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Cooking with a Purpose: Tavern Direct + NCMEC


I recently was fortunate enough to meet Lou Bivona, Managing Partner of Tavern Direct and Founding Member of National Center for Missing & Exploited Children/NY and sample some of his gourmet products to cook with. Tavern Direct has a fantastic line of flavorful, gourmet marinades, dipping and finishing sauces, 14-16 year barrel-aged balsamic vinegars infused with real fruit and herb oils all made with premium, all-natural ingredients bottled under the Tavern on the Green name. The best of all about this wonderful cooking line is that a portion of all their proceeds goes to the National Center for Missing and Exploited Children (NCMEC), a charity committed to help millions of children through the sales of their products.

Tavern on the Green Oils & Marinades

Their product lineup includes Oils, Herbs ‘n More featuring Garlic with Rosemary Oil, Chili Pepper with Garlic Oil and Pepper with Lemon Oil. Their Marinade, Dipping and Finishing Sauce line includes Central Park Signature, Wasabi Wonder, Smokin’ Chipolte and Asian Lemon. The Marinade trio features Chandelier Chardonnay and Fire Grilled Garlic, Old Vine Cabernet and Fire Grilled Garlic and Toscana Garlic Parmesan. The Balsamic Vinegar line is premium and gorgeously flavored with options such as Citrus on the Green (infused with Orange, tangerine and lime), Blackberry and Ginger, Autumn Fig with Vanilla, and Summer Strawberry. Last but not least, they have a robust 1870 Steak Sauce as well as a sesame Golden Ginger Teriyaki Sauce, perfect for marinating steak, chicken and fish for stir-fries and grilling.

Tavern on the Green Garlic & Rosemary Oil
With so many gorgeous sauces and marinades to choose from, I had a hard time choosing which one to cook with first. I chose the Garlic with Rosemary Oil in their Oil, Herbs n’ More collection to make a fantastic, delicious meal of Pan Seared Pork Chops, Roasted Zucchini with Garlic and Parmesan and Pecan Brown Basmati Rice with Garlic. With all the wonderful oils and vinegars and marinades in this line, I’ll be cooking up a storm and planning food and wine pairings and special recipes, and aim to share all my creations and cooking experiences with you throughout the year. Stay tuned for more!

For more great recipes and info about Tavern Direct, visit www.taverndirect.com.

To make a donation to NCMEC , visit their secure website.

**This was not a paid endorsement for Tavern Direct, NCMEC or Tavern on the Green.


Pan-Seared Pork Chops with Garlic and Rosemary

Serves 4
Total Prep time: 30 mins
Total Cook time: 1 hr
Cooking skill: Intermediate

Ingredients

4 large boneless pork chops (about 1 ½ inches thick)
Tavern Direct Garlic with Rosemary Oil
4 Garlic cloves, sliced
Sea salt
Fresh ground pepper
Fresh or dried rosemary leaves

Preparation

Preheat the oven to 275 degrees and adjust the oven rack to middle position.

Marinade pork chops in the Garlic with Rosemary Oil in a plastic freezer bag or baking dish and place in the refrigerator for up 30 minutes to 1 hour.

Once chops are done marinating, cut 2 slits about 2 inches apart into each chop, using a sharp knife. Insert sliced garlic cloves into slits and sprinkle entire surface of each chop with 1 tsp of salt. Place them in a roasting pan or baking sheet and let stand room temperature for about 15 minutes.

Sprinkle chops with freshly ground pepper and rosemary and transfer baking sheet or roasting pan to oven. Cook until meat thermometer inserted into the center of the chops registers 120-125 degrees (approximately 30-45 mins).

Heat 1 tablespoon of the Garlic with Rosemary oil in a 12 inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1 ½-3 minutes, lifting once halfway to redistribute the fat underneath each chop. (reduce heat if browned bits in pan bottom start to burn). Using tongs, turn chops and cook until well browned on second side, another 2-3 minutes. Transfer chops to a plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry.

Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops until browned and meat thermometer in center of chops registers 140-145 degrees, about 1 ½ minutes. Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes until ready to serve. Sprinkle with some extra Rosemary if desired to garnish.

