Tuscany recipes

Acquacotta recipe from Tuscan coast

13 September 2010 Published in Tuscany Recipes
Cooked water' may not sound that filling, but this dish kept the hungry butteri in form while they patrolled their herds of cattle along the Maremma of the Tuscan coast. It was made by the 'donna-massaie' of the few ingredients readily available; onions, olive oil, vegetables, tomatoes, eggs, bread and a little pecorino cheese. Water was always abundant in the Maremma. Today, the dish is created in the spirit of the folklore of the territory and is best eaten in a local trattoria or restaurant. Done well, it has an incredibly strong flavour for modern palates. The recipe below is a slight…
Last modified on 09 February 2017

How to Make Fresh Pasta

11 September 2014 Published in Tuscany Recipes
Learning how to make fresh pasta does actually change your life. What could be more Italian and what could be more tasty than the correct combination of flour, eggs, salt and water. Here's a recipe from an evening pasta class I took part in in Tavarnelle Val di Pesa near Forence at www.lamiapasta.
Last modified on 12 September 2014

Grape Risotto with Chianti Rufina wine

13 September 2010 Published in Tuscany Recipes
This part of Tuscany is north east of Florence and sits snugly in a zone where the the last parts of the Appennine hills roll into the classic Tuscany countryside we know so well by the River Sieve. We have a book of local recipes but this risotto recipe with grapes and red wine caught the eye.  ingredients 1 onion, butter, 320g rice, 1/2 glass Chianti Rufina wine, 100g parmigiano reggiano cheese, ripe Sangiovese or Canaiolo grapes, vine leaves.
Last modified on 15 September 2014

Pappa al pomodoro tomato soup recipe from Tuscany

13 September 2010 Published in Tuscany Recipes
This traditional and delicious soup recipe with tomatoes and bread is very simple and typical of Tuscany. The secret is selecting top notch ingredients, so stay away from the supermarket and buy from your local 0km market. Once you've mastered this, try you hand at ribollita. ingredients 300gr stale Tuscan bread, 500gr mature tomatoes, basil, 2 cloves of garlic, 1 liter of broth, olive oil, salt & pepper
Last modified on 24 July 2014

Pappardelle pasta in a hare sauce recipe from Tuscany

13 September 2010 Published in Tuscany Recipes
Pappardelle pasta in a hare sauce recipe from Tuscany
Last modified on 11 July 2014

Castagnaccio from Tuscany

13 September 2010 Published in Tuscany Recipes
Castagnaccio is a classic autumn sweet from the chestnut woods of Monte Amiata in south Tuscany, although slight variations can be found wherever there are chestnut woods in Italy.We ate lots of it in the cantine of Castel del Piano as part of the vino novello celebrations one December weekend.  ingredients 300g chestnut flour, 100g raisins, 50g pine nuts (or walnuts), 4 spoons of extra-virgin olive oil rosemary, salt, water.
Last modified on 25 April 2014

Cantucci Biscuits & Vin Santo from Tuscany

13 September 2010 Published in Tuscany Recipes
One of Italy's great food combinations is sweet, sweet 'Vin Santo' wine with rock hard, break your fillings, cantucci biscuits. But when the cantucci have been dipped in the wine for a few seconds, the result is a taste sensation. This recipe from Tuscany is for the so called 'Biscotto di Prato' near Florence and follow this link to see them at their best - www.antoniomattei.it. We recommend a Vin Santo from the western tip of Sicily at Marsala or even further into the Mediterranean from Pantelleria. ingredients 400gr flour, 250gr sugar, 2 whole eggs, 1 egg yolk, 100gr whole…
Last modified on 08 October 2012