This is a signature dish of the late great Mario, the multitalented father of Tina who used to be one of our amazing instructors at our cooking classes in Italy. You may say that you like your green beans to be firm and crunchy, but after tasting this dish you may also appreciate their sweet, melt-in-the-mouth quality when slow cooked.
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Entries by Tina
Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. We often serve these crostini (which are red, white and yellow) alongside our green salsa verde crostini. A pretty combination!
You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup.
Crostini are little appetizers that you can invent yourself depending on what’s in season and what you have in the house. Salsa verde is a tangy herby sauce often served to accompany boiled meats, but delicious in its own right.
This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways – without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature.
This is the most classic of all Tuscan crostini. Even those who say they don’t like paté love this one!
This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It does however rely on ripe, tasty tomatoes.
Best served warm, these crostini will have your guests demanding more. You’ll see that the vin santo gives the mushrooms a very special flavour, and the butter gives them a melt in the mouth texture.
Even self-professed cauliflower haters will love this dish, if you can convince them to try it.
There are dozens of versions of ragù which are favourites in different regions of Italy. During our cooking classes in Tuscany, we teach this Tuscan version (using not much tomato).