4 vegan recipes from Tuscany



Italian cuisine has always dominated the ranks of the best kitchens in the world, and among the Italian ones, Tuscan cuisine plays a very important role .

It is a cuisine based on a watchword: simplicity . Dishes composed of few ingredients, expertly dosed.

Although in Tuscany there is a large quantity and high quality consumption of meat and cheese, it is not difficult to find completely vegan dishes.

Legumes, fruit, vegetables and cereals abound in Tuscany.

Vegan beak pie

Typical Lucca dish, it uses simple ingredients for a tasty and captivating result.

Ingredients

> stale bread;

> beets;

> raisins;

> vegan shortbread;

> oil;

> 1 organic lemon;

> pine nuts;

> chickpea flour.

Method

Soak the stale bread while the chard (or, to replace, other green leafy vegetables such as spinach or nettle) boils.

Spread the vegan shortbread in a baking dish; inside, greased with a little oil, we mix the various ingredients well together : bread, vegetables, raisins, grated lemon peel (to taste), pine nuts, chickpea flour elongated with water to replace eggs (it must have the same consistency as whipped eggs).

Finally, add the spices to taste, such as: salt, pepper, nutmeg, cinnamon, verbena, lemon balm, and bake at 180 degrees for about 40 minutes.

Ribollita

Far from being a poor dish! Ribollita is a delicacy of very healthy peasant origin, timeless in the Tuscan gastronomic scene.

Ingredients

> 250 g of stale Tuscan bread;

> 3 or 4 potatoes;

> 1 bunch of black cabbage;

> 800 g of beans;

> 4 or 5 carrots;

> olive oil;

> onion;

> 2 stalks of celery;

> 3 tomatoes.

Method

Boil the beans (toscanelli or cannellini depending on the area) in abundant salted water. Once the beans are ready, leave them in the cooked water .

We gild the onion in olive oil, add the chopped tomatoes and immediately the beans with the cooking water and the rest of the vegetables cut into pieces.

Add salt and pepper, cover with the lid and cook over low heat for at least 2 hours.

At the end we chop a fresh onion on the finished recipe and, once served on the plates, we will add a drizzle of raw olive oil.

Pici with aglione and truffle

Pici are a type of egg-free pasta that belong to the tradition of the area between Siena and Arezzo . We see an elaboration with the truffle of the classic pici with aglione.

Ingredients

> 250 g of pici;

> 3 cloves of garlic;

> 200 g of tomato sauce;

> sugar;

> olive oil;

> black truffle;

> salt and pepper.

Method

The pici are not very complicated to make, just combine 00 flour and fine semolina flour in a proportion of 4 to 1, then adding water and salt.

We cook the pici waiting for the sauce to be ready, nothing easier.

Let us rub the garlic cloves in plenty of oil, then let them rest for a few minutes, then in hot oil, add the sauce with half a teaspoon of sugar, salt and pepper.

It's time to add the pici to mix everything . Finally, a grated black truffle.

Burdock croquettes

Excellent spontaneous plant typical of Tuscany, it is always used for peasant recipes, and its leaves used to cover and protect small tomato plants . Here in croquette version!

Ingredients

> burdock roots;

> potatoes;

> olive oil;

> breadcrumbs;

> garlic;

> mint;

> margarine;

> salt and pepper.

Method

Simple: there are both potatoes and burdock . Crush the potatoes, add the fresh garlic, a pinch of margarine, mint or parsley, pepper, salt and burdock roots boiled and cut into small pieces.

We prepare spherical meatballs that are inside a fist, bread and cook in olive oil. Enjoy your meal!

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