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





Wheat flour 500 grams
A dash of salt


Put the flour and the salt on the pastryboard. Add a glass of water. Work the flour and the water into a solid dough. Let it rest for 10 minutes. Then roll out the dough to make it flat, 1 cm. thick. Cut it in strips of 1 cm. wide and roll them with your hands to obtain long round strips. Put them on a layer of flour. Boil them in salt water. Drain the pici and add meat sauce. Some housewives add one egg to the dough. This is not required by the original recipe but, I assure you, it improves the quality of the pici. When my mother was in a hurry she made the dough as flat a puffy pastry, Then she rolled it and finally she cut it with a knife to obtain big spaghetti. Also this version is very good.

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