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Tuscan Recipes

Tuscany is known for its mouth-watering food, and world famous Tuscan dishes. It’s a magnet for foodies, and anyone who enjoys traditional Italian cuisine. Whilst in Tuscany, if you really want to get to know the cuisine, you should consider doing a cooking course, going on cooking tours, and even hiring a Tuscan chef. After your visit to Tuscany, you might be inspired to bring the taste of Tuscany back home by attempting to cook some of your favourite dishes.

Impress your friends by rustling up unique Tuscan specialities at dinner parties, or treat yourself by cooking the occasional Tuscan inspired meal. We want to help you to recreate some of the best Tuscan recipes in the comfort of your own home, so we have handpicked our favourite dishes below.

Try cooking some of the best Tuscan meals from the selection below and become an expert in Tuscan cooking in no time. Learn how to cook well-known dishes such as Panzanella, Papa al pomodoro, Pappardelle Alla Lepre, Cacciucco and Baccalà alla Livornese. Make sure you send us pictures of your creations and let us know which recipes are your favourite!

Tuscan Recipes

Baccalà alla Livornese (Livorno Salt Cod)

Serves: 2 people
Cooking time: 50 minutes
Calories: 350 per serving
Expertise level: 2 out of 3

Ingredients:
400g soaked salt cod
oil for frying
200g cherry tomatoes or tinned tomatoes
extra virgin olive oil
1 clove garlic
small handful of parsley
pepper
flour for dusting

1. Remove the bones from the salt cod with tweezers, then cut into pieces.
Flour the pieces of fish and fry well on both sides.
2. Remove any excess oil.
3. Cook the cherry tomatoes in a pan with the olive oil, cloves of garlic and pepper.
4. When the sauce has thickened, gently place the salt cod in the pan.
5. Leave to cook for about 20 minutes, the time required to cook the tomatoes.
6. Remove the cloves of garlic and serve sprinkled with some chopped parsley.

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Biscotti di Prato alle Mandorle (Prato Almond Biscuits)

Serves: 6 people
Cooking time: 80 minutes
Calories: 450 per serving
Expertise level: 2 out of 3

Ingredients:
400g flour
250g sugar
250g peeled almonds
3 eggs
3 egg yolks
1 sachet of yeast
pinch of salt

1. Beat together 2 eggs, egg yolks and sugar, then add the flour, yeast and a pinch of salt. Gently roast the peeled almonds and, when cooled, add to the dough.
2. Mould the dough into 3 sausage shapes that are 3 fingers wide and 1 finger high. Place on a greased and floured baking tray, well-spaced out, brush with beaten egg and cook in a moderate oven for about 15 minutes.
3. Remove from the oven and cut across each 'sausage' sideways with a knife. Return to the oven for about 10 minutes until crunchy.
4. Leave to cool. The biscuits are best served with a good Vin Santo from Tuscany.

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Insalata di Baccelli (Whole Green Pea Salad)

Serves 2 people
Cooking time: 25 minutes
Calories: 300 per serving
Expertise level: 1 out of 3

Ingredients:
1 kg whole green peas
250 g mature Pecorino Toscano cheese
2–3 slices of Salame Toscano, 1 cm thick
extra virgin olive oil
salt to taste
pepper to taste

1. Shell the peas into a bowl. 
2. Cut the Pecorino cheese and salami into 2 cm cubes and add to the peas.
3.Dress with olive oil and salt and pepper to taste and serve.

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Carciofi Ripieni (Stuffed Artichokes)

Serves: 4 people
Cooking time: 40 minutes
Calories: 250 per serving
Expertise level: 1 out of 3

Ingredients:
4 artichokes
breadcrumbs
salt
pepper
4 slices of cured ham
4 slices of Pecorino cheese
oil
2 cloves of garlic 

1. Wash the artichokes, remove the greenest leaves, then trim off the pointed tips on each leaf and open up the leaves like a flower.
2. Trim the stems so the artichokes sit on a flat surface.
3. Mix the breadcrumbs, slices of ham, garlic and the pieces you removed from the bottom of the artichoke in a mixer.
4. Stuff the centre of each artichoke with the mixture, place in a tall saucepan with a little oil, season with salt and pepper.
5. Cook slowly and hot add just under half a glass of water to the bottom of the tray, cover and continue to cook slowly.
6. After 20 minutes, place the slices of Pecorino cheese on top of the artichokes. Wait a few minutes for the cheese to melt and serve while still hot.

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Fagioli all'uccelletto

Serves 4 people
Cooking time: 130 minutes
Calories: 500 per serving
Expertise level: 1 out of 3

Ingredients:
300 g fresh cannellini beans
1/2 glass extra virgin olive oil
200g tinned tomatoes
4 pork sausages
1 sprig of sage
2 cloves of garlic
salt to taste
ground pepper to taste

1. Place the beans in a pan, terracotta if possible, and cover with four fingers of water.
2. Gently bring to the boil, then reduce the heat and leave to cook until tender but not falling apart.
3. When the beans are ready, sauté the garlic and sprig of sage in a little oil in a pan.
4. After 2 or 3 minutes, add the tinned tomatoes and cook until you have a fairly thick sauce.
5. Add the beans you prepared earlier, add the peeled sausages, and cook for at least 15 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.

