Risotto alla Milanese

Typical Italian risotto as the tradition of the city of Milano.

Prep. Time: 20 min.       Cook Time: 20 min.

Ingredients
-1 3/4 cups uncooked Arborio rice
-1/2 cup unsalted butter, divided
-1 1/2 quarts beef stock
-3 tablespoons beef marrow
-1 onion, thinly sliced
-1 teaspoon saffron powder
-3/4 cup dry white wine
-salt to taste
-1 1/2 cups grated Parmesan cheese

Directions 
Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.) 
Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes. 
Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like. 

Buon Appetito!

Spaghetti alla Carbonara

Spaghetti alla Carbonara is a classic Roman pasta dish, that has become a standard on menus in Italian restaurants around the world.
The ingredients that most agree are contained in a traditional carbonara sauce are guanciale(cured pork jowel), eggs, Pecorino Romano cheese, and freshly ground black pepper. Since, guanciale is an ingredient that is not that easy to get your hands on, pancetta is often substituted.

Prep time: 5 min | Cook time: 20 min

Ingredients
(5 Pers.)
-2 tablespoons olive oil
-2 tablespoons butter
-2 shallots, chopped fine
-8 ounces pancetta, chopped coarsely
-1/4 cup white wine
-1/4 cup chicken broth
-1 pound spaghetti
-4 large egg yolks
-1 cup freshly grated Pecorino Romano cheese
-freshly ground black pepper to taste

Directions 
Heat olive oil and butter in a large sautè pan over medium-high heat. Add the shallots and pancetta and cook until the shallots are softened and translucent and the pancetta is lightly browned, 2 to 3 minutes.
Add the wine, bring to a boil and cook until reduced by half, 1-2 minutes. Add the chicken broth, bring to a boil and cook for 2 minutes. Remove from heat while you cook the pasta
Bring a large pot of salted water to a boil and add the spaghetti. Cook uncovered over high heat until al dente. Drain and add the pasta to the sautè pan and place it back over medium-high heat.
Add the egg yolks, Pecorino Romano cheese, and black pepper, and cook, stirring vigorously until pasta is well coated and creamy. Transfer to individual pasta dishes and serve with extra Pecorino Romano cheese on the side.

Penne all'Arrabbiata

 

 Firstly, this fiery dish gains its name arrabbiata (angry) because of the use of chilli. When preparing this angry dish, feel free to use as much chilli as you want, it is up to you and to your mouth, to make it angry or very angry!

This is a recipe that has its origin in the central part of Italy, more precisely, it belongs to the Roman cooking tradition.

Preparation time: 5 mins
Cooking: 25 mins


Ingredients
(4 pers.)
-400 g (14 oz) Penne rigate pasta

-90 ml (3 ½ oz) Extra virgin olive oil

-2 Cloves of garlic (finely chopped) 
-2 or 3 Whole dried red chilli (roughly chopped)
-500 g (1.1 lb) Chopped tomatoes 
-A small handful of flat leaf parsley (roughly chopped)
-Salt for seasoning  

Directions

Chop the garlic and chilli. Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan. 

Sauté for a couple of minutes or until the garlic becomes golden in colour.

When the garlic has turned to golden, add the chopped tomatoes. Stir for a few seconds.

Season with salt. Stir again for few seconds.

Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the suace will be ready.

A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce.

Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat.

Then, sprinkle with chopped parsley.

Give a quick stir and serve immediately.

Buon appetito!

Arista alla Fiorentina

 
Arista derives from the Greek word aristos, meaning   "best  ". According to tradition, some Greek clergymen which visited Florence in 1430 for a Ecumenical Council were served the Tuscan-style roast pork and found it   "aristos  " or very good. The dish has been called this ever since then. Arista is equally good served warm or cold.


