Bon Appetit!
Still do not know what we are referring to?
Well, if you read the “feedback” page in the latest issue of Bon Appetit Magazine you will quickly understand what’s happening in our life and where we’re going with The Tuscan Gun!
We would like to thank all of our followers scrambled over the web, the Bloggers, the Twitters, the Facebook addicts, the Fans and the Foodies from all over the world that have been keeping this project alive (and very much healthy) by cross-posting, syndicating and “Stumbling Upon” our recipes and videos.
Thank you again
everybody, we will be online again this coming week
for a new episode...Deb was in NY shooting “Law and
Order SVU”, that’s the reason for the delay in
posting (we will post the air date as soon as it
becomes available).
A recipe from "The Vault"! Melanzane alla Parmigiana
You cooked them for important occasions: a New Years’ Eve, a Birthday or a very special date! It’s everybody’s favorite, the dish that people will brag about until the day they persuade you to cook it again.
We do not have many recipes in “Our Vault”, and this one has never been even on paper before (or in a blog)...Gabriele figured out his own way (writing in third person today), and cooked. And people ate! All of it!
Yesterday, by the time we served lunch for our goodbyes on camera, for some reason we had six people sitting at our table...first time that happens since we started taping.
Today we are cooking
MELANZANE ALLA PARMIGIANA (Egglant
Parmesan)...it made it for a very long
morning, but well worth the effort.
A few suggestions about this dish: double the amount
of ingredients and make an extra tray for the
freezer, it will be highly appreciated the day that
it comes out....and you will not have to “feel the
pain” of cooking for half a day again.
Do not feel pressured, overall this recipe is very
easy; the most important part is getting ready with
the ingredients, start off with a lot of clean space
in the kitchen and have an iPod fully loaded with
your favorites!
Let us know how this one comes out,
share it away!!!
Buon Appetito.
Debi and Gabriele
p.s. You might want to check our
First Episode for the Re Sauce recipe,
but if you are confident enough, we do have posted
the recipe along with the one for the eggplants.
Bye Again
Our First Salad !
what's best for lunch than a light salad and a glass of Pinot Grigio.
We opened a bottle of
Lumina from
Ruffino, and wished we were at the
beach!
Enjoy this new fresh recipe,
Have a good week end!
Debi and Gabriele
Want to have lunch?
Today we cooked
Orecchiette with Sausage, Radicchio and Walnuts,
and a Roasted Peppers and Cheese
appetizer.
More Risotto!!!
Ah, you realized how easy it is, and now you want more?!?
Well,
there you go!
Today we will tickle your palat with a vegetarian risotto: Arickokes and Butternut Squash.
If you did not have
problems dealing with the Sausage and
Asparagus Risotto that we cooked a while
ago, this one should not pose any threats!
Also, we planned ahead a bonus episode that will be
posted early next week. We will recycle some risotto
leftovers into delicious Arancini di Riso, the
Italian fancy way of calling Rice Croquettes!
Go wash your hands, turn on the music, fill up a
glass,
and let's make dinner!
A recipe from the Medici Harbor
and one of Italy's oldest harbors.
This new recipe requires a bit of a strategic attitude when in front of the stove...
It has a long prep time, you need a bunch of different pots, and pans, and Pyrex.
The stove will get fish-oil splashed and your kitchen will smell...if not your whole house!
So,
pull out a couple of good CDs from your shelf (yes
please CDs, mp3s sound like crap) and turn the stereo
on,
wash your hands, fill up a glass with some good
wine...
Have Fun.
Chocke the Priest! Learn how to make your Strozza Preti.
Learn how to make your own Priest Chocker, eat responsibly!!!
Come in to enjoy
The Show and
to access the
Recipe. Buon Appetito.
Debi and Gabriele
Homage to the Carnival, come in to bake a Pagan Cake!
Debi and I will cook for you a Traditional Florentine Cake that is available only in local bakeries between the first week of January
and Fat Tuesday.
Come in and enjoy your
first
Schiacciata alla
Fiorentina!
Debi and Gabriele, again between the stove and the camera! Brand New Episode Online!
since Deb and I shot our last episode before Xmas.
Time flew by, we went to Italy and came back, introduced a few guests...Rosanna, Aunt Laura.
We realized all of a
sudden that this was going to be our Valentine's
episode...but we already picked up our recipe for the
day: Pasta e Fagioli.
"Ugh, a bean soup for Valentines'?" we thought,
almost ready to improvise something different...
Then, all considered. The love is in the act of
cooking, not necessarily just in the dish you decided
to prepare.
So, if you feel
like handling the beans
tonight....there you go, have fun!
Featured in this episode a great red Wine and a
superb Olive Oil from the hills of Chianti, courtesy
of the Ruffino estate.
left: Ruffino "Il Ducale", 2003 - right: Laudemio
"Sante Dame" 2006
Let Us introduce you to: Aunt Laura!
Aunt Laura has learned all of Lola's tricks (Gabriele's Grandma), and has a great sensibility when it comes to cooking.
She does not measure her ingredients (unless she is baking a cake), and like an alchemist is able to pull off the best lunches,
with the same ease she cooks for 6 or 20 people...she's a natural.
So, here you go, lunch is
served.
Today in the menu: Veal Rolls with Ham and Emmenthal
cheese and a traditional Caponata (Vegetable
Stew).
Buon Appetito
Debi & Gabriele
Finally, the Pappa Episode is up...Enjoy!!!
Florentine farmers used
to cook this soup using stale bread that was saved
during the week, garlic, tomatoes and basil from
their gardens: this is the most humble dish I know,
well, after boiled white rice...
Now, if you go to a restaurant, the tradition is
slowly disappearing, and it is becoming very hard to
find a good old recipe that works; that's why Deb and
I decided to feature in this first episode two very
dear friends of ours, Rosanna and Matteo. The good
recipes are still secretly hidden into very old
Tuscan homes, like The Farm Pacina, in Castelnuovo
Berardenga, a little town that rests on the
hills between the Chianti Area and Siena.
Pacina was originally an
Etruscan site,
then it became a convent in the nine hundreds and
after eight centuries the property was sold by the
church and became private. Today Pacina is an
Agriturismo and a Yoga retreat, Olive Oil and Wine
are produced and distributed in Tuscany...a place
worth a long weekend!
How to cook Pasta.
Cooking pasta is a really easy task...
But there are a couple of things that can kill your dish in just a hot second, like overcooking it, or using too much salt in the water...and no, adding olive oil to the water does not prevent the pieces of pasta from getting stuck together.
The first step is to buy the right pasta...in your grocery store you will probably find about a 1/4 of an isle dedicated Read More...