Want to infuse your evening with some Tuscan flavor? Of course you do. Inspired by Bertolli®, here are our top tips for channeling the picturesque Italian region at home, including two delicious dishes to make yourself.
Use Simple Ingredients
Tuscan cooking is all about showing off the pure flavors of the best ingredients. So head to your local farmers’ market and buy produce that screams “fresh.” And don’t stop there; this goes for pantry staples too, like tomato sauce. Look for brands that use simple ingredients and deliver bright flavor, like Bertolli sauces, which bring a taste of Tuscany to any meal. Visit Bertolli.com to learn more.
Pick The Perfect Tomato
The perfect tomato is brightly colored with blemish-free skin. It should be firm
with a little give and have a sweet, slightly grassy smell.
If you are cooking with garlic for your next culinary creation, try to find firm,
heavy, dry bulbs. Papery skin free of green shoots indicates a fresher choice.
Look for fresh, vibrant green leaves with no dark spots or signs of decay. Fresh basil leaves
should be layered in damp paper towels inside a plastic bag and refrigerated up to 4 days.
Parmesan & Romano With Cracked Black Pepper Sauce
Bertolli's traditional Tuscan tomato sauce blends with Parmesan and Romano cheeses and
is topped with cracked black pepper for an added kick of flavor.
Always Olive Oil —
but Not Too Much
Olive oil is essential for good Tuscan cooking. But you don’t need to use a lot of it. Swirl some in a pan to lightly sauté fresh vegetables, or drizzle some over a Caprese salad of fresh mozzarella and juicy tomatoes. You want the flavors of your fresh ingredients to shine.
Focus on the Flavors
Don’t worry about being super-precise about measurements. Instead, trust your senses and cater the meal to your family’s tastes. Go ahead, pour some extra Bertolli marinara onto your pasta. You like it saucy, and that’s just fine in Tuscany.
Keep It Rustic
When plating a meal or setting the table, opt for neutral tones and natural finishes. The Tuscan way is to let the food and the ingredients shine, so keep them center stage.
Eat Al Fresco with
Friends and Family
Even if you don’t have sweeping views of verdant vineyards or picturesque medieval towns, you can still eat the Tuscan way by taking your meal outside. Enjoy the dappled sunlight and the fresh air — and don’t forget to invite your friends and family. It wouldn’t be a true Tuscan meal without them.
This layered vegetable casserole is surprisingly hearty and filling. And although it tastes like lasagna, it’s much lower in carbs.
- 2 (2- to 2 1/2-pound)
- 3 tablespoons olive oil, divided
- 1 cup chopped onion
- 4 cups thinly sliced, stemmed lacinato kale (1 medium bunch)
- 2 cups diced zucchini
(2 small zucchini)
- 1 cup diced red bell pepper
(1 medium pepper)
- 2 cups Bertolli® Parmesan and Romano with Cracked Black Pepper Sauce
- Cooking spray
- 1/2 cup grated Pecorino Romano cheese
- 10 ounces shredded or sliced provolone cheese
- Preheat oven to 450°F. Line a large sheet pan with foil or parchment paper.
- Cut each squash in half lengthwise and scoop out seeds and membranes. Brush 1 tablespoon of the oil evenly over the cut sides of squash and season with salt and pepper, if desired. Arrange squash halves, cut side down, on the prepared pan. Bake until they’re tender when pierced with a knife, about 35 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add remaining 2 tablespoons oil to the pan and swirl to coat. Add onion; sauté 3 minutes. Add kale, zucchini and bell pepper, and sauté 5 minutes more. Stir in Bertolli sauce and cook until thickened, 3 to 4 minutes. Set aside.
- When the squash is done, remove pan from oven and reduce oven temperature to 400°F. Using tongs, turn squash over. Holding the hot squash with tongs, scrape the flesh with a fork to separate into strands; spread the strands on a double layer of paper towels to absorb excess moisture. (You should have about 7 cups of squash.)
- Coat a 13 x 9-inch baking dish with cooking spray. Arrange half of the squash strands in dish, spreading evenly. Sprinkle squash with half of the Pecorino Romano. Spread sauce mixture evenly over the squash, then top with half of the provolone. Arrange the rest of the squash on top, and sprinkle with the remaining Pecorino Romano and provolone.
- Bake, uncovered, at 400°F until the top is bubbly and cheese has melted, about 20 minutes. Remove from oven; let stand 5 to 10 minutes before serving.
Look for small zucchini — around 6 to 8 inches. They’re sweeter and more tender.
Stuffed Pork Tenderloin
Braised in Marinara
Lemon and rosemary perfume a savory sourdough filling flecked with sun-dried tomatoes, which cooks to moist perfection inside a butterflied pork tenderloin lined with salty prosciutto.
about 1/2 cup sauce
- 1 (1-pound) pork tenderloin, trimmed
- 2 ounces thinly sliced prosciutto (about 4 slices)
- 3 ounces sourdough bread, coarsely chopped
- 1/4 cup chopped oil-packed sun-dried tomatoes
- 1 teaspoon grated lemon zest
- 1 teaspoon finely chopped fresh rosemary
- 1 medium garlic clove, grated
- 2 tablespoons olive oil
- 2 cups Bertolli® Parmesan and Romano with Cracked Black Pepper Sauce
- Preheat oven to 375°F.
- To butterfly the pork, lay it on a cutting board. Turn the tenderloin to its height; slice lengthwise down the center, cutting to about 1/2 inch from the other side. Open the halves like a book. Cover the pork with plastic wrap and pound it to about a 1/3-inch thickness using a meat mallet or small, heavy skillet. Discard the plastic wrap. Arrange the prosciutto evenly over the tenderloin.
- Place the bread in a food processor and pulse to form medium-coarse breadcrumbs; you should have about 1 1/2 cups. In a medium bowl, combine breadcrumbs, sun-dried tomatoes, lemon zest, rosemary and garlic. Pat the mixture on top of the prosciutto, pressing down to help it adhere. Starting at a long side, roll up the tenderloin tightly, pressing filling down to keep it in place. (If some filling falls out, simply tuck it back in.) Secure the seam with toothpicks, or tie the tenderloin with kitchen twine. Season the outside with salt and pepper, if desired.
- Heat a large (12- to 14-inch) ovenproof skillet over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Add pork and brown it on all sides, turning occasionally, for about 8 minutes. Remove the pork from pan. Carefully pour the Bertolli sauce into the pan, scraping the bottom to loosen browned bits. Return the pork to the pan and nestle it into the sauce.
- Carefully cover the pan with foil and place it in the oven. Bake until a thermometer inserted in the center of the pork registers 145°F to 150°F, 18 to 20 minutes. Remove pan from oven and place pork on a clean cutting board. Remove the toothpicks or twine, and cut the pork into 8 slices. Arrange the slices in pan and serve with sauce.
If you don’t have sourdough bread on hand, you can use another firm-crumbed bread, such as a baguette.
Experience the Tuscan way at your table with the simple delicious goodness of Bertolli®.