A TRADITIONAL SIENESE MEAL
Here is an example of a traditional sienese
meal:
- Antipasto: CROSTINI NERI
- Primo: PAPPARDELLE CON LA LEPRE
- Secondo: SCOTTIGLIA
- Dolce: CAVALLUCCI
As Follow the recipes for each dish: (ingredients for 6 people):
CROSTINI NERI
Ingredients: 6 slices of homemade toasted bread,
300 gr. of fowlers' liver, 200 gr veal spleen, 2 anchovies, 100
gr. capers, 200 gr. onion, a glass of white wine, broth, salt,
pepper and olive oil.
Recipe: cut onion into very small pieces,
put in pan with olive oil, heat until onion becomes golden.
Meanwhile, cut anchovies, add livers and spleen (wash carefully before),
add to the pan with onion, then add the capers and wine. Add
salt and pepper, and simmer for 20 minutes. Once cooked, mash
it, then add olive oil to make a thick paste. This paste is
then spread onto the toasted bread slices. Additional tip: bread slices
should be toasted first, then sprinkled with a little broth,
just before spreading on the tapenade.
PAPPARDELLE CON LA LEPRE:
Recipe: the hare is cut into small pieces and marinated for a long time in Chianti wine, along with herbs. Then it is cooked in "salmé": a sauce of oil, herbs, lemon and a little vinegar, and cooked together with the minced and lightly fried "coratella" (pluck). The results is a rich, flavoured sauce that is poured over Pappardelle, a ribbon-shaped pasta.
SCOTTIGLIA:
Recipe: small pieces of very different types of meat (rabbit, chicken, lamb, beef) are lightly fried in olive oil with garlic, covered with tomato sauce and addded with a good amount of (peperoncino), then stewed with half a glass of red wine. Flour is then added to obtain a fairly dense sauce.
CAVALLUCCI:
Ingredients: 600 gr. sugar or honey, 20 c. water,
ground nuts, 20 gr. bicarbonate or pastry yeast, or leaven, 50 gr.
candied citrus, 1000 gr. of spices, aniseed, cinnamon, one mandarine
orange, 400 gr.flour, pepper or powder ginger.
Recipe: boil sugar
with water, until the consistency of a syrup is obtained, then add
all the other ingredients, except flour and bicarbonate. Cut the
resulting dough into rectangles, put them on special oven paper or
a lightly greased baker's tin. Bake in the oven at a very mild temperature,
to obtain dry, spicy biscuits.
Other typical Sienese dishes include:
Ribollita: slow cooked soup of bread,
beans, and vegetables.
Arista di maiale: pork loin roasted with rosemary,
garlic and wild fennel seeds.
Bruschetta: an appetizer made of roasted
tuscan bread topped with tomatoes, fresh basil and olive oil.
Pici: a type of thick, handmade large-size
spaghetti, served with a rich sauce.
Fagioli all'Ucceletto: with beans
flavoured with olive oil, garlic, tomatoes and sage.
More info about cuisine of Siena:
- cuisine of siena, cuisine in Siena;
- Wine of the Siena Region;
- Sienese dishes;
- Florentine Recips and Tuscany cuisine;
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