‘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...

Tuscan Bruschetta or “fettunta” (oily slice of bread)

Ingredients: – bread – extra virgin olive oil from an oil mill Preparation : – cut some fairly stale Tuscan bread into fairly thick slices – toast in the oven or on a griddle pan for several minutes – when the bread is warm and crispy rub some garlic on the surface, pour the extra virgin olive oil over it, salt and pepper to...