toscana

Zuppa Toscana is a soup we love to get at Italian restaurants. This hearty made from scratch recipe is better than what you'll find at that chain restaurant. It's creamy with bits of crunchy, fresh kale in every bite. The sausage adds a spicy kick and there's a hint of smoky flavor from bacon. Serve with garlic bread and you have a comforting Italian meal. We opted to test this recipe in a Crock Pot, but a Dutch oven would be just as easy and delicious.

Zuppa Toscana (Thick)

pound(s) sausage

pound(s) regular or sweet Italian sausage

cup(s) real bacon (chopped)

onion

garlic

chicken broth

water

potatoes

ADD THE FOLLOWING IN THE LAST 30 MINS BEFORE SERVING

kale (or Swiss chard), de-stem & cut/torn into bite-sized pieces

all-purpose flour

heavy cream

salt and pepper,

Cantucci, also known as cantuccini or biscottini di Prato are almond studded cookies, cut and baked a second time in the oven. They are a typical Tuscan end to a meal, dunked in sweet Vin Santo wine.  

Tuscan Cantucci Almond Cookies

4CUPS all-purpose flour

2CUPS sugar

14OZ. shelled almonds

eggs

vanilla bean pod

1TSP. baking powder

lemon

salt

Preheat the oven to 400°F.&nbsp;

Combine the flour with the eggs, sugar, a pinch of salt, lemon zest, seeds from the vanilla bean pod, and baking powder. Add the almonds and mix until incorporated.&nbsp;

Divide the dough into 5 loaves and place them on two baking trays lined with parchment paper. Bake for 20 minutes; remove from the oven and let cool slightly. Cut into diagonal slices around 3/4" thick. Place them on the baking tray cut-side down and bake again for another 10 minutes.

Rustic Tuscan cantucci are traditionally dipped in Vin Santo wine at the end of a hearty meal. The crunchy almond biscotti are also delicious as a snack with coffee or on their own. 

Cantucci Biscotti

2CUPS all-purpose flour

7/8CUP sugar

almonds

1/3CUP unsalted butter, room temperature

baking powder

vanilla bean

Beat butter and sugar in a large bowl to blend. Add in eggs 1 at a time and a pinch of salt. Slowly add the flour and the baking powder until blended. Stir in almonds and vanilla seeds. Let rest for around half an hour.

Preheat the oven to 375 °F.&nbsp;

Line a baking sheet with parchment paper; using floured hands or a pastry bag with a wide mouth, form the dough into 2 - 14" long and 2 1/2" wide logs, spacing 1"-2" apart. Cool in the refrigerator for 30 minutes.&nbsp;

Bake for 12-15 minutes until golden. Remove from the oven and let cool. Lower the oven temperature to 300 °F. &nbsp;Cut biscotti on the diagonal into 1/2" slices. Stand slices upright on baking sheet and bake for around 10 minutes until the sides are golden.&nbsp;

The following is the classic pappardelle al cinghiale recipe, typical of Tuscany. It features a wild boar marinated in red wine, root vegetables, and spices, simmered in a tomato-based sauce with vegetables and more wine, creating a rich rag&ugrave;. The rag&ugrave; is traditionally served with pappardelle pasta and can be topped with grated Parmigiano-Reggiano cheese.&nbsp;

Top 4 toscana recipes from across the web

The most viewed toscana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zuppa Toscana (Thick)

Tuscan Cantucci Almond Cookies

Cantucci Biscotti

Pappardelle al cinghiale

Top 4 toscana recipes from across the web

The most viewed toscana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zuppa Toscana (Thick)

Tuscan Cantucci Almond Cookies

Cantucci Biscotti

Pappardelle al cinghiale

The most viewed toscana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine