Here in Florence, the winter is very chilly, and there's nothing better than a hot, spicy soup to warm your heart.  Tonight, for dinner,  I'm going to cook an ancient traditional peasant recipe from the beautiful town of Lucca.  A comforting bean soup full of genuine ingredients, proteins, and fiber -  with such a delicious taste! The recipe is easy and cheap. 

My day ahead is very busy, so I'm going to make the soup with canned beans, but if you have the time, you can use two cups dried beans, soaked overnight in water.  Cook them for 50 minutes in boiling water until tender.  Then, simply drain the beans and follow the recipe.

ZUPPA di FARRO

2 cans borlotti or cannellini beans

3 tablespoons extra virgin olive oil

1 dried hot chili pepper

A few sage and rosemary leaves, minced

1 clove garlic

3 cups water

Salt and pepper

1 cup spelt

With a food processor or potato masher, mash the beans until creamy.  Set aside.

Sauté garlic in 1tablespoon olive oil over a low flame.  Be careful not to burn the garlic.

Add mashed beans, rosemary, sage, hot chilly pepper, salt and 3 cups of water. 

Simmer gently, mixing constantly. If the water evaporates and the bean soup is too thick, add water until the texture is liquid-creamy.

Boil a cup of spelt, drain and add to the bean cream.  Sprinkle with pepper, drizzle with oil and enjoy this super traditional Tuscan recipe!

The taste is at its best with a glass of hearty red wine. Most things taste better this way!

Serves 4

ZUPPA DI FARRO
Photo:  Copyright 2011 Jacapo Pandolfini

Tuesday in Firenze

Living in the center of Florence has its privileges. Not only am I surrounded by beautiful ancient architecture, my home is close to the cutest little veggie market called the Sant'Ambrogio street market. I shop there almost every day, because I can always find really fresh vegetables, fruit, local cheese and herbs.

My favorite stall (bancarella, in Italian) is maybe not the most charming one, but it has organic products grown by an old farmer who cultivates them without using any pesticide. There, you can buy vegetables just picked from the garden. Today there were some gorgeous Brussels sprouts. I just had to take them home with me!

When the farmer gave me a bunch of fresh thyme as a gift, I started scheming on how I would combine these two beautiful ingredients. You see, I have dinner guests tonight, and I don't want to serve them boring, boiled Brussels sprouts.  Luckily, Inspiration hit when the aroma of fantastic smoked cheese (scamorza affumicata) lured me to the cheese stand.  All I needed were a few bacon (pancetta) slices for this super easy, tasty recipe.  I hope you enjoy it!  Ciao!

Brussels Sprouts with Smoked Cheese Gratin

1 pound Brussel Sprouts

5 thin slices smoked cheese

6 bacon slices

1 tablespoons extra virgin olive oil

Fresh thyme leaves

Salt and pepper

Clean the brussel sprouts, cutting away the first leaves and the tip of the little stalks.  Wash them, and steam until tender. In the meantime, pre-heat oven to medium heat (350°). Drizzle oil in a baking casserole.  Add the vegetables and cover with cheese slices.  Sprinkle with thyme, salt and pepper.  Top with bacon slices . Bake until the cheese is melted and bacon is crispy.

Serves 4

Ippo’s secret: to neutralize the Brussels sprout’s nasty smell, add a half lemon or a few drops of vinegar to the boiling water. 

BRUSSELS SPROUTS WITH SMOKED CHEESE GRATIN
Photo:  Copyright 2011 Jacapa Pandolfini

My name is Contessa Ippolita Douglas Scotti di Vigoleno - a  very long name, so please call me ‘Ippo.’  I am a modern day Contessa, and my castle is my kitchen - full of exotic spices, well-worn pans, fresh flowers, magic, music, love and happiness. 


It is a typical day in Florence, and I'm on my way to the San Lorenzo market to buy sumptuous fresh fruits and vegetables.  On my way, I usually  pass through the Piazza della Signoria  and sometimes stop for a strong cup of espresso and delicate pastry.

I never know exactly who will show up at my dinner table in the evenings, so I always stock up on whatever strikes my fancy from the market.  Maybe tonight I will create a tasty Pollo alla Cacciatora (Chicken with Black Olives) for my guests, followed by a Mousse di Cioccolata (Chocolate Mousse).  A good bottle (or two!) of Brunello di Montalcino will never be wasted, nor will a gorgeous bouquet of fresh flowers. 

I hope you enjoy my culinary diary.  I leave you with tonight’s delicious main course! 

Ciao! 

IPPO

Pollo alla Cacciatora

(Chicken with Black Olives)

Italians cook game with black olives and pancetta (bacon).  We call it “alla cacciatore’ (in the hunter way). The hunters cooked it this way to smooth the  strong flavor of  game. 

1 whole chicken

2 slices bacon

A handful of olives

Fresh sage and rosemary

3 tablespoons olive oil

1 cup red wine

Salt and pepper

Cut chicken into pieces. Heat oil in a large saucepan.  Fry chicken, olives, herbs, salt, bacon and pepper for approximately 15 minutes.  Add wine and cover the pan.

Cook for another 10 minutes.  Serve with green beans.

Serves 4