Villa La Palagina Restaurant

The villa was a convent for Vallambrosian nuns and later became the summer retreat of noble Tuscan families. Of all of the people who stayed here, we should remember Bettino Ricasoli, the Prime Minister of Italy, the mayor of Gaiole in Chiani and the promoter of the constitution of the Classic Chianti Consortium. From 2007, the Elite Club Vacanze has been the owner. The Club has ten years of experience in the Tuscan tourist sector. There are two splendid pools on the grounds of the villa. It is possible to have dinner poolside in the summer. There are beautiful rustic Tuscan spaces with stone vaults that exist in perfect symbiosis with the villa’s liberty style furniture. In the kitchen, there are (local and seasonal) ingredients of the highest quality. La Palagina is also an ideal place to organize weddings, gala evenings, ceremonies, and work meetings. Here there are real specialists who know how to make every moment unforgettable. There would be so much else to say about this place, but we only want to add that it is possible to request cooking courses and tastings, that there is often a well known English singer who visits and who lives nearby the villa. Finally, the splendid Chef Simone Del Puglia, the Director of the restaurant, Fabio Bernini and the Patron Sommelier Paolo Arnetoli are in charge of the restaurant. It should be noted that it has been written up in the Guida Oro Veronelli 2008.

A “VILLA LA PALAGINA” RECIPE

Roasted lamb tenderloin with broccoli romano, roasted red peppers and olive oil

Recipe serves 4 people:
4 tenderloins of lamb each weighing about 250 grams,
1 head of broccoli romano,
1 red pepper,
Olive oil,
Salt,
Pepper

To prepare the lamb: Clean the lamb cutlet by removing excess grease which would give a strong flavor to the meat. Use a knife to scrape the bones until they are clean and white. Tie the cutlets together with cooking twine so that they form the shape of a cylinder. Heat the anti-adhesive pan with a little oil and roast the lamb on all sides adding a little salt and pepper. Continue cooking the lamb in a fanassisted oven at 180°c for around 12 minutes. To prepare the broccoli romano: Blanch 16 tips of broccoli romano in salted boiling water for around 5 minutes. Take care not to overcook them. Boil the remaining broccoli in the same water for around 15 minutes. Drain the broccoli and set aside one glass of the boiled water. Create a thick purée by using a mixer and adding the boiled water and olive oil. Adjust the amount of salt in the dish to your liking.

To prepare the peppers: Heat the oven to 200°c. Put the peppers on an oven tray and roast them for around 20 minutes until the skin of the peppers is almost black. Take them out of the oven and seal them in a plastic bag until the vapor facilitates the removal of the skin. Let them cool, peel the skin off of the peppers and cut 4 strips of around 8cm by 1cm.

Finishing touches: Put the purée in a rectangular mould at the centre of the plate. Put the 4 tips of broccoli romano on top and the slice of pepper on the side. Take the cutlet out of the oven, cut a slice for each bone and place on a plate next to the purée. Add a drizzle of oil.



Figline Valdarno - Firenze
Phone: 055 9502029 - 9502182 Fax: 055 952001
Website: www.palagina.it - info@palagina.it
Opening: for dinner from Thursday to Monday, on Sundays and Holidays also for lunch
Information and bookings: phone 055 9502 931 or email at ristorante@palagina.it

(Portions of this article first appeared in "Toscana & Chianti News")
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