the heat, add the peeled tomatoes, the dried porcini mushrooms previously soaked in warm water and chopped with a knife, bay leaf, cinnamon and the mushroom soaking liquid.

Season with salt and pepper and cook for about half an hour.

Let’s go back to the handmade pasta for the chestnut pappardelle

In the meantime, helping ourselves with the rolling pin, we roll out the dough, pass it several times in the mixer until it reaches the desired thickness and cut it to obtain pappardelle.

La pasta fatta a mano con la farina di castagne regala un sapore inconfondibile al palato e si sposa con il ragù rustico perfettamente.

The final phase of the chestnut flour pappardelle recipe with rustic ragout

We light the burners in the kitchen, place a saucepan large enough and put the water on to boil, salt it and bring it to a boil a few minutes before serving at the table, pour our fresh pasta and cook it for about three minutes, then drain the pasta and pour it into the saucepan, mixing well with the sauce so that the pappardella absorbs the sauce, giving us all the flavor of the rustic ragout we have prepared with each bite.

The advice of  Giovanni Fiorentini Chef

Serve the chestnut flour pappardelle with rustic ragout with a sprinkling of pecorino romano.