The famous macelleria Cecchine of Dario

Jamie Oliver is fan, the Tuscan cookbook makes publicity, and since today I can say to have a good reason not to be a fanatic vegetarian (although I often cook that way).

Panzano is a village on the Chianti route which is the alternative SR222 between Florence and Siena. Gerda and I collect Ingrid at the Florence airport. The Chianti route is a scenic route to come back home. A good reason to visit the macelleria and to stop for lunch.

For today’s menu I need some real local sausages and for tomorrow some real Chianina steak.

Although our lunch was already really meaty, I am not going to change my mind. Gerda’s husband, Herman, is joining us tonight and I am sure that he will appreciate some meat on his plate after 1 month of cycling from Duisburg to Rome and return by Siena (wow).

For 5 p grill 1.5 kilo of oiled halved bell peppers in the oven for 20 mins at 220°. Cool down in a plastic bag. Remove the skin and slice in long stripes. Mix 1 teaspoon of grated cumin, 1 chopped garlic clove, 2 teaspoons of harissa, 4 table spoons of olive oil, 1 table spoon of chopped red onion marinated in 1 table spoons of xeres vinegar and 125 grams of chopped dates. Cut 400 grams of different shapes of smaller tomatoes. Mix the tomatoes and the bell pepper with the dressing.

2017-06-16_18.12.06[1]Cut the sausages in the middle but leave in one piece. Put some fennel seeds in the meat. Grill at both sides (PS for non meat eaters there are more than enough alternatives). Serve the sausages and the vegetables with some bread or some couscous. Enjoy the meal while listening to the wonderful experiences of Herman.

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