Archive for 'Recipes'

A delicious savory filling, stuffed and roasted in chicken necks.

Ingredients:

• 2 Chicken Necks


• 200gr Ground beef (7 ounces)


• 100gr Ground pork (3.5 ounces)


• 3 tablespoons olive oil


• 4 tablespoons breadcrumbs


• Parmesan cheese. grated


• 3 Eggs


• Nutmeg


• Thyme


• Salt and Pepper


• Broth

This is a very simple and fast soup and it seems the origin is in Medieval age (the presence of nutmeg and cheese confirm it). When some guests suddenly came, maybe very tired after a long trip, it was a precious resource for the cook to prepare this soup with ingredients always available in the kitchen, from that the medieval name in original text "Zuppa improvvisata" (sudden soup) and in addition to these ingredients there was the parsley.

Ingredients

• 4 Eggs


• 4 tablespoons parmesan cheese


• 2 tablespoons breadcrumbs


• salt and pepper


• Broth


• Little nutmeg

Tuscan Cabbage on toasted bread

Ingredients:

• Black Tuscan Cabbage, 4 bunches


• 4 slices Whole Wheat Bread (Pane Casalingo)


• Garlic


• Extra Virgin Olive Oil


• Salt


• Black Pepper

Spinach in Florentine style.

Ingredients:

• Spinach fresh and clean 1 kg


• Olive Oil


• 2 garlic cloves


• Béchamel sauce (2 cups)


• Grated Parmesan


• Salt and Pepper

A hearty bread and vegetable soup; traditionally made from minestrone soup and the leftovers then layered with bread and baked for a dish on the second day, and then the third day ribollita was made. This is a recipe to get there a little faster. Enjoy!

Ingredients:

• Dried white beans 400gr


• 1/2 Savoy cabbage


• 2 bunches black Tuscan cabbage


• 3 ripe or canned tomatoes


• 1 stalk celery


• 2 carrots


• 1 garlic glove


• 2 onions


• 1 peperoncino (red pepper)


• 4 potatoes


• 2 bunches beet or fresh spinach


• Extra virgin olive oil


• Whole wheat bread (pane casalingo)


• Salt and Pepper