Coolintown

How to Cook like a Local

Anyone who has ever been to Tuscany has fallen in love with its history, landscapes, art, architecture, and, of course, its FOOD! Here is a compilation of some of the most typical Tuscan recipes. No matter where you are in the world, you can always bring the Tuscan kitchen to you.

Pappa al Pomodoro

Cook time: 30 minutes
Level: Easy
Serves: 4

Ingredients:

• 3 tablespoons olive oil
• 1 small onion, chopped
• 1 garlic clove, thinly sliced
• Pinch salt
• 2 pounds fresh tomatoes, peeled, seeded and roughly chopped
• 3/4-pound day-old Italian bread, roughly sliced
• 2 cups water
• 1 cup basil leaves, chopped
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, optional
• Grated Parmigiano-Reggiano

Directions:

1. In a medium sized pan heat the olive oil over a medium-high flame until hot. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add a pinch of salt. Add the chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.
2. Place the bread slices in a bowl and cover with 2 cups water. Tear the bread into rough pieces and add to tomato mixture. Add the remaining water from the bowl. Continue simmering until all the bread has absorbed as much liquid as possible.
3. Stir in the basil. Season, to taste, with pepper. Add extra-virgin olive oil, if desired. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish with Parmigiano-Reggiano

Ribollita

Cook time: 40 minutes
Level: Easy
Serves: 4

Ingredients:

• 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
• 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
• 1 onion, chopped
• 1 carrot, chopped
• 4 ounces pancetta, chopped
• 2 cloves garlic, 1 minced and 1 whole
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 (15-ounce) can diced tomatoes
• 1 pound frozen spinach, thawed and squeezed dry
• 1 (15-ounce) can cannelloni beans, drained
• 1 tablespoon herbs de Provence
• 3 cups chicken stock
• 1 bay leaf
• 1 (3-inch) piece Parmesan rind
• Grated Parmigiano-Reggiano, for serving

Directions:

1. Heat the oil in a over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
2. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
3. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

4. Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts.
5. Sprinkle with Parmesan and serve immediately.

Panzanella

Cook time: 15 minutes
Level: Easy
Serves: 4

Ingredients:

• Day-old bread (unsalted Tuscan is most authentic)

• Cucumber
• Peeled
Tomatoes (Roma/San Marzano/plum varieties suggested)

• Basil leaves

• Red Onion

• Olive Oil
• Vinegar

• Salt & Pepper

Directions:

1. Take the day-old bread, and lightly moisten it under the faucet. It should be moistened all the way through. If it’s too wet, gently squeeze excess water from the bread with your hands and set aside while chopping vegetables. (The bread should crumble, not clump/collapse or get soggy.)
2. Shred the bread into a large salad bowl. I like to keep some larger pieces of bread in my panzanella, but you can crumble the bread down until there are very fine pieces, or “breadcrumbs” that resemble more couscous.
3. Cut the cucumbers and tomatoes into pieces and add them to the bowl. Thinly slice a red onion and basil.
4. Add vinegar and olive oil and mix completely (start with a small amount of each, like 1 T. of vinegar and 3 T. of olive oil) and add more to taste. Taste before adding salt and pepper.

The salad can be served immediately or chilled for 30 minutes in the refrigerator before serving.

Fagioli all'Uccelletto

Prep time: 30 minutes
Cook time: 1 hour
Level: Easy
Serves: 6

Ingredients:

• 1 pound (500 g) dried canellini (white beans), soaked for 3 hours.
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 7-8 leaves of fresh sage
• 1-2 peeled fresh plum tomatoes or a small can of tomatoes
• Salt and pepper to taste
• 8 Italian link sausages

Directions:

If you choose to serve Fagioli all'Uccelletto with sausages, you'll want freshly made mild Italian sausages, or perhaps a mixture of mild and other kinds (e.g. garlic or pepper-laced) Depending upon the size of the sausages and the appetites of your diners, figure two or more sausages per person.

1. Begin by boiling the beans until 3/4 done in lightly salted water. This will take about an hour, though you should begin checking them after a half hour. You don't want them to go soft on you. If you are including sausages, prick their skins lightly with a fork and simmer them in boiling water to cover for 15 minutes to render out some of the fat.
2. Once the beans are 3/4 done, set the olive oil to heat over a medium flame, in a heavy bottomed clay pot or dutch oven. When the oil's hot, add the garlic and the sage (not more than seven or eight leaves; too much sage will make the beans bitter). Cook until the sage crackles and the garlic is lightly browned. Add the tomatoes and cook for a few more minutes, then add the beans and bean broth to cover. Season the beans with salt and pepper.

