Best 2 Agenzia Metroquadro Lucca Recipes
Immerse yourself in the culinary traditions of Lucca, Italy, with our diverse collection of authentic recipes. From the savory delight of Tordelli Lucchesi to the elegant simplicity of Farinata di Ceci, our culinary journey takes you on a taste adventure like no other. Discover the secrets behind the succulent Stracotto alla Lucchese, where tender beef simmers in a symphony of flavors. Indulge in the rustic charm of Castagnaccio, a chestnut-based delicacy that captures the essence of autumn. Prepare yourself for the delightful surprise of Buccellato Lucchese, a ring-shaped pastry filled with a sweet and nutty goodness. With step-by-step instructions and a treasure trove of culinary insights, our recipes will guide you in recreating these Luccian masterpieces in the comfort of your own kitchen. Embark on a culinary voyage that promises to tantalize your taste buds and transport you to the heart of Tuscany.
Check out the recipes below so you can choose the best recipe for yourself!
MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA
A spicy, brothy tomato sauce is a perfect base for a seafood pasta. Here we use scallops, which cook quickly and stay tender and fresh. Arugula provides a nice, peppery punch to round out the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
- Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
- Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.
LUCCA
When my wife, Julie, and I got married, we knew there was only one place to go for our honeymoon: Italy. I was excited to take her to Gombitelli, the tiny town in the mountains near Lucca where my dad's side of the family came from. My great-grandparents, Angelo and Olimpia Gemignani, had left Gombitelli for America at the turn of the last century, and my Grandpa Frank was born right after they got off the boat. We meandered through the Tuscan countryside, following increasingly sketchy gravel roads and finally ending up on a narrow donkey trail that wound up the side of a steep mountain. I remembered this road from a visit I'd made seven years earlier. Since then, it seemed to have eroded and gotten even narrower. It was barely wide enough for a car, with a sheer drop along one side and, naturally, no guardrail. We came to a dead end, the front of the car facing a deep ravine, and an old man came out of his house, waving violently and screaming at us in Italian. I rolled down the window and said "Gemignani?" His expression changed from rage to joy as he motioned to follow him and raced off, back down the road, yelling "Gemignani! Gemignani!" I made the most terrifying U-turn of my life and followed him. The minute I saw the little house and farm, I had the same overwhelming feeling I'd had the first time I'd been there. It was like stepping into my grandpa's farm in California. Although he'd never even been to Italy, he had the blood of a Tuscan _contadino_-and there in front of me was his backyard in every detail: the same flowers, the lemon tree, the dogwood, the fava beans, the big wine jugs wrapped in straw, the rusty tools scattered around. That California farm and my grandpa are long gone, but in that moment, I was home again. My cousins had decided there was one thing they absolutely had to serve us for our welcome meal: pizza, of course. And this is the one they made. It was quite thin, almost like a toasted flatbread, and I've replicated that in this recipe by rolling the dough out and docking it, so you get a light, crisp crust that's just right with the gutsy _puttanesca_-style combination of crushed tomatoes, olives, garlic, and anchovies.
Provided by Tony Gemignani
Yield Makes one 13-inch pizza; 6 slices
Number Of Ingredients 11
Steps:
- Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
- In a bowl, mix together the tomatoes, olives, anchovies, and garlic and set aside.
- Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
- Sprinkle a wooden peel with the dusting mixture.
- Roll out the dough into a round 14 to 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round. Brush the surface of the dough with oil, flatten the edge, then dock the surface.
- Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
- Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a 3/4-inch border. Drizzle more oil over the top.
- Slide the pizza onto the top stone. Bake for 4 minutes. Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top. Rotate the pizza 180 degrees and transfer it to the bottom stone. Bake for 5 minutes, until the bottom is browned and crisp and the top is golden brown.
- If you would like the top of the pizza darker, transfer it to the top stone for 30 seconds.
- Transfer the pizza to a cutting board and cut into 6 wedges. Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil.
Tips:
- Use fresh, seasonal ingredients whenever possible. This will ensure that your dishes are packed with flavor and nutrients.
- Don't be afraid to experiment. There are endless possibilities when it comes to Italian cooking, so feel free to mix and match ingredients and flavors to create your own unique dishes.
- Pay attention to detail. Italian cooking is all about the details, so take your time and make sure each dish is prepared with care.
- Use high-quality olive oil. Olive oil is a staple in Italian cooking, so make sure to use a good quality oil that has a fruity, peppery flavor.
- Don't overcook your pasta. Pasta should be cooked al dente, which means it should be slightly firm to the bite.
- Use fresh herbs. Fresh herbs add a burst of flavor to Italian dishes, so use them whenever possible.
- Don't be afraid to ask for help. If you're new to Italian cooking, don't be afraid to ask for help from friends, family, or online resources.
Conclusion:
Italian cooking is a delicious and versatile cuisine that can be enjoyed by people of all ages. With its focus on fresh, seasonal ingredients and simple, yet flavorful dishes, Italian cooking is a great way to enjoy a healthy and satisfying meal. So next time you're looking for something new to cook, give one of these Italian recipes a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