Pair the Pan-seared chops with Roasted Zucchini with Garlic & Parmesan and Pecan Brown Basmati Rice (recipes follow) and a light, crisp Chardonnay to top off the meal. Delicious!

Roasted Zucchini with Garlic and Parmesan

Serves 4
Total Prep time: 15 mins
Total Cook time: 30-45 mins
Cooking skill: Easy

Ingredients

4 medium zucchini
Tavern Direct Garlic with Rosemary Oil
Sea salt
Fresh ground pepper
½ cup shredded Parmesan cheese
Fresh or dried rosemary leaves

Preparation

Wash zucchini and cut in half length wise, chopping off ends, and cut in half again. Arrange zucchini in a glass baking pan and drizzle the Garlic with Rosemary oil over the zucchini. Sprinkle with sea salt and freshly ground pepper and top the zucchini with the shredded Parmesan cheese and fresh or dried rosemary. Bake at 350 degrees for 30-45 mins until cheese is bubbly and slightly browned.

Pecan Brown Basmati Rice with Garlic

Serves 4
Total Prep time: 15 mins
Total Cook time: 1 hour
Cooking skill: Easy

Ingredients

1 cup long-grain brown rice
1-2 tablespoons Tavern Direct Garlic with Rosemary Oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup coarsely chopped pecans
¼ cup green onion, sliced thin (for garnish, optional)
Salt and fresh ground pepper to taste

Preparation

Prepare brown rice in medium saucepan, following package instructions.

About 15 minutes before the rice is done, heat 1-2 tbsp of Garlic with Rosemary oil in a heavy skillet over medium-low heat. Add the onion and sauté, stirring frequently, until the onion is softened and begins to yellow, about 10 minutes.

Stir in the garlic and pecans; sauté over medium heat, stirring constantly, until the garlic is tender and pecans are browned slightly, about 5 minutes.

Remove rice from heat and let stand, covered, for 5 minutes. Spoon brown rice into a bowl; spoon the onions, garlic and pecans on top and toss lightly to combine. Sprinkle with salt and pepper to taste. Garnish with some chopped green onion if desired.

Garlic Rosemary Pan-Seared Pork Chops, Parmesan Zucchini + Pecan Brown Basmati RIce

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Ragu alla Bolognese & Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta


A Classic Italian Dinner

The following collection of recipes are from an Italian cooking class I took recently with Chef Peter Johnson at The Institute of Culinary Education. The Ragu alla Bolognese we made is the official “Classic” Bolognese Ragu recipe (deemed official by the Accademia Italiana della Cucina in 1982). Bolognese Ragu originated in the city of Bologna in Northern Italy. This rich, chunky meat sauce is created with a base of finely chopped onions, celery, and carrots (the holy trinity otherwise known as ‘Mirepoix‘), white wine, ground beef or veal (or a mixture if you prefer), tomato paste, milk and a touch of cream and simmered on low for 1-2 hours to let all the flavors meld together. The key is to cook slow and low to ensure a tender flavorful ragu sauce.

We made the Tagliatelle Pasta from scratch, first making the homemade dough by slowly mixing eggs into a flour mound until all the flour and eggs are mixed through, then letting the dough rise for about an hour and running it through a pasta machine to create long, super thin bands of dough and finally cutting the individual pasta strips by hand. You’ll need a lot of space, a lot of time, a lot of patience, and a lot of love – but the handmade pasta is totally worth the effort!

We made a delicious Onion, Olive and Rosemary Focaccia Bread to serve with the pasta and Bolognese Ragu and topped off the meal with a delicious Chianti and a Blood Orange Panna Cotta for dessert. Blood oranges have a crimson, blood-colored flesh, are smaller than an average orange and are grown in Texas and California, but originated in Sicily, Italy. They have a sweet-tart flavor that goes delicious with the sweet-tart Greek yogurt and cream in this light, refreshing dessert.

Ragu alla Bolognese & Handmade Tagliatelle

Ragu alla Bolognese & Handmade Tagliatelle

Ragu alla Bolognese and Handmade Tagliatelle

Makes 2 cups; serves 6

1 (5 oz) piece pancetta, finely chopped

2 ribs celery, finely chopped in a food processor

1 small carrot, finely chopped in a food processor

½ small yellow onion, finely chopped in a food processor

¾ pound lean ground beef

½ cup dry white wine

2 tbsp tomato paste

1 ½ cups milk

2 tbsp heavy cream

Salt and Fresh ground Pepper to taste

Homemade Tagliatelle (recipe follows)

Put the pancetta into a heavy-bottomed medium pot (preferably terra-cotta) over medium heat and cook, stirring occasionally, until its fat has rendered, about 10 minutes.

