3 autumn recipes for lunch from Italian Tuscany

From October 26 to 28, the annual Mercatino Regionale Italian Products Fair will be held at the Flacon Design Factory. On the eve of the festival, its curator Yekaterina Antoshkina, specially for the Challenger, shared recipes for her favorite Tuscan dishes: bean soup, spicy pasta and fragrant pastries.

309 calories

3 autumn recipes for lunch from Italian Tuscany3 autumn recipes for lunch from Italian Tuscany

An ancient Tuscan recipe for bean soup with bread.

3 autumn recipes for lunch from Italian Tuscany

COOKING TIME :

60 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Tomatoes (jerky )

1 can

Oil (olive )

3 tbsp. l

Pepper (ground black)

to taste

Cooking process

  1. Cut the onions, celery and carrots into cubes.

    Grind garlic and chili.

  2. Pour olive oil into a large pot and sauté onions, celery, carrots, garlic and chili for 15 minutes over low heat.
  3. Add the sun-dried tomatoes, a sprig of rosemary and cooked beans. Pour all over vegetable broth, salt and pepper to taste. Cook on very low heat for 15-20 minutes, adding the broth as needed.

  4. Cut the bread into cubes, put on the bottom of a large pan, and on top - a vegetable mixture with beans.
  5. Pour in the broth, cover and simmer another 15-20 minutes on low heat until the bread is softened.
  6. Before serving, sprinkle with chopped parsley and drizzle with olive oil.

369 calories

3 autumn recipes for lunch from Italian Tuscany3 autumn recipes for lunch from Italian Tuscany

Traditional Tuscan pasta with garlic, pepper chilli, tomatoes and olive oil.

3 autumn recipes for lunch from Italian Tuscany

COOKING TIME:

45 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Oil (olive )

5 tbsp.

l

Vinegar (wine white)

1 tsp

Cooking process

  1. Blanch the tomatoes in boiling water for a minute. Peel, remove seeds and cut into small cubes.
  2. Chop the garlic and chop the chilli.
  3. Pour olive oil into a saucepan, add garlic and chilli and heat over a very low heat for 10 minutes (the pepper should turn slightly brown and the garlic should soften without changing color).
  4. Add chopped tomatoes, vinegar and salt.

  5. Cook the sauce over low heat until it reaches a uniform consistency (this will take at least 20 minutes).
  6. At this time, cook al dente paste according to the instructions on the package.
  7. If the liquid from the sauce evaporates quickly, add 2/3 of the ladle of water from the paste.
  8. Put the prepared pasta in the sauce and mix.

445 calories

3 autumn recipes for lunch from Italian Tuscany3 autumn recipes for lunch from Italian Tuscany

Dessert pastries with anise and raisins from Tuscany .

3 autumn recipes for lunch from Italian Tuscany

COOKING TIME :

225 minutes

NUMBER OF PORTS:

8 servings

Ingredients

Yeast (dry quick-acting)

7 g

Preparation process

  1. Dissolve the yeast in a small amount of warm water.
  2. Put the flour on a pastry board, add sugar, lemon zest, raisins, anise and a pinch of salt.
  3. Mix all the ingredients, make a deepening in the center and add 2 eggs, 50 g of melted butter, milk and dissolved yeast.
  4. Knead until you get a soft and smooth dough. Form a ball and let the dough rise in a warm, enclosed space - it will take about 2 hours.

  5. On a slightly greased baking sheet, form a donut or loaf of dough. Make a few transverse cuts on the surface with the tip of the knife and let the dough rest for an hour.
  6. Lubricate the dessert with the remaining egg and bake in a preheated oven at a temperature of 180 degrees for 45-50 minutes.
  7. Tuscan buccillato is served warm, but it can also be eaten cold. Dessert is stored for up to two weeks.

.

Search

Related Articles