On holiday eating ... some Tuscan recipes!

Tourists on holiday in Florence will be curious to find out what are the recipes typical of the city, and will have the opportunity to enjoy these first in the best restaurants and trattorias in typical that we have recommended!

Appetizers

Crostini Toscani

Ingredients
500 g of Tuscan bread, 200 grams of spleen, a chicken livers, salt and pepper, ½ cup of meat broth, ½ cup of white wine, capers, celery 1, 2 leeks.

Preparation
Depriving the spleen and skin fegatino of bile. Cut the white of leeks and celery and make a slight soffritto in oil olive oil. Once the vegetables are golden unite the fegatino and spleen cut into pieces. Cook slowly, then pour the white wine and let evaporate. Add the capers and cut immediately after the broth. When the sauce is well pulled remove from heat and tritare finely meat and vegetables. Splamare the compound obtained on slices of bread. Servirli hot.

Fettunta

Ingredients
Homemade bread, garlic, olive oil (just came from the crusher), pepper and salt.

Preparation
Cut the bread slices intact, put on a gratella and make them abbrustolire by both sides, trying to keep soft inside. Strofinate part with raw garlic, a little salt and pepper and cospargetele with plenty of olive oil. What to eat preferably hot.

Panzanella

Ingredients
8 slices of bread raffermo, 4 ripe tomatoes, some basil leaves, 1 onion, 1 cucumber, olive oil, vinegar, salt and pepper.

Preparation
Soften the bread in water, then wring out and put it into a bowl.
Affettare subtly the cucumber, tomatoes and onion; tagliuzzare basil. Joining everything to bread, season with oil, vinegar, salt and pepper.
Mix and store in refrigerator until serving.

First Course

Ribollita

Ingredients
300 grams of dried white beans, black cabbage ½, ½ cabbage (cabbage), 200 grams of spinach, 250 grams of ripe tomatoes, 4 etti bread casareccio raffermo, un'osso ham or pork rind cut into coasts, 1 potato, a handful of parsley, 1 coast of celery, 1 carrot, ½ large onion, 2 cloves of garlic, thyme, grated pecorino, 2 liters of broth, 150 grams of extra virgin olive oil, salt and pepper.

Preparation
Cook beans cold with the rind. Prepare a wrought onion, garlic, celery, carrot and parsley. When took color in oil, thyme and pour the vegetables cut large. Add salt, pepper and tomato. Wet often with water and when these beans are cooked and pay a fourth party to the soup with the rind. Half of beans goes past and then combined with the soup, leaving the other always entire fourth part. Boil still soup a few minutes then pour in fondine of coccio where have been arranged slices of bread. Pour the center of the pot of extra olive oil, boil still slowly taking care that the soup is not to fund attacks.

Farinata with black cabbage

Ingredients
1 cup of extra virgin olive oil, 2 chopped red onions, chillies 2, 2 bunches of cabbage black clean and chopped, 1 tablespoon of tomato concentrate, 1 liter of water, 250 grams of flour yellow bramata.

Preparation
Heat the oil in a pan and rosolate onion and chilli a low heat. Add the cabbage black and brown do for about five minutes. Put the tomato concentrate and cook yet for five minutes. When everything is well amalgamated, add hot water already. Cover and cook for about three quarters of an hour minutes. Now throw in the flour slowly, stirring constantly. The farinata must cook at least twenty minutes. If it too dry, add hot water

Zuppa di ricotta

Ingredients
200 g of fresh spinach, olive oil, 1 white onion, salt, pepper, 400; ricotta 200 and ripe tomatoes, 4 slices of bread home, 100 grams of pecorino cheese.

Preparation
Clean and wash the spinach under running water, fateli to pieces and leave them drain in a colander and then asciugateli with a cloth. In a pot heated oil and then cook the chopped onion. Just begins to soffriggere, lowered the fire, cover the pan with the lid and then withdraw until the onion is appassita and will be almost transparent. Salt and pepper, turn well and add the ricotta passed to sieve, amalgamate fatela well and cook until took color add fresh spinach, tomatoes are done in pieces and make the whole season. Tostate slices of bread, adagiatele in a tray scope, versateci soup and spolverizzate with pecorino cheese seasoned.

