Recipes by Donatella: The best of Tuscan Cuisine

In the 95 pages of this wonderful collection of recipes accompanied by beautiful color photographs you can find many typical Tuscan recipes from the most popular to the most ancient and unusual.

The pasta dishes include homemade pasta of different shapes and ingredients, sauces, and dishes such as ribollita and pappa al pomodoro.

Also included are typical Tuscan dishes with chicken, rabbit, lamb, tripe, pigeon, wild boar and many others.

And finally a roundup of the best Tuscan desserts like grandmother’s cake, tart crisp, bread pudding and cantucci cookies.

The recipes are written in a simple and clear style in Italian and in English with ingredients, cooking times and detailed methods of preparation.

Take home a taste of your experience of Tuscan cuisine to enjoy with your family and friends. "Recipes of Donatella" can also be a great gift idea for your friends back home from your vacation in Tuscany.

Price: € 12,00

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Potato ravioli

Ingredients for 8 people

Time: 1 hour and 40'

Pasta:

• 800 g all-purpose flour (option wheat flour, durum wheat, buckwheat, spelt or chestnut, max 25%)
• 4 eggs
• Salt
• Extra virgin olive oil

Filling:

• Half an onion
• 70 g of bacon
• 500 g of boiled potatoes
• 4 tablespoons of cheese
• 4 tablespoons Parmesan cheese
• 2 eggs
• 1 tablespoon extra virgin olive oil
• Salt and pepper

Preparation

For the pasta
Place the flour in a "well" shape in the center of your kneading board and break the eggs into the well, add a pinch of salt and a drizzle of olive oil. Stir with a fork, initially adding in a little flour at a time from the sides of the well. When it begins to form a solid mass, use your hands to work it to the desired consistency, discarding excess flour. Work the dough well until it is smooth and compact and let stand at room temperature in a plastic bag or in a cloth for about 30 minutes.
Roll out the dough with a rolling pin into a thin sheet and cut into strips about 12

For the filling
Sauté the onion in a little oil, add the finely chopped bacon, mash the potatoes and mix with the sauce and the other ingredients.

Serve with red wine rosé or light red, delicately fruity (Chiaretto Bardolino, Valpolicella Classico, Slave of Trentino, Côte de Provence Rosé Beaujolais Village).

Knots “Nodi” of rabbit with fennel

Ingredients for 6 people

Time: 1 hour and 30'

• Half a rabbit
• Wild fennel
• 1 clove of garlic
• Meat broth
• Pork “net” of fat from stomach
• 1 glass of wine
• Extra virgin olive oil
• Salt and pepper

Preparation

De-bone the rabbit and cut into pieces, not too big, allow it to infuse with crushed garlic, fennel, salt and pepper for at least 1 hour.
Wash the pork net in hot water and vinegar and use it to wrap each piece of rabbit. Lay the pieces firmly in a frying pan and brown quickly over high heat on all sides.
When they are browned, deglaze with the white wine and allow to cook off until the moisture evaporates.
Cover with the broth and let it simmer until the liquid evaporates. If necessary, add more broth until cooked.

Serve with red wine, harmonious and balanced, moderately aged (Artimino Sangiovese, Syrah, Tignanello, Côte du Rhône).