La Ribbolita Tuscan Soup

La Ribbolita Tuscan SoupOriginal Recipe registered by Florentine Chapter of Academia Della Cucina12 ounces dried white beans, soaked overnight 2 bay leaves6 tablespoons extra virgin olive oil, more for drizzling2 cloves garlic, minced1 large onion, diced2 celery stalks, diced2 large carrots, dicedFresh thyme2 medium potatoes, cubed12 ounces black cabbage, shredded12 ounces Savoy cabbage, shredded10...

Read more »

Eggs in Black Truffle

Eggs in Black TruffleIn a small skillet, on moderate heat, add sufficient olive oil to just cover the pan. When hot, add 2 organic fresh eggs.  Cook to your liking. Sprinkle with salt and pepper. Remove from heat and shave a little preserved truffle on top.    Fresh Black TruffleA preserved truffle is not cooked in the same way as a fresh truffle. A fresh truffle is a living...

Read more »