Add the celery, carrots and onions and cook, stirring frequently, until soft and lightly browned, about 15 minutes (caramelize the mire poix over low heat).

Add the beef and cook, stirring occasionally, until broken up and lightly browned and beginning to sizzle, about 5 minutes. Add the wine to the pot; cook until evaporated, about 4 minutes. In a small bowl, stir together the tomato paste and 2 tbsp water; add to the pot and stir well to combine. Reduce the heat to low and simmer the sauce, stirring occasionally and adding some of the milk, little by little, until all the milk is added and the sauce is very thick, about 1½ hours.

Bolognese Ragu

Simmering Bolognese Ragu

Season the ragu with salt and freshly ground pepper to taste. Stir in the cream right before serving and toss with the pasta. Top off the pasta with grated Parmigiano-Reggiano cheese.

Recipe from the Bolognese Chapter of the Accademia Italiana della Cucina, decreed as the official “Classic Ragu alla Bolognese” recipe in October 1982.

Homemade Tagliatelle

Handmade Tagliatelle

Handmade Tagliatelle

3 cups all-purpose flour

1 tsp kosher salt

3 large eggs

1 egg yolk

1 tbsp olive oil

Form the flour into a mound on your work surface (stainless steel or cutting board) and create a well in the center. Sprinkle 1 tsp kosher salt over the flour. Add the eggs, yolk, olive oil and 2 tbsp water to the well.

Using a fork, incorporate eggs and liquid in a slow circular motion, pulling in a small amounts of flour until dough becomes stiff.

Knead dough, adding a little flour as necessary, to prevent sticking, until it’s smooth and elastic, about 10 minutes. Wrap in plastic wrap; let rest for 30 minutes.

Cut dough into quarters.

Flatten 1 quarter into a rectangle (cover the other quarters with a towel to prevent from drying out). Sprinkle some flour on your surface and on top of the dough and pass it through a pasta roller set (KitchenAid accessory or hand roller) set on the widest setting.

Fold dough into thirds, creating another rectangle; feed open edge through pasta roller set at widest setting. Fold again; roll twice more using same setting. (Keep sprinkling some flour on both sides of the dough to keep from sticking as you go).

Decrease setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you’ve reached the second-to-last setting, creating a 1/16 inch-thick sheet. (The sheet will be quite long and continually get thinner as you go, so you’ll need two hands to do these last few rolls to keep the dough from ripping or sticking together).

Sprinkle sheet with flour; halve cross-wise. Transfer to a flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer.

Handmade Tagliatelle

Handmade Tagliatelle

Tightly roll each sheet, from short end to short end; cut cylinder cross-wise into 3/8 inch-wide strips.

Unroll strips and toss with cornmeal or semolina; spread on a floured parchment sheet and cover with a kitchen towel. Let dry for 30 minutes.

Cook Tagliatelle in a large pot of salted boiling water until al dente, about 2 minutes. Drain; transfer to a bowl and toss with 2 cups of the Bolognese Ragu. Serve with grated Parmigiano-Reggiano.

Serve with warm Foccacia bread, an Italian green salad and a glass of Chianti. Mangia!

Serves 6.

Onion, Olive and Rosemary Focaccia

Focaccia

Onion, Olive and Rosemary Focaccia

Dough

2 ½ tsp (1 envelope) yeast

1 scant cup warm mashed potatoes

2 c warm water

½ c plus 2 tbsp extra-virgin olive oil

5 c all-purpose flour

1 tsp salt

¼ c extra-virgin olive oil

¼ c water

Toppings

2 tbsp fresh rosemary leaves

½ c thinly sliced onions

½ c pitted Kalamata or Gaela olives

½ c grated Pecorino cheese

Preheat oven to 425 degrees F.

