After the Tuscan sun goes down, things really start heating up in the kitchen at Toscana Saporita! Tonight, we assembled the Beef Wellington, wrapping in puff pastry, with a mushroom tapenade and mustard coating the inside, then garnished with White Truffles from Savini Tartufi! Next, we made fresh Bucatini, to toss with the classic Amatriciana, made with guanciale, onion, and tomato “passato,” reduced with a splash of white wine, then sprinkled with Pecorino Romano. Finally, we made Tiramisu–oh so good!
