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Featured Cookbook
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Milk Pudding with Blueberry Compote
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Chicken and Ricotta with Pink Tomato Sauce
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Tuscan Cream Puffs
Book Description
Will America's appetite for all things under the Tuscan sun ever be satisfied? Not likely with Pino Luongo's Simply Tuscan. Luongo, owner of 10 restaurants and Manhattan's market Tuscan Square, may have spent the past 20 years in the Big Apple, but he is still synchronized to life in the Tuscan countryside. Simply Tuscan honors those rhythms with its seasonal organization and easy mix of food lore, travelogue, and personal reminiscences.
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Simply Tuscan : Recipes for a Well-Lived Life
Authors: PINO LUONGO
Date: April 2000
ISBN: 0385492901
Publisher: Broadway
Hardcover
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1 cup sugar
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1/2 cup potato starch
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1 quart whole milk
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One 3-inch-long cinnamon stick
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1 vanilla bean, split open lengthwise
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One 1-inch strip of lemon zest
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For the blueberry compote:
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6 cups blueberries
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1 cup sugar
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MAKE THE MILK PUDDING: In a large saucepan, whisk the sugar and the potato starch into the milk until it is thoroughly dissolved. Add the cinnamon and the vanilla bean, bring to a toil, then reduce the heat to low and simmer, stirring continuously until the mixture thickens to the consistency of very thick cream, 5 to 6 minutes. Four water into and then out of a 1 1/2-quart pudding mold, leaving the interior wet. Add the thick cream and refrigerate until it is cold and firmly set, 3 to 4 hours. (This may be frozen if a quicker result is desired.) Turn the pudding out onto a platter and rut/pinch the lemon zest over it so that the zest releases its oil over the pudding.
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MAKE THE BLUEBERRIES: In a saute pan over high heat, bring the blueberries and sugar to a boil. Reduce the heat and let the berries simmer for 15 minutes, until they are wilted and the liquid slightly reduced and thickened. Take the pan off the heat and let the temperature subside to lukewarm before serving over the milk pudding
More From This Book:
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Milk Pudding with Blueberry Compote
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Chicken and Ricotta with Pink Tomato Sauce
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Tuscan Cream Puffs
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