Entree Recipes
Explore our authentic Tuscan entree recipes curated by Chef David Giani. From land to sea, each dish represents the rich culinary traditions of Italy.
Explore our authentic Tuscan entree recipes curated by Chef David Giani. From land to sea, each dish represents the rich culinary traditions of Italy.
Magic paper cooked red snapper chop on cream shallot puree and bell pepper confiture.
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Sous vide cod with winter vegetables, offering a delicate and fresh flavor.
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Grilled Scottish salmon on sweet and sour vegetable ratatouille with balsamic glaze.
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Roasted trout filet with garlic and parsley emulsion sauce, sliced potatoes, and asparagus.
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Pan roasted John Dory filet with olive poached artichokes, oven dried tomatoes, lemon citronette.
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Shallow poached Salmon filet on green zucchini "Spaghetti" and assorted bell pepper brunoised with "Prosecco" wine vinaigrette.
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Crispy skin black cod served with steamed green zucchini shell filled with red beets puree and saffron citronette.
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Turbo filet with garlic spicy tomato sauce with stewed potatoes and black olives.
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Filled Mackerel filet with current and pine nuts, with basil risotto timballe and lemon cherry tomato coulis sauce. Dish memory of the participation to Gualtiero Marchesi Award 2003.
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Filet of Mackerel with potato, saffron risotto cake and roasted vine ripe tomato, lemon olive oil sauce.
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Mussels water poached Mahi Mahi. A unique poaching technique for cooking tasty fish.
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Slow Roasted Mahi Mahi with a mushrooms and potato ratatouille filling, red bell pepper coulis sauce.
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Pan fried cod "Baccala"; in a spicy-garlic marinara sauce with soft polenta. A Tuscan tradition from the city of Livorno.
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Leek wrapped stoccafisso cooked sous vide with olive oil, on garbanzo beans coulis, black olives, tomatoes, garnished with red bell pepper confetti.
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Crispy breaded and baked Orange Roughy with cherry tomato confit and toasted cremini mushrooms.
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Poached Dover Sole filet in a black olives, yellow tomatoes, garlic white wine sauce served over sauteed spinach and roasted new potatoes.
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Poached salmon filet with leeks and potato in a saffron vinaigrette.
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Crispy skin Superior Lake white fish in a spicy, garlic marinara sauce. Simple and delicious.
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Sea Bream filet on steamed leeks, parsley foam, grilled calamari, baked zucchini, red bell pepper coulis.
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New Zealand Grouper filet on sliced baked potatoes and fumé rosemary emulsion.
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Tuscan braised cuttlefish "Inzimino". Cooking a fish tradition of authentic Italian flavors.
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Rockfish "tempura", micro greens, finger limes. A unique taste innovations and cooking inspirations.
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Grilled seared black pepper crusted Ahi Tuna on steamed green beans and diced potatoes, lemon citronette.
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Steamed "Branzino" on leek vichyssoise, parsley potatoes and caviar.
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Baked lou de mer, then filet; garnished with green zucchini confiture, campari tomatoes and green olives cerignola.
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Grilled sword fish with garnishes, presented on a lemon parsley citronette mirror.
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A Tuscan entrée of salted cod fried to a golden crust then simmered in a garlicky tomato and white wine sauce, served with tender rapini and potatoes.
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Steamed and pan seared octopus on asparagus sauce, and spring vegetables.
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Pan roasted red snapper filet with aromatic herbs, olives, capers, onion in a zesty lemon saffron broth.
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Braised beef oxtail with wine and vegetables, served with sweet green peas and rice pilaf.
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Chef-style beef filet served with baked potatoes, ham mousseline, mushrooms, and Chianti wine sauce.
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Pan-roasted beef filet with Cabernet wine sauce and crispy spiral potatoes.
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Braised beef brisket slice roll with steamed broccoli on whole grain mustard aux jus and mashed potatoes.
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Grilled Florentine-style beef porterhouse, a classic Tuscan grilling tradition.
