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



Grandma Ada's Rabbit Sauce


1 rabbit
50 grams (approx. 1.8 ounces) of tomato paste
1 thin slice of lard
2 garlic cloves
1/2 onion parsley
1/2 cup of extra virgin olive oil
salt and pepper


Carefully clean the rabbit. Cut it into small pieces. Put the liver aside. Drain it well and pat it dry with paper towels. Put the pieces of rabbit in a wide pan with two garlic cloves and a bundle of rosemary tied with a string to keep the leaves together. Heat it over a very low flame to evaporate all of the water. Drain the bottom of the pot. When the meat is dry, add a mixture of the lard, the onion, the liver, a little parsley and some more rosemary. Also add the olive oil. Let it cook until the rabbit gets a nice golden brown color, then add a cup of white wine. When the wine has evaporated, add salt, pepper and the paste dissolved in a cup of water. Let it cook slowly for at least an hour. A great sauce will form on the bottom of the pan to top your homemade tagliatelle. You can serve the rabbit as a main course. It's also excellent together with the pasta. Grandma Ada made it in the fireplace over coals.

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