Have you wondered what is eaten in Gambassi Terme in this hot summer? We have asked some realities of our territory and once again the food and wine riches of this splendid land in the heart of Tuscany have provided us with a “very tasty” answer. Fresh dishes suitable for any occasion from aperitif to buffet but also more complex dishes that tell the flavor of game and good wine suitable for a nice dinner under the stars in the cool of our hills. Let’s not hesitate any longer and tell you about three of our most appetizing dishes.
The first recipe has among the ingredients rosemary, a symbolic plantof the Mediterranean, whose name derives from “ros marinus” that is sea dew for the link between the color of its flowers and the color of the sea.
“Bruschetta with rosemary and chickpea cream” from theAgriturismo Renai e Monte
Ingredients
- 150gr of chickpeas
- Lemon
- Garlic
- Extra virgin olive oil
- Rosemary
- Salt
Proceedings Soak the chickpeas for one night and then cook them in boiling water with a little salt and pepper. When cooked, put them in a pan with garlic, a sprig of rosemary and oil and cook for about 15 minutes. Then pass them with the mixer and add a little lemon juice and chopped rosemary.
The second recipe comes to us fromAgriturismo Pietralta and features an exquisite cheese: goat cheese. A cheese that sees in the summer the best period for production as the goats can freely graze the fresher and more tender grass capable of giving their milk sweetness and aroma.
Goat cheese with pistachios
Work the fresh goat cheese with a little pepper and oil, then do it balls the size of a walnut,roll them into chopped pistachios, place them on a bed of salad, a few drops of balsamic vinegar glaze and to taste some red fruit, raspberry or currant.
The last of the dishes we tell you about is instead suitable for an al fresco dinner in this starry summer and is brought to us by Tenuta di Sant’Ilario, the focus this time being guinea fowl and Vernaccia di San Gimignano. Did you know that the scientific name for guinea fowl, Numida meleagris, is linked to an ancient Greek legend, which made it the symbol of brotherly love? It tells of the death of Melagro and of the copious tears shed by the sisters who pitied the gods to the point of deciding to transform them into small and graceful birds that bore the signs of weeping on their livery: the white pearls that stand out on the plumage.
Leg of guinea fowl with Vernaccia di San Gimignano, lemon and fresh thyme
Ingredients for 4 people
- 4 guinea fowl legs
- 1 clove of garlic
- 2 medium lemons
- 20g of butter
- 1 bottle of Vernaccia
- Flour to taste
- Thyme to taste
- Salt and Pepper to taste.
- Oil to taste
Proceedings Salt and pepper the guinea fowl legs. Then in a pan, put butter and oil and oil and pan-fry the guinea fowl previously in flour. When they are well browned, arrange them in a baking dish with the vernaccia, the juice of the two lemons, grated peel and thyme. Cover with baking paper, and then with 2 aluminum foil. Bake in the oven for 35 minutes at 160 °. Once cooked, take out of the oven and serve still hot. If you want to try your hand at discovering Gambassina cuisine, don’t forget to search our site for the cooking-themed experiences that you can do in our companies .