Seconds Flat

Trippa to Fiorentina

Ingredients
1 kg of tripe (centopelli), 6 tablespoons of olive oil and 30 grams of butter, a stalk of celery, carrot and onion sliced thin average, a clove of garlic, a bay leaf, several basil leaves, minced, half glass of dry white wine, 300 grams of peeled tomatoes, broth boiling also prepared with nuts, salt, pepper, plenty of grated parmesan reggiano.

Preparation
Slice tripe, lavatela and drain. In a casserole of coccio, fry in oil and butter vegetables sliced, the clove of garlic and bay leaves; put tripe, fatela dry, remove the garlic, pour wine and let it evaporate. Add the tomatoes, salt and pepper. Bring a bathing firing from time to time with the broth and stirring often. Add the basil, remixed and serve tripe with plenty of cheese.

Beans all'uccelletto

Ingredients
1 kg of white beans toscanelli fresh, 400 grams of fresh tomatoes, 2-3 cloves of garlic, sage, 100 grams of olive oil, salt and pepper.

Preparation
Once shelled, lessare beans in cold water, slightly salty, and bringing it to boil. When beans are cooked, passing them in a pot where coccio will have already soffritto, slightly, in oil, chopped garlic. Far flavor, add the history of tomatoes, sage, salt and pepper.

Work in Fiorentina

Ingredients
800 g of wet cod, 1 cup of brown sugar, flour, olive oil, 2-3 cloves of garlic, salt and pepper.

Preparation
Clean the salt cod and cut into pieces. Put in a pan terracotta oil and crushed garlic, and when they take color, plunge the pieces of cod infarinati; them brown and condirli with pepper. Complete with tomatoes, salt slightly.

Sweets

Schiacciata Fiorentina

Ingredients
500 grams of flour, 2 eggs and 1 egg yolk, 3 teaspoons of yeast, a pinch of salt, 130 grams of sugar, 150 grams of lard, the grated rind of 2 oranges.

Preparation
Stemperate the yeast in a little warm, then add white flour. Leave the dough for a night. Take the fountain with the flour, the center put the eggs, sugar, salt, the rind of 2 oranges and lard. Work up to obtain a uniform and smooth dough that let stand for 3 hours. Add pasta and work yet lifted for a few minutes. Let raise again. Grease lard with a rectangular baking dish, spolveratela with a veil of flour and pour the batter. Let leavened still infornate then for 35-40 minutes at 180 degrees. Serve with a sprinkling of icing sugar.

Doughnuts of St. Joseph

Ingredients
2 cups water, 2 tablespoons oil olive oil, 3 cucchia of sugar, 250 grams of flour, 2 eggs, 1 sachet of vanilla, 1 pinch of salt, ½ tablespoon of baking soda, the grated rind of a lemon.

Preparation
Putting to fire in a pot the water, sugar, salt, grated lemon and oil. When boils, remove from heat and immediately add the flour. Turn a long time, until dough is a homogeneous (about ten minutes of processing). Leave the dough out fire until almost become cold. Add one at a time the two eggs and work very well ficnhè the pasta will amalgamate and will be again homogeneous. Add only at this point, baking soda and vanilla. Stir well for 2-3 minutes. Prepare fire on a pan with hot oil abondante, gettarvi pasta divided into small amount of the greatness of a walnut. Fry, immediately remove them and throw them in sugar, then put them in a tray and serve not hot, but still warm; never cold.

Sfratti Sorano

The ngredienti
300 grams of flour, 1 sachet of yeast, 3 eggs, 150 g of sugar, 150 grams of butter, a pinch of salt, grated rind of a lemon, 1 sachet of yeast. For the filling: 500 grams of honey, 500 grams of gerigli of walnuts, 2 tablespoons breadcrumbs, grated rind of a lemon, an egg yolk.

Preparation
Setacciate the flour and yeast, and place a fountain on spianatoia and 'crater sbattendole add the eggs with a fork, then sugar and butter that have done soften, the grated rind of lemon, pinch of salt. Mix everything until the dough is elastic and smooth. Make a ball and place, wrapped in a wet cloth, to raise for about 30 minutes. Meanwhile prepare the filling by heating the honey on the fire for about 15 minutes, add the gerigli crushed walnut and cook for 1O minutes. Pour in the breadcrumbs and lemon peel. Put the dough to rest in the refrigerator for at least 30 minutes. Spread the dough obtaining of 5 cm wide strips that spalmerete with honey walnuts. Arrotolate and spennellate with the beaten egg yolk to which you have added a tablespoon of water. Cook in hot oven at 200 ° until the sticks are golden, about 15 minutes be enough.