Tuscany, a region in central Italy known for its rolling hills, charming villages, and rich culinary tradition. When it comes to food, Tuscans are famous for their simple yet flavorful dishes, often made with fresh produce, high-quality ingredients, and a focus on local specialties. In this article, we’ll take you on a culinary journey through the heart of Italy, showcasing 20 authentic Tuscan recipes that will transport your taste buds to the Tuscan countryside.
From hearty soups like Ribollita and White Bean and Garlic Soup, to comforting pasta dishes such as Kale and Sausage Pasta, and show-stopping desserts like Lemon Ricotta Cake, these recipes are sure to delight even the most discerning palates. Whether you’re a foodie looking for new inspiration or simply seeking to bring a taste of Italy into your kitchen, this collection of Tuscan recipes is sure to please.
In the following pages, we’ll delve deeper into each of these 20 authentic Tuscan recipes, providing step-by-step instructions, ingredient lists, and tips from local chefs and food experts. So sit back, relax, and get ready to indulge in a culinary adventure that will leave you feeling like you’re sipping Chianti on the sun-kissed hills of Tuscany itself.
Tuscan Ribollita Soup
Rich and hearty, this traditional Tuscan soup is a staple of Italian cuisine. With its velvety broth, tender vegetables, and crusty bread, it’s a perfect comfort food for a chilly evening.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 can (28 oz) crushed tomatoes
– 4 cups vegetable broth
– 1/2 cup small pasta shapes (such as elbow macaroni)
– 2 slices stale bread, torn into small pieces
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 8 minutes.
2. Add crushed tomatoes, broth, pasta, and bread. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Tuscan White Bean and Garlic Soup
This hearty soup is a staple of Tuscan cuisine, made with cannellini beans, garlic, and aromatic vegetables. Serve with crusty bread for a comforting meal.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 onion, chopped
– 2 carrots, chopped
– 1 celery stalk, chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, combine beans, broth, oil, garlic, onion, carrots, and celery.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
3. Use an immersion blender or transfer soup to a blender and puree until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Tuscan Kale and Sausage Pasta
Tuscan Kale and Sausage Pasta: A Hearty Italian-Inspired Dish
This recipe combines the earthy flavor of Tuscan kale with spicy Italian sausage, creating a satisfying and comforting pasta dish. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 12 oz (340g) pappardelle pasta
– 1 lb (450g) sweet Italian sausage, casings removed
– 2 cups (250g) Tuscan kale leaves, stems removed and discarded
– 3 cloves garlic, minced
– 1/4 cup (60ml) olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add garlic and kale to the skillet, stirring occasionally. Cook until kale is tender, about 4-5 minutes.
4. Combine cooked pasta, sausage-kale mixture, salt, and pepper. Toss to combine.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Tuscan Roasted Chicken with Herbs
Elevate your dinner game with this flavorful Tuscan-inspired roasted chicken dish, perfectly seasoned with fresh herbs and garlic.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 cup fresh rosemary leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, oregano, thyme, and salt.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Stuff the cavity with rosemary leaves.
5. Place the chicken in a roasting pan and put it in the oven.
6. Roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Tuscan Panzanella Salad
Experience the essence of Tuscany with this classic bread-based salad, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups stale bread ( Ciabatta or Focaccia), cut into 1-inch cubes
– 2 large tomatoes, diced
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Toss bread cubes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine diced tomatoes, garlic, basil, and remaining olive oil.
4. Add the toasted bread to the bowl and toss gently to combine.
5. Season with salt and pepper to taste.
6. Top with Parmesan cheese (if using) and serve.
Cooking Time: 15-20 minutes
Tuscan Farro Salad with Vegetables
A hearty and flavorful salad that combines the nutty taste of farro with roasted vegetables, perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 1 cup farro
– 2 cups water
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small zucchini, chopped
– 1 small eggplant, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook farro according to package instructions using 2 cups of water.
3. Toss bell peppers, zucchini, eggplant, and garlic with olive oil, salt, and pepper on a baking sheet.
4. Roast vegetables in the oven for 20-25 minutes, or until tender.
5. In a large bowl, combine cooked farro, roasted vegetables, and lemon juice.
6. Serve warm or at room temperature.
Cooking Time: 40-45 minutes
Tuscan Stuffed Bell Peppers
Experience the flavors of Tuscany with these vibrant bell peppers filled with savory rice, herbs, and cheese.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked white rice
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, combine cooked rice, Parmesan cheese, parsley, garlic, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, until peppers are tender.
