13 Tuscan Dinners That Taste Like a Sunny Afternoon in the Italian Countryside
Picture a long wooden table under an olive tree, a basket of bread, a bottle of olive oil and a big pot of something warm. That is the heart of Tuscan dinners. Tuscany is famous for simple food made with very few, very good ingredients: beans, bread, tomatoes, rosemary, garlic and a lot of love. Nothing is wasted, and nothing is rushed. These recipes are easy enough for a weeknight but special enough for Sunday. Which one will you make first..
Creamy Tuscan Chicken, the Dinner Everyone Asks For
Creamy Tuscan chicken is the dish that made millions of home cooks fall in love with Tuscan dinners. Golden chicken breasts simmer in a silky garlic cream sauce with sun dried tomatoes, spinach and Parmesan. It is ready in about 30 minutes and tastes like you spent all day on it. Serve it with crusty bread, rice or pasta so nobody leaves a drop of that sauce behind. Be warned: your family will ask for it every single week.
You will need: 4 boneless chicken breasts, salt, pepper, 1 tsp Italian seasoning, 2 tbsp olive oil, 1 tbsp butter, 4 cloves garlic, 1/2 cup sun dried tomatoes in oil, 1 cup heavy cream, 1/2 cup chicken broth, 3/4 cup grated Parmesan, 2 cups baby spinach, fresh basil.
How to make it: Season the chicken and sear in olive oil 5 to 6 minutes per side until cooked, then set aside. Melt butter, add garlic and sun dried tomatoes for 1 minute. Pour in cream and broth and simmer 3 minutes. Stir in Parmesan and spinach until wilted. Return the chicken, spoon over the sauce and top with basil.
Ribollita, the Bread Soup at the Heart of Tuscan Dinners
Ribollita means reboiled, because Tuscan families made a big pot of bean and vegetable soup, then heated it again the next day with stale bread until it became thick and spoonable. It is one of the oldest Tuscan dinners and it costs very little to make. The key is good olive oil drizzled on top right before serving. Do you like your soup thin and brothy, or so thick a spoon can stand up in it?
You will need: 2 cans (15 oz) cannellini beans, 1 onion, 2 carrots, 2 celery stalks, 3 cloves garlic, 1 can (14 oz) diced tomatoes, 1 bunch Tuscan kale chopped, 6 cups vegetable broth, 4 thick slices stale crusty bread, olive oil, thyme, salt and pepper.
How to make it: Cook onion, carrot and celery in olive oil 10 minutes, then add garlic. Add tomatoes, kale, broth, thyme and one can of beans. Mash the second can and stir it in. Simmer 30 minutes. Tear in the bread and simmer 10 minutes more until thick. Serve with a swirl of olive oil.
Bistecca alla Fiorentina, Florence Style Steak
In Florence, a steak is not a steak unless it is thick, grilled over hot coals and served rare in the middle. Bistecca alla Fiorentina is a big T bone seasoned with only salt, pepper, rosemary and olive oil. It shows how Tuscan dinners trust good ingredients and keep things simple. Share one big steak at the table with white beans and a green salad. Quick poll: A) Grill B) Cast iron pan C) Broiler. How do you cook your steak?
You will need: 1 thick T bone or porterhouse steak (about 2 1/2 inches, 2 1/2 lb), coarse sea salt, black pepper, 2 sprigs rosemary, 2 cloves garlic, good olive oil, lemon wedges.
How to make it: Let the steak sit at room temperature for 1 hour. Heat a grill or cast iron pan until very hot. Cook the steak 5 to 6 minutes per side, then stand it on the bone for 5 minutes. Rest 10 minutes. Season with salt and pepper, slice off the bone, and drizzle with olive oil warmed with rosemary and garlic.
Pollo al Mattone, a Crispy Star of Tuscan Dinners
This one sounds strange but it is genius. Tuscan cooks press a flattened chicken under a heavy brick while it cooks, so the skin touches the hot pan everywhere and turns super crispy. At home a heavy skillet wrapped in foil works just as well. Lemon, garlic and rosemary make it smell incredible. If you love crispy chicken, you will also like our juicy chicken thigh dinners.
You will need: 1 whole chicken (about 3 1/2 lb) spatchcocked, 3 tbsp olive oil, 4 cloves garlic minced, 2 tbsp chopped rosemary, zest and juice of 1 lemon, 1 tsp red pepper flakes, salt and pepper.
How to make it: Rub the chicken with oil, garlic, rosemary, lemon zest, chili, salt and pepper and chill 1 hour or overnight. Heat oil in a large skillet. Lay the chicken skin side down and press with a heavy pan. Cook 15 minutes, flip, and roast at 425F for 20 to 25 minutes until 165F. Squeeze lemon over before serving.
