Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini



1 head of cavolo nero (black-leaf kale)
1/4 of Savoy cabbage
1 bunch of Swiss chard
1 leek
1 onion
2 potatoes
2 carrots
2 zucchini
2 celery stalks
a few sprigs of thyme
300 grams (approx. 10.6 ounces) of mixed dry beans
2 peeled plum tomato
esextra virgin olive oil
salt and pepper


In a large pot, sauté the thinly-sliced onions in some oil. Gradually add all of the other vegetables, chopped into large pieces. Let them slowly soften for about 10 minutes. Then add enough water to almost fill the pan and add the beans. Add salt and pepper and cook over low heat for about two hours. Let it stand. Serve in earthenware bowls with a little genuine Tuscan extra virgin olive oil with a full, fruity flavor. You may wish to add a bouillon cube.

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