Ingredients 
(5 pers.)
-1 kg boneless center-cut pork loin roast (about 2 pounds)
-3 tsp chopped fresh rosemary
-3 large cloves of garlic, minced
-½ tsp salt and ½ tsp ground black pepper
-cooking string
-2 tbsp olive oil

Directions
Mix together the rosemary, garlic, salt and pepper. Make deep cuts into the pork roast, stuff the incisions with the garlic mixture and spread any remaining mixture over the entire surface of the meat.
It is recommended you tie the roast with some cooking string in order to maintain its neat, compact shape and ensure even cooking; if it is a single-piece roast, then the tying is optional. Pour the oil into a large enough saucepan and heat over a medium flame. Add the pork roast and roll it around until you've browned the piece on all sides. Now place the roast on a baking dish (the dish/pan should not be too big otherwise the juices will dry out before you can use them) and place it into the oven to cook at about 350 °F (180°C) for about an hour and a half. Check the roast periodically and baste with the pan juices, rolling the roast around every once in a while.
If you have a meat thermometer, the roast is done once the thickest part of the roast has reached 150-155 °F. Since we don't have one, our method is to make a hole in the thickest part of the roast with a long thin metal toothpick and remove it; the roast is done when no pink liquid comes out of the hole.
Remove the roast to a cutting board, cover loosely with alumnimum foil and let stand for 15 minutes. Slice the meat and serve with the pan juices.

Buon Appetito!

Piselli alla Fiorentina

One of the most often served vegetable dishes in Florence. The springtime fresh pea season is short in Tuscany, but since this is such a favourite, we've gone global, using the best frozen peas we can find. Whirl up any leftovers with a touch of broth, milk or water for a wonderfully sweet pea soup.

Cooking Time: 18-20 min.


Ingredients  
-2 Tbsp. extra-virgin olive oil
-2 cloves garlic, peeled and sliced
-3-4 oz. diced ham or pancetta (un-smoked, Italian bacon)
-1 ½ pounds frozen petite peas
-1 cup water
-¼ tsp. salt
-freshly ground pepper
-1 Tbsp. chopped parsley

Directions
In a 2-quart saucepan, gently cook olive oil, garlic and ham or bacon for 2-3 minutes, being careful not to brown the garlic.
Add the frozen peas, water, salt and pepper and cook covered for approximately 15 minutes. Adjust salt and pepper, stir in parsley and serve.

Crostini Salsiccia e Stracchino

Cooking time: 15 minutes. 


Ingredients
-3 salsicce (fresh Italian pork sausages)
-300g stracchino cheese (a sharpflavoured creamy, spreading cheese) 
-12 slices unsalted country bread


Directions
Remove the skin from the sausages; place the meat in a large bowl and combine with the stracchino, working them together until smooth with a wooden spoon. Cut a dozen or so slices of bread about a centimetre thick and put in the oven for ten minutes, until crisp on both sides. Remove from the oven and allow to cool, then spread some of the mixture on each slice. Put back in the oven for five minutes and serve the crostini hot.

Do ensure that the sausages are entirely pure pork and that they are not seasoned, as these have an entirely different flavour.

Pappardelle sulla Lepre

This dish is especially appreciated in the winter as it is not only tasty but also warms you up. Either hare or rabbit can be used according to what you like best.

Preparation time: 40 minutes.
Cooking time: two hours.

Ingredients
(4 pers.)
-One carrot.
-One onion.
-4 tbsp extra-virgin olive oil.
-Parsley.
-2kg hare (or rabbit)
-500g fresh pasta.
-One glass red wine.
-2 tomatoes.
-One lemon.
-Parmesan.
-Salt. 

Directions
Wash, peel and finely chop the carrot, onion, celery, and parsley. Fry over a medium heat in a large pan.
Cut the cleaned hare into large pieces and add to the vegetables. Increase the heat and brown on all sides; add the glass of wine and let it evaporate rapidly.
When the hare is well cooked, remove it from the pan, bone then chop the meat and return it to the rest of the sauce. Add a glass of warm water and the peeled, chopped tomatoes and salt. Cook over a low heat for ten minutes.
If liked, add some grated lemon rind, though be careful to avoid the pith, as this lends a bitter flavour to the meat.
Cut fresh pasta into broad strips (pappardelle) and cook in boiling, salted water.
When cooked, drain and tip into the pan on top of the sauce. Toss gently for a minute and serve, topped with grated Parmesan, in a large bowl, warmed with some of the pasta water. Domenico Romoli wrote: "Hare with pappardelle...use fine, soft lasagne to line the bowls and pour the meat sauce on top, flavoured with pepper".

