Appetizers
The Toasted Bread with Black Cabbage, in Italian the Crostoni (or Crostini) con Cavolo Nero Lacinato is a traditional recipe of Tuscan cuisine.
Ingredients
2 tablespoons extra-virgin olive oil
Large bunch cavolo nero – kale Tuscan Lacinato Black Cabbage or Italian kale
Stripped of stems, washed and drained in a ...
Bagna Cauda is a very popular dish of Piedmont's Cuisine. A sauce made with anchovies, Bagna Cauda is often used as an appetizer and is served with bread and vegetables. Chili Flakes make Bagna Cauda slightly spicy.
Ingredients
Olive oil
8 cloves garlic, minced
6 anchovies, optional
Large pinch chili flakes
Salt and pepper
1 tablespoon minced parsley leaves
Directions
In a hot pan, pour a good amount of olive oil ...
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Pasta & Soup
Bean and Barley Soup, minestrone di orzo e fagioli, is a well loved recipe of the Northern Italian cuisine. Few cubes of pancetta add zest to this hearthy winter soup.
1 cup (8 oz.) (225 gr.) cannellini or Great Northern white beans
1 cup (8 oz.) (225 gr.) barley
2 Tablespoons (1 oz.) (30 ml.)extra-virgin olive oil
1/2 cup (4 oz.) (110 gr.) chopped pancetta 2 ...
Amatriciana is a beloved Italian Pasta Sauce. It is slightly spicy red sauce, made with tomatoes and pancetta or guanciale, the Italian bacon.
Ingredients
Serve 4
1 dried peperoncino, stem cafefully removed (be careful when using peperoncini not to touch your eyes afterwards), and seeds discarded.
¼ lb. pancetta or guanciale (domestic guanciale, the ...
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Main courses
Cotechino with Lentils is the most traditional dish for the Cenone, the Italian New Years Eve supper. The lentils represent the money soon to befall all who eat the lentils within an hour of midnight.
Makes 4 servings
Ingredients:8 ounces dried lentils2 cloves garlic, peeled12 fresh sage leaves¼ cup extra-virgin olive oil¼ cup red wine vinegarsalt and freshly ground black pepper1 large (about 2 pounds) cotechino ...
In Italy, overall in the South, Christmas Eve’s Dinner is mainly based on fish and seafood while meat is reserved for Christmas Day. Anchovies cooked in various ways are popular as well as the eel. Here is an easy recipe for the Baked Eel.
Ingredients
Serves 4
1/2 cup Olive oil
Wine vinegar
2 Bay leaves
1 teaspoon Salt
1/2 ts Pepper
1 tb Bread crumbs
2 lb Eel (large variety), skinned and cut into 4-inch pieces ...
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Side Dishes
Escarole Roulades with Eucalyptus Honey is a recipe that uses honey in a creative way. Though Honey is a common ingredient for desserts, it can be used in many recipes to achieve an interesting sweet and sour taste.
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Every year in Apulia 33 million pounds of fava beans are harvested and transformed into antipasti, side dishes, and soups.” The traditional country dish par excellence is a puree of fava beans (pure’ di fave e cicoria) served with sautéed wild chicory called ‘ncapriata.
Every year in Apulia 33 million pounds of fava beans are harvested and transformed into antipasti, side dishes, and soups.” The traditional country dish par excellence is a puree of fava beans (pure’ di fave e cicoria) ...
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Desserts
Zabaglione is a classic Italian dessert. It is very often eaten by itself, just with simple traditional Italian biscuits like Savoiardi or Lingue di Gatto. Many time the zabaglione is used as a welcome addition to other desserts.
Ingredients – Serves 4
4 egg yolks
2 – 2 1/2 oz of caster sugar
4 fl oz of dry Marsala wine
Savoiardi biscuits (Italian sponge fingers) or Lingue di Gatto, langue du chats
Method
Put the ...
In general, in Tuscany, Schiaccia refers to any kind of focaccia. Schiaccia is sold in its many versions (plain, with rosemary, with onions, with olives etc) in every store that sells bread and baked goods (forni or panetterie). When you add sugar and fruits as in the Schiaccia briaca, it makes a traditional rustic Tuscan dessert.
Serves 6
Ingredients:
2.2 lbs of white flour
1.1 lbs of sugar
7 ounces of sultanas
10 ounces of chopped mixed nuts
Pine nuts
2 cups of oil
Aleatico to taste
1 package of brewer’s ...
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