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I-Florence by Dotflorence staff is licensed under a Creative Commons Attribuzione-Non opere derivate 2.5 Italia License.
Based on a work at www.i-florence.com
Posts Tagged ‘repices’
Cecina (farinata) – recipes
Tuesday, May 11, 2010 - 10:20 AM | posted by admin
INGREDIENTS
- 500 gr ceci (garbanzo) flour – about 4 cups
- 1 liter of water – about 4 cups
- 1 tsbp salt
- extra-virgin olive oil
- freshly-ground black pepper to taste
- In a large bowl, mix the flour and slowly add the water with a wooden spoon making sure to mix well so you don’t have any lumps. Add the salt. The mixture should be very smooth.
- If you have the time, cover and let the mixture rest for at least 4 hours or overnight. Remove any foam that has formed at the top and mix again.
- Heat oven to 200° C (400° F).
- You’ll need a large pan with low borders, like those used for rectangle-shaped pizzas. Pour a small cup of olive oil into pan, enough to cover the bottom. Add the mixture, making sure it is pretty low – the cecina has to be no higher than ½ cm (about ¼ inch) high, so if your pan is not wide enough to make it like this, bake two separate batches. » Read more…
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” La Ribollita ” – ribollita recipes
Wednesday, February 3, 2010 - 12:10 PM | posted by admin
Cook Time : 40 minutes | Level : easy | Yield : 6 Servings
Ribollita is a famous Tuscan soup whose name literally means “reboiled”. Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (ie. reboiling) the leftover minestrone or vegetable soup from the previous day.
Ingredients
- 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
- 1 onion, chopped
- 1 carrot, chopped
- 4 ounces pancetta, chopped
- 2 cloves garlic, 1 minced and 1 whole
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 pound frozen spinach, thawed and squeezed dry » Read more…