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Italian All Saints’ Day dessert recipe: Pan coi Santi

Donatella Cinelli Colombini presents the secret repice of the pastry chef Patrizia 

Fattoria-del-Colle-Tuscany-Pan-coi-santi-

Fattoria-del-Colle-Tuscany-Pan-coi-santi-

Pan coi Santi” is made each year at Fattoria del Colle in the occasion of All Saints’ Day in November. It is possible to buy it in the cake shops and in all bakeries. It is an ancient cake with a mixture of tastes: sweetness of the dried grapes and spiceness of the black pepper. This cake tell us the ancient and noble history of Siena, the gothic capital where bankers and medioeval merchants brought in town money, tales and gastronomic cultures from abroad.

 

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Italian recipe: how to cook a tasty and coloured chicken

A recipe created for the event of Calici di Stelle  2012 and for the Casato Prime Donne Award 2012 held at the Osteria di Donatella of the Fattoria del Colle 

Fattoria del Colle-Chicken-Mars

Fattoria del Colle-Chicken-Mars

The recipe was enjoyed by everyone, in fact it was greeted with enthusiastic acclaim during the night of the falling stars and for the dinner in occasion of Casato Prime Donne Award . It is a new recipe, it was conceived by Antonio Corsano, who based the idea on traditional Renaissance Tuscan cuisine with its combination of savoury and sweet flavours, the use of spices and especially the inclusion of tarragon which is present in many foods from ancient Siena times.

Ingredients for 4 people: 2 whole chicken breasts, a quarter of a red onion, 1 teaspoon of saffron, 1 tablespoon of raisins soaked in Vin Santo, 1 tablespoon of toasted pine nuts, flour, extra virgin olive oil, salt, a mix of white, black and Jamaica pepper, some juniper berries, 4 small toasted bread croutons. For the tomato sauce: 4 ripe tomatos, tarragon  leaves, a sprig of basil, a tablespoon of cream, a knob of butter, salt and pepper and extra virgin olive oil to taste

Preparation of the tomato sauce: Wash the tomatoes then remove their insides, bring them to boil in a saucepan of salted water. When they are ready, put them in a food processor and add the tarragon leaves, basil and a little olive oil. Reduce to a fairly smooth sauce. Put the sauce in a saucepan and cook over low heat adding the cream and butter. The sauce is ready when it takes on the consistency of a soft batter.

Preparation of the Chicken: Open the chicken breasts and split them into eight fillets, flour them and fry in a pan with

Fattoria del Colle-Antonio-Corsano-Chicken-of-Mars

Fattoria del Colle-Antonio-Corsano-Chicken-of-Mars

the oil and the onion. When the chicken has just acquired a golden colour add the saffron (previously dissolved in a glass with a splash of warm water), the raisins with the vinsanto and the pine nuts. Serve the dish on four plates by first placing a spoonful of the tomato sauce (which we previously prepared), then on top put small slices of hot toast and on top of that two chicken fillets for each person. Before serving, sprinkle with the mix of aromatic peppers.

N.B. The tomato sauce can be replaced by a non-spicy red pepper sauce

Advise for gluttons by Donatella Cinelli Colombini


Italian pasta: recipe of pinci

Pinci_all'Oro della_Val_ d'Orcia_Fattoria_del_Colle_Agriturismo_in_Toscana

Pinci_all'Oro della_Val_ d'Orcia_Fattoria_del_Colle_Agriturismo_in_Toscana

Pinci, pici, lunghetti … call them as you wish but they are delicious. This sienese hand made pasta at Colle is prepared and taught
Every Monday at 6pm Antonio the chef or the housewives at Fattoria del Colle (Country Inn  in Tuscany) – teach guests how to prepare pinci. It is quite a long procedure but it is easy, and everyone is able to learn the movement which transforms the fresh pasta dough into a long string ling shape (pincio means string, rope). Then for dinner the Osteria della fattoria del Colle serves a “pinci tasting” which means three servings with 3 different dressings. Often with duck sauce, typical in the Valdichiana area which up until the 17th century was an area full of marshes.

