Who says soup has to be reserved for cold weather? It has been warmer than usual,, but this soup went down just fine. We have made it twice now, and I feel that it’s ready to post. It is based on yet another Mollie Katzen recipe, but as usual, there are variations made, both for taste and speed of preparation. Instead of fresh basil, we use dried, which has an altogether different flavor. This is a light soup, less thick than some of the other entries here, and goes well with fresh vegetables.
Panzanella is another wonderful traditional Tuscan dish, made from items in the garden and stale or dry bread. We discovered it in the beautiful city of Montalcino. After viewing some absolutely stunning views from atop the castle, we wandered and found a nice little café for a glass of the city’s specialty wine, Brunello. On a whim we ordered this dish and it was perfect, and refreshing. We had to learn how to make it as soon as we returned home. It is served at room temperature. Below is a rough recipe. I have added a few things that may not be traditional (e.g, the mustard) but it can be modified to taste. Continue reading
One of our absolute favorites is soup that we learned about in Tuscany, known as Ribollita. This is a traditional peasant dish that is generally made up of beans, tomatoes, and whatever is in the garden, and some stale bread. It is delicous, filling, and very healthy. I love making this. This recipe is made up of a combination of ones I have found online, with a few personal touches (especially adding more and more garlic!) Continue reading