Monthly Archives: settembre 2022

sformato di zucchine con Tartufo



4 Zucchini
1 Clove of garlic
Extravirgin olive oil
1 Egg
1 Knob of butter
1 Tablespoon of flour
Grated Parmigiano

a cutting board to slice the zucchini, a knife, a grater, a pan to cook the vegetables, a bowl to mix in, a silicone mold to turn the flan and an oven.

Take the Zucchini already washed and slice them into small pieces, finely chop a clove of garlic and put it in a pan with a little extra virgin olive oil. When the garlic has started to fry, add the Zucchini and cook them. Help cooking with a pinch of salt and a little water if the cooking of the zucchini is too dry.

When the courgettes are soft and cooked, remove them from the pan and place them in a bowl. I suggest waiting for the courgette to cool down a bit to prevent the egg from cooking when you add it.
In the bowl, add a knob of butter, a spoonful of flour, an egg and a little grated Parmigiano to the zucchini, mix well and taste, at this point season the flan with salt and pepper to your liking. Taste several times until you reach the desired taste. Take the multiple silicone mold and rub in a little butter and a little breadcrumbs after which distribute the Zucchini in the various silicone mold being careful not to fill the mold to the brim, leave a finger from the edge because it is cooking the flan will rise slightly.
Puts the mold in a static oven preheated to 200 degrees celsius (about 390/400 farenight) for 20 minutes.
Remove the mold from the oven and wait for it to cool. Remove the flan from the mold and turn it for a dish that will make your family happy.

If you have a truffle to shave on it, the combination is exceptional.


Fagioli all’uccelleta

Ingredients for 6 people

800 g of boiled cannellini beans
1 twig of sage
2 garlic cloves
4 spoonfuls of tomato puree
3 spoonfuls of oil
1 three-fingered pinch of salt
1 two-fingered pinch of pepper
You just need a wide and low pot able to hold all the ingredients.
Cover the bottom of the pot with oil, add the crushed garlic, then turn the fire on
and brown for 1-2 minutes, making sure the garlic does not burn.
Now add the tomato and salt and cook for 5 more minutes, then add the beans and cook
for 5 more minutes.
Go on cooking on a low fire for 20 minutes.
Serve hot, if possible in an earthenware casserole, which will keep them warm.
We find this dish in cold winter evenings, but also in summer in country fairs, and everybody
enjoys it!

Zuppa di cipolle

1 kg of sweet red onions
4 tablespoons of extra virgin olive oil
2 Bay Leaves
4 Juniper berries
Black pepper
Homemade bread cut into cubes
1 Liter of Vegetable broth (water, salt, celery, 1 carrot, parsley, 1 small tomato)

Zuppa di cipolle

Thinly slice the onions and sauté with juniper oil and berries, bay leaves, salt and pepper.
When the onion is shiny and transparent, add the broth until it is completely covered.
Let it cook for at least 30 minutes.
The soup will be ready when the consistency of the onions is soft without fiber.
Serve with bread cubes sautéed in a pan with extra virgin olive oil.

Zuppa di cipolle


Ingredients for 6 people
6 marrowbones
3 cloves of garlic
2 twigs of rosemary
10 g of dry edible boletus
4 spoonfuls of olive oil
½ cup of tomato puree
½ cup of red wine (the same wine you serve at the table)
3 four-fingered pinches of salt
1 three-fingered pinch of pepper
1 liter of meat broth
Choosing the meat: in Tuscany, for this recipe they use marrowbones of young beef (18
month old bullock) belonging to the Chianina race and raised in the open, so the muscles
are well structured, thus giving the very best flavor to the meat.


Just a wide and low pot with a lid, a knife and a chopping board.
To make a clean cut on the bone, the butcher uses a saw which leaves a kind of pulp on
the surface with small fragments of bone.
Before starting to cook, you must clean this pulp off the meat, washing it with water or
scraping the surface. Dry off well and make 4 cuts a few centimeters deep on the outside,
pointing towards the center. This will help to keep the unbent shape of each marrowbone
and make it fit perfectly on the bottom of the pot thus ensuring uniform cooking.
Chop the rosemary and garlic fine and brown with the oil for 5 minutes, then add the
meat, being careful that the pieces do not overlap. Brown well on both sides and pour on
the wine, letting it evaporate. Add the edible boletus which has previously been steeped
in lukewarm water, throwing away the steeping water you don’t use. You can now add
salt and pepper and the tomato puree. When it starts to boil again, turn the meat over
and add the hot broth, covering the level of the stew by at least the height of one finger.
Now lower the flame and cook for at least 2 hours with the lid on.
Every 20-30 minutes, check and turn over the marrowbones, adding more hot broth if
Should you use a younger animal (calf), the cooking time will certainly be less.