Cooking Time: 40-45 minutes
Tuscan Garlic and Rosemary Focaccia
This recipe brings together the classic flavors of Tuscany with the simplicity of homemade focaccia, perfect for a quick snack or as a side dish.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 3 cups all-purpose flour
Instructions:
1. In a large bowl, combine warm water and yeast; let sit for 5 minutes.
2. Add olive oil, salt, garlic, and rosemary to the bowl; stir to combine.
3. Gradually add flour, stirring until a shaggy dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
6. Preheat oven to 425°F (220°C). Punch down the dough and shape into a rectangle.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Tuscan Lemon Ricotta Cake
This moist and flavorful cake is infused with the brightness of lemon and the creaminess of ricotta, making it a perfect dessert for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup whole milk ricotta cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together eggs, ricotta cheese, lemon juice, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Tuscan Potato and Leek Soup
This hearty soup is a staple of Tuscan cuisine, perfect for a chilly evening or a comforting lunch. With the sweetness of potatoes and leeks balanced by the tanginess of Parmesan cheese, this recipe is sure to become a favorite.
Ingredients:
– 2 large potatoes, peeled and diced
– 4 leeks, white and light green parts only, thinly sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups vegetable broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced leeks and cook until they are tender and lightly browned, about 10-12 minutes.
3. Add the diced potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Use an immersion blender or a regular blender to puree the soup until smooth.
5. Stir in the grated Parmesan cheese. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 40-45 minutes
Tuscan Grilled Vegetable Platter
Elevate your outdoor gatherings with this vibrant and flavorful Tuscan-inspired grilled vegetable platter. The combination of colorful vegetables, aromatic herbs, and a hint of Italian flair is sure to delight.
Ingredients:
– 1 red bell pepper, seeded
– 1 yellow bell pepper, seeded
– 1 zucchini, sliced
– 1 eggplant, sliced
– 1 red onion, sliced
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– 2 tbsp chopped fresh basil
– 1 tsp dried oregano
– Salt and pepper to taste
– Optional: crumbled goat cheese or grilled bread for serving
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, basil, and oregano.
3. Brush the vegetable mixture with the herb-infused oil.
4. Grill vegetables for 8-10 minutes per side, or until tender and slightly charred.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with additional fresh herbs if desired.
Cooking Time: 20-25 minutes
Tuscan Braised Beef with Red Wine
Slow-cooked beef in rich red wine sauce, infused with the flavors of Tuscany – this hearty dish is perfect for a cozy dinner or special occasion.
Ingredients:
– 2 lbs beef chuck roast
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef with salt and pepper.
3. In a large Dutch oven or heavy pot, brown the beef on all sides over medium-high heat. Remove from heat.
4. Add the onion and garlic to the pot; cook until softened, about 5 minutes.
5. Add the red wine, beef broth, tomato paste, and thyme. Stir to combine.
6. Return the beef to the pot and cover with a lid or foil.
7. Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the beef is tender.
8. Remove from heat; let rest for 10 minutes before slicing. Garnish with parsley, if desired.
Cooking Time: 2 hours 30 minutes
Tuscan Tomato and Bread Soup
This hearty soup is a staple of Tuscan cuisine, perfect for a cozy dinner or lunch. Fresh tomatoes, crusty bread, and savory vegetables come together to create a comforting and flavorful meal.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 4 cups chicken broth
– 1/2 cup cubed bread (such as Ciabatta or Focaccia)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the tomatoes, chicken broth, and bread. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Stir in the Parmesan cheese. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped basil leaves if desired.
Cooking Time: 30-40 minutes
Tuscan Herb-Roasted Pork Loin
Elevate your dinner game with this flavorful Tuscan herb-roasted pork loin, packed with the freshness of rosemary and thyme. This easy-to-make recipe yields a deliciously moist and aromatic centerpiece for any meal.
Ingredients:
– 1 (1-1.5 pound) boneless pork loin
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 sprig fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place the pork loin on a roasting pan and brush the herb mixture evenly over the entire surface.
4. Roast for 20-25 minutes per pound, or until internal temperature reaches 145°F (63°C).
5. Let the pork rest for 10 minutes before slicing and serving.
Cooking Time: 45-60 minutes
Tuscan Cannellini Bean Dip
Tuscan Cannellini Bean Dip: A Creamy and Flavorful Appetizer
This classic Italian dip is made with cannellini beans, garlic, lemon juice, and olive oil, giving it a rich and savory flavor profile. Perfect for snacking or as a spread for crackers or vegetables.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 3 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 350°F.
