Torciano CookBook: Mamma's Recipe!
Ribollita: Rèchauffè of Bread and Vegetable Soup
What a lot of things the famous (though rather poorly imitated) Ribollita brings to mind! Few nowdays know hot to cook it properly, because it requires a lot of love and time and, of course, simple and genuine ingredients.
Tonno con Cipolla e Fagioli (Tuna Fish with Beans and Onion)
This dish can really only be eaten cold (which means neither hot nor warm, but definitely not straight out of the fridge either), so it is just right for the warm season, though the Florentines welcome it in any weather.
In its sublime simplicity, it calls to mind the old taverns which used to cram every corner of our historical center and which have now practically all disappeared.
Lasagna with meat sauce
One of the most representative dishes of the cuisine of our country, lasagne not leave impassible even the most delicate palates. This combination of pasta, cheese, meat sauce and bechamel is simply wonderful!
Spaghetti with olive oil, garlic and chilli
A really great recipe for an improvised meal or a midnight snack with friends. A very famous and fast recipe to prepare even for big meals with the family.
To check the origin of this dish, one should go with the mind at the time of the Carbonari, but simply its name comes from the black pepper, That if minced on the spaghetti before serving, It makes them very dark. In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.
Fast to prepare these delicious noodles, served with a sauce"Raw", which is essential to use fresh tomatoes and basil, which gives the dish a special freshness
Christmas stuffed turkey recipe
Christmas is coming and the all those appointed to cooks during the holidays are asking: what to do for Christmas? Do not worry, Mamma Graziella is here to help and try to give advice on recipes for Christmas you will not regret.
Penne al Tartufo - Pasta with Truffle
To prepare a different menu you could simply add just a special ingredient, maybe a bit 'looked' like the truffle that today is easy to find in useful glass jars.
Taglioni al Salmone - Taglioni Salmon
A dish for special occasions, do not come cheap but it is highly effective and of rapid preparation, these noodles can be a welcome change for the most refined and discerning palates.
Perhaps it is better not to investigate thoroughly the origin of the unique name given to these tasty noodles that can be found in many restaurants, though not always conform to the recipe shown here.
Rigatoni cooked in Sauce
Why Rigatoni and not just plain Penne? The reason is obvious: because the latter have a smooth surface, while the former are artistically ribbed and the beam sauce clings better.
Cornmeal Slices with Sausages: Crostini di Polenta
These tasty Crostini are for serving up especially in the winter, when the frying and consumption of a hot dish do not require too much of an effort. Not everybody manages to fry Polenta without it crumbling. There is a trick and, like all tricks, it is simple. Everything depends on letting the cornmeal slices color nicely on each side before turning them and on maintaining a high oil temperature.
Cantuccini! Typical Tuscan biscuit with Vinbeato
There are some variations of the recipe, such as the one where the almonds are toasted in the oven before mixing into the dough, or the one recommending a pinch of saffron to give the biscuits a bright yellow color. i think that my recipe - the most respectful of tradition - is ideal if you want biscuits with a balanced pleasant flavor for relishing on any occasion.
Sugo d'olive, Olive Sauce
This delicious sauce is perfect with short pasta, particularly pennette and rigatoni, which combine with it better because, as both types are shaped like small tubes, the sauce is trapped inside besides coating the outside.
It is a very simple dish, but the bread absolutely must be stale and well-squeezed. Panzanella is also very good if eaten straight out of the refrigerator, especially in the summer.
Coniglio con le Olive: Rabbit with Olives
Oleeee, Here one of the most famous and delicious recipes!
Tagliatelle al Cinghiale: Tagliatelle with wild boar
Here for you the recipe to prepare a delicius Lunch! inside there is the instruction to you homemade Pasta too!!
How many times before preparing a quick meal you open the fridge wondering what is advanced and there are spaghetti cooked the day before.
Ravioli al Ragù di Coniglio: Ravioli stuffed with Rabbit sausage
This recipe is incredibly tasty, and fairly easy. Really great when you are having a lot of people over and you do not know what to serve them!!
It used to be thought (Perhaps with someones imagination working overtime) that the name derived from the Greek term Arista, which, being a neutral plural, means “excellent things".
Homemade Tortelli, the best!
IF YOU NEED TO KEEP IT in the fridge for serving at an important soirée, brush it over with aspic jelly. (it is easy to make up, with the addition of a whiff of brandy).
Pollo alla Cacciatora: Chicken Cacciatora
Not infrequently is the preparation of this dish enriched with dried mushrooms (previously moistened in water). I find, however, that the traditional recipe is the winning one as it does not mask the delicate flavor of the chicken meat. With regard to the name, the origin of which is lost in the mists of time (can you really see hunters preparing such a delicacy with grace and patience?), any curiosity is bound to remain unsatisfied (At least here). However, this is a dish that still today appears fairly frequently on Florentine and Tuscan tables, as it requires little fuss and the preparation time is short.
Crespelle Fiorentine: Florentine Savoury Crepes
Simple and Tasty as they are, these crepes are, unfortunately, served up nowadays in several ways which are not always correct. At any rate, the original recipe for these so-called "grand-mother's kerchiefs" is the one I have described. The only valid variation could be to add aromatic herbs mixed into the spinach to make the crepes still more delicate. This would only be in summer, however, when the aromas are at their keenest.
Pomodori Ripieni! Rice Stuffed Tomatoes!
Excuse us for the delay but Mamma forgot to give us the recipe! but do not worry, even if a day later we are ready to taste an awesome fresh recipe particularly good for summer!!
Crostini col Vinsanto! Vinsanto Canapés!
Allow us to suggest, for a change, that this preparation does not need Tuscan bread, but rather French Baguette type, round in shape, with a softer texture to it. There was a time when these flavorsome, dainty and auspicious Crostini would never be missing at any wedding feast.
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