Some Tuscany Recipes

White Bean Soup – Zuppa di Fagioli	Beef in Red Wine – Stufato alla Fiorentina	Livornese Seafood Stew – cacciucco	Tuscan Christmas Cake – panforte di Siena	Pizza Bread
Spaghetti & Meatball Sauce	Lamb Chops Scottadito	Risotto con Funghi	Italian Pasta Bolognese	Pizza with roasted garlic puree
Cheese and sun-dried tomato toasts - bruschetta	Traditional Christmas Cake - Panpepato

White Bean Soup – Zuppa di Fagioli A smooth soup in which the beans are simmered for 2 hours. Serves 4.
Ingredients: 175 g/6 oz of dried cannelloni beans, covered and soaked overnight in cold water 1.7 litres/3 pints of vegetable or chicken stock 115 g/4 oz of dried coralline, conchigliette piccolo or other soup pasta 6 tbsp Tuscan olive oil 2 garlic cloves, finely chopped 4 tbsp chopped fresh flat-leaved parsley Salt and pepper
Preparation: Drain the soaked beans and place them in a large heavy-based saucepan, Add the stock and bring to the boil. Partly cover the saucepan, lower the heat and simmer for 2 hours until the beans are tender. Transfer about half the beans and a little of the stock to a food processor/blender and make into a smooth puree. Return the puree to the saucepan and mix well. Bring the soup back to the boil. Add the pasta to the soup, bring back to the boil and cook for 10 minutes, until the pasta is tender. Meanwhile, heat 4 tbsp of olive oil in a small saucepan. Add the garlic and cook over a low heat with frequent stirring for 4 or 5 minutes until golden brown. Stir the garlic into the soup and add the parsley. Season to taste with salt and pepper. Ladle the soup into bowls, drizzle the remaining olive oil on the top of the soup and serve immediately. [Back to top]

Beef in Red Wine – Stufato alla Fiorentina A simple flavoursome beef dish. Serves 4.
Ingredients: 1.25 kg/2 lb 12 oz topside beef 3 tbsp Tuscan olive oil 1 red onion, chopped 1 garlic clove, chopped finely 2 carrots, sliced 2 celery sticks, sliced 300 ml/ ½ pint of good quality Chianti 200g/7 oz canned tomatoes, chopped 1 tbsp chopped fresh oregano 1 tbsp chopped fresh flat-leave parsley 1 bay leaf Salt and pepper
Preparation: Season the beef all over with salt and pepper. Heat the olive oil in a large flame-proof casserole dish. Add the beef and cook over a medium heat, turning often, until brown on all sides. Remove the beef from the casserole with two large forks. Lower the heat, add the onion, garlic, carrots and celery then cook, occasionally stirring, for 5 minutes, until the vegetables have softened. Pour in the wine and add the tomatoes, parsley, oregano and bay leaf. Stir well to mix and bring to the boil. Return the beef to the casserole and spoon the vegetable mix over it. Cover and cook in a preheated oven, 180 deg C/Gas Mark 4, spooning the vegetables occasionally over the meat, for 3 to 3 ¼ hours, until the beef is tender. Transfer the beef to a carving surface when ready and cover with foil. Place the casserole on a high heat and bring the mixture to the boil. Continue to boil until the mixture has reduced and thickened. Carve the beef into slices and place on a warmed serving platter. Strain the thickened cooking juices over the beef and serve immediately. [Back to top]

