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Salsa Bolognese, A staple oF Italian cuisine (PlUS, WE learn how to make IT ON EVERY TOUR WITH FABIO TOURS)

2/11/2020

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Traditional Salsa Bolognese 
Quantity for 6 people
Bolognese Sauce

Ingredients:

Olive oil                               ½ cup
Onion    chopped                1 cup            
Carrots chopped                 1 cup
Celery chopped                  ½ cup
Garlic                                  5/6 cloves
Dry Porcini                         2 tbls
Mushrooms sliced             1 cup
Ground beef                       2 lb
Ground pork                      ½ lb
Red wine                            1 cup
Tomato Paste                    4 tbls
Vegetables stock               2 qt
Salt & Pepper                    Pinch
Bouquet Garni
Rosemary                        1 bunch
Sage                                1 bunch
Thyme                             1 bunch


Method:
In a large roasting pan at low medium temperature roast with the olive oil the onions, carrots, celery and garlic to golden brown. Add the parsley, porcini mushroom and herbs blend, cook for few more minutes add the ground beef, roast slowly for 10/15 minutes, add the red wine, let evaporate, add the tomato paste, cooked with the meat for couple of minutes, add chicken broth, herbs, salt and pepper. Cook for 15 minutes at low fire. Add more salt at the end, if necessary.  
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THE DOLOMITES ARE one of the greatest placeS in the world to ride your bike with THE most amazing climbs, views, and food. TO CELEBRATE OUR upcoming dolomiti touR IN JUNE, WE'D LIKE TO SHOW YOU HOW to make THIS recipe, one of the most known dishES of the

1/21/2020

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Cansunsei con Barbabietole 
Beet Ravioli with Dry Ricotta, Sage and Poppy Seeds

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Serves 4 people

​Ingredients:

Beets,                                                               I lb
Potatoes,                                                         4 oz
Eggs,                                                                2
Parmigiano Cheese,                                        2 tbs.
Ricotta Salata- Dry Ricotta Cheese,               1/2 cup
Nutmeg,                                                          pinch
Sage,                                                               8/10 leafs
Butter,                                                             2 tbs.
Breadcrumbs,                                                 1 tbs.
Salt                                                                 1 teas
Black pepper                                                  pinch

Fresh Pasta Sheets                                        12 oz
                                                              
Fresh Chard or Kale                                       2 cups
Onions                                                            2 tbs..
Garlic                                                              2 cloves


Method:

Boil 2 pots of water. Add a little salt to each. Then use one pot for the beets and one pot for the potatoes.
Once cooked, place in a food processor and blitz to a puree. Place them over a fine-mesh sieve lined with muslin to drain for 10 minutes.
Place the beets and potatoes puree in a bowl with the eggs, parmigiano cheese, nutmeg, salt and black pepper.
Mix well together.

Lay the pasta sheets on a table, possibly on a wood table, cut 3 inch circle, brush with egg wash,  place 1/2 tbs. of the filling in the middle of the pasta circle, place a pinch of dry ricotta on top. Fold the pasta and close the edges.
Once the Casunsei are done, keep them refrigerated cover with plastic wrap.

In a large saute pan, cook the chopped onions and garlic with a little oil, add the chard or kale and cook for few minute, add salt and black pepper and remove them from the fire.
In a different saute pan, melt the butter with the sage, poppy seeds, and bread crumbs, until the butter reaches a dark brown color.
Cook the Casunsei in a large pot with boiling water and salt for 5 minutes, place the chard on the middle of the plate,
Drain the Casunsei and saute them with the hot brown butter sage. Place them over the chard and poor the remaining brown butter over it, Sprinkle with the remaining grated dry ricotta on top of the ravioli. Serve. Enjoy!   




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For this week recipe, I THOUGHT will be nice to do a hearty warm winter soup, also very easy to prepare.

1/8/2020

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Zuppa di Patate e Porri
Potato Leeks Soup
Chef Fabio Flagiello

Serves 8 people 

Ingredients:
Yellow Onions                                                                2 large                
Whole Garlic Cloves                                                      6 each
Russet Potatoes                                                            4 lb.            
Leeks                                                                             3 lb.    
Sage                                                                              ⅓ cup
Vegetables Stock or Water                                          3 qt
Olive Oil                                                                        ½ cup
Salt                                                                               1.5 tbls.
Black Pepper                                                                2 teas.

Vegetables stock
Boil in a gallon of cold water, 1 onion chopped in pieces, 3 peeled carrots, cut in large pieces, 1 stick of celery, 2 tomato roma cut in half, ⅓ bunch of parsley, 2 tbls of sea salt


Method

-Yellow onions: peeled and chopped in large squares
-Potatoes: peeled, cut in quarters and sliced
-Leeks: cut top and bottom, sliced in half by length, cut in 1 inch pieces and washed.
-Garlic: chopped large pieces
-Sage: whole   

This soup needs to be cooked at low fire at all times.

Use a large roasting pot, about 6 to 8 inch height, with possible tick bottom.
Poor olive oil, onions and garlic, roast at low fire for about 5/8 minutes, wait for the onions to get a brown color, add the sage and potatoes, roast the potatoes for 10 minute, add the leeks and keep roasting for another 5 to 8 minutes.
Once the potatoes and leeks are softer and have a light brown color, add vegetable stock or water, bring to a boil at medium fire, then cook the soup for 20-30 minute at low fire, adjust salt and black pepper.
Puree the soup in a blender, add some water if need it to bring a right consistency. Bring the soup back to a quick boil and serve with crostini and a touch of Balsamic reduction and extra virgin olive oil, Parmigiano cheese if you like as well.

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Cantucci alle mandorle toscani - Tuscan Almond Cantucci cookies

12/23/2019

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I'm happy to share a simple Tuscan Christmas recipe. They are easy to make and they always remind me of Christmas at home. Buon Natale a Tutti and Merry Christmas.
Fabio


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Cantucci alle Mandorle Toscani
Almond Tuscan Cantucci

Serves 8 people 

Ingredients:
Whole Almonds                        7 oz
AP Flour                                    1.2 lb
Sugar                                         10 oz
Butter - soft                               4.5 oz
Large Eggs                               4
Orange Zest                             1 Tbls
Vanilla Extract                         1 Tsp


Method:
  1. Toast all the Almonds for about 10 minutes in the oven at 325 degrees. At the same time, mix the Flour, Sugar, Eggs and Vanilla Extract in a large mixing bowl. Once it’s all incorporated add the butter, a little at a time, and mix the dough until firm.
  2. Once the Almonds are toasted, separate them into two equal parts. With the knife, chop one part of the Almonds in large pieces. Then mix the chopped and whole Almonds into the dough.
  3. Divide the dough into 5 or 6 strips of 1.2 inch wide and bake for 15 to 20 minutes at 325 degrees. Once they are 75% cooked, pull out the Cantucci from the oven, let them rest for 5 to 10 minutes, then cut them into ½ inch thickness.
  4. Lay the Cantucci on their side on a tray. Bring the oven up to 400 degrees and finish baking the Cantucci for 5 to 10 minutes, to give them a nice golden color.
  5. Allow the Cantucci to firm up for a couple of hours before serving them. They are best with Vin Santo, which is the Tuscan tradition.
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    In this blog, Chef Fabio Flagiello of Fabio Tours shares his three passions: Italian cooking, cycling and culture.

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