Debbie Travis Tuscan Lunch
02/26/2016
We love Debbie Travis and we love her recipes for the perfect Tuscan Lunch! Don’t miss Debbie live at the National Home Show. She will be taking the stage March 12 at 1pm plus an exclusive Meet & Greet courtesy of Sears Canada at Booth 3326 at 2:30.
DEBBIE TRAVIS’ TUSCAN LUNCH
Anti pasto Plate
- Nice on a long wooden board
- Thin slices of hard pecorino cheese – this is cheese made from sheeps milk and is the local cheese in Tuscany
- Thin slices of a selection of salamis
- Thin slices rolled of prosciutto
- A variety of different olives
- Large capers
- Small dish for a delicious olive oil
- A few sage leaves scattered for decoration
Tomato Bruschetta
- 1/2 slice of wide french bread grilled lightly
- Rub the toasted bread with a little garlic and olive oil
- Chop fresh tomatoes into 1/2 squares and in put in a bowl. Toss with plenty of extra virgin olive oil, salt and pepper.
- Pile onto the toast just before serving then a dash more olive oil over the entire plate
Pasta with pea and smokey pancetta sauce
Ingredients:
- A block of pancetta
100g parmesan cheese - Salt and pepper
- 300g bag of frozen peas – fresh if in season
- 2 large spoons of crème fraiche or feta cheese
- Olive oil
- 1 lemon
- 400g ribbon pasta
- 1 chicken stock cube
How To Prepare:
- Cut the block of pancetta into small cubes
- Disgard the stalks from the mint leaves
- Grate the parmesan into a bowl
- Bring a large pan of water to the boil then add the stock cube, stir until dissolved then drop in the pasta. Follow the instructions for the particular pasta from the packet
- Using a deep frying pad add a two tablespoons of olive oil
- When hot add the pancetta cubes and fry until crisp- add a little pepper. Once crisp throw in the frozen peas and stir through the pancetta
- After about one minute add the crème freche or feta cheese then follow with the chopped mint.
- Drain the cooked pasta and add to the frying pan. Squeeze the lemon over the top.
- Pour onto a deep serving dish and add the grated parmesan to the top. Serve while steaming hot.
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