Bordatino

Bordatino

Bordatino is an ancient soup made ​​with “recycled” which is traditionally prepared in the area of Pisa, it is a dish of cucina povera, a sort of not too dense polenta with beans and black cabbage.
Bordatino Tuscan recipe is a very little known and that originates from the long journeys made ​​by vessels carrying Livorno buckwheat. In fact, the recipe was originally made ​​with the flour of the grain, and cooked on board …. hence the name “bordatino.”

Ingredients for 4 people:

350 grams of corn flour
350 grams of cannellini beans
500 grams of cabbage
3 cloves of garlic
3 sage leaves
1 tablespoon of tomato paste
extra virgin olive oil
1.5 l of water
salt and pepper

 

 

Preparation:

After washing the cabbage, cook it, cut it into strips and set aside. Boil the beans with a clove of garlic and two tablespoons of oil. Sauté garlic, sage and plenty of olive oil: when making color add the pepper, the concentrate, a cup of water and cook for 5 minutes. Mash the beans with the sauce until frothy. Boil a liter and a half of water with a tablespoon of olive oil, a pinch of salt and corn flour. After 15 minutes add the mashed beans and cabbage. Cook for another 20 minutes. Serve with olive oil and pepper.

Cenci – Carnival Pancakes

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These  very friable sweets are a  typical preparation for Carnival and are called by different names depending on the region of origin: chat and lettuces in Lombardy, Cenci in Tuscany, frappe and sfrappole in Emilia, Crostoli in Trentino, Galani and gale in Veneto, lies in Piedmont, as well as rosettes, lasagne, pampuglie, etc. ..

They have an ancient tradition that probably goes back to that of frictilia, sweet fried in pork fat that in ancient Rome were prepared just during the Carnival period, these sweets were produced in large quantities as they had to last for all period of Lent.

Here is the recipe :

Ingredients for 4-5 people

 

300 gr of flour: 00  wheat flour

3 eggs

Salt

200 gr white sugar or 6 table spoons of sugar

Vin Santo ( or aged Rhum), half a eggshell

1 lt of seed oil to fry

 

Make a dough of pasta by mixing 300 gr of 00  tender wheat flour , 3 medium sized eggs, half a eggshell of Vin Santo or Rhum, sugar and a pinch of salt.

Make a “well” or a” volcano” with the flours and put the eggs in the middle with a pinch of salt, sugar, adding the half eggshell of Vin Santo or Rhum, and start mixing the eggs with a fork and incorporating the flours slowly. When the mixture is not liquid anymore you can use your hands to compact the dough.   Knead it well and then stretch it with a rolling pin making it as thin as possible.
When the pasta is stretched to the thickness required  take a sharp knife ( or a toothed pizza cutter) and make as many diamonds as possible. Make a little vertical cut in the centre  of each diamond.

Heat the seed oil and when ready put not more than 4 pieces at a time into the frying pan.

Quickly turn them once and remove from the frying pan.

Put the cenci on absorbing paper; dust them with regular white sugar or vanilla sugar powder.

Click here If you want to prepare the Carnival Pancakes

Cecina (Chickpea pie)

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INGREDIENTS:
750 gr of tap water
250 gr of chickpea flour
1 table spoon of extra virgin olive oil
1 tea spoon of salt
2 twigs of rosemary

PREPARATION:
Remove the leaves of rosemary from their twig and finely mince them with a mezzaluna. In a bowl put the chickpea flour and gradually add the water, mixing well and breaking any lump. Add the salt, the minced rosemary and the olive oil. Stir well and leave it to rest. After two hours stir again and leave it to rest. Pre-heat a wood burning oven or an electric oven. After another hour stir very well and pour the mixture on a thick cupper tin of  50 cm of diameter. Bake for 10 minutes at a temperature of 220 ° C. When the sides of the pie start getting well brown take it out of the oven. Serve with some salt and pepper on top.

At our cooking school we will teach you how to make the best cecina ever !

The Strawberry of Terricciola

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Perhaps many people do not know that Terricciola, as well as for its wine, is also famous for another product: the Strawberry!
Every year, in May, takes place the Strawberry Festival of Terricciola: an event very famous throughout Tuscany and that attracts a lot of people!
The event is dedicated to all ruddy and juicy seasonal fruit, eaten fresh or as a delicious ingredient of creative dishes and savory, such as risotto with strawberries.
For those who love good food and want to spend a spring day outdoors, the Strawberry Festival is the most suitable occasion. In addition to strawberries, on sale at the booths set up for the festival, you can taste the wine from local producers to be matched to the typical dishes of Tuscan cooking of the food stand. Soup, grilled meat, white beans, sweet strawberry: these are just some of the proposals of the festival. To these will be added to the delicious pizzas, cooked in a wood oven dell’Angolo Pizzeria open every Saturday and Sunday from 21.00 .
In addition to the pleasures of the table, tourists and visitors will appreciate the beauty of the landscape of the Era, in which is inserted the ancient village of Terricciola. Among the green of olive groves and vineyards of the Pisan hills stands the bell tower of the church, which today attracts attention as it once did the towers that dotted the area. From the Latin “Turris” is derived the name Terricciola, which testifies to the presence of the defense structures in medieval times. The territory, subject to the bishop of Volterra, was long fought between Pisa and Florence, as noted by the arms of the cross country half and half lily.

For more information about Terricciola,please contact :

http://www.ariannandfriends.com/

How to make the Tuscan “Ribollita”

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The Tuscan Ribollita is one of the most common dishes of the Tuscan peasant cooking,a traditional dish of recovery, in this case the bean soup advanced the day before.The housewives, in fact, again cooked food debris and not wasting them, obtaining in this way very delicious dishes, as precisely Ribollita that, for this reason, is also considered a “simple dish”.

They used to prepare it in quantity more than ample on Friday, the day after warmed up and ate again until Sunday.

Ingredients :

1 onion,

2 carrots,

2 stalks of celery,

1 sprig of thyme,

2 medium potatoes,

1 bunch chard (300 gr.),

2 bunches of medium cabbage (700 gr.),

350 grams of dried beans cannellini variety,

400 grams of stale Tuscan bread, preferably baked in a wood,

vegetable broth

Preparation:

Soak the beans in plenty of cold water in the evening, the morning, drain them and put them in an aluminum pot or pot with 2 liters of water, a clove of garlic, 3-4 sage leaves and a few peppercorns. Cook over low heat until they are tender (depending on the type can be up to 3 hours)
* Remove the cabbage leaves taking them one by one to the stem and pulling the tender part of the leaf. The stems will be so paraded down the drain, while the leaves should be washed and chopped.
* Chop onion, carrots, celery and thyme and sauté in the oil without causing them to brown in a nonstick aluminum pot or crock.
* Add the diced potatoes, chopped chard and cabbage cleaned as above, to wither everything for 5-10 minutes, stirring frequently
* Pour the water from the beans and vegetable stock and simmer 45 minutes. After cooking, add the 2/3 of the beans to the mill and cook for another 5 minutes.
* Add sliced ​​bread gradually and check that it is not too strong: put the first two-thirds, cook 10 minutes, and perhaps add the rest later.
It can be kept a few days in the fridge and ready to serve the pan heats up, hence the name ribollita, the desired amount. It is served with Tuscan olive oil, freshly ground black pepper and a tablespoon of beans put on.

…Enjoy your meal !

For information about cooking classes:

www.ariannandfriends.com