INGREDIENTS X 4 people. For the pinci: 1 egg, two tablespoons of extra virgin olive oil, 800 gr of flour, 800 gr of flour, a hand full of corn flour, salt. For the duck sauce: one onion, one carrot and a stick of celery, 3 tablespoons of extra virgin olive oil, 400 gr of duck and 300 gr of minced beef, a glass of red wine, 500 gr of peeled tomatoes, juniper berries, two bay leaves, one peperoncino, some parsley and salt.

PREPARATION For the pinci: Mix the egg with two small glasses of water, mix with oil and salt. Put the flour on the board in a fountain

And pour the mixture into the flour a little at a time so as to mix it well. Continue mixing with your hands until the dough reaches a smooth and solid constancy. Leave it to rest while covered with a cloth, the roll it out with a rolling pin until it is one cm high. Cut it into strips then roll each strip with the palm of your left hand while the left pulls it in length. Put the pinci onto a layer of corn flour and then cook them in boiling salted water.
Remove the pinci from the boiling water once they have come to float on the surface. Dress and serve.

Advise for gluttons by Donatella Cinelli Colombini

pinci_al_sugo_di_nana_Fattoria_del_colle

pinci_al_sugo_di_nana_Fattoria_del_colle

Pasta with buffalo speck is served with Brunello

Hand made speck by Gaetano Mastrantoni with little tomatoes from Corbara and a pasta dish for those who need a gluten free diet, all becomes a dish for a king, and then of course there is the Brunello

Speck-buffalo-Corbarì-gluten-free pasta

Speck-buffalo-Corbarì-gluten-free pasta

The Gaetano Mastrantoni butchery in Triverno Latina specializes in buffalo meat: speck, coppiette, bresaola, carpaccio, cold cuts. Al is very hand made and nursed with care. The pomodorini di Corbara are the best in the world. They come from the Lattari mounts near the Napoli gulf and the only water they get is from the morning dew, so they are very sweet and have no acidity. One of nature’s miracles. Together they form a dressing which transforms

Brunello-speck-bufala-Corbarì

Brunello-speck-bufala-Corbarì

even gluten free pasta into a real delicacy. Intense, tasty and fulfilling. Donatella Cinelli Colombini, who is a celiac, accompanied it with a Brunello from 2004.

 

Advise for gluttons by Donatella Cinelli Colombini


Italian recipe: pasta carbonara with zucchini and buffalo speck

This is a summer pasta carbonara, quick and so tasty that you can do without the cheese. Apt for celiac and for those who are intolerant to milk like Donatella Cinelli Colombini

 Carbonara-with-zucchini-buffalo speck

Carbonara-with-zucchini-buffalo speck

The occasion for inventing something new comes with the arrival of buffalo speck from the Gaetano Mastrantoni butchery in Latina. This is a laboratory with excellent buffalo meats: coppiette, bresaola, carpaccio and cold cuts. All top quality. Especially the speck, which is wonderful and gives us the idea of reinventing a famous recipe such as Carbonara adapting it to the summer months and to people with problems with certain foodstuffs.; celiacs and those that are intolerant to milk.
INGREDIENTS FOR FOUR PEOPLE :320 g of pasta, 4 zucchini, 150 g di buffalo speck, 2 eggs, 2 garlic cloves, 3 tablespoons of grated parmigiano reggiano cheese, extra virgin olive oil, 20 g of butter, on red hot pepper, salt, pepper

 

Speck-di-bufala-carbonara-with zucchini

Speck-di-bufala-carbonara-with zucchini

PREPARATION Lightly fry the garlic and hot pepper in a pan, add the zucchini cut in slices, add salt and cook over a moderate flame until completely ready. Cut the speck into thin slices and then into strips so as to obtain small pieces to be fried in the butter. Beat the eggs in a bowl adding salt and pepper. For those who are not intolerant to cheese this is when to add it. Put the zucchini with the speck in one of the two pans and mix, then add the pasta cooked ”al- dente”, stir and remove from the flame. As soon as the temperature lessens add the eggs, and stir.

To complete this preparation we advise matching it with the rosato IGT Toscana Rosa di Tetto 2011 produced at Fattoria del Colle

 

Advise for gluttons by Donatella Cinelli Colombini

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