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This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
Ingredients for 4 people
In the food processor, blend the basil, pine nuts, peeled and seeded tomatoes with oil to obtain a homogeneous cream to be seasoned with salt and pepper. Now cook the spaghetti al dente, drain them keeping a little cooking water, season them with the pre-prepared cream and let them season for a minute in the pot, over high heat. If necessary, add cooking water.
Texts kindly provided by "Il Tirreno"
This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
I propose you a typical Tuscan dish, which has as its base a typically summer ingredient: the courgette flower.
The Tarlati soup, an ancient traditional dish from the Arezzo area that takes its name from an ancient local family. Find out more about this recipe