Bread, pasta and legumes

Classic recipes from Lucca

Tuscan bruschetta, spelt soup and castagnaccio cake

Bread, pasta and legumes
Tuscan Bruschetta or ‘Fettunta’
Ingredients for 4 people: 8 slices of Tuscan bread, 1 clove of garlic, extra virgin olive oil, salt, pepper and chopped fresh tomatoes (optional). Toast the bread and rub the garlic over the surface. Place the bread on a tray and add salt, pepper and a heavy dose of olive oil. You may also add the chopped tomatoes. Serve hot.

Spelt Soup ‘Alla Mulino’
Ingredients for 4 people: 200g Garfagnana spelt, 1kg potatoes, 500g fresh borlotti beans, 1 onion, 1 stalk of celery, 2 carrots, 2 courgettes, 1 handful of green beans, 1 leek, 2 ripe tomatoes, 2 cabbage leaves, a bunch of parsley, 2 stalks of Swiss chard, 100g ham with its rind and salt. For the pesto: basil, garlic, parsley, grated parmigiano and extra virgin olive oil. Put 5 litres of water to boil in a large pan. When the water boils add the ham and chopped vegetables, making sure that you leave 1 potato whole. Cook over a low flame for 2 hours. In the meantime, rinse the spelt. When the vegetables are cooked, add the spelt and continue to boil for about another 40 minutes. Prepare the pesto and add it to the soup once the spelt is cooked.

Castagnaccio Cake
Ingredients for 4 people: 400g chestnut flour, 500g water, 30g chopped walnut kernels, the grated rind of 1 orange, rosemary, oil and salt. Slowly add the flour to the water along with a pinch of salt. Mix well and pour into a round baking tray (the sides of the baking tray must be at least 1.5cm high). Put a dash of olive oil and sprinkle the nuts, rosemary and orange rind over the surface. Bake for 40 minutes at 200 degrees centigrade.

Source: APT Lucca