Starters of Florentine Cooking

Fettunta (in Florence) or Bruschetta (out of Florence)

  • Slices of Tuscan bread (filone)
  • Garlic
  • Salt
  • Extra vergine olive oil

You can taste the best fettunta in November/December with the new oil.
Toast the slices of bread, use them hot, rub the garlic on them, put over the salt and the olive oil.
In summer you can prepare a fettunta with very little garlic and place on it fresch tomatoes cut in little pieces.

Crostini di fegatini = Canapés with chicken liver pathé

  • Toasted slices of bread
  • Chicken liver (6/8)
  • Capers in salt (one full spoon)
  • One anchovy in salt or a tea spoon of anchovies paste (optional)
  • Olive oil (2/3) spoons
  • Half glass of red wine

Place in a little pot the oil, the onion cut in cubes, when they are frying add the chicken livers and the cappers you had washed before, the wine simmer till the livers are cooked. Add the anchovies. Mince all with a mixer. Cover the bread with the pathé.

Funghetti / carciofini sott' olio = Mushrooms / artichokes in oil

  1. Little Porcini mushrooms
  2. Water
  3. Vinegar
  4. Salt
  5. Olive oil
  6. Garlic
  7. Peppercorns
  8. bay

Buy fresh and little porcini mushrooms or little artichokes (yo can buy them in spring when the plants which gave normal artichokes in winter time, produce little artichokes along the stalks) Clean them carefully and boil them in a pot with half water and half white vinegar, boil for 3 minutes, then take them off and place them on a clean cloth cover, with another clean cloth and leave them for about 6/8 hours to dry.
Place the vegetables into little jars together with a clove of garlic one leave of bay and some peppercorns. Cover with extra virgin olive oil and control after one or two days if they are still covered. Place the jars in a fresh dark place.

Panzanella = Cold bread soup

  • Stale Tuscan bread (4/5 slides)
  • Tomatoes (one or two)
  • Basil (10 leaves)
  • Onions (one)
  • Extre vergine olive oil
  • Vinegar (one glass)
  • Water (4 glasses)
  • Salt

The classic panzanella is made with moistened stale Tuscan bread (filone), mixed with onions, tomatoes, basil
Place the some slides of stale Tuscan bread into a container where you had put water and vinegar together. Wait about 30 minutes and then squeeze it with your hands and place it in a salad bowl, add the onion, the tomatoes and the basil you had cut in slides while the bread was moistening, the basil mad in little pieces, oil and a little salt as you like.
This was the simple poor and good panzanella, today you can use more vegetables as cucumber, celery and All that you can find in your refrigerator.

 

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