Tuscan Recipes

We’ve added a couple of new Tuscan Potager to Plate recipe cards for you this year. One features the Minestrone Soup recipe below and another for “Frittata”.

Both recipes feature seasonal vegetables and are useful, quick and tasty standbys in our culinary repertoires.

Recipe: Italian Minestrone Soup

Ingredients
1 onion (thinly sliced)
2 carrots (cubed)
2 celery sticks (cubed)
2 chopped garlic cloves
2 tbsps Olive oil
1 diced potato
1 cubed courgette
100g green beans chopped
100g chopped tomatoes
Juice from 1 lemon
1 litre good vegetable stock
75g ministrone pasta
Fresh basil leaves

 

Method:
Heat olive oil in a large pan on a low heat.
Add chopped onion, carrots, celery and garlic and cook for 10 mins.

Now add the diced potato, courgette, green beans and tomatoes, season with black pepper and lemon juice and cook for a couple of mins.

Add 1l of veg stock and simmer for @ 20 mins.

Finally add your minstrone pasta and a handful of fresh, torn basil leaves and simmer until the pasta is “al dente”. Enjoy with crusty bread, oil/vinegar and grated parmesan cheese.

Beef & Rhubarb Bowl

rhubarb

 

Delicious Winter Beef & Rhubarb Recipe

Chop and fry 2 medium onions until soft.

Add 500g Stewing steak cut into 2cm cubes until brown. Season with salt and pepper and 3/4 tsp allspice. Add water until the meat is just covered and gently simmer for 2 hours.

30 mins before serving, fry small bunches of chopped parsley and mint for 2 minutes and add to the meat.

10 mins before serving, fry 400g rhubarb chopped into 2cm cubes and the juice from half a lemon – cook for @5minutes. Add the rhubarb to your meat, and serve in bowls with chopped new potatoes.