Get the RecipePan fried Beef tripe filled with fig mustard, vegetables "confetti" citron sauce.
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Grilled beef filet aux jus topped with Italian "Gorgonzola" cheese fondue and sauteed vegetables.
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Grilled New York steak "Tagliata" style on tossed wild baby arugula, dressed with lemon citronette.
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Tripe Florentine-Style served in a Parmesan cheese basket. An authentic and traditional Tuscan cooking method.
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Sauteed thin sliced beef tenderloin "Straccetti" with garlic and extra virgin olive oil. Fast and tasty technique for Tuscan beef cooking.
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Lettuce beef tongue wraps on Tuscan relish. Innovative presentation to enjoy beef tongue and avoid starches.
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Grill beef tenderloin "Tagliata" olive poached baby artichokes, barbecue tomatoes on sliced baked potatoes, balsamic glaze.
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Grill Beef filet center cut, with pan roasted artichoke, Castelmagno cheese, honey glaze red wine sauce and black truffles.
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Florentine sausage rolled beef tri-tip, braised in Chianti wine sauce, celery jam, spinach wrapped stewed potatoes, candied carrots and micro kale.
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Braised beef short rib and garnishes, tender and juicy rib with braised reduction sauce with wine.
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Barbecue Chicken with "diablo" sauce. Simple ingredients, easy to make for a fast meal of the day.
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Roasted Prosciutto wrapped boneless turkey drumstick, with herbs filled and polenta. An italianized way to enjoy turkey meats.
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Sauteed breast of chicken with chantarelle mushrooms in a port wine sauce and a roasted tomato filled with garlic spinach.
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Sous vide marinated breast of chicken in a roasted onion, capers sauce. Healthier and tasty chicken for your daily diets.
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Breast of chicken crusted with green pepper corn, assorted vegetables and Chardonnay wine sauce.
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Whole roasted boneless young baby chicken filled with mushrooms. Great for 2 people.
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Breast of chicken breaded milanese style, with garbanzo beans puree, roasted red bell pepper sauce, zesty lemon vegetables.
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Butter pan roasted breast of chicken roulade filled with Italian fontina cheese, ham, asparagus cream and cremini mushrooms.
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Salmi of wild boar with soft polenta and kale. Traditional Tuscan braise with authentic flavor.
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Roasted pork tenderloin stuffed with asparagus and goat cheese on baked portabello mushrooms and aux jus.
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Roasted pork loin stuffed with pine nuts, black olives and sun dried tomatoes served with potatoes, mixed bell pepper casserole.
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Slow roast pork shank glazed with peperoncino, pomegranate molasses, mustard greens, onion apple chutney, pan roasted potatoes.
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Slow-baked Pork Spare Ribs with Sage Tomatoes, Brown Butter Potatoes, and Chili Sauces
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Served with seasonal vegetables, baked potatoes, and aromatic aux jus.
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Roasted rack of lamb with vegetables on sliced pan baked potatoes; lemon rosemary sauce.
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Sauteed veal chop with porcini on butternut squash puree and seasonal vegetables.
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Shaved blanched almond crusted pan fried veal brain on razor sliced lemon arugula salad.
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Sauteed veal cutlet with prosciutto and sage in a parmesan cheese white wine sauce and steamed asparagus.
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Veal scaloppini in a Madeira wine sauce, with asparagus and roasted potatoes. Italian tradition meat cooking.
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Veal Ossobuco with braised vegetables on saffron-Parmesan cheese risotto.
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Boneless rabbit stuffed with Italian Sausage, aux jus, served with "porcini" mushrooms ravioli.
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Italian sausage stuffed boneless quail with spring vegetable on Parmesan Cheese cracker and "Sangiovese" wine sauce.
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Stuffed leg of rabbit with sausage and rigatoni pasta timbale. A memory of this dish from the participation to Gualtiero Marchesi Award 2003.
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Grilled cauliflower steak garnished with mushrooms confit and red bell pepper coulis.
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