Tuscan Recipe

Name: Giuliano's Italian Kitchens Tuscan Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbs olive oil; 1 tbs unsalted butter; 2 cloves garlic (minced); 1 each shallot (finely chopped); 1 tbs sun-dried tomatoes (packed in oil, drained and chopped); 0.5 cups cherry tomatoes (halved); 1 cups baby spinach (packed); 0.25 cups heavy cream; 2 tbs Parmesan cheese (freshly grated); 0.5 tsp Italian seasoning; 0.5 tsp lemon zest; 0.125 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh basil (chiffonade) or parsley

Inspired by Giuliano's Italian Kitchen

Time15m

Serves2

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Ingredients

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Tuscan Topping

2 tbs olive oil

1 tbs Unsalted butter

2 cloves Garlic (minced)

1 each shallot (finely chopped)

1 tbs sun-dried tomatoes (packed in oil, drained and chopped)

1/2 cups cherry tomatoes (halved)

1 cups baby spinach (packed)

1/4 cups Heavy cream

2 tbs Parmesan cheese (freshly grated)

1/2 tsp Italian seasoning

1/2 tsp Lemon zest

1/8 tsp Red pepper flakes

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs fresh basil (chiffonade) or parsley

Method

Tuscan Topping

Heat fat

In a medium skillet over medium heat, add 2 tbs olive oil and 1 tbs unsalted butter. Heat until butter is melted and begins to foam, about 1 minute.

Sweat aromatics

Add 2 cloves minced garlic and 1 finely chopped shallot to the pan. Sauté, stirring, until fragrant and translucent, about 1 to 2 minutes. Do not let the garlic brown.

Add tomatoes

Stir in 1 tbs chopped sun-dried tomatoes and 1/2 cup halved cherry tomatoes. Cook until the cherry tomatoes soften and begin to release juices, about 2 to 3 minutes.

Wilt spinach

Add 1 cup packed baby spinach and toss with the tomatoes until wilted, about 1 to 2 minutes.

Make cream sauce

Pour in 1/4 cup heavy cream and stir, scraping any browned bits from the pan. Bring to a gentle simmer, then reduce heat to low.

Finish with cheese & seasoning

Stir in 2 tbs freshly grated Parmesan, 1/2 tsp Italian seasoning, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp lemon zest, and 1/8 tsp red pepper flakes. Cook on low for 1 minute until sauce thickens slightly. Taste and adjust seasoning if needed.

Add herbs and serve

Remove from heat and stir in 1 tbs chiffonaded fresh basil (or parsley). Spoon the warm Tuscan topping over your main (chicken, fish, pasta, or vegetables) and serve immediately.

To store: let cool to room temperature, then refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth if needed to loosen.