This is a classic dish that you can find in virtually every restaurant in the region of Tuscany. It is one of those dishes that generations of mothers and grandmothers have served and has that “stick to the ribs” quality that is especially welcome when the temperature is dipping and the barometric pressure is dropping. A hearty bowl of this soup with fresh crusty bread makes for a very simple, comforting meal.

INGREDIENTS

1 Tbls Olive Oil

1 pound smoked sausage, sliced (pork is best)

1 large onion, chopped

1 cup of fennel, chopped (about 1 whole, probably a little less)

2 cloves of garlic

2 quarts chicken stock

1 1/2 lbs chopped tomatoes

3-4 leaves of sage

1 large can of cannellini beans (19-20 ounces) liquid set aside

Parmesan or Asiago cheese to garnish and, of course, bread glorious bread

DIRECTIONS

In a large sauce pan warm the olive oil and cook the slices of sausage. Add the chopped onion and fennel and cook until softened and slightly clear, approximately 8-10 minutes. Add your garlic and cook for 1-2 minutes. Add the tomatoes, chicken stock and fresh sage, bring to a boil and reduce heat. After 15 minutes add the cannellini beans and salt and pepper to taste. Allow the soup to simmer for another 15 minutes and taste again for salt, pepper and possibly a touch more sage.

Serve with warmed crusty bread for dipping.

If it is the season and you are a fan of any type of squash almost all types of squash work well added to this soup. So if a dash of fresh green zucchini or a bright yellow squash is to your liking it will blend well with the other flavors and textures.

For those that have been to Florence and Tuscany you know that crostini are on every menu you come across and a meal is missing something if this ubiquitious dish is passed over.  There are many varieties of crostini and a seasonal assortment is comforting way to begin any meal.  By far the most popular variety is Crostini di Fegatini, enjoyed in virtually every household and restaurant in Tuscany.

INGREDIENTS

4 Tablespoons extra-virgin olive oil
1 small finely diced onion
4 anchovy filets
1 finely diced clove of garlic
3/4 lb chicken livers
1/3 cup white wine
1 cup chicken stock
3 leaves fresh sage, chopped
1/2 teaspoon finely grated lemon peel

1 baguette, sliced for toasting

DIRECTIONS

After warming the olive oil in a large skillet over a medium flame, add the onion, anchovies and garlic, sauteeing until the onion is tender and mashing the anchovies, 3-4 minutes. Increase the flame slightly and add the chicken livers, sauteeing until brown, about 3-4 minutes. Slowly add the wine and let it reduce. After it has reduced add your chicken stock and sage mashing the chicken livers and letting the liquid reduce again. 8-10 minutes. Let the mixture cool slightly, about 15 minutes. Add a touch of salt and pepper, along with the lemon peel and using a stop/start technique in your blender or food processer puree until you have a coarse texture.

Slice your baguette and brush with olive oil and arrange to toast in the oven, top your toasts with the pate and enjoy.

The pate does not store long, perhaps for three days, and should have a texture to it, an not be smooth. I personally prefer the pate to be warm, but you can also serve it chilled.

Two of the most basic components of Italian food, and while I have had meals without pasta, a meal without bread in Tuscany is a thing I have yet to experience, doubt that I ever will experience and have no desire to experience.  Your pasta at home will virtually always be the standard dried variety or the fresh ravioli and tortilloni available in the deli section of your market, just as most Italians use.  There are a few mistakes that are consistently made when cooking pasta and they are very easy to remedy so that you have perfect al dente pasta every time.  Firstly, most people do not use enough water, the stock pot should be large enough so that the volume of water is four times that of the pasta.  Secondly, not using enough salt, roughly a tablespoon of salt should be used for each serving of pasta, the pasta retains virtually no salt when the water is drained so the sodium content is not an issue.  The biggest problem is overcooking, follow the timing directions on the package, the smaller the pasta the less time it needs to cook.  I have seen pasta added to the water before it is boiling on one occasion and do not recommend it.

• Great big stock pot, 3/4 full of water
• salt, I prefer coarse salt, abundant salt
• after the water is at a rolling boil add your measured pasta, a handy trick, if you have four guests fill a plate four times with the dried pasta and your portions will be accurate, or for long pasta use a portioner, Target, Bed Bath and Beyond and all of those stores carry them.
• stir the pasta immediately after putting it in the water and regularly after with a wooden spoon to prevent sticking.
• one minute before the finish time test a piece of pasta, it should be firm, uniformly translucent and without whiteness.
• drain the pasta without rinsing
• add your sauce and mangia!!!!

Freshly cooked bread is something I LOVE, all caps, LOVE.  A scent from childhood, a scent of comfort, fresh bread means all is well with the world.  Virtually no one is home enough to bake bread every day, but as a rainy day activity if you will be at home anyway it actually does not take that much time, it is the rising of the dough that takes the time, pop in your favorite bad weather DVD and when its done pop your bread in the oven.  The bread in Tuscany traditionally does not have salt, but most people prefer their bread with salt.

INGREDIENTS

2 cups tepid water, warm to the touch

2 packets dry yeast

3 1/2 cups white flour (unbleached)

1/2 cup whole wheat flour

optional salt (healthy pinch)

DIRECTIONS

Dissolve the yeast in about 1/2 cup of the tepid water and after it is completely dissolved add the rest of the water.  Blend the dry ingredients in a separate bowl until thoroughly mixed.  Gradually add the dry ingredients to the wet, one cup at a time, stirring consistently.  On a floured cutting board knead the dough for roughly 15 minutes, it will be a little shiny when it is ready.  Shape into a ball and place in a bowl, cover with a towel and put the bowl in a warm place, I like the top of the stove myself, with the oven on very low.  When the dough is twice the size remove from the bowl, punch down, and in 5 minutes shape into a loaf.  Place the loaf on a floured baking sheet, again cover with towel and place in warm place to double in size.  Place in a preheated 375 degree oven for 55 minutes.  A shallow pan with a little water on the rack underneath the bread while cooking is an old trick that is helpful if you do not have a baking stone. When it is finished it should be a golden brown and when tapped should sound hollow.  The bread should cool on a wire rack for easy slicing, about 20 minutes if you can muster the self-control.

This is a basic sauce that can be very easily altered to suit personal tastes and is also extremely forgiving.  If the tomatoes at the market are not looking up to standard it is better to use canned tomatoes than unripe fresh tomatoes.  I have a soft spot for slow cooked tomato sauce and actually prefer it the second or even third day, so I always make more than I need.

INGREDIENTS

2 lbs tomatoes

1 large red onion

4 tablespoons extra virgin olive oil

fresh basil

1 teaspoon sugar

3 cloves roasted garlic

salt and pepper to taste

DIRECTIONS

Begin be slicing the onion and caramelizing in the olive oil over a medium flame.  Add the chopped tomatoes, basil, garlic and sugar, stirring regularly.  When the sauce begins to boil reduce the flame and after the sauce as cooked for 20 minutes then add the salt and pepper, this prevents over-salting that can make the sauce less palatable, remember with salt, you are always able to add more later.  After adding the salt and pepper, and covering the pan leave the sauce to simmer on a very low flame for 2 hours or so, stirring regularly.  If you prefer a very thick sauce, remove the lid the last 15-20 minutes.

As stated, this sauce is very flexible, if you are feeling carnivorous, brown a little meat or pork sausage and add at the beginning.  If you are feeling hot and spicy, a little pepperoncini goes a long way.  My favorite pasta with this a penne and second to that spaghetti.  For wine with this sauce, you absolutely can not go wrong with a Chianti, but I also recommend Rhone style wines and California Zinfandels if you have that on hand.