Pellegrino Artusi suggested adding "a pinch of nutmeg", but added, "I think it enhances the flavour, but if you don't like it then don't bother".
In Florence, the pappardelle are traditionally placed on top of the sauce and then gently mixed through and not vice versa, as this method tends to spoil the subtlety of the flavours.

Berlingozzo

The humble berlingozzo is a very old Tuscan breakfast cake that dates back to the Renaissance. It wouldn't be unusual for it to show up on the table of Cosimo l (1389-1464). In those days, Florentines loved their sugar so much they couldn't wait until dessert. And then for dessert they would even sweeten their maccheroni!

And one more thing. Berlingozzo is also the name of of a mask worn on the feast of Giovedi' Grasso.

Ingredients
-gr 100 butter 
-gr 400 plain flour 
-2 whole eggs + 2 egg yolks 
-gr 200 sugar grated 
-zest of 1 lemon 
-ml 100 unskimmed milk 
-1 teaspoon baking powder salt


Directions
 Pre-heat the oven to 180°C. Grease and sprinkle with flour a 20 cm ring-shaped baking tin (use 20 gr butter + 20 gr flour). In a bowl, vigorously mix the remaining flour and butter, eggs and yolks, sugar, lemon zest, milk, baking powder and a pinch of salt. Pour into the tin and bake for 40 minutes.

Baccalà alla fiorentina

Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Artusi omits the wine, others add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute.   

 

Cook Time: 20 minutes

 

Ingredients

(4 pers.)

 -kg 1 dried salted cod, pre-soaked
extra virgin olive oil
-3 cloves garlic, chopped
-1 onion, chopped
-gr 450 tomatoes, peeled
1-2 tablespoons fresh parsley, chopped
-more parsley (to garnish)
-flour
-salt and pepper

 

Directions 

 Heat some oil in a pan, add the garlic and onion and cook until lightly browned. Add the tomatoes and season to taste (salt may not be required). Meanwhile, bone the fish, without skinning it, cut it into largish cubes and flour them. In a pan with plenty of oil fry the fish until golden, then drain it from excess oil on kitchen paper and add it to the tomato sauce. Stir in the chopped parsley and let the fish soak the sauce. Serve after garnishing with extra parsley.

Buon Appetito

Sedani Ripieni

Prato delicacy, calling for long preparation, traditionally cooked for September 8th, the festival of the Madonna della Fiera.

Ingredients 
(4 pers.)
- 4 sticks of celery,
- 300 gr. of ground veal,
- 150 gr. of ground mortadella,
- a tablespoon of crushed parsley,
- half a clove of crushed garlic,
- 50 gr. of grated parmigiano,
- 5 eggs, of which 2 for the filling, 
- 3 tablespoons of flour,
- 350 gr. of meat sauce,
- olive oil, salt, pepper, nutmeg

Directions
Wash the celery sticks, removing the blades from the biggest stalks, then cut them into pieces of about 8 cm each one. Blanch them in boiling salty water, then leave them to dry on a kitchen towel and covered with another one: put over some weights to spill all the water. Then prepare the filling with the ground meat, the mortadella, the crushed parsley and garlic, the parmigiano, the two eggs, salt, pepper and nutmeg.
When the sticks of celery are cool and dry, put aside the half one. Fill a half with the filling, cover them with the other, dredge them in the flour and dip them into the beaten eggs. Fry them in the olive oil. In the meantime, prepare in a big pot the meat sauce, or tomato sauce or maybe duck sauce: when it comes to a boil, dip the sticks into, until they become brick red.

Buon Appetito

Mantovana

Once two nuns from Mantua thanked a famous Prato pastry-maker by this recipe. But he was not satisfied and reproposed this cake in his own version, handing it down to nowadays.

