Insalata Sette Seven-Bean Salad (Serves 8-10) Ingredients: 7 cups cooked beans (assorted types) Salt ¾ cup thinly sliced red onion 1 cup red wine vinegar ¾ cup diced celery ¾ cup chopped fresh Italian parsley ¾ chopped fresh basil leaves 1 cup extra virgin olive oil 1 teaspoon freshly ground black pepper ⅓ teaspoon crushed […]

Piccolo Cibreo Tuscan-Style Chicken Livers Serves 4 Cibreo is what we can un piatto tipico Toscano, a typical Tuscan dish. Out in the country, a farmer’s wife would make it with rooster crest and giblets, but since rooster innards (much less the crests) aren’t readily available in the United States, I invented an American variation, […]

Tagliatelle con Zucca, Tartufo Nero, e Prosciutto Tagliatelle with Butternut Squash, Black Truffle, and Prosciutto Serves 4 as an Appetizer Ingredients: 1 butternut squash, cut into 3 to 4 pieces and seeded 1 tablespoon chopped garlic ½ cup extra-virgin olive oil 2 tablespoons chopped fresh sage leaves 5 tablespoons thinly sliced strips of proscuitto Fresh […]

Uova con Tartufo Bianco Eggs with White Truffle Serves 4 Ingredients: 4 tablespoons extra-virgin olive oil 8 eggs Salt and fresh ground black pepper, to taste 2 ounces white truffle, cleaned (this depends on how much money you’ve got: in season, white truffles go for about $80 an ounce; you can get by with 1 […]

Insalata di Ceci e Porri Chick-pea and Leek Salad Ingredients: 2 cups dried chick-peas 12 cups cold water 4 cloves garlic, peeled 4 sprigs fresh oregano 1 tablespoon salt, plus extra to taste 2 leeks, well washed and sliced thin (you can use the white and half the green part of the leek) 2 plus […]