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Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
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Corn Meal and Kale Farinatao
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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

Beans with a Light Tomato Sauce


200 grams (approx. 7 ounces) of dry cannellini (white beans)
500 grams (approx. 17.6 ounces) peeled plum tomatoes
1/2 cup of extra virgin olive oil
2 garlic cloves
salt and peppere


Pre-soak the beans for about 12 hours. Drain them and cook them in salted water over low heat, making sure the skins don't break. Take them from the heat just before they are completely cooked. Put oil, the slightly crushed garlic cloves and the sage in a cast iron pan. Let the garlic brown slightly and add the pureed tomatoes. Let it cook for 10 minutes. Add the drained warm beans. Stir lightly. Add salt and a generous amount of black pepper. Cook for about 15 minutes and serve.

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