Nice to see you all again! Finally I’m back with my Tuscan recipes… There are three recipes waiting on my desktop to be translated, I hope to to be able to publish them as soon as possible, even more than one per week!
Tuscan cooking is really related to the vegetable garden and its seasonal products. In the summertime we have always fresh tomatoes, cucumbers, french beans and zucchini: as a matter of fact, many traditional dishes save the freshness and purity of the basic vegetable, celebrating its simplicity, as panzanella for tomatoes.
Grandma has a green thumb, actually she has a green hand! Her hydrangeas are famous in the village, her stork’s bills are bright and blooming all summer long, since she dedicates the fresh hours of the day to water each and every single plant of the garden, from lavender to basil to roses, passing through my herbs (the Supreme Court has given her my herbs, as I’m not a good Mother Nature).
Our vegetable garden has always fascinated me, since I used to go there watching Grandma watering tomatoes. I loved stealing green tomatoes to eat them bite by bite. My favourite one was parsley: if you passed your hand lightly over it, it would tickle you.
During my holidays Grandma was away to visit her relatives, so the vegetable garden was under my custody. Watering the garden in the last bright hours of the day, feeling the fresh smell of wet soil, watching red ripe tomatoes looking at you between the green leaves has reminded me of one of the dishes Grandma used to make with fresh tomatoes and eggs.
Eggs and tomatoPrint Recipe Pin Recipe Share by Email
- 4 eggs
- 5 ripe tomatoes
- 2 cloves garlic
- Extra virgin olive oil
- A few basil leaves
- Freshly ground black pepper
- Cut the tomatoes in small pieces. Heat some tablespoons of extra virgin olive oil in a large pan and add two cloves of garlic. When the garlic gets golden, add the tomatoes, season with salt and let cook stirring frequently for at least 10 minutes. Remove now the garlic.
- When the tomatoes are soft and become a thick sauce, it’s the moment to deal with the eggs. Separate the yolk and the white of the eggs. Save the yolks for later. Pour the whites into the tomato sauce and stir quickly to mix. Cover the pan and let thicken.
- When the egg whites are cooked throughly, put gently the egg yolks in the pan and cook to get them as done as you like them: for me 30 seconds with the lid are enough. Season with salt and pepper and some basil leaves and eat warm, with a good slice of bread.