Add the yeast to warm water and stir to mix through. Let the yeast and water mixture sit for a few minutes. In the bowl of an electric mixer, combine the yeast mixture, potatoes, 2 cups of water, and ½ cup of oil. Add the flour and salt and using the paddle attachment, mix at a low speed for 2 to 3 minutes. The dough will be sticky and rough.

Cover the bowl with plastic wrap and allow the dough to ferment until doubled, 45-60 minutes. Coat half a sheet pan with the 2 tbsp of oil and press the dough evenly into the pan. Let the dough rest periodically if it seems too elastic.

Press the rosemary, onions, olives and cheese evenly into the surface of the focaccia and allow the dough to double, about 30 minutes. With the point of a pastry knife, pierce the dough gently at 2 inch intervals. In a squirt bottle, combine the remaining oil and water. Shake well and spray across the focaccia, moistening it well. Add your favorite toppings.

Bake until well browned on the top and bottom, about 25 minutes. Let cool slightly, cut into squares and serve.

Blood Orange Panna Cotta

Blood Orange Panna Cotta

Blood Orange Panna Cotta

2 ½ cups blood orange juice (fresh squeezed, approx. 12 oranges), divided

1 ¾ tsp unflavored gelatin

1/3 c. sugar, plus 2 tbsp, divided

7 teaspoons finely grated orange peel, divided

2/3 c. plain Greek-style yogurt (Fage)

2/3 c. heavy whipping cream

½ tsp fresh lemon juice

½ tsp cardamom seeds, crushed (from about 16 pods)

Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.

Stir in gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. Add 1/3 c. sugar and 5 tsp orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. Whisk yogurt, cream and lemon juice into orange juice mixture until smooth. Divide among six small goblets or sherbet glasses. Chill until set, at least 4 hours ahead.

Stir 1 1/3 cups orange juice, 2 tbsp sugar, 2 tsp orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tbsp, 16-17 minutes. Strain syrup into small bowl; chill.

Spoon some of the syrup over each panna cotta and serve. For extra garnish, serve with some berries and some sprigs of mint.

Recipe from Bon Appetit, January 2011.

A Taste of Tuscany


Essentials of Tuscan Cooking

Eggplant Crostini

Tuscany (Toscana) is probably one of the most beautiful and scenic regions of Italy and the most popular places to visit, known for its rolling hills, mesmerizing sunsets,  rustic landscapes, vineyards, farmhouses and olive groves. I have not had the opportunity to visit there yet, but I love the cuisine and it’s first on my list when I plan my next trip to Italy.

Tuscan cuisine is a simple and earthy way of cooking, which centers around fresh and local ingredients from the farming region such as olive oil, greens, poultry, beans, beef, pork, rabbit, lamb, and sausages. Crostini is a famous antipasti which are little toasted breads spread with toppings such as olive tapenade or chicken liver pates. Bruschetta is also a popular antipasti made with rustic bread, fresh chopped tomatoes and garlic. Other popular dishes from the area are Panzanella (bread salad), Minestrone soup, Pasta Fagiole (cannelloni bean and pasta soup) and Ribollita.

Because of the ample farm land in Tuscany and areas surrounding Florence, there is a large production of olive oil, grapes and wine, and a variety of fruits and vegetables and herbs such as pears, oranges, thyme, rosemary, tomatoes, wild mushrooms, artichokes, asparagus, spinach and beans – all main ingredients in Tuscan cooking. Risotto is an earthy dish that incorporates many of these vegetables and cheeses from the region. Fennel is another ingredient often used in salad and sautéed with meat dishes. In Florence, Pecorino (a salty sheep’s milk cheese) tends to have herbs, garlic and red pepper added for flavor and is served shaved in salads or as cut in chunks served with grapes, olives and rustic breads like Foccacia bread with rosemary and olive oil.

Almond and Anise Biscotti and Oranges in Marsala Glaze are standard desserts and most of the wine that originates in the area is Chianti, aged in small oak barrels. Another popular white wine is Vernaccia, ranging from light and crisp to full-bodied, made in a small medieval town known as San Gimignano.

The following is a sampling of some of my favorite Tuscan recipes that use rustic and earthy ingredients originating from a Tuscan Cooking class I took at the Institute of Culinary Education in NYC. If you’re interested in learning more about Tuscan cooking there are a variety of cookbooks sold online, as well as cooking excursions in Tuscany with local chefs and other sites dedicated to Tuscan cooking.

