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Bread, pasta and legumes

Montalbano, Classic recipes

You too can cook the area's most famous dishes

Bread, pasta and legumes
ZUPPA DI PANE (BREAD SOUP) - Boil some cannellini beans. Prepare some slightly-fried onions and lard in olive oil in a large saucepan, add chopped, pealed tomatoes and chopped seasonal vegetables such as: savoy cabbage, black cabbage, zucchini, potatoes, runner beans, celery and carrots. Dilute with the water used to boil the beans. When they are cooked, mash half the beans and add to the soup. Slice some stale bread in a large bowl and add the vegetables and the beans that you have not mashed. Simmer and stir regularly. The left-over soup is very good if warmed-up on a low heat and is known as ‘ribollita’ (‘re-boiled’).

MINESTRA DI FARRO (SPELT SOUP) - Soak the spelt and the dried borlotti beans for 12 hours. Cook the beans in water with garlic, sage and some drops of olive oil. When the beans are cooked, strain and mash half. In a saucepan prepare some olive oil, onion, diced carrot and celery and a piece of ham; leave until brown and add some tomato sauce; cook for a while and then add the strained beans, the cooking broth of the beans and the spelt; add salt and cook for about half an hour and then add the rest of the beans. Once ready, serve with ground black pepper and olive oil.

PAPPA AL POMODORO (TOMATO BREAD-SOUP) - Boil some broth and use it to soften some stale Tuscan bread. Peel some oval-shaped tomatoes and chop them. In a saucepan prepare some olive oil, diced onion, celery and carrot, a good pinch of chilli and some whole cloves of garlic. When browned, add the tomatoes, salt and a bunch of basil. Cook on a high flame for 10 minutes and add the bread with the broth. Drizzle with olive oil before serving.

PANZANELLA (COLD BREAD SALAD) - Chop some stale bread and soften it in water. When it is soft, take it out squeezing it with your hands and season it in a bowl with olive oil, salt, some vinegar and some chopped tomatoes, sliced cucumber and onion, celery, olives and some basil leaves. Stir well and serve.

SALSICCE E FAGIOLI ALL'UCCELLETTO (STEWED SAUSAGES AND BEANS) - In a saucepan prepare some slightly-fried sausages, some cloves of garlic and sage leaves. Add fresh tomato, salt and pepper. Let it season for a few minutes and then add the boiled beans. Finish cooking the sauce and serve it warm.

CONIGLIO IN UMIDO (STEWED RABBIT) - Prepare some slightly-fried onion in olive oil with garlic and rosemary. Add the rabbit (cleaned and cut into pieces) and when it has turned brown add a glass of red or white wine. Let the wine evaporate on a high flame and then add some chopped tomatoes. Season and cook for another 45 minutes.

FAGIOLINI DI S.ANNA IN UMIDO (STEWED S.ANNA BEANS) - In a saucepan put some chopped onion and garlic, chopped tomatoes, S.Anna beans (string beans), parsley, olive oil, salt and a little water. Cook slowly until everything is well cooked and juicy.

CASTAGNACCIO (CHESTNUT CAKE) – Mix the chestnut flour with water and a pinch of salt, and mix until you have a sticky dough. Oil a baking-pan and pour in the mixture with some olive oil, pine nuts and rosemary and bake in oven until it has set.

Source: www.montalbano.toscana.it
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The hills where genius Leonardo da Vinci was born are part of a unique landscape that is identified with Tuscany all over the world. They cover an area called Montalbano. ...
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