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Ficattole fritte (Fried Ficattole)

Serves 4 people
Cooking time: 75 minutes
Calories: 800 per serving
Expertise level: 1 out of 3

Ingredients:
300 g flour type 00
30 g brewer's yeast
water
salt to taste
oil for frying

1. Flour the work surface.
2. Dissolve the yeast in half a glass of lukewarm water and a pinch of salt. Mix in the flour and, if necessary, add more water. The dough should be quite soft.
3. Roll the dough into a ball, place into a floured bowl and cover with a clean tea towel or cling film. Leave in a warm place to rise.
4. When the dough has doubled in size (around an hour), roll it out to about ½ cm thick.
5. Cut into strips and fry in hot oil.
6. Salt the ficattole and serve hot with cold meats such as Mortadella di Prato, ham, salami, and Finocchiona.

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Fiori di Zucca Fritti (Fried Courgette Flowers)

Serves 4 people
Cooking time: 30 minutes
Calories: 260 per serving
Expertise level: 1 out of 3

Ingredients:
courgette flowers
275 ml sparkling water
185 g flour
salt to taste
sunflower oil

1. First prepare the batter. Sieve the flour into a large bowl, and gradually add the water while mixing to avoid any lumps. Add the salt.
2. Place the batter in the fridge for at least half an hour.
3. Carefully wash the flowers, then gently immerse them into cold water.
4. Drain well and gently pat dry with a clean tea towel.
5. Using your fingers, remove the courgette flowers from the stems and then remove the pollen-covered pistils from the inside and the bits at the base of the flowers. Place the clean courgette flowers in a bowl. 
6. Heat some sunflower oil in a large frying pan.
7. Gently cover the flowers in batter, one at a time, taking care not to break them.
8. Immediately add each flower to the boiling oil, making sure to turn while cooking. As soon as the flowers are ready, drain and place in a bowl lined with kitchen paper to remove any excess oil.
9. Serve hot.

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Pappa al Pomodoro (Tomato Soup)

Serves 4 people
Cooking time: 50 minutes
Calories: 500 per serving
Expertise level: 1 out of 3

Ingredients
800g tomato passata
300g stale Tuscan bread cut into slices
1 lt of water
1 carrot
1 stick of celery, cut into pieces
2 tomatoes
½ an onion
1 sprig of basil
2g ground pepper
extra virgin olive oil 
garlic (about 2 cloves) 
2g sugar
2g salt

1. To prepare the vegetable stock, boil the water with the carrot, celery, tomatoes and onion for at least ½ hour.
2. Add 15 g of olive oil and two peeled cloves of garlic to a deep, non-stick pan and sauté for 2 minutes.
3. Pour the tomato passata into the pan and boil slowly for at least 15 minutes.
4. Add the bread to the pan.
5. Pour in vegetable stock until the slices of bread are covered.
6. Add the sugar and cook on a low heat for 40–50 minutes, until the liquid has evaporated, stirring occasionally to allow even cooking and the bread to break down.
7. Then season with salt and pepper.
8. When cooked, remove from the heat and add the basil leaves to give your tomato soup a fresh, intense flavour.
9. The soup is now ready to serve in individual bowls or deep plates, drizzled generously with olive oil.

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Pasta fresca (fresh pasta)

Serves: 4 people
Cooking time: 50 minutes
Calories: 260 per serving
Expertise level: 1 out of 3

Ingredients:
200g semolina flour
2 eggs

1. Place the flour on the table and make a well in the centre. Crack the eggs into the well.
2. Mix from the centre outwards, using a fork to help you incorporate the flour from the outside.
3. Mix the ingredients, kneading the dough for at least 15 minutes to create a smooth dough.
4. Place the dough in a bowl and cover with cling film. Leave to rest in the fridge for at least half an hour.

For different amounts, use 1 egg for each 100 g of flour.

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Peposo del Valdarno (Valdarno Peppered Stew)

Serves: 4 people
Cooking time: 90 minutes
Calories: 370 per serving
Expertise level: 2 out of 3

Ingredients
1kg veal shank
1lt red wine (Chianti)
salt to taste
black peppercorns
ground pepper
5 cloves of garlic, unpeeled
a few leaves of sage
a sprig of rosemary
4 juniper berries
1 red onion
1 carrot
200g tomato passata

1. Mix the ground pepper and salt in a small bowl. Finely chop the onion and carrot and put to one side.
2. Cut the veal shank into cube like pieces, not too small.
3. Roll the pieces of meat in the bowl of salt and pepper prepared earlier.
4.Place the meat in a pan with the unpeeled garlic, sage and rosemary, about 15 black peppercorns, the juniper berries, onion, carrot and tomato.
5. Cover all the ingredients with the red wine, cook on a high heat and quickly bring to the boil.
6. Once brought to the boil, reduce the heat to a minimum and leave to cook for at least another 2 hours, occasionally checking the level of the wine. If the contents of the pan are too dry, gradually add a little more wine.
7. Stir frequently during cooking.

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