Pappa al pomodoro

This is a really traditional dish of Florentine cooking, and as soon as I will describe that to you you will for sure recognize the features it has in common with other traditional recipes: old bread and extra virgin olive oil. I must admit that this dish was almost not known outside Florence, until it was cited in a TV series in the 60s. This corresponded to the “internationalization” of the dish outside of the Florentine walls, even though it remains a traditional florentine dish. I must admit that I have tried to make “Pappa al pomodoro” using non Tuscan bread, and the result has been by far better than for example with ribollita or Panzanella. I also would like to add that there is no unique way of preparing a proper Pappa. Some prepare it with Garlic, some with onions, etc. I will describe here my way of preparing int and also some tricks for preparing it without proper Tuscan bread. However is someone would add comments or describe his/her way of preparing it… comments are more than welcome.

The recipe for 4 persons:

1 leek

1 onion

1 chilly pepper

8 ripen tomatoes

500 g of old Tuscan bread

1 liter of vegetable broth (no meat broath please!!!

8-10 leaves of basil

Salt and pepper to taste.

The dish is better prepared in a Terracotta pan. Finely chop the leek and the onion and fry together with the chilly in plenty of olive oil. When ready add the diced tomatoes and cook with the lid on for 15-20 min. Adjust salt and pepper to your taste and remove from heat.

Cut the bread in cubes around 3-4 cm wide and put in the pan adding around ½ of the hot broth. Close the lid and leave for 5-10 min. As the amount of broth to be added depends on the bread , add the broath until the bread is tender. At this point stir with a wodden spoon and add the finely cut basil leaves. The result should be a thick pap. Serve with some extra virgin olive oil.

In case you don’t have Tuscan bread at hand take some old white bread and fry it in extra virgin olive oil before using it in the Pappa as described abroad. The result will not be 100% perfect but it is a good alternative!

Some prepare the tomato sauce with garlic only, but I think that the result is a little bit heavy!

Cantuccini di Prato (or Prato Biscuits)

This is probably one of the most famous desserts from Florence. Simple but tasty! I will give you the recipe from the biscuits, however for a proper dessert serving a few biscuits are placed in a tray, alongside a small glass of Vin Santo, a liquorous wine. The trick is to dip the biscuits in the wine prior to eating them. I personally don’t like wine at all so I have never tried this. However I heard it is fantastic!

The recipe originates from the shop in Prato that first offered them. That’s why they are called Prato Biscuits. In Prato they are also called Biscotti del Mattonella, as Mr. Mattonella was the baker that “invented” them. However I really like their other name, cantucci as it means small bits and this is really how they are meant to be eaten: one after the other.

There are very easy to prepare , they look very Tuscan, and the result is guaranteed. I look forward to seeing your “Cantuccini” pictures posted in my blog alongside mine!

Here is the recipe:

500 g of white flour
150g of butter
200 g of sugar
4 eggs
300g of unpeeled almonds
1 dose of raising powder
A hint of lemon

Place the flour on the table forming a vulcano or fountain (as you prefer). Add the butter that has been cut to small pieces and left at room temperature, the raising powder, the lemon zest (just a hint) and beat 3 eggs in the flour producing a very soft dough. Work thoroughlly and add the almonds making sure that they are evenly scattered in the dough. Form tubes of the dough (slightly compressed on the top so that an oval shape results) and place in a oven tray making sure that you have enough distance between them. Beat the 4th egg and smear it thoroughlly on each tube. Place in a hot oven (200 Deg) for around 20 min and once cooked (you can check with a wooden toothpick if there is still moisture inside) let them cool down. Cut in slices around 1-2 cm wide and:

1st version: eat like that

2nd version: slightly toast them on both side making sure that they don’t get brownish at all.

Insalata di polpo (Octopus salad)

This is a very simple recipe for cooking octopus and should be part of a general seafood antipasto. So I will give you the amounts for a small portion per person, but consider that you will need double amounts in case you want to serve as a main course.

The result depends a lot on the octopus quality. Just consider that there are various kinds and the highest quality ones can be recognized as each tentacle has 2 lines of “suction cups”. These will be softer and tastier. Also the general rule is that the bigger the better….

You will need a pressure cooker for the best results.

For an appetizer for 4 persons:
1kg of fresh octopus
2 potatoes
1 handful of parsley
Extra virgin olive oil

Remove the skin and clean the “head” of the octopus. Remove the beak. In case you could not remove the skin thoroughly don’t worry. You will finish the job once it is cooked and you will get better results. Place the cleaned octopus in the pressure cooker and cook for 15 min. Remove from the heat and leave for other 15 min in the cooker to “soften” In the meanwhile boil 2 medium sized potatoes.

Cut the potatoes in small dices and put in a large bowl. Remove the skin from the octopus and cut in small bits (more or less the size of the potato dices). Add the octopus to the potatoes and season with salt, chopped parsely and extra virgin olive oil. At your wish a hint of lemon juice can also be added. Serve lukewarm with fresh bread.

Spaghetti alle cozze (spaghetti with mussels)

It is summer and definitively seaside time. I live now 600 km far away from nearest sea coast, and I really miss a nice walk on the beach. Therefore I tried to push away this “sea-sickness” (so to say) by cooking a nice recipe that I want to share with you. The trick for a good result of this dish is the pan. You need a large aluminum pan to sautee the spaghetti. When I mean large, consider that I have one measuring around 40 cm in diameter!

For 4 persons:

1 kg of mussels (fresh = alive)
450 g of Spaghetti (good quality pasta, i.e. De Cecco)
1 clove garlic
1 chilly pepper
1 handful of parsley
Extra virgin olive oil
1 glass of white wine.

To start with clean the mussels. With a knife scrape off all the “scale” that is attached to the shell and pull the rope that they have on one side in order to remove it. You should end up with perfect black shells!

In the pan place the chopped garlic and chilly in plenty of extra virgin olive oil and fry a few minutes (be careful that it does not burn!). Add the mussels, decrease the heat to medium power and cover. Let it cook this way for 5-10 min stirring continuously with a wooden spoon. You should see the shells opening and on the bottom the juices should be released. I don’t know where you are, but in Italy the mussels have been pre-purged prior to commercialization. If this is not your case (and you have just realized this) a sand layer will be covering the bottom of your pan. Don’t dispair! Once ready, remove all the shells in the pan and set aside. Filter the juices in order to remove all the sand. Prepare another chopped garlic and chilly, stir fry and then add the juices. The result will be the same. In case the sand is not hunting you, set aside the shells. In the meanwhile cook the spaghetti in plenty of salted water (be careful as the mussels will be very tasty, so put less salt than usual). Reduce the juices at high heat and add the glass of red wine. Make the wine vapourize and then put the spaghetti cooked “al dente”. Sautee for a few minutes adding finely chopped parsley and extra virgin olive oil to your taste. Put in the dishes and add on top the mussels prior to serving. Serve the dish with a small side dish for the shells. It is delicious!!!!