Livornese Seafood Stew – cacciucco A mouth-watering stew as good as the best French fish stews ! Serves 8.
450g/1 lb freshly cooked lobster 350g/12 oz prepared squid, sliced into rings 1.3 kg/3 lb red mullet or gurnet fillets, thickly sliced 990g/2 lb cod fillet, thickly sliced 990g/2 lb John Dory or monkfish fillets, thickly sliced 150mil/5 fl oz Tuscan virgin olive oil 2 onions, chopped 1 carrot, chopped 2 celery sticks, chopped 350 ml/12 fl oz dry white wine 2.2 litres/4 pints water 400g/14 oz canned tomatoes 1 bay leaf 1 fresh deseeded red chilli 1 ciabatta or baguette, cut into 1 cm / 12 inch slices 4 garlic cloves, sliced thinly 900g/2 lb live mussels 4 fresh sage leaves Salt and pepper
Preparation: Star by placing the lobster, right side up, on a chopping board and cut in half lengthways with a sharp knife. Lift out the tail meat from each half and remove the black vein with the point of a sharp knife. Thickly slice the meat. Break off the claws and crack them with the back of a heavy knife or a meat mallet. Remove the meat from the claws, breaking it up as little as possible. Keep the pieces of shell for later. Season the lobster meat, squid and fish fillets with salt and pepper and put to one side. Heat 4 tablespoons of the olive oil in a large, heavy based saucepan. Add the onions, celery, carrot and cook over a medium heat with occasional stirring for 5-6 minutes, until it is just beginning to colour. Add 300 ml/10 fl oz of the wine, all the water, tomatoes, bay leaf, chilli and the lobster shell previously put to one side. Bring to the boil, then lower the heat and simmer gently for 50 minutes. Meanwhile spread out the slices of bread on a baking sheet and dribble the remaining 2 tablespoons of olive oil over the bread. Bake in a preheated oven at 200 deg C/Gas Mark 6 for about 10 minutes until crisp. Remove the bread from the oven and rub each slice with 1 of the garlic cloves. Put to the side until later. Strain the stock by pressing down on the contents in a strainer with the assistance of the back of a wooden spoon. Measure 1.2 litres/2pints and keep to the side. Scrub and debeard the mussels under cold running water. Throw out any damaged or broken ones as well as those that do not shut immediately when sharply tapped. Put the mussels in a large saucepan, add the remaining wine, cover and cook over a high heat, shaking the saucepan occasionally, for 3-5 minutes, until the mussel shells have opened. Strain the mussels, reserving the cooking liquid, discarding any mussels that remain closed. Finely chop the remaining garlic. Heat the remaining olive oil in a large saucepan, add the sage leaves and chopped garlic and cook for 1 minutes. Add the squid and cook , stirring frequently, for 2-3 minutes, until golden brown. Remove the squid with a slotted spoon. Add all the fish fillets and the stock to the saucepan and bring to the boil. Lower the heat and simmer for 5 minutes. Return the squid to the saucepan and add the mussels, lobster meat and 2 tablespoons of the reserved cooking liquid. Simmer for a further 2 minutes, until heated through. Taste and adjust with seasoning, then serve immediately with garlic toasts. [Back to top]

Tuscan Christmas Cake – panforte di Siena The famous spicy Tuscan Christmas Cake. Serves 12.
Ingredients: 115g/4 oz hazelnuts 115g/4 oz almonds 85g/3 oz candied peel 55g/2 oz ready-to-eat dried apricots, finely chopped 55g/2 oz candied pineapple, chopped finely Grated rind from one orange 55g/2 oz plain flour 2 tbsp cocoa powder 1 tsp ground cinnamon ¼ tsp ground coriander ¼ tsp freshly grated nutmeg ¼ tsp ground cloves 115g/4 oz caster sugar 175g/6 oz clear honey Icing sugar to decorate 20cm / 8 inch loose-based cake tin
Preparation: Line the cake tin with baking paper. Spread the hazelnuts on a baking sheet and toast them in a preheated oven, 180 deg C/Gas Mark 4, for 10 minutes until golden brown. Tip the hazelnuts onto a tea towel and rub off the skins. Meanwhile spread the Almonds on a baking sheet and bake similarly for 7-10 minutes; be careful as they can burn and you may need to drop the oven temperature 30 deg C for the last few minutes. Chop all the nuts and place in a bowl. Add the apricots, orange rind, pineapple and candied peel to the nuts in the bowl and mix well. Sift together the flour, cocoa powder, coriander, cinnamon, nutmeg and cloves into the bowl and mix well. Put the sugar and honey into a saucepan and set over a low heat, stirring until the sugar has dissolved. Bring to the boil and cook for 5 minutes until thickened and beginning to darken. Stir the nut mixture into the saucepan and remove from the heat. Spoon the mixture into the prepared cake tin and smooth the surface with the back of a large damp spoon to avoid sticking. Bake in the oven for 1 hour, then transfer to a wire rack to cool in the tin. Remove the cake carefully from the tin and peel off the baking paper. Just before serving cover the cake in an ample layer of sifted icing sugar. Cut to serve. [Back to top]

