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A Taste Of Tuscany

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Ingredients
For salad
  Green beans 1 Pound, stringed and washed
  Tarragon wine vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Dried tarragon leaves 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), pressed
  Mushrooms 1⁄4 Pound, washed and sliced thinly (Of Medium Size)
  Black olives 1⁄4 Cup (4 tbs)
  Lemon 1 , sliced into 4 thin slices and quartered
  Brie 1⁄4 Pound
  Swiss cheese 1⁄2 Pound
  Boston lettuce head 1 , washed and crisped
  Radicchio head 1 (If Unavailable, Use More Lettuce)
For strawberry short cakes
  Packaged biscuit mix 1 Cup (16 tbs)
  Granulated sugar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Vanilla extract 1 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Fresh strawberries 1 Pint, washed, 4 whole unhulled and reserved and remaining hulled and sliced
  Heavy cream 1⁄2 Pint, whipped
For bread rolls
  Bread rolls 12 Ounce (Italian Style, Pre Baked)
  Butter 1⁄4 Pound (1 Stick, For Serving)
Beverages
  Espresso coffee 1 Cup (16 tbs) (Instant Or Brewed)
Directions

GETTING READY
1. Preheat the oven to 375 degree F.
2. Grease 4 large muffin cups and dust with flour.

MAKING
3. In a medium bowl, combine biscuit mix, 1/4 cup sugar, vanilla and milk and stir quickly just until moistened.
4. Divide equally among the muffin cups.
5. Place in hot oven and bake for 15 to 20 minutes until springy to touch.
6. In the meantime, boil 1 cup water in a medium saucepan.
7. Add beans, cover pan and steam for 8 to 10 minutes.
8. To make the dressing, in a large bowl, combine tarragon wine vinegar, lemon juice, olive oil, tarragon and seasonings. Whisk with a fork until amalgamated.
9. Add mushroom slices, black olives, lemon slice quarters to the dressing and toss.
10. When beans are cooked drain thoroughly in a colander.
11. Add beans and cheese cubes to dressing and toss well. Keep warm.
12. Add 2 tablespoons sugar to sliced strawberries and toss well. Let stand.
13. Remove cakes when done and turn off oven heat. Place rolls ob baking sheet in oven to warm.

FINALIZING
14. Remove shortcakes from muffin cups and slit 3/4 way through centers. Place on dessert plates.

SERVING
15. Line sides of a large salad bowl with large Boston lettuce and radicchio leaves.
16. Tear remaining and add to bottom of bowl.
17. Toss salad again and heap over salad greens.
18. Accompany with warm rolls and butter.
19. Fill centers of slit muffin cakes with strawberries. Serve with whipped cream on the top or side.
20. End meal with wine or coffee.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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