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I’m a magazine founder & editor, a private food & shopping guide and watercolour artist who wants to share everything I know about the best-kept secrets in Tuscany with you.


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TASTE : Food & Drink

Verdure Fritte con Pastella alla Birra

There’s something about a good beer batter, especially when paired with fresh, seasonal vegetables like porcini mushrooms and eggplant! Here, Chef Arturo Dori takes a mix of the best veggies in season to make a quick and easy ‘Frittura’ that will be the perfect addition to your Summer Aperitivo.  

INGREDIENTS

1 Bottle of Cold Beer-Pilsner or any Pale Lager.

Mixed Vegetables in Season-We Used :

Zucchini, Eggplant, String Beans,

Capsicum & Porcini mushrooms.

Peanut Oil

75 gr plain flour

Lemon Juice

METHOD

Chop porcini and eggplant into large chunks.

Slice zucchini & capsicum into long strips.

Coat all vegetables in plain flour.

Heat oil in a deep frypan.

Prepare the batter by adding the juice of half a lemon to the flour.

Add very cold beer until the consistency is like a thìck custard cream.

Coat the veggies in the batter then drop into the oil once it is ready.

Cook in small batches of the same vegetables to ensure they cook evenly.

Drain on kitchen towel and sprinkle liberally with salt.

Eat immediately – they won’t last long!

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  1. beggers says:

    Lisa, thanks! And thanks for sharing your great posts every week! help with math

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FOOD OBSESSED, FASHION LOVER, BUSY MAMMA, MAGAZINE CREATOR & WATERCOLOUR ARTISt.

Ciao, I'm Lisa B,
I’m a magazine founder & editor, a private food & shopping guide and watercolour artist who wants to share everything I know about the best-kept secrets in Tuscany with you.

I created This Tuscan Life blog, magazine and experiences to share everything I love about Florence & Tuscany, one of the most popular and visited regions in Italy.   Add a splash of watercolour & you've got a creative mamma of two who wants to show you the true & authentic side of Tuscany.

Learn more

These delicious soft square pillows of ravioli filled with mashed potato, cheese, garlic and parsley are more commonly known in Tuscany as Tortelli Mugellani, the famous Tortello from Mugello! If you haven’t tried these yet, then add them to your list of ‘must-taste’ when you next travel to this region known as the ‘Green Valley of Tuscany’. 

Barberino di Mugello is a small town found an easy thirty minute drive along the A1 from Florence or 45 minutes from Bologna. For those of you that know me well, you’ll understand one of the things that I find special about visiting Barberino…….. Did someone say Designer Outlet?

FROM THE BLOG

A creative, food & fashion loving mamma of two boys with a passion for all things Italian. 

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