Tutte le ricette con Rosmarino fresco
Coniglio alla ligureRabbit gently cooked with white wine, Taggiasca olives, pine nuts and aromatic herbs.
Cinghiale in umidoRed wine, aromatic vegetables and herbs give this Tuscan wild-boar stew its layered sauce. A day in the marinade comes before gentle covered cooking with tomato paste; the finished sauce clings to the tender pieces of meat.
Arista al fornoVisit Tuscany’s arista seasons lean pork loin with garlic, fresh rosemary, salt and pepper. Kitchen twine keeps the roast in shape as it cooks with extra-virgin olive oil and white wine. Slice the meat thinly and serve it with the juices from the roasting pan. This measured recipe is for six people.
Ragù di pecoraIn the Marsica area of Abruzzo, ragù di pecora turns mature sheep meat into a slow-cooked sauce. Chunks of shoulder simmer with onion, carrot, garlic and rosemary before peeled tomatoes are added for the final stage. The tender meat and its sauce pair well with potato gnocchi.
Chitarra al ragù di agnello e carciofo frittoFine strands of egg chitarra take on a buttery lamb ragù, while thin fried artichoke adds a crisp finish. The combination brings together a pasta shape closely associated with Abruzzo and a contemporary treatment of lamb and artichoke.
Castagnaccio toscanoChestnut flour, raisins, pine nuts and walnuts come together in this Tuscan castagnaccio, finished with rosemary and olive oil.
Farinata di cavolo neroCavolo nero, cannellini beans and yellow maize flour make a thick Tuscan soup, finished with extra-virgin olive oil and black pepper.