Pizza Bread A mixture between a thick crust pizza, and a pizza flavored flatbread. To make 1 to 2 flatbreads you will need the following:
Ingredients: 1Pkg. Active Dry Yeast 3/4 Cup Warm Water 3 Cups All-purpose, Unbleached Flour 1 Teaspoon Salt 6 Tablesoons Olive Oil 2 Cups Canned Chopped Tomatoes 6 Large Fresh Basil Leaves 2 Cloves Garlic, Minced Coarse Salt
Preparation: Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, teaspoon of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled 9 inch cake pan. Drain the chopped tomatoes in a strainer to remove some of the juice. Spread the tomatoes across the surface of the focaccia, then sprinkle with the garlic and shredded basil leaves. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature. [Back to top]

Spaghetti & Meatball Sauce This recipe is to serve 6 people and its is important , as in most Italian cooking, to use the best ingredients you can find. The choice of meat is up to you, but you could try to add a piece of both spare rib, and beef to the sauce. A combination of beef and veal is best, or even beef and turkey for the meatballs. Here is the recipe;
Ingredients for the sauce: 2 Tablespoons Olive Oil 2 Cloves of Garlic, Minced 1 Small Onion, Chopped Fine 1 Stalk of Celery, Finely Chopped 2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken) Salt & Pepper 1/4 Cup Chopped Basil 1/2 Tablespoon Dried Oregano 1/2 Tablespoon Dried Thyme 1/4 Cup Chopped Fresh Parsley Dash of Red Pepper Flakes (Optional) 2 (6oz) Cans Tomato Paste 1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes) About 5 Cups water 3 Tablespoons Grated Parmesan Cheese 1 Pound Of Spaghetti or Pasta of Choice
Preparation: Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up. Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 tablespoons of grated cheese into the sauce. Though most people would choose spaghetti, why not try rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. Try a robust Chianti wine to accompany this meal.
Ingredients for the Meatballs: 1 lb. Ground Beef 1/2 lb. Ground Pork or Veal Salt & Pepper 1 or 2 Cloves Garlic, Minced 2 Tablespoons Fresh Chopped Parsley 2 Tablespoons Grated Parmesan Cheese 1 Egg 1 Cup Soft Bread Crumbs 1/2 Cup Water
Preparation: Add the bread crums to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce. [Back to top]

Lamb Chops Scottadito This dish is named scottadito because the lamb chops are so delicious that you can't resist eating them, sizzling hot, straight from the grill and burning your fingers. The recipe is for 4 people.
Ingredients: 2 cloves of garlic, finely chopped 2 tablespoons chopped fresh rosemary 1/4 cup olive oil salt and pepper to taste 12 rib lamb chops
Preparation: In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and rub them with the marinade. Cover and refrigerate at least 2 hours. Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink. Transfer to a warm platter and serve immediately. [Back to top]

Risotto con Funghi (Risotto with mushrooms) This is a recipe for 4-6 people and takes about 45 minutes to prepare.
Ingredients: 2 1/2 cups rice 1/2 cup finely chopped white onion 3 Tbsp. unsalted butter 1 oz. dry porcini mushrooms about 6-7 cups vegetable broth 1 cup red wine like Merlot 1/2 cup freshly grated Italian Parmesan 2 Tbsp. chopped fresh Italian parsley
Preparation: Place the mushrooms in lukewarm water and let them soak for about 20 minutes or until soft. When soft remove them and squeeze all the excess water out. The chop them into smaller pieces or leave them bigger according to your taste and set them aside. Filter the mushroom water to remove any grains of sand and set it aside. In a large non stick pan cook the onions in 2 Tbsp. butter until they're translucent being careful not to brown them. Add a little water if they get too dry. When the onions are ready add the rice, combine it well with the onions and butter, and toast it for about 2-3 minutes at high heat. Then add the mushrooms and mix in for a few seconds. Add 1 cup of wine and mix well until it evaporates. Use a good full bodied red wine like Cabernet. Add the filtered water from the mushrooms and mix in well. Add about 2 cups vegetable broth and reduce the heat to medium. Mix it frequently. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently. When the rice is almost cooked, it should be 15-20 minutes according to package direction, add 1 Tbsp of butter, the parsley and the Parmesan. Remove from the stove, cover the pan with the lid and let it stand for few minutes. Serve the rice and accompanied it with extra Parmesan for the topping. [Back to top]