Ingredients
- 250 gr of flour,
- 200 gr of butter,
- 200 gr of sugar,
- 4 egg yolks,
- 2 whole eggs,
- 1 packet of vanillin and orange peel - facultative,
- 1 packet of yeast,
- 80 gr of blanched almonds,
- 20 gr of pine nuts,
- powdered sugar

Directions
Melt the butter over hot water, then cool it. Whip the two whole eggs in a bowl and add the four egg yolks one at a time together with the sugar; made a well-kneaded dough, add the grated orange peel, the vanillin and the melted butter. At last add the sieved flour, the 2/3 of the almonds and the yeast.
Butter well a 24 cm round cake pan and sprinkle it with powdered sugar, put the dough onto the pan and then the remaining  blanched almonds and the pine nuts. Bake at 180°C for about 35 minutes. Sprinkle the cake with powdered sugar before serving.

Buon Appetito

Ficattole

The Ficattole are appetizer made of left bread dough and then fried. Come from the Prato and the Mugello areas, they are accompanied to cold cuts. Once upon a time Ficattole were also eaten as sweet, sprinkled with sugar or jam.

Ingredients
- 300 gr white flour,
- 30 gr brewer's yeast,
- 2 tablespoon of lard,
- water, salt and oil.

Directions
Melt the yeast with half a glass of warm water and a pinch of salt, and mix it with flour on the board adding more water if necessary. Add lard, salt and knead for some minutes to have a soft dough. Made a ball, leave it rise in a floured bowl covered with a dishtowel.
When the dough has doubled in size, knead well then roll it and cut into strips about 1,5 cm tall. Fry in hot oil and salt them, then serve hot accompanied to typical cold cuts, such as the Prato mortadella. 

Buon Appetito

Panzanella

The Panzanella recipe originated back at the time when shepherds used to herd sheep for long distances and had small amounts of food to take. What they usually had with themselves was some loaves of stale bread and the various vegetables they could find along the road to and back from the mountains and grasslands. Panzanella combines these ingredients adding the binding flavor of extra virgin olive oil and vinegar for a surprisingly tasty result that will save you money and time. Panzanella is a typical summer dish great for lunch and dinner time. It can be a quick winter salad too, maybe accompanied by more onion.


Preparation time: 10 minutes+1hour


Ingredients
(4 pers.)

- 2 pounds (or 1 kilo) of stale bread. Best if it is hard-crust bread (artisan bread) as it soaks water without crumbling too much.
- Two large ripe tomatoes, diced or sliced
- cucumber peeled and sliced or diced
- lettuce (any kind) clean it and shred it into bite-size pieces.
- one large onion diced or thinly sliced. Many would not like raw onion, but it is the tastiest ingredient and it make the difference.
- basil leaves (a handful)
- vinegar (red)
- extra virgin olive oil
- salt

Directions
Break the bread loaf into fist-size pieces and set it in a bowl of water to cover it completely (add an empty dish on top of the bread to keep underwater. Do not let it soak too much as it will crumble excessively and be too mushy. Once you realize the bread is all soaked but still quite firm, remove the excess water and squeeze the water out of each piece of bread with your hands.
Mix all the ingredients together except for the bread and add the extra virgin olive oil, vinegar and salt to taste. After mixing well, add the bread and keep stirring thoroughly. Add more seasoning if needed.
Refrigerate for at least one hour, then serve immediately.

Buon Appetito

Castagnaccio

Is a cake simple and tasty, this typical Tuscan recipe is perfect during fall and winter months. The ingredients here are as humble as it could possible be during the time this recipe it was invented. The origins of castagnaccio are to be found in Garfagnana, the northern region of Tuscany, that includes Lucca and parts of Massa Carrara provinces.
Here the production of chestnuts, due to the many mountains that dominate the territory, in the past was one of the main industries. The main ingredients of this recipe is indeed chestnut flour. Chestnuts represented an important food source for the poor peasants and farmers, that could find large amounts of them for free in the woods. The other ingredients are all local and tied to the cultivated land. Castagnaccio is especially good if accompanied by Novello wine (the first wine of the production year) and with Vin Santo, a sweet aged wine. There are many variations of Castagnaccio, but this is the original recipe unvaried through the centuries.


