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…
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….
Pasta e fagioli (pasta with beans) – Veneto
Pasta e fagioli (pasta with beans) – Veneto Print Prep time 24 hours Cook time 1 hour 30 mins Total time 25 hours 30 mins Categories: Vegetarian (eliminate the meat), Dairy free (eliminate the cheese), Gluten free (substitute gluten free pasta), Healthy Pasta e fagioli is one of the most popular soups in…
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…
BIGNÈ DI SAN GIUSEPPE (BEIGNETS) – Campania
BIGNÈ DI SAN GIUSEPPE (BEIGNETS) Print Prep time 5 mins Cook time 45 mins Total time 50 mins The 19th of March is the Festa di San Giuseppe in Italy in honour of Joseph, Jesus Christ’s step-father. It is celebrated as Father’s Day and a type of doughnut, Bignè di San Giuseppe is…
Tonno di Chianti (tuna of Chianti/pork confit)
Tonno di Chianti (tuna of Chianti/pork confit) Print Prep time 72 hours Cook time 6 hours Total time 78 hours Categories: Dairy free, Gluten free This is an ancient recipe which has been recently revived by Dario Cecchini of Antica Macelleria Cecchini in Panzano di Chianti. While this dish takes a few days…
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…
Crostoni di cavolo nero (Tuscan black cabbage bruschetta) – Toscana
Crostoni di cavolo nero (Tuscan black cabbage bruschetta) – Toscana Print Prep time 5 mins Cook time 5 mins Total time 10 mins Categories: Quick and Easy, Vegetarian, Dairy Free, Gluten free*use gluten free bread, Healthy, Season: Winter It is surprising how delicious this dish is considering its simplicity and its use of…