Finocchi gratinati Fennel gratin
A simple yet delicious way to prepare this nutritious and aromatic vegetable. Prep time: 10 mins | Total time: 30 mins | Servings: 8 Ingredients 4 large fennel bulbs 2 tbsp breadcrumbs 1 tsp fennel...
View ArticlePasta e fagioli Pasta and bean soup
Since Italian cuisine is so regional, there are dozens of versions of this delicious, hearty soup. In Tuscany, white cannellini beans are used (the darker borlotti beans tend to be used further north)....
View ArticleFagioli all’uccelletto Cannellini beans with tomato and herbs
Literally the name means “in the manner of little birds”: this is the way that small birds were cooked up when they were brought home from a morning’s hunting. Cannellini beans are so much nicer… Prep...
View ArticleCertaldo Onion Soup
Our local town, Certaldo, had been famous for almost a thousand years for its delicious red onions. A group of local farmers has been growing them and popularising them again. They are used in many...
View ArticleRicciarelli - Sienese almond biscuits
For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the...
View ArticleMoist Apple Cake
Manuela’s mother has offered lots of inspiration and recipes for our cooking classes in Tuscany. This is one of her recipes, now handed down to her children and grandchildren. Thanks Licia!The post...
View ArticleBuckwheat crepes with a spinach and ricotta filling
Buckwheat flour makes delicious crepes and is gluten free. you can fill the crepes with all sorts of things. Our recipe used ricotta and spinach, seasoned with nutmeg. The post Buckwheat crepes with a...
View ArticleGnudi –“naked” ricotta and spinach dumplings
These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious! The post Gnudi – “naked” ricotta and spinach...
View ArticlePizza ebraica – Jewish sweet “pizza”
This delectable item is not pizza at all, but an eggless, unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect,...
View ArticleCarnival ribbons – Chiacchiere
Different versions of these fried dough ribbons can be found all over Italy at Carnival. The post Carnival ribbons – Chiacchiere appeared first on Organic Tuscany Cookbook.
View ArticleTuscan vegetable and bread soup
This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways - without the bread soaked into it but served on top of hot toast rubbed with...
View ArticleTuscan vegetable and bread soup
This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways - without the bread soaked into it but served on top of hot toast rubbed with...
View ArticlePasta and chickpea soup
This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl. It is a hit on our cooking courses in Italy, particularly the vegetarian...
View Article
