A Taste Of Tuscany Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
Cuisine

Ingredients

For salad
 Green beans1 Pound, stringed and washed
 Tarragon wine vinegar1⁄4 Cup (4 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Olive oil1⁄2 Cup (8 tbs)
 Dried tarragon leaves1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Sugar1⁄2 Teaspoon
 Garlic1 Clove (5 gm), pressed
 Mushrooms1⁄4 Pound, washed and sliced thinly (Of Medium Size)
 Black olives1⁄4 Cup (4 tbs)
 Lemon1 , sliced into 4 thin slices and quartered
 Brie1⁄4 Pound
 Swiss cheese1⁄2 Pound
 Boston lettuce head1 , washed and crisped
 Radicchio head1 (If Unavailable, Use More Lettuce)
For strawberry short cakes
 Packaged biscuit mix1 Cup (16 tbs)
 Granulated sugar6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Vanilla extract1 Teaspoon
 Milk1⁄3 Cup (5.33 tbs)
 Fresh strawberries1 Pint, washed, 4 whole unhulled and reserved and remaining hulled and sliced
 Heavy cream1⁄2 Pint, whipped
For bread rolls
 Bread rolls12 Ounce (Italian Style, Pre Baked)
 Butter1⁄4 Pound (1 Stick, For Serving)
Beverages
 Espresso coffee1 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.
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