tuscany cuisine

Poultry

Poultry and Game

The Extra Virgin Olive Oil is the key of authentic Tuscany Cuisine


Beef Poultry Fish Lamb Pork

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Rabbit aux jus served with porcini mushrooms ravioli, vegetables.


Sausage stuffed roasted quail on aromatic herbs cracker, vegetables and red wine reduction sauce.


Coscia di coniglio farcita con timballo di rigatoni al suo ragu'

Stuffed leg of rabbit with sausage and rigatoni pasta timballe

This leg of rabbit is partial boned and filled with sausage, roasted in the oven with black olives and Chianti wine sauce, garnished with rigatoni timballe make it with a rabbit ragout and vegetables.


Pollo alla Diavola

Barbecue Chicken with "diablo" sauce

This half chicken is slowly cooked on the barbecue with oak wood and served with a the traditional Tuscan Diablo sauce, make it with the "zenzero"


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GIAMBONETTI D'ANATRA CON LE LENTICCHIE

Boneless duck legs filled with pine nuts, bread and Asiago cheese over braised lentils.

This stuffed duck legs they are pan roasted first to give a nice color to the skin and the slowly finished to cook in the oven.Let the meat rest few minutes before you served over the braised lentils.


Coscia di tacchino farcita alle erbe in crosta di Prosciutto con polenta

Roasted Prosciutto wrapped boneless turkey drumstick, with herbs filled and polenta.

of red wine.



PETTO DI POLLO CON FUNGHI GALLETTI E SALSA AL PORTO

Sauteed breast of chicken with chantarelle mushrooms in a port wine sauce and a roasted tomato filled with garlic spinach.

Slowly saute the chicken breast is suggested here, so you will allowed the meat to keep juicy and moist.


Petto di pollo marinato al vapore

Steamed marinated breast of chicken in a roasted onion,capers sauce

The steaming cooking method in the meat is the most healthy way for a daily diet, require attention, but the result of tenderness flavor of this piece of chicken breast is superb.


PETTO DI POLLO IN CROSTA DI PEPE VERDE

Breast of chicken crusted with green pepper corn,assorted vegetables and Chardonnay wine sauce

The chicken is lightly saute' first to give the crushed green pepper corn crust, a nice golden color, finished in the oven, to bring the breast at the right temperature, deglazed with a chardonnay winesauce and served with steam and sauteed veggies.


Polletto disossato, ripieno di funghi e arrostito al forno

Whole roasted boneless young baby chicken filled with mushrooms

This young baby chicken is being partial boned and filled in with mushrooms and chicken breast meat,use the a twine to keep the chicken firm during the roasting process.



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