Nowadays we are all concerned about what we eat, so we have revisited a traditional recipe making a vegetarian stew, tasty and nutritious, that we can have with all the pleasure of an old style savoury tuscan dish.
Ingredients for 4 people:
400 gr of fresh tofu
500 gr of fresh peeled tomatoes
300 cl of Chianti (or red dry wine)
4 garlic cloves
1 medium size red onion
2 celery stalks
50 gr of dry tomatoes
1 small bunch of parsley
1 tablespoon of minced rosemary leaves
A few basil leaves
Half a teaspoon of black pepper
Half a teaspoon thyme
A quarter teaspoon of marjoram
2 bay leaves
5 tablespoons of extra virgin olive oil
1 teaspoon of sugar
Salt to taste
Chop finely by hand, or with help of a food processor, carrots , celery, parsley, onion, dry tomatoes and garlic. In a saucepan heat olive oil and toss in the chopped vegetables with rosemary, basil, thyme, black pepper and marjoran and sautee for 2 or 3 minutes.
Chop in little cubes the tofu, toss in the pan with sautee vegetables keeping on gas mark medium, meanwhile chop the tomatoes and put in the pan with the wine, sugar, salt and bay leaves.
Let it cook for 1 hour, checking, and if needed adding some hot water, the final consistency should be of a thick chunky stew.
Serve warm with some tuscan saltless bread slices and good glass of robust Chianti.
From the Casentino valley in Tuscany, a traditional recipe where the main ingredient is the red potato of Cetica, an old variety of potato with a red skin and white inside, that has its own taste and texture and produces delicious special dishes.
Here our version of the red potatoes’ tortelli as we have always made them.
400 gr of durum wheat flour
700 gr of red skin tuscan potatoes
2 small tuscan sauges
100 gr of dry beef (like beef jerky)
2 tablespoons of finely chopped parsley
3 garlic cloves
3 tablespoons of tomato paste
50 gr of butter
a few sage leaves
extra virgin olive oil, salt and pepper
Prepare the dough mixing flour with 4 eggs and kneading well until smooth and even (you can you use a bread or pasta machine for the purpose), let it rest covered with a cloth or food plastic foil for half hour.
Wash and boil the potatoes in enough salted water, once cooked drain water, peel and mash them before they get cold. In a small pan sauté the finely chopped dry meat and sausage with a drizzle of olive oil.
Sauté in another pan with some oil the whole garlic cloves just hand crushed, add in the sausage and after a minute or so parsley, tomato paste, salt and pepper, sauté briefly and turn off heat.
Mix the sauce with mashed potatoes, adding one egg to the mixture and discarding the garlic. Finely roll the dough, make pasta stripes of 5-6 cm wide and pack the tortelli with half a spoon of potatoes mash for each one using a second pasta stripe on top and then cutting to close the tortello.
They should be cooked for 4 – 5 minutes in boiling salted water, gently drained and poured in a pan, where previously had lightly sautéed butter with sage. Stir for a minute and serve with grated tuscan pecorino cheese on top. Enjoy your meal!
Farro as we call it in Italy, or spelt, one of the oldest grains known, is combined in this recipe with a special ‘pesto’ made mainly with black tuscan kale, which is the most popular vegetable in Tuscany. The dish has a very fresh and full palate taste, perfect for lunch or dinner with a good glass of medium bodied red wine like Chianti or Nobile di Montepulciano.
200 gr of spelt
200 gr of black tuscan kale
70 gr of almonds
1 garlic clove
70 gr of tuscan pecorino cheese
4 tablespoons of extravirgin olive oil
Juice of half a lemon
Salt to taste
Put the almonds under the broiler in oven tray and turn it on for a few minutes, just to have them lightly toasted.
Wash the kale, cut out and discard the stem in the middle. Put the kale in a pan with a little water and cover and cook for 5 minutes, then drain it.
Put everything in a blender and mix briefly the kale, almonds, salt, cheese, extra virgin olive oil, garlic and lemon juice.
Bring to boil 2 liters of water, add 1 /2 tablespoon of salt and the spelt, let it cook for about 20 minutes or until tender.
Drain the spelt (preserving 2 spoons of boiling water), pour the spelt and the kale pesto sauce in a bowl and stir well with some left hot water, add a drizzle of olive oil and serve.
Enjoy this Arianna & Friends‘ recipe.
Warning: adding a few fresh chopped tomatoes may want you to eat more….
A typical dessert of traditional nothern Tuscan cuisine, mainly the Lucca and Pistoia mountains, the Necci are basically made from chestnut’s flour and ricotta cheese. They look like pancakes and they were traditionally cooked between two hot iron plates.
photo courtesy intoscana.it
Here follows our recipe.
500 gr of chestnuts flour
200 gr of sheep ricotta cheese
75 gr of white sugar
50 ml of extra virgin olive oil
50 ml of dry white wine
20 ml of dark rhum
40 gr of icing sugar
In a bowl beat the ricotta with the sugar until frothy. In another bowl, whisk chestnut’s flour, wine, a little trickle of oil, sugar and a pinch of salt.
When the mixture becomes homogeneous, warm up on the stove a non stick pan with a few drop of oil and grease through with a paper towel. When hot enough, pour in a small ladle of the compound, shaking the pan to have the compoud well distributed and cook.
When the top side whitens, flip over the neccio and cook until it gets golden. Repeat the procedure for each crepe starting from greasing the pan.
With all the necci in a tray, stuff each of them with the ricotta cream, roll them up on themselves and sprinkle on top a few drops of dark rum and some icing sugar.
Best served warm. Enjoy!
From the old tradition of tuscan farmers of using everything available around the house and garden, comes the recipe of Acqua Cotta (means cooked water) from southern Tuscany, where stale bread was recycled making with it a tasty soup.
Ingredients (serving 4 people):
2 celery stalks chopped
4 medium-sized white onions finely chopped
400 gr of tomato pulp
4 tablespoons of extra virgin olive oil
chili pepper (powder)
100 gr pecorino cheese
400 gr of tuscan bread (stale or toasted)
1,5 liters of water or broth
In a large pan put onions and celery, add the oil and let it sautee, when the onions are golden (not brown), add the tomato pulp and water, salt and chili to taste, and cook slowly, until the celery is tender.
After about 25-30 mins it should be cooked, at this stage add two eggs that were earlier beaten with the pecorino cheese, wait 3 to 5 minutes stirring occasionally then remove from the heat.
Cut the bread into thin slices and place in a bowl, pour over the broth mixture and serve hot with some extra grated cheese on top, in each plate.