Tuscan Style Thanksgiving Recipes

Studio 5 Gourmet Today Contributor Amy Richardson shares her inspiration for a Tuscan Thanksgiving.

Amy has rounded up a series of recipes from a variety of sources. To start with, here’s what’s on the menu:

Roasted Turkey with Artichoke and Italian Sausage Dressing

Smoky Pancetta Mashed Potatoes

Roasted Parmesan Asparagus

Brussels Sprouts with Garlic, Butter, and Bread Crumbs

Lemon Honey Glazed Carrots

Assorted Artisan rolls

Chocolate Caramel Pecan Crostata with Caramel Whipped Cream

Chocolate Caramel Pecan Crostata with Caramel Whipped Cream

1 pastry crust, homemade or store bought
2 cups chopped pecans
2 3.5 oz. Dark and Caramel Ghiradelli Chocolate bars, broken into pieces
2 tbsp butter
2 large eggs
1/2 cup brown sugar
Confectioners’ Sugar for dusting

Preheat oven to 350 degrees:

Lay pecans in a thin layer on a baking sheet. Bake for 6-9 minutes, or until fragrant and lightly toasted. Set Aside.

Fit pastry crust into a 9 or 10 inch fluted tart pan with removable bottom. Set aside.

In a double boiler or microwave, slowly heat chocolate and butter.

Stir until smooth. The mixture will be thick. Set aside.
In a medium size bowl, whisk together eggs and brown sugar. Add chocolate mixture. Stir in toasted nuts. Pour into prepared pan and spread evenly.

Bake for 22-25 minutes or until it has puffed up and surface has gone from glossy to a dull or dry finish. Cool slightly, and then dust with confectioner’s sugar if desired. Garnish with whipped cream and additional nuts if desired. Serve hot or at room temperature.

Recipe by Amy Richardson
Makes 8-10 servings

Caramel Whipped Cream

1 cup heavy cream
2 tbsp confectioners’ sugar
1/8th tsp salt
1 tbsp prepared caramel

With an electric mixer, whip cream, sugar, and salt together. When it starts to thicken, add caramel sauce. Beat until soft peaks form.

Makes about 2 cups
Recipe by Amy Richardson

Brussels Sprouts with Garlic, Butter, and Bread Crumbs

Cook time: 20 Minutes
Prep time: 10 Minutes

1-1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1-1/2 cups)
3 tablespoons minced shallots or white of scallions
1 tablespoon grated garlic
1/2 cup balsamic vinegar
1/2 cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley.

Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.

Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.

Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Then here are some links to some other recipes to complete your Tuscan Thanksgiving.





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