Preparation time 35 min.


Ingredients
- 150 grams of chestnut flour
- Leaves of a rosemary branch
- 6 tablespoons of olive oil
- 50 grams pine nuts
- 50 grams raisins
- Pinch of salt
- 1 cup of water (250 ml)

Directions
Sieve the flour and add the pinch of salt, 2 tbs of olive oil and slowly the cold decalcified water, until you get a smooth, not too liquid, dough. Meanwhile you have previously set the raisins in hot water to moisten. After drying them with a towel, add them to the dough.
Using a large oven pan, pour 2 tbs of olive oil on it spreading it evenly, then pour the dough evenly on the pan to get about a half inch, or a little over a centimeter, thick layer, which you will sprinkle with the pine nuts, rosemary leaves, and 2 tablespoons of olive oil.
Heat the oven up to 200 C or 392 F and set the pan inside to cook for 25 minutes, checking that a thin crust is forming on top and cracking throughout the surface, but leaving the inside soft and not at all dry. Regulate your time and temperature to obtain this result, otherwise the castagnaccio will be not as pleasurable to eat. The castagnaccio lasts a few days, can be reheated, and is a great snack or pastry. Delicious with Vin Santo wine, or any muscat.

Buon Appetito

Pappa al Pomodoro

Pappa al Pomodoro is a rustic tomato and bread dish that’s half-way between a soup and a porridge. It’s best made with vermillion hued, plump skinned tomatoes, grew under the Tuscan sun, but it’s also the kind of soul warming meal you crave after trudging home from work on a cold winter day. A paradox, I know, but one that can be solved with the right ingredients.

Prep. 10 min

Cook. 30 min

 Ingredients

(4 pers.)

-3 tablespoons olive oil

-1 small onion, chopped
-1 garlic clove, thinly sliced
-Pinch salt
-2 pounds fresh tomatoes, peeled, seeded and roughly chopped
-3/4-pound day-old Italian-bread, roughly sliced
-2 cups water
-1 cup basil leaves, chopped
-Freshly ground black pepper
-3 tablespoons extra-virgin olive oil, optional 

Directions
In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add a pinch of salt. Add the chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.
Place the bread slices in a bowl and cover with 2 cups water. Tear the bread into rough pieces and add to tomato mixture. Add the remaining water from the bowl. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency.
Stir in the basil. Season, to taste, with pepper. Add extra-virgin olive oil, if desired. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls.

Buon Appetito

Cantucci di Prato

These cookies are traditionally enjoyed together with a good glass of Vin Santo. Any other dessert wine will also go well, although it is a common Tuscan tradition to dip the cookie into the Vin Santo.
The most famous  "Cantucci di Prato " are  called  cookies of  "Mattonella  " made since 1858!

Ingredients

-500 g bread flour
-300 g sugar
-250 g almonds, unpeeled
-4 eggs
-1 tsp baking powder
-pinch of salt
-grated peel of one lemon
-a baking or cookie sheet, parchment paper

Directions

Preheat the oven to 180°C (360°F).
Mix the flour and sugar in a bowl. Add eggs and the rest of the ingredients until the ingredients stay together in a ball of dough.
On a clean surface, turn out the dough and shape it into a 3 cm wide roll as long as your baking sheet. Cover the baking sheet with a piece of parchment paper to help keep the cookies from sticking to the sheet (as no butter or oil is used). Place roll on the sheet, lightly flattening the top part of the roll.
Place sheet in oven and bake for 30 minutes, then remove the roll from the oven. The roll should be warm and firm; place it on a cutting board and cut diagonally, making 1 cm wide slices.
Place the slices back on the baking sheet on one of the cut sides, making sure to leave some space between each slice and place the sheet back into the oven, lowering the temperature a bit to 150°C (300°F). 
Bake for 15 minutes, then take the cookies out and turn them onto the other side and bake an additional 15 minutes. 
Remove and let cool. Store in an air-tight container to keep fresh.

