Organic Tuscany Cookbook

Pastas

Fresh egg pasta

Pasta Fresca
Fresh Egg Pasta

People are often put off by the time-consuming aspect of making fresh pasta. Rather than thinking about it as a chore, slow down and consider that the process is really very relaxing. Put some music on in your kitchen, and take your time (or make with a friend and enjoy the conversation).

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

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. This sauce could be made with cream, but substituting with good ricotta keeps it a little lighter.

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Thumbnail image for <strong>Lasagne classiche </strong><br /><em>The classic lasagna</em>

Lasagne classiche
The classic lasagna

A delicious, filling dish which can satisfy lots of people and be made in advance. Please note that this recipe uses a meat sauce. See the recipe for Ragù di carne and triple the quantities (i.e. use 750g/1.5 lb ground beef etc).

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Sugo con i carciofi
Artichoke sauce for pasta

Artichokes can seem daunting – what to do with all those leaves??!! But once you have conquered the fear, this nutritious and delicious vegetable will become a favourite. Make sure you don’t drink too special a wine when you eat artichokes – they will ruin any complex flavours.

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Ragù di carne
Rich meat and vegetable sauce

There are dozens of versions of ragù which are favourites in different regions of Italy. You can use this basic recipe, then experiment with quantities of wine, tomato, spices (replace the nutmeg with cinnamon for a completely different sauce!) etc and create your own ragù repertoire.

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Pasta con le zucchine
Simple zucchini (courgette) sauce

When the zucchini glut is upon us, we have this a couple of times a week. It’s light but fragrant and satisfying.

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Pasta e fagioli
Pasta and bean soup

Since Italian cuisine is so regional, there are dozens of versions of this delicious, hearty soup. In Tuscany, white cannellini beans are used (the darker borlotti beans tend to be used further north).

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Sugo di melanzane
Simple eggplant (aubergine), fresh tomato and basil sauce with ricotta

This simple sauce relies on good eggplants, tasty, ripe tomatoes, fresh basil and a good ricotta cheese.

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Pomarola
Simple fresh tomato and basil sauce

This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.

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Sugo finto
A meatless ragu

Until recently, people in Tuscany ate very little meat at normal meals – there simply wasn’t the money and/or preserving techniques to allow it. This is a poor man’s meat sauce: the vegetables are cut finely to simulate a ground beef texture and the result is very tasty indeed.

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