Panzanella (Tuscan Bread Salad)
Ingredients: 4 cups stale bread (cubed), 2 large ripe tomatoes, 1 cucumber, 1 red onion, 20 basil leaves, 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, salt and pepper to taste.
Instructions: Soak the stale bread in water for about 10 minutes. Meanwhile, chop the tomatoes, cucumber, and onion into bite-size pieces. Squeeze out the excess water from the bread and combine with the vegetables in a large bowl. Add in the basil leaves, olive oil, vinegar, salt, and pepper, tossing everything together. Let it sit for about 30 minutes before serving to allow the flavors to meld together.
Pappa al Pomodoro (Tomato and Bread Soup)
Ingredients: 1 kg ripe tomatoes, 200 g stale Tuscan bread, 1 onion, 2 cloves garlic, basil, extra virgin olive oil, salt and pepper.
Instructions: Chop the onion and garlic and sauté them in olive oil in a large pot. Add the chopped tomatoes and cook until they start to break down. Tear the stale bread into pieces and add it to the pot, stirring until it soaks up the tomato juices. Add a bit of water if necessary. Season with salt, pepper, and fresh basil. Cook on low heat for about 30 minutes, stirring occasionally.
Ribollita (Tuscan Vegetable and Bread Soup)
Ingredients: 2 cans cannellini beans, 1 bunch kale, 1 bunch Swiss chard, 2 potatoes, 2 carrots, 1 onion, 2 cloves garlic, 4 cups vegetable broth, 4 cups stale Tuscan bread, extra virgin olive oil, salt and pepper.
Instructions: Chop all the vegetables and sauté them in a large pot with olive oil. Once the vegetables are softened, add the beans and vegetable broth. Bring to a simmer and let it cook for about 30 minutes. Add the stale bread and cook for another 10 minutes. Season with salt and pepper.
Cacciucco (Tuscan Seafood Stew)
Ingredients: 1 onion, 2 cloves garlic, 1 chili pepper, 1 can chopped tomatoes, 1 glass of white wine, 500 g mixed seafood (shrimp, squid, mussels, clams), 4 slices stale Tuscan bread, extra virgin olive oil, salt.
Instructions: Chop the onion, garlic, and chili pepper and sauté them in a large pot with olive oil. Add the chopped tomatoes and white wine and simmer for about 15 minutes. Add the seafood and cook until it's done (about 5 minutes). Season with salt. Toast the bread and place it at the bottom of each serving bowl, then pour the stew over the top.
Cantucci (Tuscan Almond Biscuits)
Ingredients: 2 cups flour, 1 cup sugar, 1 teaspoon baking powder, a pinch of salt, 2 eggs, 1 teaspoon vanilla extract, 1 cup almonds.
Instructions: Mix together the flour, sugar, baking powder, and salt. Add the eggs and vanilla extract, mixing until it forms a dough. Fold in the almonds. Divide the dough into two logs and bake at 180°C (350°F) for about 25 minutes. Allow to cool slightly, then slice into biscuits.
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