Arista, Tuscan Roast Pork With Rosemary and Garlic
Arista is a pork loin roast stuffed with a paste of garlic, rosemary and fennel, then roasted until the outside is golden and the inside stays juicy. Florentines have been making it for hundreds of years, especially for family gatherings. It is a great choice for Tuscan dinners when you have guests, because it slices beautifully. Roast potatoes in the same pan so they soak up all the drippings.
You will need: 3 lb boneless pork loin, 6 cloves garlic, 2 tbsp fresh rosemary, 1 tsp fennel seeds, 1 tsp salt, 1/2 tsp black pepper, 3 tbsp olive oil, 1/2 cup dry white wine, 2 lb small potatoes.
How to make it: Crush garlic, rosemary, fennel, salt and pepper into a paste with oil. Make small slits in the pork and rub the paste all over and inside. Place potatoes around it. Roast at 400F for 20 minutes, add the wine, then lower to 350F and roast 40 to 50 minutes more until 145F. Rest 10 minutes and slice.
Peposo, Peppery Beef Stew From the Brick Makers
Peposo was made by brick makers near Florence, who cooked cheap beef with lots of black pepper and red wine in the corners of their hot kilns. Hours later, the meat was so tender it melted. It needs only a few ingredients and a lot of patience, just like the best Tuscan dinners. Serve it over polenta or with toasted bread. Is black pepper your friend, or do you go easy on it?
You will need: 3 lb beef shin or chuck in large pieces, 8 cloves garlic, 1 tbsp whole black peppercorns lightly crushed, 1 bottle (750 ml) Chianti or other dry red wine, 1 tbsp tomato paste, 2 sprigs rosemary, salt.
How to make it: Put the beef, garlic, peppercorns, tomato paste and rosemary in a Dutch oven and season with salt. Pour in the wine to cover. Bring to a gentle simmer, cover and cook in a 300F oven for 3 1/2 to 4 hours, until the beef falls apart. Season to taste and serve hot.
Pollo alla Cacciatora, Hunter Style Chicken
Cacciatora means hunter style, and this is the kind of dinner a hunter would come home to after a long cold day. Chicken pieces are browned and then simmered with tomatoes, onions, olives, rosemary and a splash of wine. It is warm, rustic and great for feeding a crowd. Many Tuscan families add a little chili for a gentle kick. Leftovers taste even better the next day, if there are any.
You will need: 8 bone in chicken thighs, salt and pepper, 2 tbsp olive oil, 1 onion, 1 red bell pepper, 3 cloves garlic, 1/2 cup red wine, 1 can (28 oz) crushed tomatoes, 1/2 cup black olives, 2 sprigs rosemary, pinch of chili flakes.
How to make it: Season and brown the chicken skin side down for 6 minutes, flip and set aside. Cook onion and pepper 5 minutes, add garlic. Pour in wine and let it bubble. Add tomatoes, olives, rosemary and chili. Return the chicken, cover and simmer 35 to 40 minutes until tender.
Tuscan Kale, Sausage and Bean Soup
This hearty soup is like a hug in a bowl on a chilly evening. Spicy Italian sausage, beans, potatoes and Tuscan kale simmer together in a garlic broth with a little cream. It is the kind of soup that is filling enough to be dinner on its own. For more cozy bowls, try our hearty fall soups. Mini poll: A) Spicy sausage B) Mild sausage C) No sausage, extra beans.
You will need: 1 lb Italian sausage, 1 onion, 4 cloves garlic, 3 medium potatoes diced, 6 cups chicken broth, 1 can (15 oz) white beans, 1 bunch Tuscan kale chopped, 1/2 cup heavy cream, red pepper flakes, salt and pepper, Parmesan to serve.
How to make it: Brown the sausage, breaking it up, then add onion and garlic. Add potatoes and broth and simmer 15 minutes until tender. Stir in beans and kale and cook 5 minutes. Add cream, season with salt, pepper and chili. Serve with grated Parmesan.
Cacciucco, the Seafood Stew of Livorno
Cacciucco comes from the port town of Livorno on the Tuscan coast. Old stories say it should contain at least five kinds of seafood, one for each letter c in its name. You can keep it simple with mussels, shrimp and a firm white fish. The broth is rich with tomato, garlic, chili and red wine, and it is poured over garlic toast. It proves Tuscan dinners are not only about beans and meat.
