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Salt Cod with Vegetables
Bruschetta with Cavolo Nero
(Black-Leaf Kale)
Cream of Leeks
Tuscan Crostini
Beans with a Light Tomato Sauce
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Corn Meal and Kale Farinata
Florentine Liver
Pork Blood
Lentil Stew
Bread and Bean Soui
Thick Tomato Soup
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Country Potatoes
Stuffed tomatoes
Pork Meat Sauce
Artichoke Risotto
Braised Beef with Spinach
Pork Ribs
Meat and Potato Stew
Grandma Ada's Rabbit Sauce
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Goose Sauce
Grandma Eugenia's Sauce
Ricotta and Macaroon Cake
Florentine Tripe



Tuscan Crostini


300 grams (approx. 10.6 ounces) chicken livers
1/2 onion
40 grams (approx. 1.4 ounces) of butter
1/2 cup of dry Marsala (an Italian dessert wine)
20 grams (approx. 0.7 ounces) of pickled capers
5 fillets salted anchovies


Trim the fat from the livers. Clean them thoroughly and cut them in pieces. Melt the butter in a saucepan. Add the thinly-sliced onion and the livers. Sauté them well for about 10 minutes and add the Marsala. When the wine has evaporated, finely mince the mixture on the cutting board, using either a regular knife or a crescent knife. Return it to the dish and add some meat broth to soften the mixture. Then add the finely minced capers and anchovies. Bring the mixture back a boil for a few minutes. Serve on toasted bread.

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