La Vera Cucina Toscana

Tuscan Cooking Without Vegetable Oil

Discover the rustic classics of the Tuscan countryside, crafted with golden extra virgin olive oil, sweet butter, and good lard. Simple ingredients, honest flavor, the way the contadini of Toscana have always cooked.

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Tuscan Italian Recipes

Six beloved dishes from the Tuscan table, each made with honest fats that bring out the best in every simple ingredient.

Ribollita Tuscan Bread Soup

Ribollita Toscana

⏱ 1 hr 30 min🍽 6 servings🔥 Easy

A thick peasant soup of cannellini beans, black kale, and day old bread, slowly reboiled until rich and spoonable. The heart of Tuscan home cooking.

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, sliced
  • 1 bunch cavolo nero (black kale), shredded
  • 2 cups cooked cannellini beans
  • 1 can peeled tomatoes, crushed
  • 4 thick slices stale country bread
  • Salt, pepper, and a sprig of rosemary

Instructions

  1. Warm the olive oil in a large pot and soften the onion, carrot, and celery slowly for 12 minutes.
  2. Add the garlic and rosemary, then stir in the crushed tomatoes and cook 5 minutes.
  3. Add the cavolo nero and 1.5 liters of water. Simmer gently 30 minutes.
  4. Stir in the cannellini beans, mashing a handful against the pot to thicken.
  5. Tear in the stale bread and cook another 20 minutes until the soup is thick.
  6. Rest off the heat 10 minutes, then serve with a generous drizzle of olive oil.
Bistecca alla Fiorentina

Bistecca alla Fiorentina

⏱ 40 min🍽 2 servings🔥 Medium

A towering T bone grilled over wood embers, seared hard outside and rare within, finished with salt and a thread of green olive oil. The pride of Florence.

Ingredients

  • 1 thick T bone steak, about 1 kg, room temperature
  • Coarse sea salt
  • Cracked black pepper
  • 3 tbsp extra virgin olive oil, for finishing
  • 1 clove garlic, halved
  • 1 sprig fresh rosemary
  • 1 lemon, cut into wedges

Instructions

  1. Build a hot wood or charcoal fire and let it burn down to glowing embers.
  2. Stand the steak on its bone edge first for a few minutes, then lay it flat.
  3. Grill 5 minutes per side without moving, so a dark crust forms.
  4. Stand it on the bone again 2 minutes to finish, keeping the center rare.
  5. Rest on a warm board 8 minutes, seasoned with coarse salt and pepper.
  6. Drizzle with olive oil rubbed with garlic and rosemary, and serve with lemon.
Baked Sea Bream Livornese

Orata alla Livornese

⏱ 45 min🍽 2 servings🔥 Easy

Whole sea bream baked in a bright tomato, caper, and olive sauce from the coast of Livorno. A clean, briny taste of the Tuscan sea.

Ingredients

  • 1 whole sea bream, cleaned and scaled
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, sliced
  • 1 can cherry tomatoes
  • 2 tbsp capers, rinsed
  • Handful of black olives, pitted
  • 1 small glass dry white wine
  • Handful of fresh parsley, chopped
  • 1 lemon, sliced
  • Salt and pepper to taste

Instructions

  1. Season the fish inside and out and tuck lemon slices into the cavity.
  2. Warm the olive oil in an oven dish and soften the garlic without coloring it.
  3. Add the tomatoes, capers, and olives, then pour in the white wine and simmer 8 minutes.
  4. Nestle the fish into the sauce and spoon some over the top.
  5. Bake at 200°C (400°F) for 22 minutes until the flesh flakes easily.
  6. Scatter with parsley and serve straight from the dish with crusty bread.
Fagioli all Uccelletto

Fagioli all'Uccelletto

⏱ 35 min🍽 4 servings🔥 Easy

Creamy cannellini beans stewed in olive oil with garlic, sage, and tomato. A humble Tuscan side that often becomes the whole meal.

Ingredients

  • 3 cups cooked cannellini beans
  • 4 tbsp extra virgin olive oil
  • 3 cloves garlic, lightly crushed
  • 8 fresh sage leaves
  • 1 cup passata (tomato puree)
  • 1 small dried chili, optional
  • Salt and black pepper to taste
  • A little bean cooking liquid or water

Instructions

  1. Warm the olive oil gently and add the garlic, sage, and chili until fragrant.
  2. Pour in the passata and let it bubble and darken slightly, about 6 minutes.
  3. Add the beans with a splash of their cooking liquid and stir to coat.
  4. Simmer slowly 15 minutes, stirring now and then, until thick and saucy.
  5. Season well and crush a few beans against the pot for creaminess.
  6. Serve warm with a final drizzle of olive oil and grilled bread.
Schiacciata Tuscan Flatbread

Schiacciata all'Olio

⏱ 2 hr🍽 8 servings🔥 Medium

A dimpled, golden Tuscan flatbread baked with plenty of olive oil and flaky salt. Crisp outside, soft within, perfect torn warm from the pan.

Ingredients

  • 500g bread flour
  • 325ml warm water
  • 7g dried yeast
  • 1 tsp sugar
  • 10g fine salt
  • 6 tbsp extra virgin olive oil, divided
  • Flaky sea salt, for the top
  • 1 sprig rosemary, leaves picked

Instructions

  1. Dissolve the yeast and sugar in the warm water and let it foam 10 minutes.
  2. Mix in the flour, fine salt, and 3 tbsp olive oil, then knead to a soft, smooth dough.
  3. Cover and let rise in a warm spot until doubled, about 1 hour.
  4. Press the dough into an oiled pan and dimple all over with your fingertips.
  5. Drizzle with the remaining olive oil and scatter flaky salt and rosemary on top.
  6. Bake at 220°C (430°F) for 22 minutes until deep golden. Cool slightly and tear to share.
Cantucci Tuscan Almond Cookies

Cantucci di Prato

⏱ 1 hr🍽 30 cookies🔥 Easy

Twice baked almond cookies, crisp and golden, enriched with butter and whole almonds. Traditionally dipped in sweet Vin Santo after dinner.

Ingredients

  • 300g all purpose flour
  • 200g sugar
  • 2 whole eggs plus 1 yolk
  • 60g butter, softened
  • 200g whole almonds, skin on
  • 1 tsp baking powder
  • Zest of 1 orange
  • 1 tsp vanilla
  • Pinch of salt
  • 1 egg, beaten, for brushing

Instructions

  1. Beat the butter, sugar, eggs, vanilla, and orange zest until pale and creamy.
  2. Fold in the flour, baking powder, and salt, then stir through the whole almonds.
  3. Shape the soft dough into two long logs on a lined tray and brush with beaten egg.
  4. Bake at 175°C (350°F) for 25 minutes until risen and lightly golden.
  5. Cool 10 minutes, then slice the logs on the diagonal into 2 cm pieces.
  6. Lay the slices flat and bake 10 minutes more until crisp. Cool fully before serving.
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