The 7 Traditional Tuscan Recipes That You Must Not Miss!
The traditional recipes of Tuscany are generally genuine and tasty, made with seasonal and high quality products. Discover with us the best Tuscan recipes to cook at home!
The Best 7 Traditional Recipes of Tuscany
CROSTINI DI FEGATINI
The Tuscan starter par excellence based on chicken livers, accompanied by a platter of cold cuts and a good glass of red wine.
Ingredients
350 g of chicken fegatini
50 g of capers on the vinegar
½ broth cup
½ glass of vinsanto
1 medium red onion
2 or 3 anchovies in oil
1 celery
Extra virgin olive oil
Preparation
Clean the livers and sauté in a pan with oil, onion, celery and carrots. Blend everything with white wine and, after cutting them, put them in a pan with salt, pepper, anchovy fillets and chopped capers. Cook for about 15 minutes.
GNUDI
The dough contained in the classic ravioli served without the coating.
Ingredients
500 g of ricotta
800 g of fresh spinach
60 g of parmigiano reggiano
2 eggs
Flour
Nutmeg
Salt and pepper
For dressing: butter, sage and parmesan
Preparation
Cook the spinach in salted water for a few minutes. Once drained, let them cool and squeeze them well. In a bowl add the rest of the ingredients – with the exception of the flour – and then put the spinach after chopping it. Mix the mixture well, add salt and pepper. Go to make balls as big as gnocchi and boil the gnudi in salted water until they will rise. Drain well and toss with melted butter, sage and parmesan.
THE GREEN SAUCE
The typical sauce used in Florence to accompany the lampredotto sandwich or the boiled meat.
Ingredients
1 boiled egg
1 anchovy salt
1 garlic cloves
Breadcrumbs
Parsley
Extra virgin olive oil
Salt and pepper
Preparation
Blend all the ingredients briefly.
LAMPREDOTTO
The lampredotto is one of the four stomachs of the cow, then a type of tripe.
Ingredients
1 kg of lampredotto already cleaned
4 grossi sandwiches
Chili pepper
Salt and pepper
Preparation
Prepare the broth with the vegetables in coarse pieces. After about ten minutes of boiling add the lampredotto. Boil it for at least 60-90 minutes.
PANMOLLE
The tipical recipe of Tuscan countryside, also known as panzanella.
Ingredients
Dry bread
Red onions
Tomatoes
Basil
Red wine vinegar
Extra virgin olive oil
Salt and pepper
Preparation
Put the bread in a soak in cold water and, just softened, squeeze it well and crumble it in a bowl. Add the seasoned vegetables to the crumbled bread, add the sliced tomatoes and mix well. Add oil, vinegar and salt if necessary.
DONZELLINE
Donzelline are Tuscan panzerotti, which are filled with anchovies or sausage.
Ingredients
300 g of flour
40 g of butter
Yeast
Milk
Anchovies
Salt
Preparation
Work the flour with butter and a little milk until you get an elastic dough. Leave it to rest for about 15 minutes. Roll out the dough until it becomes a thin sheet and cut it with a glass in many circles. Put a piece of anchovy on the middle of each circle and close to form half-moons. Fry in plenty of hot oil.
CASTAGNACCIO
Castagnaccio is an unleavened cake that was prepared in the countryside during the autumn, using only chestnut flour and water.
Ingredients
300 g of chestnut flour
1 cup of milk
1 cup of water
3 spoons of extra virgin olive oil
1 sugar spoon
6 nuts
Pine nuts
Sultanin uva
Rosemary
Salt
Preparation
Sift the flour and add the salt, sugar, oil and little by little milk. Mix well and add the water until you get a fluid batter. Finally add the grapes, pine nuts and walnuts. Grease a baking sheet and pour the mixture. Before baking for about 50 minutes at 180°C, pour a little oil.
To taste these and many other traditional Tuscan recipes we are waiting for you at Villa Campestri Olive Oil Resort!
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