2. In a blender or food processor, combine cannellini beans, garlic, lemon juice, and salt and pepper to taste. Blend until smooth.
3. With the blender or food processor still running, slowly pour in the olive oil through the top. Continue blending until the dip is creamy and well combined.
4. Taste and adjust seasoning as needed.
5. Serve warm or at room temperature. Garnish with chopped fresh parsley if desired.
Cooking Time: 10 minutes
Tuscan Spinach and Ricotta Gnudi
Experience the taste of Italy with these tender gnudi, filled with the freshness of spinach and creaminess of ricotta cheese. Perfect as an appetizer or side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole-milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh spinach
– 1 egg, lightly beaten
– Salt and pepper to taste
– Extra virgin olive oil for serving
Instructions:
1. In a mixing bowl, combine flour, ricotta cheese, Parmesan cheese, and spinach. Mix until well combined.
2. Add the lightly beaten egg and mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and pliable.
4. Bring a large pot of salted water to a boil. Using a spoon, drop the gnudi into the boiling water.
5. Cook for 3-5 minutes or until they float to the surface.
6. Remove with a slotted spoon and serve with extra virgin olive oil.
Cooking Time: 15-20 minutes
Tuscan Roasted Garlic Mashed Potatoes
Elevate your mashed potatoes with the rich flavors of Tuscan roasted garlic. This recipe is perfect for a comforting side dish or as a base for a delicious potato casserole.
Ingredients:
– 3-4 large Yukon gold potatoes, peeled and cubed
– 2 heads of garlic, separated into individual cloves
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese (optional)
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss garlic cloves with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until golden brown.
3. Boil potatoes in salted water until tender. Drain and set aside.
4. Mash roasted garlic with remaining 2 tablespoons of olive oil until smooth.
5. Add mashed garlic to cooked potatoes, along with Parmesan cheese (if using). Season with salt and pepper to taste.
6. Garnish with fresh parsley leaves. Serve hot.
Cooking Time: 30-40 minutes
Tuscan Olive Oil Cake
This rich and buttery cake is a staple of Tuscan cuisine, perfect for serving with a cup of espresso or as a sweet treat any time of day. With its moist texture and subtle olive oil flavor, it’s sure to become a favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup extra-virgin olive oil
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 1 tablespoon orange zest (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, eggs, olive oil, baking powder, and salt.
3. Add milk and orange zest (if using), stirring until just combined.
4. Pour batter into prepared pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Tuscan Wild Mushroom Risotto
This hearty Italian-inspired dish celebrates the rich flavors of wild mushrooms from Tuscany’s rolling hills. Savor the creamy risotto infused with earthy notes and a hint of Parmesan.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed wild mushrooms (e.g., chanterelle, cremini, shiitake)
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion; cook until translucent.
2. Add mushrooms; cook, stirring occasionally, until they release their liquid and start to brown (about 5 minutes).
3. Add garlic; cook for 1 minute.
4. Add Arborio rice; cook, stirring constantly, for 1-2 minutes or until coated in oil and slightly toasted.
5. If using wine, add it; cook until absorbed. Then, add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, when rice is creamy and tender, remove from heat. Stir in butter and Parmesan cheese. Season with salt and pepper.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes
Tuscan Chocolate Almond Biscotti
Discover the rich flavors of Tuscany with these crunchy biscotti infused with dark chocolate and toasted almonds. Perfect for dunking in your favorite coffee or tea.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1 cup sliced almonds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, and salt. Mix until a dough forms.
4. Fold in dark chocolate chips and sliced almonds.
5. Divide the dough into 4 equal pieces. Shape each piece into a log.
6. Place logs onto prepared baking sheet, leaving space between each.
7. Bake for 25-30 minutes or until lightly golden.
8. Remove from oven and let cool completely.
9. Slice into 1/2-inch thick biscotti. Dust with confectioners’ sugar.
Cooking Time: 25-30 minutes
Summary
Get ready to taste the authentic flavors of Tuscany with these 20 mouth-watering recipes! From hearty soups like Tuscan Ribollita and White Bean and Garlic, to savory pasta dishes like Kale and Sausage Pasta, there’s something for every palate. Don’t miss the roasted chicken with herbs, panzanella salad, stuffed bell peppers, garlic and rosemary focaccia, and more. Plus, indulge in sweet treats like lemon ricotta cake, potato and leek soup, grilled vegetable platter, braised beef with red wine, and chocolate almond biscotti. These Tuscan recipes will transport your taste buds to the rolling hills of Italy!