Buon Appetito

Schiacciata alla Fiorentina

Original of the city of Florence this light sponge is traditionally made during Carneval time, in February. 

• Preparation time: 15 minutes.
• Cooking time: 30 minutes.

Ingredients

-250g plain white flour.

-4 tbsp extra-virgin olive oil (or 50g lard).

-One glass milk.

-One orange.

-Half a teaspoon powdered saffron.

-90g sugar.

-2 eggs.

-2 teaspoons baking powder.

-Icing sugar.

-Salt.

Directions

Put the sifted flour, baking powder, oil, milk, grated orange rind, saffron, sugar, eggs, and a pinch of salt into a mixing bowl and beat together thoroughly until all the lumps are eliminated and the batter is smooth and thick. Grease a shallow rectangular baking pan and pour in the mixture (the schiacciata should be about 2 cm high). Put into a preheated oven at 150°c for half an hour. Sprinkle plenty of icing sugar on top of the cake before sprinkling with icing sugar to make design.

Originally lard was used, but i have replaced it with oil as this makes a lighter cake.

Buon Appetito

Polpette alla Pratese

Prato is a city very close to Florence, and its kitchen is very easy, based on poor ingredients offered mainly from the countryside. The most famous typical products from Prato are the “mortadella”, celery loaves, the “bozza” (a kind of bread) and the dried figs from Carmignano (a wonderfull town not far from Prato). The dessert are very simple too, based on poor ingredients like eggs, flour and sugar. They are exclusively made in the oven because in the past our great-grandparents used to cook them together with the bread and they had to be good for at least a week! Among them, the most famous are four kinds of cookies: “cantucci”, “amaretti”, “zuccherini” and “sassi” (literally “stones”!). But there are also some famous cakes, such as “berlingozzo” (which is usually prepared for mardi gras) and “mantovana”.

In Prato there is also a good quality meat which comes from the mountains that sorrounded the city.

Ingredients

200 gr veal

100 gr bacon

2 big potatoes

2 spoons of raisin

2 spoons of pine-seeds

4 walnut

4 eggs

parsley

flour

50 gr of butter

olive oil

salt and pepper

ragù sauce      

Directions

Boil the potatoes, peel and mash them. Put the veal in a pan with the butter and cook it for 5 minutes or at least until it gets brown outside. Then mince it accurately together with the shredded bacon.

In a big bowl mix the mashed potaotes, the mixed meat, 2 eggs, minced parsley, wet raisin, pine-seeds and minced walnuts.

Add salt and pepper and mix well. Using your hands, divide in small parts and shape rounded loaves. Roll them in the flour and then in the other eggs previously beaten and fry them in hot oil. Finally, put the loaves in a pan with the ragù sauce and cook them for some minutes. 

Fagioli all'uccelletto

“Fagioli all’uccelletto” is probably the most famous course in Tuscany. It is particulary associated with the city of Florence, where you can taste it in the typical small restaurants called “trattoria” around the city center. This recipe can be an easy but tasty side-dish for any meat course, but you can choose to have a satisfying meal by putting the beans on roasted bread, that can be rubbed with garlic to be more delicious.

Ingredients

White beans gr 400

Fresh or canned diced tomato gr 400

4 cloves of garlic

sage

olive oil

salt and pepper

Directions

Boil the beans slowly for about 2 hours and let them get cold in the same water.

Put 8 spoons of olive oil in a frying pan and fry slightly the garlic, previously mashed, and 5-6 leaves of sage. Drain the warm beans and put them in the pan when the garlic is becoming not too brown. Add salte and pepper and let them cook for some minutes.

Finally, add the tomato and let the beans cook for at least 30 minutes, stirring with a wooden ladle.

Traditionally, in Tuscany they used to put the same pan in the middle of the table and eat the “fagioli” with a wooden ladle.

Enjoy your meal