Mushroom Risotto

Wild Mushroom Risotto

Mushroom stock:

½ lb. cremini mushrooms

½ lb. white button mushrooms

½ lb. shitake mushrooms

2 quarts chicken stock

½ c. dried porcini mushrooms

4 tbsp butter

3 oz. Madeira wine

Risotto:

3 tbsp butter

2 shallots, finely minced

4 c. Arborio rice

¾ c. white wine

Mushroom stock (reserved)

1 tbsp. minced chives

1 tbsp. Italian parsley

¼ c. grated Pecorino Romano

Salt and freshly ground black pepper

To make the mushroom stock, wash and trim the stems of the fresh mushrooms. Reserve the stems and slice the mushroom caps for use later in the recipe. (Make sure to dust of the dirt first and don’t soak the mushrooms).

Combine the chicken stock, stems, dried porcini mushrooms in a medium saucepan. Bring to a boil, turn down to a simmer, and cook for 30 minutes over low heat. Strain through a cheesecloth and reserve the liquid for the risotto.

Heat a large sauté pan and add 4 tbsp of butter. Add the sliced mushrooms and sauté until browned. Deglaze the Madeira and reduce until almost all the liquid has evaporated. Reserve the mushrooms. (Try to let the Madeira glaze sit, don’t stir).

For the risotto, heat a wide pot or rondeau (flat bottom pot with tall sides) over medium-high heat and add 2 tbsp butter. Add the shallots and sauté until translucent, about 3 minutes. Add the rice and stir the mixture together to coat the rice with the shallots and butter.

Add the white wine, lower the heat and cook, stirring constantly, until the wine has evaporated. Begin adding the mushroom stock, a large ladleful at a time. Continue to add the mushroom stock (slowly and continuously), stirring constantly until the rice is just cooked through and all the stock has been absorbed, about 20 mins. The rice should be slightly al dente but have a creamy consistency and not dry.

Stir in the reserved mushrooms, the remaining tablespoon of butter, chives, and parsley. Top off the risotto with Pecorino Romano and season with salt and pepper to taste.

Serves 6.

Pork Chops with Fennel

Pork Chops with Olives and Fennel

¼ c. extra-virgin olive oil

4 cloves garlic, crushed

4 pork rib chops, bone in

Salt and black pepper to taste

1 tbsp. fennel seeds, crushed

1 c. white wine

2 fennel bulbs, cored and quartered or cut into eighths

6 plum tomatoes, peeled, seeded, roughly chopped

¼ c. Gaeta olives, pitted

1 spring rosemary

Heat the olive oil in a large skillet with sides over medium heat. Add the garlic and cook until it turns brown, and remove the garlic. Season the pork chops with salt and add them to the pan. Cook until one side is brown, then turn and brown the other side. Remove and reserve until later. Add the fennel seeds to the pan and cook for 1 minute (toast them lightly to release oils and flavor, watch closely to not  burn them).

Remove the pan from the heat and deglaze with wine. Return the pan to the heat and cook until wine nearly evaporates. Add the fennel pieces, tomatoes, olives and rosemary.

Bring the liquid to a simmer and add the pork chops back to the pan. Cover the pan and cook for 15-20 minutes more or until the internal temperature reaches 150 degrees F. Remove the chops and if liquid is too runny, reduce until it coats the back of a spoon.

This recipe can also be made with veal chops, and for extra flavor and to ensure juicy chops that won’t dry out, soak them in a brine overnight made out of 2 quarts of water, 1 cup of sugar and 1 cup of salt and throw in some chopped up herbs such as rosemary or thyme.

Makes 4 servings.

Pollo alla Toscana

Pollo alla Toscana (Tuscan Chicken)

2 c. dried navy beans, soaked overnight (or canned beans drained and rinsed)

1/3 c. diced slab bacon or pancetta

2 (4 lb.) chickens, cut up into 8 pieces each

Salt and freshly ground pepper

Flour for dredging

1 medium yellow onion, diced small

2 celery ribs, diced small

1 garlic clove, minced

1 cup white wine (dry and crisp, such as Chablis)

2 sprigs fresh thyme

1 tsp. freshly minced rosemary

3 canned plum tomatoes, chopped

2 tbsp freshly minced parsley

Preheat the oven to 350 degrees F.

