Cotechino in Berlina di Tonino Tonino’s Sausage in Puff Pastry Serves 4 A very American version of this dish is pigs in a blanket. Tonino calls his wrapped sausages “cotechino in berlina”- a berlina is a hat- after anyone who has ever worn a hat to disguise his identity. With the elegant puff pastry on […]

Fricassea di Vitello Toscano Tuscan Veal Fricassee Serves 3-4 Ingredients: 1 red onion, cut into 1-inch pieces 2 carrots, cut into ½-inch lengths 1 stalk celery, cut into ½-inch lengths 3 tablespoons sweet butter 2 tablespoons flour, plus extra for veal Salt and fresh ground black pepper, to taste 1 cup warm homemade beef broth […]

Salsiccia con Fagioli Sausage and Beans Serves 8   Ingredients: 1 ½ cups dried cannellini beans 10 cups cold water 2 teaspoons salt, plus extra to taste 8 cloves garlic, peeled 2 sprigs fresh sage 3 tablespoons extra-virgin olive oil 1 pound Italian sausage, cut in 1 ½ inch lengths (If you like spicy sausage, […]

Anatra alla Puccini Duck Puccini Serves 4 Giacomo Puccini was born in Torre del Lago, about half an hour from Lucca. Though he’s revered as a composer, what I liked best about him when I was growing up was the fact that he was a Don Juan, a gourmet, and a great duck hunter. According […]

BISTECCA ALLA FIORENTINA CON FAGIOLI Florentine Beefsteak with Beans (Serves 4) Ingredients: 1 pound dried cannellini beans 16 cups water 6 cloves garlic, peeled and crushed 4 sprigs fresh sage 1 tablespoon salt, plus extra to taste 2 tablespoons extra-virgin olive oil 1 small tomato, diced Fresh ground black pepper, to taste 2 (32-ounce) rib-eye, […]