Season Two, Fall 2007
The Tuscan Olive Harvest
This week we are celebrating the Tuscan Olive Harvest, or La Raccolta. The beginning of November is the time for harvesting olives, and then of course enjoying the first oils of the year. This week learn how to make two types of crostini, farro and olive salad, and pears baked with Pecorino and honey. Simplicity rules this week's menu of rustic Italian dishes. Learn more about olive oil from world renown expert Judy Ridgway.
Take a look at our suggestions for reasonably-priced Tuscan wines to go along with the meal.
COOKING SHOW
Crostini, little toasted breads with different toppings, never go out of style. Here we prepare them two ways: one type of crostino has canneloni beans and olive oil, and the other is topped with sauteed red grapes with rosemary. Use day-old bread to make these crunchy little appetizers.
COOKING SHOW
Farro is an ancient grain that is making a comeback, due to the increased awareness of the benefits of eating whole grains. The Tuscan town of Lucca is famous for its many recipes involving farro. This is a simple meal which allows one to really enjoy the flavors of the olives and olive oil, that so often play a secondary role. This is an easy and healthy recipe that is great to make during the week because it is simple.
COOKING SHOW
This healthy recipe comes from the hills of Lucca, a small city in Tuscany. We thought that it would be a wonderful way to prepare our delicious fall pears. This is a slightly sweet dessert that is simple to make, and lets the ingredients really speak for themselves. Most importantly, it is a cozy dish that brings warmth to any table.
