Florence a city I have yet to visit but is on the top of my list ever since I read Inferno by Dan Brown. It’s been a year since I read it and it still haunts me almost every day… and please don’t go and watch the movie, please just read the flipping book… I love Tom Hanks just as much as the next girl, but Inferno… naaaah not his best work. Sorry people! Too bad because the story had so much potential to be one of the most influential movies of all time.
About Florence,… Florence brought forth so incredibly influential historical figures that it seemed strange to me not to choose Florence as one of the 4 areas I am discussing in Italy. Italian icons like Leonardo Davinci, Dante, The Medici family (who ruled over Florence for 200 years!), Botticelli, Donatello just to name a few… The height of Florence was during the Renaissance, actually, Florence is the birthplace of the Renaissance!
Things you didn’t know about Florence:
- Between 1865 and 1870 Florence was made capital of the newly united kingdom of Italy.
- It was Hitler himself who rescued The Ponte Vecchio of Florence from being destroyed during the World War II. He thought it was beautiful…
- Florence was the birthplace of pavement! In 1339 so before Rome, Venice, the first paved streets have been invented.
- Stendhal Syndrome has been born in Florence and acquired the name of Florence It is the state of mind when someone becomes lightheaded or dizzy because of the outstanding art. As strange as it sounds it is really true.
- Florence is the birthplace of the Italian language. The famous Florentine – Dante Alighieri is said to create the standard Italian language that the whole country speaks nowadays.
4 tablespoons unsalted butter
2 vanilla beans, sliced in half
1 1/2 cups Arborio rice
3 tablespoons granulated sugar
zest of 3 oranges
1 wineglass of white wine (about 3/4 of a cup of wine)
3 1/2 cups whole milk
2 eggs, whisked
2 tablespoons powdered sugar
- 1 bay leaf
- dash of cinnamon
- 1 shortcrust pastry, baked until just browned in an 11-inch tart tin with a removable bottom
Preheat your oven to 180 C. To prepare the filling, melt the butter in a high-sided pan at low heat. Remove the seeds from the vanilla beans, add them to the butter, and stir. Cook for 1 minute, then add the rice, granulated sugar, and lemon zest. Turn the heat to medium and add the white wine. Stir until the wine has almost cooked away.
Slowly add the milk while continuing to stir the rice. Add the bay leaf and cinnamon. Simmer the rice and milk mixture over low heat, stirring often, for about 15 minutes. Do not cook the rice all the way through, as it will continue to cook in the oven. It should still have some bite when you remove it from the heat, and the mixture will still be quite liquidy.
Allow the rice mixture to cool slightly. I noticed that at this point the rice absorbs much of the liquid. Mix in the whisked eggs. Pour the rice into the tart case, sprinkle it with powdered sugar, and bake for about 20-25 minutes. Cool.