Fagioli all’uccelletto (Beans Braised in Tomato and Sage Sauce)

Frankcontorno, summer, Toscana10 Comments

Fagioli all'uccelletto

Tuscans love beans. They eat them as part of many of the famous Tuscan soups like ribollita, they eat them in a salad with tuna as an antipasto, and, of course, they eat them as a contorno, or side dish, especially with grilled meats like the mythical bistecca alla fiorentina. … Read More

Coniglio alla cacciatora (Rabbit Cacciatore)

FrankFall, secondi piatti, Toscana, Winter9 Comments

Coniglio alla cacciatora (Rabbit Cacciatore)

Rabbit is a wonderful meat, leaner but yet tastier than most chicken you’ll find in these days of industrial agriculture. Many people (at least in the US) have an aversion to eating rabbit, but it is quite popular in Italy, Spain, France and elsewhere in Europe. And why not? Those … Read More

Pappardelle all’anatra (Pappardelle with Duck Ragu)

FrankFall, pasta, piatti unici, primi piatti, Toscana, Winter9 Comments

Pappardelle with Duck Ragu

When one thinks of Tuscan cooking, one of the first dishes that comes to mind—along with such icons as fagioli all’uccelleto and bistecca alla fiorentina—is pappardelle sulla lepre, a wide ribbon pasta with hare sauce. Its fame is perfectly justified; it is truly delicious. Finding hare is just about impossible … Read More

Fagiolini in umido (Green Beans in Tomato Sauce)

FrankCampania, contorno, Toscana25 Comments

Fagiolini in umido (Green Beans in Tomato Sauce)

While Sundays dinners at Angelina’s house were once-a-week, belly-busting, meaty affairs, she practically lived on vegetables during the week. This was long before vegetarianism went mainstream and she would not have thought of herself as a ‘weekday vegetarian’ or anything of that sort. It was just the way that she … Read More

Lesso di manzo rifatto (“Re-made” Boiled Beef)

FrankCampania, Lazio, secondi piatti, Toscana15 Comments

Waste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for making use of boiled beef leftover from beef broth, a brodo classico or a bollito misto. Of course, boiled beef can simply be gently reheated in its broth and served … Read More

Penne ai funghi (Penne with Mushroom Sauce)

Frankpasta, primi piatti, Toscana9 Comments

penne ai funghi

Fall is my favorite season, and one of the best reasons to love the fall is all the wonderful food you get to eat! The sprightly but rather thin dishes of summer give way to more substantial fare: game, soups and stews of all kinds, pumpkin and other squashes, beans, … Read More

Pappa al pomodoro (Tuscan Tomato and Bread “Soup”)

Frankprimi piatti, Toscana4 Comments

Pappa al pomodoro

In the days when freshly baked bread was a staple of everyday life, a plethora of recipes grew up for using leftover stale bread. This classic Tuscan recipe is, to my mind, the very best of the lot—pappa al pomodoro, literally “mush with tomatoes”. (Sounds better in Italian, doesn’t it?) … Read More

Arista alla fiorentina (Florentine Spit-Roasted Pork Loin)

Franksecondi piatti, Toscana2 Comments

Arista (Florentine Spit-Roasted Pork Loin)

Arista alla fiorentina, or Florentine Spit-Roasted Pork Loin, is one of the signature dishes of Tuscan cookery. And like so many Tuscan dishes,  the dish is as simple as it is good. Ingredients 1 pork loin roast Olive oil, q.b. For the dry marinade: 2-3 cloves of garlic 2-3 sprigs … Read More