January 20, 2022
Stuffed grape leaves are a staple throughout many eastern Mediterranean and Middle Eastern countries. They are delicious and versatile, can be stuffed with meat or…Read This Post
When many think about food and Tuscany, they think: pasta. But a pasta is not complete without the perfect sauce! This seasonal and classical sauce comes from the kitchen of our Tuscany cooking vacation, “Cook in the Heart of Chianti,” and is very much based on the flavors you want (which is why most of the ingredients are “to taste”). So grab a bottle of Tuscan wine to cook with — and enjoy while cooking — and create a fabulous traditional Tuscan meal at home!
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Cook method: Simmer
For the roux
1. Rinse the vegetables and chop coarsely, then place in a pot with olive oil. Add the sage, rosemary, garlic, and a couple bay leaves, and saute for 5 to 6 minutes. Add the red wine (“Cooking in the Heart of Chianti” uses Chianti Classico) and let boil for 10 minutes.
2. When about half of the Chianti has evaporated, add vegetable broth (to evaporate the wine, it is very important to not cover the pan with the pot top).
4. When you have a nice sauce, strain the sauce and add one spoon of roux (the roux is very easy to do: dissolve a teaspoon of butter, and then add a tablespoon of flour, after a few minutes remove from heat and let it cool before using, otherwise the sauce will form lumps).
5. Serve with your favorite pasta!
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