Drain and rinse the soaked beans. Discard the liquid.

In a medium saucepan, over high heat, bring 5 cups of water to a boil and add the rinsed and soaked beans. Cook them until they are soft, but not mushy. Drain the beans, but reserve the cooking liquid.

Cook the bacon in a large rondeau or Dutch oven until just browned. Using a slotted spoon put the bacon on paper towels to drain, reserving the fat in the pan.

Pat the chicken pieces dry, season with salt and papper and dredge in flour, shaking off any excess. Heat the bacon fat over high heat and when it is hot, add the chicken and cook, in batches, turning the pieces once, until the skin becomes golden brown and crisp. Remove the chicken and set aside.

Add the onions, celery and garlic and cook until the onions are translucent, about 5 minutes.

Remove the pan from the heat and deglaze with the wine. Return the pan to the heat and bring it to a boil, scraping up the brown bits from the bottom of the pan and reduce by 1/3. Return the chicken and bacon to the pan, add the beans, thyme, rosemary, tomatoes, and 2 cups of the reserved beans cooking liquid (liquid should come half way up the pan, use more or less accordingly). Cover, place in the oven and cook for about 40 minutes, until the chicken is no longer pink and most of the liquid has absorbed. You may have to add more liquid if it looks dry.

Season with salt and papper to taste and garnish with parsley.

Makes 8 servings.

Cipolline Onions

Cipolline Agro Dolce (Caramelized Cipolline Onions)

2 lbs. Cippoline onions

6 tbsp sugar

½ c. red wine vinegar

8 sage leaves

¾ c. extra-virgin olive oil

Salt to taste

Preheat the oven to 400 degrees F. Prepare a large bowl of ice water and set aside.

Blanch the onions for 2 minutes in boiling water. With a slotted spoon, immediately remove the onions and place them in ice water. Remove when cool and peel removing the stem and first layer of skin.

In a large baking dish, mix the onions, sugar, vinegar, sage, olive oil, and salt making sure that onions are coated evenly (this makes a lot of liquid so you don’t need to use it all).

Bake in the oven for approx. 60 mins, or until the onions are well caramelized. Make sure to turn the onions and watch them while in the oven, taking care to not let them burn.

Makes 6 servings.

Pear and Fennel Salad

Pear and Fennel Salad

2 fennel bulbs, cored and cut into thin slices

8 cups mixed salad greens (red leaf, Bibb, Boston and Radiccio), washed and dried

Salt and freshly ground pepper

1/3 c. extra virgin olive oil

Freshly squeezed juice of 1 lemon

3 red Bartlett or Bosc pears, cut in half, cored and thinly sliced

Combine the fennel with the salad greens. Refrigerate until ready to toss.

When ready to toss, add the salt and pepper, olive oil and lemon juice. Toss gently and arrange on individual plates or a platter. Top with the pear slices and serve.

Makes 6 servings.

Glazed Oranges and Biscotti

Oranges in Marsala Glaze

6 large navel oranges, peeled and pith removed (save one peel with pith removed)

¼ c. sugar

¾ c. sweet Marsala wine

½ c. Cointreau (orange liqueur)

12 mint leaves

In a small saucepan with boiling water, simmer the orange peel over high heat for 5 mins; drain and set aside. When cool, slice into julienne strips.

Separate each orange into sections, removing all membrane between sections. Place sectioned oranges in a large bowl, cover and chill.

In a medium saucepan, combine sugar, Marsala, and Cointreau. Bring to a boil over medium heat until the mixture has reduced by half or until it becomes syrupy. Add orange peel strips to the syrup and chill. To serve, spoon orange sections into individual dessert dishes. Top with Marsala glaze. Garnish with mint leaves.

Tip: this dessert is delicious topped over Vanilla ice cream and served with Almond and Anise biscotti on the side.

Makes 6 servings.

Other Tuscan recipes you might enjoy:

Panzanella (Bread Salad)

Peach Bellini

Crostini with Roasted Eggplant

Olive Tapenade

Chicken Liver Pate

Pasta e Fagioli

Minestrone

Ribollita (Bread Soup)

Bistecca alla Florentine (Tuscan Steak)

Almond and Anise Biscotti

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