Bistecca alla Fiorentina

Cook time: 20 minutes
Level: Easy
Serves: 4

The Bistecca alla Fiorentina is the crown jewel of the carnivorous Florentine menu. This T-bone steak traditionally comes from the prized white Tuscan Chianina cattle which are known for their particular tenderness and flavor. The Bistecca is always cut thick, and always served rare.

Ingredients:

• 4 sprigs fresh rosemary, chopped
• 2 1/2 pound (1kg) prime porterhouse steak preferably Chianina
• tablespoons Tuscan olive oil
• Moist, grey sea salt and freshly cracked pepper to taste

Directions:

1. The Bistecca alla Fiorentina is traditionally cooked on an outdoor grill using hardwood charcoal, such as hickory. The tempeature of the grill should be as hot as possible to cook the surface of the meat while leaving the inside still rare so that the juices and the flavor do not evaporate.
2. Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
3. Place steak onto grill, and cook until a dark, golden brown crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more.

Schiacciata alla Fiorentina

Cook time: 1 hour 15 minutes
Level: Easy
Serves: 12 servings

Ingredients:

• Butter, for greasing the pan
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons baking powder
• Zest and juice of 1 orange
• 3 large eggs
• 1/2 cup warm whole milk
• 4 tablespoons vegetable oil
• Powdered sugar, for topping

Directions:

1. Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
2. Add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil in a medium size mixing bowl. Beat with a until thoroughly mixed.
3. Add the batter to the buttered pan and bake for about 25 minutes. Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.
4. Let cool for about 30 minutes on the counter, then flip the cake out of the baking pan. Slice and serve with powdered sugar.

Cantucci col Vin Santo

Prep time: 30 minutes
Cook time: 1 hour
Level: Easy
Serves: Makes 5 dozen

Ingredients:

• 3 cups all-purpose flour
• 1 cup granulated sugar, plus more for sprinkling
• 1 cup whole almonds
• 2 teaspoons baking powder
• 2 teaspoons anise seeds
• Finely grated zest of 1 lemon
• 1/4 teaspoon salt
• 3 large eggs
• 2 large egg yolks
• 2 teaspoons vin santo or other sweet wine
• 1 large egg white, beaten

Directions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In the bowl of a standing mixer fitted with a paddle, combine the flour with the 1 cup of granulated sugar, almonds, baking powder, anise seeds, lemon zest and salt. Add the whole eggs, egg yolks and vin santo and beat at low speed until a stiff, crumbly, slightly sticky dough forms.
3. Turn the dough onto a lightly floured work surface and knead it 2 or 3 times, until it just comes together. Divide the dough into 3 equal pieces and form each one into a 12-by-1 1/2-inch log. Transfer the logs to the prepared baking sheet. Brush the tops of the logs with the egg white and sprinkle lightly with sugar. Bake the logs in the center of the oven for 25 minutes, or until they are lightly browned and slightly firm. Let the logs cool for 30 minutes on the baking sheet, then transfer them to a cutting board.
4. Line 2 baking sheets with parchment paper. While the logs are still warm, cut them into 1/3-inch slices with a sharp serrated knife. Arrange the cantucci on the sheets, cut sides down, and bake, turning once, until golden, about 25 minutes.

Tiramisu

Prep time: 30 minutes
Refrigeration time: Serverals hours
Level: Easy to Moderate
Serves: 6-8 people

Ingredients:

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• (12 ounces or 400 grams ) 2 packages ladyfingers (Savoiardi)
• 1/3 cup coffee flavored liqueur
• 1 teaspoon unsweetened cocoa powder, for dusting
• 1 (1 ounce) square semisweet chocolate

Directions:

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the ladyfingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the ladyfingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

Quaresimali

Prep time: 15 minutes
Cook time: 12 minutes
Level: Easy
Serves: majes 24 cookies

Ingredients:

• 3 egg whites
• 1⁄8 teaspoon salt
• 1⁄4 cup superfine sugar
• 1⁄4 cup powdered sugar
• 6 tablespoons unsweetened cocoa powder
• 2 tablespoons soft wheat flour

Directions:

1. Preheat the oven to 300 F.
2. In a medium-sized mixing bowl, beat egg whites and salt until foamy. Add superfine sugar slowly, beating until stiff (but not dry) peaks are formed.
3. Sift powdered sugar and cocoa over beaten eggs and use a spatula to combine ingredients well. Don't worry about deflating the mixture. Sift flour over the mixture, again using a spatula to combine ingredients.
4. Transfer mixture to a pastry bag equipped with a number 10 tip. (Or use a large plastic sandwich bag and snip a 1⁄4-inch diameter hole off a corner.) Pipe 2-inch letters of the alphabet onto parchment paper or a nonstick baking mat. You can put them close together, because they won't spread.
5. Bake for 12 minutes. If you use parchment paper, remove the cookies from the paper the moment they come out of the oven. With a nonstick mat, remove with a spatula while still warm.