Tortelli potato Preparing the filling of tortelli: Boil potatoes Prepare a soffritto in 10 extra tablespoons of oil with 4 cloves of garlic and parsley abundant. Add a peeled tomatoes, cook. In a large container crush the potatoes and unite the soffritto prepared, salt, pepper, nutmeg, 4 tablespoons parmesan cheese Read more…
Bread and Tomato Soup Ingredients for four persons: 300 gr. of stale Tuscan bread 500 gr. of ripe tomatoes Two whole leaks or three cloves of garlic Some basil 1 lt. of meat broth Extra virgin olive oil Salt and pepper Bread And Tomato Soup Preparation: Mince the leak ( Read more…
This sauce was very popular in Medieval age and sold by the streets vendors that usually came from the countryside where they collected fresh herbs. There are variations of the below recipe where the addition of ginger, cinnamon, sage, cloves, or some breadcrumbs has modernized the recipe. Ingredients: 1 Large Read more…
Ingredients 200 grams chickpeas, 200 grams thin noodles, 1 clove garlic, a twig of rosemary, tomato paste, extra virgin olive oil, salt and pepper. Pour chickpeas in a bowl, cover them with lukewarm water and leave to soften for 24 hours. Drain and cook in 1 litre of water with Read more…
Although the weather was still warm and sunny here in the Garfagnana, I knew it was autumn from my sudden craving for a thick vegetable soup. Since you might be feeling the same, here is the story of my soup. It isn’t a recipe, because it must be composed of Read more…