You will need: 1 lb mussels, 1/2 lb shrimp, 1 lb firm white fish, 1/2 lb squid rings (optional), 4 tbsp olive oil, 4 cloves garlic, pinch of chili flakes, 1/2 cup red wine, 1 can (28 oz) crushed tomatoes, 2 cups fish stock, parsley, toasted bread rubbed with garlic.
How to make it: Cook garlic and chili in olive oil 1 minute. Add the squid and wine and simmer 5 minutes. Add tomatoes and stock and simmer 20 minutes. Add fish chunks for 4 minutes, then shrimp and mussels, covered, for 5 minutes until mussels open. Serve over garlic toast with parsley.
Porchetta, Crispy Herb Roast Pork
In Tuscan markets you can follow your nose to the porchetta truck, where a whole roasted pork is sliced into crusty rolls. At home, a rolled pork belly or shoulder gives you the same crackling skin and juicy, herby meat. It is a showstopper for a weekend dinner with friends. Serve it with roasted vegetables or tuck slices into crusty bread with a spoon of salsa verde.
You will need: 4 lb skin on pork belly or boneless shoulder, 6 cloves garlic, 2 tbsp fresh rosemary, 1 tbsp fennel seeds toasted, zest of 1 lemon, 1 tsp chili flakes, 2 tsp salt plus more for the skin, black pepper, kitchen twine.
How to make it: Score the meat side and rub with a paste of garlic, herbs, fennel, zest, chili, salt and pepper. Roll tightly and tie. Dry the skin and salt it well, then chill uncovered overnight. Roast at 450F for 30 minutes, then 325F for 2 1/2 hours until very tender. Rest 15 minutes and slice.
Creamy Polenta, a Cozy Base for Tuscan Dinners
Polenta is cornmeal cooked slowly into a soft, creamy porridge, and Tuscan grandmothers poured it right onto a wooden board for the whole family to share. Top it with a quick ragu of sausage and mushrooms and you have one of the coziest Tuscan dinners there is. It is naturally gluten free and very budget friendly. What would you put on top of your polenta: meat, mushrooms or a fried egg?
You will need: 1 cup polenta or coarse cornmeal, 4 cups water or broth, 1/2 cup Parmesan, 2 tbsp butter, 1/2 lb Italian sausage, 8 oz mushrooms, 2 cloves garlic, 1 cup tomato passata, rosemary, salt and pepper.
How to make it: Bring the water to a boil with salt and whisk in polenta slowly. Cook on low 30 to 40 minutes, stirring often, then stir in butter and Parmesan. Meanwhile brown the sausage and mushrooms, add garlic, passata and rosemary and simmer 15 minutes. Spoon over the polenta.
Pappa al Pomodoro, the Most Comforting of Tuscan Dinners
Pappa al pomodoro is a thick tomato and bread soup that Italian kids grow up on. It was born from the Tuscan rule of never wasting stale bread. Ripe tomatoes, garlic, basil and olive oil turn old bread into something silky and comforting. It is lovely hot in winter and even nice at room temperature in summer. This is one of the cheapest Tuscan dinners you can make, and one of the most soothing.
You will need: 1 lb stale crusty bread, 2 lb ripe tomatoes or 1 can (28 oz) whole tomatoes, 4 cloves garlic, 1/3 cup olive oil, 3 cups vegetable broth, big handful of basil, salt and pepper, Parmesan to serve.
How to make it: Gently cook the garlic in olive oil 2 minutes. Add the tomatoes and simmer 15 minutes, crushing them. Add broth and torn bread and simmer 10 minutes, stirring, until thick. Turn off the heat, stir in basil and rest 10 minutes. Serve with olive oil and Parmesan.
Tuscan Salmon in Garlic Cream Sauce
If you loved the Tuscan chicken, meet its cousin. Tuscan salmon uses the same garlic cream sauce with spinach and sun dried tomatoes, but it cooks even faster, in about 20 minutes. Salmon is a great source of protein and omega 3 fats, so this is a nice option for busy weeknights. Squeeze fresh lemon on top to brighten everything. Who in your house would choose salmon over chicken?
You will need: 4 salmon fillets, salt and pepper, 1 tbsp olive oil, 1 tbsp butter, 3 cloves garlic, 1/3 cup sun dried tomatoes, 1 cup heavy cream or half and half, 1/2 cup Parmesan, 2 cups spinach, 1 lemon, basil.
How to make it: Season and sear the salmon 4 minutes per side, then set aside. Melt butter with garlic and sun dried tomatoes for 1 minute. Add cream and simmer 2 minutes, then stir in Parmesan and spinach. Return the salmon to the sauce for 2 minutes. Finish with lemon juice and basil.
