Tuscan Inspirations

[Hal]

My wife and I recently returned from a trip to Provence and Tuscany, and I found some inspiration for new dishes.

Crostini: brilliant! toast with stuff on it. Chopped tomatoes with olive oil, pate, olive paste etc. Easy...delicious. Use nice bread.

In Castelfiorentino we had a Florentine style t-bone steak topped with arugula and parmesan. We both loved it. The other night I made fresh tagliatelli and hadn't decided how to serve it when it struck me...ouch! Arugula and parmesan. As soon as the pasta was drained, I drizzled on some olive oil, and tossed in a chiffonade of arugula and some grated parmesano reggiano. Salt and pepper to taste. Yum. Deb was pleased. So simple, so quick and fresh, so reminiscent of out trip to Italy.

A popular vegetable side we were served both in Provence and Liguria was a baked tomato with the top cut off and sprinkled with bread crumbs, cheese, olive oil, parsley or combinations.

We also had pasta with truffles as often as we could. At one restaurant, it was served with enough fresh truffle slices to make a Manhattan diner blush. For less than $10 bucks. We cam home a jar of truffle butter and put most of it onto some freshly cooked pasta with cream.

Oh...the wine? The wine was cheap and terrific everywhere.