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





0.5 kg (approx. 1.1 lbs.) of flour
frying oil


Mix the flour, water and salt as needed in a large bowl until you get a dough that is fairly fluid. Let it stand for a half hour. Put a good amount of oil in an cast iron pan. When it is hot, ladle in enough dough to cover the bottom of the pan. Alternate frying one side and then the other until they are done. Serve them sprinkled with sugar and stacked on a plate.

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