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Salt Cod with Vegetables
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(Black-Leaf Kale)
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Beans with a Light Tomato Sauce
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Corn Meal and Kale Farinata
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Pork Blood
Lentil Stew
Bread and Bean Soui
Thick Tomato Soup
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Country Potatoes
Stuffed tomatoes
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Goose Sauce
Grandma Eugenia's Sauce
Ricotta and Macaroon Cake
Florentine Tripe



Stuffed tomatoes


10 ripe ribbed tomatoes
100 grams (approx. 3.5 ounces) of rice (suitable for soups)
2 garlic cloves
a lot of parsley
extra virgin olive oil
salt and pepper.


Turn the tomatoes upside down and cut the tops off in the shape of small lids. Gut the tomatoes, collecting the seeds and pulp in a small bowl. Put them in a saucepan and salt them lightly. Finely mince the parsley and the garlic cloves. Put the mixture in a large bowl and add the uncooked rice, salt, pepper and two tablespoons of oil. Mix everything together and fill the tomatoes with it. Cover them with their "lids" and add the tomato pulp you set aside earlier, draining the seeds, oil and pepper. Cover the saucepan and cook over low heat until the rice is cooked and most of the water has been absorbed.

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