Great Tuscan Recipes

Under the Tuscan Sun

These delicious Tuscan recipes are simple to make and will be enjoyed by your entire family. There is a long list of great Tuscan recipes that I enjoy but these five recipes are our favorite.

Tuscany features delicious recipes for antipasti, pasta, meat, seafood, vegetables and desserts. Famous for there rolling hillsides filled with vineyards and olive groves, Tuscany invites you to experience the tastes and traditions of one of Italy’s most beautiful regions.

Here we will explore the essence of Tuscan cooking with these five delicious recipes. Enjoy!

Zuppa Toscana

INGREDIENTS

3 Tbls of extra virgin olive oil

1 yellow onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 medium leek, chopped

2 cloves of garlic, chopped

2 15oz cans of cannellini beans

1/2 head of savoy cabbage, chopped

3 15oz cans of vegetable or chicken broth

1/2tsp of salt

1/2 tsp of fresh ground black pepper

1/2 cup of fresh parsley, chopped

1/2 cup of fresh basil, chopped

PREPARATION

In a large pot saute the onions, carrots, celery, leeks and garlic in the olive oil until tender.

Add the cannellini beans, cabbage and broth and simmer uncovered for about 45 minutes to 1 hour.

Season with salt and pepper.

Stir in the parsley and basil and cook for another 10 minutes.

Serve with Italian bread and I like some shaved Romano cheese on the side.

Serves 4 to 6 people.

White Bean Salad with Tuna

INGREDIENTS

2 Tbls of extra virgin olive oil

2 cans of cannellini beans, drained and rinsed

1/2 cup of fresh sage leaves, chopped

3/4 cup of balsamic vinegar

1/2tsp of salt

1/2 tsp of fresh ground black pepper

1 red onion, chopped

1 6 oz jar of tuna in olive oil, drained

PREPARATION

In a medium size skillet sauté the garlic in olive oil for 2 minutes.

Add the beans and sage and sauté for another 2 to 3 minutes,

Turn off the heat

Stir in the vinegar and season with salt and pepper.

Let the bean mixture cool down to room temperature.

Toss in the tuna and onions.

Drizzle with a little more olive oil and serve.

Serves 4 to 6 people

Chicken with Marsala and Red Peppers

INGREDIENTS

6 chicken breasts, boneless and skinless

1 cup of flour for dredging

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

3 Tbls of extra virgin olive oil

2 Tbls of butter

2 garlic cloves, chopped

1 bunch of long green onions, chopped

2 red bell peppers, sliced thin

1 cup of Marsala wine

1/4 cup of fresh parsley, chopped

PREPARATION

Butterfly the chicken breasts and pound thin.

Season the flour with salt and pepper.

Dredge the chicken in the flour.

In a large skillet sauté the chicken in the oil and butter until golden brown.

Remove the chicken and sauté the red peppers, onions and garlic until slightly tender.

Return the chicken to the pan and add the Marsala wine.

Cover and cook 10 to 15 minutes.

Serve garnished with parsley.

Serves 4 to 6 people

Braised Tuscan Lamb Shanks

INGREDIENTS

4 to 6 lamb shanks

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

2 Tbls of extra virgin olive oil

2 cloves of garlic, minced

1 yellow onion, sliced

1 28oz can of whole plum tomatoes

1/2 cup of red wine

1 cup of chicken broth

1/2 cup of pitted Kalamata olives

1 tsp of fresh rosemary

1 15oz can of cannellini beans, rinsed and drained

1 small jar of marinated artichoke hearts, drained

1 can of sweet peas, drained

1/2 cup of fresh parsley, chopped

PREPARATION

Season the lamb shanks with salt and pepper.

In a large skillet sauté the shanks until browned on all sides.

Remove the shanks from the skillet.

Sauté the garlic and onions for 2 minutes.

Add the tomatoes, red wine, chicken broth , olives and rosemary.

Place the shanks back into the skillet and cover and cook on low heat for about 2 hours until shanks are tender.

Stir in beans, artichoke hearts and peas and cook for around 10 to 15 more minutes.

Serve garnished with parsley.

Serves 4 to 6 people

Tozzetti

INGREDIENTS

2 cups of all purpose flour

1 and 1/3 cup of sugar

2 eggs

1 Tbls of lemon zest

1/4 cup of anise liquor, (sambuca)

1/4 cup of dark rum

1 and 1/2 cups hazelnuts

2 Tbls of baking powder

PREPARATION

Pre-heat oven to 350 degrees

Lightly oil a cookie sheet.

In a mixing bowl combine the flour, sugar, eggs, lemon zest, liquor and rum and beat until blended.

Beat in the hazelnuts and baking powder.

Cut the dough in half and roll out two long strands around 1 inch in diameter.

Place the dough on a cookie sheet and bake for 1 hour

Let the Tozzetti cool down.

Using a serrated knife cut the Tozzetti into 2 inch pieces.

Return to cookie sheet and bake for around 10 more minutes.

Serve with Vin Santo