"Farro" Dark Spelt
Wheat
In the Lucchesian countryside it is used to prepare a delicious kidney
bean broth , using the local "odori" ( celery , onions
, garlic , fresh sage and maggiorana ) , ham rinds and , of course
, extra-virgin olive oil from the local hillsides.
Zuppe
This name is given to many types of soup , depending on the availability
of fresh seasonal goodies ( like dark green cabbage, yellow pumpkin
, tomatoes , onions etc ) . In nearly all the recipes the kidney
bean plays the role of the stock base , either whole or passed
through a vegetable mill , odori , lard , one day old home-made
bread and olive oil .
Matuffi
The matuffi are simply polenta with a little more liquid added
, poured into a soup bowl and layered with parmesan cheese
, meat and mushroom sauce .
Vegetable Bakes
It is local practice to use either runner-beans , spinach ,
artichokes , cauliflower , beet , or whatever you fancy .
The vegetables are boiled until tender then finely chopped
, added to bechamelle sauce and egg yolk , poured into a
buttered mould coated with bread crumbs then cooked in the
oven .
Castagnaccio
A rustic sweet made with chestnut flour , peeled walnuts ,
pine nuts , orange peel , raisins , rosemary and olive oil.
Buccellato
A typical Lucchesian doughnut made with flour , egg , aniseeds
snd raisins.
| Garmugia
A traditional sprigtime soup prepared with spring onions , peas
, artichokes , asparagues tips , broad beans , beef meat and
stock , bacon and olive oil , served hot with toasted home-made
bread crutons .
Farinata
A local classic prepared with a kidney bean ( borlotti or scritti ) broth ,
dark green cabbage , lard , tomatoes and corn flour .
Tordelli
Around these parts tortelli are called tordelli , they taste better and are made
with fresh pasta filled with beef and pork , bread previously soaked in stock
, eggs and local herbs . They are served with a meat sauce and sprinkled with
parmesan cheese .
Pasimata
This is a simple bread rectangular in shape . The two long sides have a rippled
edge with aniseeds baked in . It is traditionally eaten at Lent and blessed on
Easter Day.
Necci
This traditional waffle is a family favourite during the winter months ; prepared
with chestnut flour batter , cooked on waffle irons , then filled with fresh
ricotta cheese .
Zuppa Lucchese
A delicious desert made with slices of buccellato dipped in vin santo , then
layered with strawberries and custard .
Torte coi becchi ( o
dei bischeri )
Country pies that owe their name to the little pointed cones of dough ( "becchi" or "bischeri" )
which make the pie look like a crown . Usually made with vegetables or chocolate
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