Organic Tuscany Cookbook

Italian Fall Recipes

Minestrone

Minestrone
Tuscan Vegetable Soup

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The distinctive taste of this soup comes from the cavolo nero (“black cabbage”). This has recently been popularized by chefs such as Jamie Oliver and is now available in many farmers’ markets. Read Recipe »

Thumbnail image for <strong>Pasta con i broccoli</strong><br />Pasta with broccoli

Pasta con i broccoli
Pasta with broccoli

This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc). It is delicious made with orecchiette (ear-shpaed) pasta, but any short pasta will be fine.

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Thumbnail image for <strong>Pasta e ceci </strong><br />Pasta and chickpea soup

Pasta e ceci
Pasta and chickpea soup

This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl.

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Thumbnail image for <strong>Minestra di pane </strong><br />Tuscan vegetable and bread soup

Minestra di pane
Tuscan vegetable and bread soup

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

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Mushroom crostini

Crostini di funghi
Mushroom crostini

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.

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Thumbnail image for <strong>Risotto</strong><br />Risotto

Risotto
Risotto

The best types of rice for making risotto are: Arborio, Carnaroli and Vialone nano. These have round grains and are starchy, becoming creamy when cooked

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Thumbnail image for <strong>Cavolfiore Rifatto </strong><br />Cauliflower with Tomato, Rosemary & Fennel Seeds

Cavolfiore Rifatto
Cauliflower with Tomato, Rosemary & Fennel Seeds

Even self-professed cauliflower haters will love this dish, if you can convince them to try it.

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Thumbnail image for <strong>Stracotto di Manzo </strong><br />Tuscan “Overcooked” Beef

Stracotto di Manzo
Tuscan “Overcooked” Beef

The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat.

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Thumbnail image for <strong>Sugo con gli asparagi </strong><br />Asparagus sauce for pasta

Sugo con gli asparagi
Asparagus sauce for pasta

Asparagus are available for only a very short season. We love them and try to eat them in as many ways as possible before the long wait for the next harvest.

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Thumbnail image for <strong>Melanzane alla parmigiana </strong><br />Cheesy baked aubergine/eggplant

Melanzane alla parmigiana
Cheesy baked aubergine/eggplant

This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.

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