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ala Capponi
Serves 6-8 500 gr. chicken liversClean the chicken livers. Finely chop the onion, celery, half of the parsley and garlic. Sauté the livers in butter with the chopped vegetables for about 10 minutes. Pour in the wine and stir until it evaporates. Finely chop the cooked livers and vegetables with the rest of the parsley and capers to a thick paste. Spread the warm paste on Tuscan bread and serve as a starter.
350 gr riceMelt the butter, sautée the rind and the garlic until the rind is sort of bleached. Fold in the rice, stirring until gets transparent. Add half the glass of wine. Cook the rice on a medium flame alternating a ladle of broth with one of orange juice. Three quarters through the cooking add the rest of the wine. Once cooked, add salt and pepper to taste. Fold in the taleggio cheese and serve. Drink the remaining of the wine.
200 gr unsweetened chocolateMelt the chocolate with the butter in a dutch oven. Add the sugar and almonds and mix well. Be certain the mixture is cool enough, then add the eggs, one by one, mixing well at each interval. Spoon the mixture into a round, well greased springform pan, then place in a hot oven (150°C) for 35 to 40 minutes. Remove from the oven and allow to cool. Take the torte from the springform pan and place it on a serving plate, garnished with fresh strawberries or raspberries. Whipped cream is a possible option, but use a cream that is not too sweet. NOTE: This unbeatable dessert recipe was given to me by England's ex-ambassadress to Warsaw, Julia Hum. It goes without saying that it has become a real hit in my family for dinner with guests. Quick and simple, it is a versatile dessert; in winter one can decorate it with mandarin orange slices, in summer with fresh fruit in season. The cake can also be frozen for later use. I would serve it with a small glass of Villa Calcinaia's Vinsanto di Chianti Classico, a dry and not-too-sweet dessert wine, as the ideal finishing touch to a meal. |