Insalata di Sette Vegetali Seven-Vegetable Salad Serves 4 Ingredients: 2 small carrots, peeled and halved 2 stalks asparagus, trimmed and halved ⅓ cup cauliflower florets 1 medium zucchini, diced 2 baby artichokes, outer leaves peeled and stems pared, sliced paper thin 2 tablespoons minced red onion ⅓ cup cleaned, chopped cremini mushrooms ¾ cup washed […]

Torta di Riso Carrarina Carrara Rice Pie Serves 6 Michelangelo got his best marble from Carrara, so it’s likely he got a taste or two of Carrara’s renowned rice pie. The proportion of rice to milk and eggs may seem odd, but don’t change it. The quantities are exactly as they should be. When this […]

Cacciucco Tuscan Fish Stew Serves 6 In Tuscany, someone in a cacciucco is in a real muddle. Perhaps this soup is a fish muddle, just one with great, deep flavors. Cacciucco has a different twist depending upon where you are: In Livorno, it’s very spicy; in Versilia, sweet. Aside from really fresh fish of any […]

Fettuccine dell’ Ortolano  Greengrocer Fettuccine Serves 4 as an appetizer In Pieve Santo Stefano, we call greengrocers, or anyone who travels the country roads and sells their vegetables out of the back of their truck, Vortolano.  This pasta is in honor of our ortolani. Ingredients: 3 tablespoons extra-virgin olive oil 1 small onion, chopped fine […]

Calamari Ripieni Stuffed Squid Serves 6 Ingredients: 2 medium potatoes 2 slices Tuscan bread, crusts removed, soaked in water and squeezed dry (about 1 cup) 1 small red onion, sliced thin 5 tablespoons extra-virgin olive oil 1 pound raw cleaned squid, a third of it tentacles Salt and fresh ground black pepper, to taste 6 […]