Osso buco alla fiorentina

salame dolce

Ingredients for 8 people
200 g of dry cookies
100 g of sugar
150 g of butter softened at room temperature
2 egg yolks
2 spoonfuls of unsweetened cocoa
1 small cup of Marsala or Vinsanto

When your children ask to help you make a dessert, this is a good recipe, because it does
not require either knives or fire, so the children will be welcome in the kitchen.
Nothing to worry about therefore, and the result will still be surprising!
Mix the sugar with the yolks well, until you get a soft cream, then add the butter, cocoa
and liqueur.
Blend well and add the crunbled cookies.
Now that it has become rather solid, shape it into a salami with your hands.
Wrap it in parchment paper and put it in the fridge.
You serve it in slices that look like Tuscan salami, and this is what gives it its name.
You can keep it for up to one week in the fridge.

Branzino all’acqua pazza

Ingredients for 4 people:
-4 sea bass fillets -a clove of garlic -parsley -chili pepper -extravirgin olive oil -salt -white or rosé wine -ripe cherry tomato
preparation of ingredients:
wash the fillet well to eliminate all the scales, cut the tomatoes into cubes, chop the parsley, chop the garlic. chop the chilli pepper it is possible to chop parsley, garlic and chilli together. keep the tomato separate from the aromatic herbs.
before starting, divide the ingredients into two equal parts Preparation: take a dish that contains the four sea bass fillets, possibly a little larger than the fillets, so as to contain all the ingredients without problems. put a nice drizzle of extra virgin olive oil on the plate, take the first half of the aromatic herbs and sprinkle them over the whole surface of the dish, (parsley garlic and chilli pepper), do the same for the first half of the chopped tomato. take the 4 sea bass fillets and place them on top to cover all the ingredients.(skin up) put a little extra virgin olive oil on the fillets. spread the second half of the aromatic herbs on the fillets covering the whole surface of the fillets, do the same for the second half of the tomatoes .
at this point the fillets are ready for cooking.

Cooking sea bass fillet:

Take a pan with a large enough bottom to accommodate all 4 sea bass fillets in the same position as they are on the plate.
bring the dish with the sea bass to the pan, shake it a little, to remove the fillets from the plate and slide all the contents into the pan.
salt the sea bass with a pinch of salt to 3 fingers.
add the wine, (about a glass), cover the pan
arrange pliers to turn the sea bass fillets halfway through cooking.

light the flame and start cooking.halfway through cooking, we will notice that the fillets will have a color change on the edge, becoming lighter. turn the fillets, cover the pan again, wait another 2 minutes, the wine is reduced giving the crazy wather .

the sea bass fillet in crazy water is ready. enjoy your meal 🙂

branzino all’acqua pazza


1 kg of yellow-skinned potatoes
200 g of type 00 soft wheat flour
1 egg
2 pinches of salt

a pastry board
a fork or a rigagnocchi
a basin
a pot for cooking

Tip: in this recipe we don’t have to use a lot of flour, because we have to keep the flavor of the potatoes 🙂

take the potatoes and boil them with the peel (35/40 min), if possible with steam to prevent them from getting soaked in water, to see if the potatoes are cooked in a stick with a wooden stick, if the potato is softly pierced it is cooked, if you find resistance in piercing it, it prolongs the cooking for another 5 minutes.

once they are cooked, peel them and cut them in half to let the steam come out, mash them with the potato masher in a bowl,

put some water in a saucepan and put it on the fire, once the gnocchi dough is ready we should try the consistency of the dough by baking a dumpling in boiling water.

add an egg to the bowl with the potatoes, not all the salt and flour, mix well to form a homogeneous paste,

take a small portion of dough and roll it on the pastry board, cut the elongated dough into small sections, shape it with your hands to form balls and use the rigagnocchi or fork to give the typical shape of the dumpling, try abutting a dumpling in the pan in boiling, if the dumpling goes back to the surface intact has the right proportion of flour and you can proceed to make them all, if the dumpling crumbles and breaks you have to add a little flour to the dough and try again, remember not to wait long during processing because the humidity of the potatoes absorbs the flour and you will have to add it continuously, losing the taste of the potatoes.

