Notes about Recipes in this book

• Bread salad (Panzanella del Valdarno)

  • nicolepellegrini on June 11, 2019

    Recipe specifies to add the red wine vinegar to the water for the bread soak, and not using more in the dressing. I thought it needed more, so I still added some at the end to adjust the seasoning. Overall an ok bread salad but I wanted more tomatoes and, well, more veggies overall vs. the amount of bread.

• Montepulciano-style fresh pasta (Pinci di Montepulciano)

  • Breadcrumbs on April 16, 2011

    p. 131 - Note: GB has you grind the beef and chicken breast together using a meat grinder.

  • Breadcrumbs on March 25, 2012

    p. 131 Yearning for some time in the Tuscan sun, this dish was the closest we could come to replicating the experience we so love! Though we didn’t make our own Pinci this time around, the store bought version sufficed and the sauce for this dish was outstanding! I loved the notion of grinding your own meat for this dish and once that’s out of the way, the recipe comes together quite quickly. Despite a fairly short cooking time, the sauce is rich with robust flavours that paired perfectly with our ’06 Brunello. While some Tuscan ragus can be very meat-forward, this was beautifully balanced and I can’t help but think the chicken and prosciutto played a roll in moderating the flavours. Truly scrumptious, a real favourite.

• Shredded cabbage salad (Lasagnino in insalata)

  • nicolepellegrini on March 23, 2020

    Lovely "quarantine" salad made with cabbage...great for winter when you want something fresh and light tasting.