Pan di ramerino (rosemary and raisin rolls) – Toscana Print Prep time 24 hours Cook time 30 mins Total time 24 hours 30 mins Our favourite Easter breakfast though is pan di ramerino, sweet rosemary and raisin rolls. One could consider them a slightly exotic version of hot cross buns. The smell of these…
Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana
Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana Print Prep time 15 mins Cook time 20 mins Total time 35 mins These feather-light balls of spinach, ricotta and Parmigiano-Reggiano cheeses with a hint of nutmeg take a warm bath in sage infused butter before being served. They are the perfect…
Necci (chestnut crepes) – Toscana
Necci (chestnut crepes) – Toscana Print Prep time 2 mins Cook time 15 mins Total time 17 mins Necci are a traditional sweet from the mountain communities in the provinces of Pistoia, Garfagnana and Lunigiana. They have a sweet earthiness about them which marry perfectly with the honey drizzled over them. Creamy ricotta…
Spiedini di maiale (grilled pork and fennel skewers) – Toscana
Spiedini di maiale (grilled pork and fennel skewers) – Toscana Print Prep time 10 mins Cook time 25 mins Total time 35 mins One of the most ingenious uses I have seen of day-old bread in Italy (of which there are innumerable) is to skewer chunks of bread between meat and grill them….
Anatra con arance (duck a l’orange) – Toscana
Anatra con arance (duck a l’orange) – Toscana Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins While duck a l’orange is usually associated with French cooking, the recipe has existed since the 15th century in Tuscany. Some scholars believe the dish may be Florentine in origin….
Arista (standing rib roast of pork with rosemary and garlic) – Toscana
Arista (standing rib roast of pork) – Toscana Print Prep time 10 mins Cook time 1 hour 15 mins Total time 1 hour 25 mins Arista is a 14th century Tuscan dish consisting of a pork loin, partially separated from the ribs, and roasted with garlic, rosemary and sage. Often potatoes are added…
Bongo / Profiteroles (cream puffs) – Toscana
Bongo / Profiteroles (cream puffs) – Toscana Print Prep time 30 mins Cook time 45 mins Total time 1 hour 15 mins Categories: Kids, Vegetarian Profiteroles are everyone’s favourite. While profiteroles and choux pastry are generally considered to be of French origin (think eclairs), they were invented by one of Catherine de’ Medici’s…
Pappa col pomodoro (tomato and bread soup) – Toscana
Pappa col pomodoro (tomato and bread soup) – Toscana Print Prep time 20 mins Cook time 2 hours Total time 2 hours 20 mins Categories: Healthy, Kids, Vegetarian, Dairy Free, Season: Summer This soup originates from Siena in Toscana and was a traditional way to use up leftover bread. It can be…
Zuppa di fagioli (bean soup) – Toscana
Zuppa di fagioli (bean soup) – Toscana Print Prep time 12 hours Cook time 5 hours 30 mins Total time 17 hours 30 mins Categories: Healthy, Vegetarian* eliminate the meat This is the perfect dish for a cold day. It is a nutritious soup and can be made vegetarian simply eliminating the…
Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana
Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana Print Prep time 6 hours Cook time 2 hours 30 mins Total time 8 hours 30 mins Categories: Gluten free*use gluten free pasta, Season: Autumn/Winter This recipe requires some advance planning but there is not much hands on preparation….
