‘Pinzimonio’ Fresh Vegetable Dip:

Ingredients: – carrots – celery – red, yellow, green peppers – spring onions – Belgian endive – cherry tomatoes – artichokes – radishes – extra virgin olive oil from an oil mill Preparation : – wash all the vegetables and cut all except the radishes lengthwise. – prepare a dressing by whisking the extra virgin olive oil with a little salt, vinegar or lemon juice – place the vegetable on a serving plate – pour the dressing into little individual bowls so each person can dip the vegetables of their choice into the...

Bean, Onion and Tuna Salad:

Ingredients: – beans of the ‘Lucca red’ variety – fresh spring onion – tuna in brine – extra virgin olive oil from an oil mill Preparation : – wash the beans and leave to soak overnight – boil them in the water they were left to soak in together with some garlic and sage for about 90 minutes – wash the spring onion and cut into thin strips – drain the cooked beans and the tuna – place the three ingredients in a salad bowl and pour over a dressing of extra virgin olive oil from an oil...

Boiled baccalà (dried salted cod) and chick peas:

Ingredients: – baccala’ (dried salted cod) – extra virgin olive oil – chick peas Preparation : – take a nice, thick piece of dried salted cod and soak it for a few days, remembering to change the water often. – bring a pan of water to the boil and then add the fish and cook on a medium heat for about 10 minutes. – drain the fish, remove the bones, and pour some excellent extra virgin olive oil from an oil mill over it – serve with chick peas which have been boiled in salted water together with garlic and rosemary for about 90 minutes and then drizzled in extra virgin olive...

Lucchese Soup:

Ingredients: – black cabbage – dried beans (preferably of the Lucchese variety) – extra virgin olive oil from an oil mill – slighty stale white bread – mixed vegetables (onion, carrot, celery, cabbage, chard) – wild herbs (such as ‘ingrassaporcio, dandelion, nettles) – a bunch of mixed herbs (parsley, chives, marjoram, thyme, pennyroyal) Preparation: – Wash the beans and leave them to soak overnight – Pick the wild herbs – Cook the beans in the water they soaked in – Pass some of the beans through a sieve to remove their skins. Leave the rest whole. – Cook the mixed vegetables and wild herbs in a large pan, remembering to start cooking the hardest varieties first, for 3 or 4 hours, adding a little extra virgin olive oil every so often – Prepare a ‘pesto’ by chopping the bunch of mixed herbs as finely as possible and add to the pan. Cook for a maximum of 10 minutes. – Cut thin slices of bread and place a layer in a soup dish. Cover with some of the cooked vegetables. – Continue in this way, alternating layers of bread and layers of vegetables. – Cover the soup dish and allow the bread to be softened. – Serve with excellent extra virgin olive oil from an oil...

Garlic, Oil and Chilli Spaghetti:

Ingredients: –  spaghetti – extra virgin olive oil from an oil mill – salt – chilli, finely chopped – 1 clove of garlic, finely chopped Preparation : – cook the pasta in plenty of salted water. – in the meantime heat the extra virgin olive oil in a frying pan. – when it is hot but not boiling add the garlic and chilli. – drain the pasta when it is ‘al dente’ ie before it goes too soft and pour over the sauce. If you like you can add some finely chopped...