Italian Pasta Bolognese
Ingredients: 2 tablespoons butter 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips 1 onion, chopped 1/2 pound ground beef 1 cup canned low sodium chicken broth 1/2 cup dry white wine 2 tablespoons tomato paste 1/2 teaspoon dried oregano 3/4 teaspoons salt 1/4 teaspoon fresh ground black pepper 1/2 cup heavy cream 3/4 pound spaghetti 2 tablespoons fresh parsley, chopped
Preparation: In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley. [Back to top]

Pizza with roasted garlic puree, mozzarella and pine nuts
Ingredients: 8 cloves Garlic, unpeeled 1 Tbl. Olive oil 2 pc. Pizza dough pinch Chili flakes 3-1/2 cups Swedish fontina cheese, grated (loosely packed) 20 slices Red onions, sliced very thinly 2 medium Vine ripened tomatoes, sliced 1/4" thick 20 each Cherry tomatoes 1 each Buffalo mozzarella, about 6 oz., cubed 1/2" 2 Tbls. Parmesan cheese, grated very finely 2 Tbls. Pine nuts 2 Tbls. Chopped basil
Preparation: 1. Pre-heat the oven to baking temperature and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste. 2. Roll the doughs into roughly 10" rounds using a pie pin or by pounding and stretching the dough.(see the pizza dough recipe for photos) 3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings. 4. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top. 5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center. 6. Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately. [Back to top]

Cheese and sun-dried tomato toasts - bruschetta Serve with pre-dinner drinks or as a tasty appetizer. Serves 4.
Ingredients: 2 sfilatini or large ciabatta sliced with the slices again cut in half 175 mil / 6 fl oz sun-dried tomato puree 300 g / 10 oz of mozzarella di bufala, drained and diced 1 tsp dried oregano 2-3 tbsp olive oil Pepper
Preparation: Slice the loaves diagonally and discard the end pieces. Toast the slices on both sides under a preheated grill until golden. Spread one side of each toast with sun-dried tomato puree and top with mozzarella. Sprinkle with oregano and season to taste with pepper. Place the toasts on a large baking sheet and drizzle with olive oil. Bake in a preheated oven, 220 deg C / 425 deg F / Gas Mark 7, for about 5 minutes, until the cheese has melted and is bubbling. Remove the hot toasts from the oven and leave them to stand for 5 minutes before serving. [Back to top]

Traditional Christmas cake - Panpepato
Ingredients: White Sugar – 1.5 kg Black fermentation-candied water melon – 1.3 kg Fermentation candied orange – 200 g Almonds in their skins – 1.6 kg Flour – 600 g Powdered spices (blend of 5 parts coriander seeds, 3 parts mace, 1 part cloves, 1 part nutmeg) – 50 g Powdered Java pepper – 20 g Crushed Cinnamon – 30 g
Preparation: Melt the sugar in very little water. Prepare a very dense syrup by heating the melted sugar and water in a copper saucepan until it is dense enough for a drop to be ‘spun’ between your thumb and forefinger. Use the syrup to work the flour into a dough with the candied fruit, almonds and spices. Cut the dough into shapes for the panpepato with metal rings, starting from a thickness of at least 2 cm up to 4 to 6 cm for the pieces of a certain size. Then places the pieces on baking pans on a thin ‘wafer’ which stops them from sticking to the bottom. Bake them in an over at a temperature of 180 deg C for 20 minutes up to 45 minutes according to the size of the cut shapes. Please note that, before putting them into the oven, that the panpepato is dusted with a special ‘powder’ prepared from 3 parts of ground coriander seeds to 1 part powdered cinnamon. [Back to top]

Vegetarian Recipes
Some of the recipes mentioned above are vegetarian by the very nature that a lot of Italian food is vegetarian in content; pastas, tomatoes, salads and so on.
However a good site for a selection of Italian vegetarian recipes can be found by clicking on Italian Recipes

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