Ingredients for 4 people: 8 slices of thinly sliced day old tuscan bread, 1 garlic clove, extra virgin oil, salt and pepper, 2 chopped ripe tomatoes (optional). Lightly toast the bread under the grill (or on the BBQ), rub each slice with garlic and arrange on a service plate, sprinkle Read more…
Ingredients (servers 4) 250 gr. Dry chickpeas (or canned ones, but not so good) ½ kg. Baccalà (you can by it already soave to save time) 2 eggs 2 tbspoonfuls of parmigiano 1 carrot 1 celery stick 1 onion 2 garlic cloves fish broth withe flour rosemery parsley 1 bay Read more…
Commonly knows as “chestnut flour”, originates in Garfagnana and it is used by the population as wheat flour is used in the plain areas. The chestnut is therefore a “bread tree” and its fruits, the chestnuts, “tree bread”. Although mainly used for polenta, there are various uses for chestnut flour. Read more…
For the chick pea soup 350 gm chick peas 1 stick celery, roughly chopped 4 shallots ,thinly sliced 1 carrot, roughly chopped 4 dessertspoons olive oil A sprig of fresh thyme A sprig of fresh rosemary 3 fresh sage leaves 2 litres water salt For the vegetable tartare 1/2 sick Read more…
250 gm tagliatelle, 300 gm of peeled tiger prawns, 3 courgettes cut into small pieces, 100 ml cream, fresh flat leaf parseley, chopped, a squashed garlic clove in camicia – this means that the garlic clove hasn’t been peeled and still has its shirt on! Olive oil, freshly ground salt Read more…