Tuscan State of Mind

It’s Italian National Heritage Month and we are starting the celebration with a Tuscan Recipe from my book The Basic Art of Italian Cooking: DaVinci Style in honor of the most famous Tuscan (Leonardo DaVinci):

Tortino di Portabella e Patate (Portabella and Potato Torte)
1 lb (500 gr) of potatoes
½ cup (100 gr) extra virgin olive oil
2 garlic cloves
1 handful parsley
1 tsp dried oregano
1 lb Portabella mushrooms
pinch of salt, freshly ground pepper to taste
Gently clean mushrooms , slice. Peel potatoes and slice thinly. Steam till soft but not cooked thoroughly, chop garlic and parsley and set aside. Oil a pie pan, layer first mushrooms , then layer of potatoes, season each layer with garlic, parsley,oregano ,salt and pepper. Drizzle olive oil on top, Bake in preheated oven to 400 F (200C) for 20 minutes or until all liquid is absorbed. And potatoes are golden brown. You can also use my Tuscan Picnic Spice Blend that works exceptionally well with potatoes and you can purchase them here online http://quintessentialgourmet.highwire.com/product/tuscan-picnic-spice-blend

Other Tuscan Inspirations

If you need some other Tuscan Inspirations be sure to eat this outside ‘alfresco’. Accompany this with a glass of Tuscan Montepulciano wine. And of course who could forget the ambiance that fresh sunflowers create.

Use colorful plates, napkins, table settings to serve and also have a bottle of mineral water, there ae some mineral waters from Tuscany that are easily available in many stores.

Get your copy of The Basic Art of Italian Cooking: Da Vinci Style for more recipes and stories on Leonardo da Vinci and culinary travels through Italy, you can purchase here at