I suggest you make them and cook them because even making them and waiting can compromise them in consistency, I know they are delicate, but they are also very good 🙂

Melanzane in Tasca


Knife, cutting board, oven, sauce pan.
2 round eggplants
1 sprig of parsley
1 clove of garlic
10 tablespoon of crumbled bread
-(we will need the bread crumb, it is not necessary to look for a loaf with a hard crust, but possibly with a non-rubbery crumb, Tuscan bread does not have salt so we suggest a lightly salted bread so as to balance the salt with the pinches during the recipe )
black pepper
2 tablespoon of parmigiano cheese.

Preheat oven to 400F.

Cut the eggplant into massive slices, consider 2 overlapping fingers as thickness. we will then have to nick these slices again to form a sort of pocket. it is essential that the cut of the notch is not complete so as to form a pocket.

Sprinkle with salt and let the water drain for 20 / 30 minutes.
Chop garlic, parsley and bread and mix everything in a bowl
Season with salt pepper and cheese and add 2 tablespoons of olive oil to give consistency to the stuffing.
The eggplant pockets covered with salt will emit water thanks to the salt. Should be well dried with simple kitchen paper, this step is to eliminate the bitter taste of eggplants.

Clean the eggplants and stuff them, not too much because eggplants will reduce in size, a drizzle of olive oil and place them on a baking tin.
Bake for 25 minutes 400F.

melanzane in tasca eggplant in a pocket


Large pan,
chopping knife,
cutting board.
1 free range chicken (in 8 pieces)
1 handful Black olives,
2 cloves of Garlic,
1 handful of Sage
1 handful of Sundried tomatoes
Olive oil extravergine Salt and black pepper
1 glass of White wine
Water around 0,5 liters


sundry tomato

Start chopping garlic and sage very fine, same thing with the tomato and put it aside. Warm up 3 tablespoon of the olive oil in a large pan, when it’s hot brow the chicken pieces both sides, then add the garlic and sage and let it go with high flame for a couple of minutes, before the garlic brown add the wine and let it reduce.
Now we can add the olives and the tomato, mix and add the water to almost cover the meat, let it simmer for 30 to 40 minutes, it will depend from te meat.
As the liquid will be reduced in a thick sauce, the chicken cacciatore is ready!

Bruschetta al pomodoro con fagioli cannellini

Ingredients for 4 people
2 spoonfuls of cannellini beans
2 red tomatoes ripened in the sun
4 leaves of fresh basil
1 clove of fresh garlic
2 three-fingered pinches of salt
Freshly ground black pepper
2 spoonfuls of extravirgin olive oil
4 slices of Tuscan bread each
1 finger thick
A wooden chopping board, one smooth-bladed and one saw-bladed knife, a bowl to mix the ingredients in and an oven to toast the bread.
Isn’t it wonderful to have all those lovely colors on the table. Can’t you smell the perfume of the basil? In Tuscany bruschettare means to toast, especially bread. The best known bruschetta in our area is made with oil, and it is also used to taste new oil just come out of the olive press. You make it by rubbing some garlic on a lightly toasted piece of bread and then generously pouring out the best extravirgin olive oil, and finally adding a pinch of salt. But let us go back to our tomato bruschetta.
First heat the oven to 200°C (400°F). Chop the garlic into very small pieces and put them in the bowl, break up the basil leaves with your fingers so they don’t get dark. Use the saw-bladed knife to cut the tomato into cubes the size of the nail of your little finger, and put all the ingredients into the bowl, then add salt, pepper and oil. Take a spoon to mix from the inside of the rim of the bowl moving towards the center, going all around the rim. This will give you a soft and complete mix.
Let the mix rest to get flavor and toast the bread for 10 minutes. The way you toast the bread is important: it must be crisp outside, but soft inside. This way, when you bite into the bruschetta, the bread will stick onto your palate, and give you its full taste. Now mix the seasoning again, and use a spoon to pick up both the pieces and the seasoning, then spread them generously over the slice of bread. Serve immediately so the bread has the right texture!!!