Under A Tuscan Feast

Movie Inspired Meals

Under A Tuscan Feast

By Chris Kern
Under the Tuscan Sun
In a recent Fandango poll, Fandango users chose Under the Tuscan Sun as their second-favorite food or wine-related movie of all time (behind Ratatouille), and who can blame them? Like a good meal, the movie has a little bit of everything: gorgeous shots of Italy’s Mediterranean coast, Diane Lane, humor, romance, Diane Lane, hunky shirtless Italian men, one woman’s journey of self-discovery, Diane Lane…you get the point.

It also features some of the most sumptuous shots of Tuscan cuisine you’ll ever see on film. True Tuscan cuisine eschews heavier pastas and red sauces for simpler, heartier fare such as grilled meats and sausages, soups and stews made from fresh vegetables and breads, and plenty of beans.

So for a cozy night inside during this holiday season, forget the take-out pizza or pasta and treat yourself instead to a little slice of the Mediterranean summer with Under a Tuscan Sun and try this easy-to-prepare Tuscan classic:

Pappa col Pomodoro e Crostini di salsicce (Serves 2-4 )

(Bread and tomato soup with sausage crostini)

Ingredients:

Tomatoes
  • 1 loaf of fresh Italian-style bread
  • 1 lb. of Italian sausage, removed from casing and crumbled
  • 4 large ripe tomatoes, peeled and coarsely chopped
  • 3 cups chicken or vegetable broth
  • 4 cloves of garlic
  • 2 tablespoons fresh basil, finely chopped
  • Olive oil
  • Salt and pepper

Directions:

A day or two before you plan to eat, cut the loaf into round slices approximately 1 inch thick. Put half the slices in your refrigerator for later, and the remaining pieces in a warm, airy spot where it can dry out and become stale.

For Crostini:

  1. On the day of the meal, brush the refrigerated bread slices with olive oil and rub each slice with a halved clove of garlic.
  2. Place the oiled slices on an ungreased baking sheet and place under a broiler until the tops are toasted golden brown, about 2-3 minutes.
  3. Heat 2 tablespoons of olive oil in a large skillet. Mince one clove of garlic and let sweat in the skillet. Then add the sausage meat and brown thoroughly, about 6-8 minutes. Drain the meat and place into a bowl.
  4. Scoop a spoonful of the warm sausage meat onto a piece of toasted bread and enjoy.

For Soup:

  1. Line the bottom of a heavy soup pot with the stale pieces of bread.
  2. Dice the two remaining cloves of garlic and add them to the pot along with the tomatoes, basil, and a tablespoon each of salt and pepper.
  3. Add in the broth and bring the soup to a boil, then lower it to a simmer. Cook the soup for 15-18 minutes, stirring occasionally to break up the pieces of bread.9. Before serving, add salt, pepper, and a splash of olive oil to taste. Serve hot with the crostini.

Enjoy this meal with either of the traditional wines of Tuscany: a Brunello di Montalcino (try the 2001 Castello Banfi) or a Chianti Classico (the 2005 Volpaia Chianti Borgianni is drinkable and affordable). Or, if your pockets are as deep as Diane Lane is beautiful, treat yourself to a world-renown Super Tuscan wine (such as 2001 Castelo di Fonterutoli Siepi Toscana) and manga, manga (that means “eat!”).

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