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| Authentic Italian Recipes Author and Italian Chef, Lorenzo Toto, Shares His Recipes From Tuscany. Stuffed Artichokes (also courgettes, aubergines, cucumbers) Ingredients: Artichokes - 2 per person Crumbs - (soaked in milk) Grated cheese - (1 tablespoons for 2 artichokes) Eggs - (1 for every 2 artichokes) Sausage - (1 for every 4 artichokes) Chopped parsley Salt, Pepper Nutmeg Bread crumbs - 2 tablespoons (to sprinkle on the artichokes) Oil - 2/3 tablespoons Broth or water "My dearest mum, blessed woman, used to do it. With that vivid imagination of hers she managed to feed five children with this dish stuffing onions and potatoes with any kind of fruits the summer could produce. Neat artichokes first, cut open the hearts and using a little kitchen knife, get rid of the inner hair. In the meanwhile you will have already prepared the mixture made with the pre-mentioned ingredients and scented with nutmeg. Then fill up the artichokes using a teaspoon and place them in a large casserole. Add water or broth, salt, place lid and simmer. You can use not only artichokes but also other vegetables." Recipe republished with permission from “Tales of Cuisine” by Lorenzo Totò – Editrice Taro – Italy. www.tuscanycooking.com Pesto Sauce (Authentic Genoan recipe) Ingredients: Basil - 1 big fist full Pine-seeds - 1 tablespoon Grated pecorino cheese - 2 tablespoons Garlic - 1 segment Coarse salt This recipe is for approximately 4 people. As you can see, the main ingredient for this sauce is basil. In Genoa, its growing and picking up is a ritual, as well as the sauce recipe which is handed down from generation to generation. The best one is the small leaves basil grown between Arenzano and Sant'Ilario. Everywhere basil plants...gardens, terraces, orchards, pots and a peculiar sweet, sweet smell. To make the real pesto is not easy. A marble mortar is very important to obtain that precious green sauce which has nothing to do with that greenish disgusting concoction that sometimes is sold or served as pesto. Let's forget about the mixer and do everything by hand, shall we? Let's start crushing basil, garlic, salt and, little by little, pine-seeds until the whole mixture turns into pulp. After that let's add the grated cheese and, drop by drop, the oil. It can be stored in cool places, in tins covered with oil Recipe republished with permission from “Tales of Cuisine” by Lorenzo Totò – Editrice Taro – Italy. www.tuscanycooking.com
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