As the winter chill sets in across the British Isles, many home cooks seek comforting and flavourful dishes to warm both body and soul. Drawing inspiration from the heart of Italy, a new collection of Tuscan recipes offers a delightful escape to sun-drenched hills and rustic kitchens, even from the comfort of your own home.
A Vibrant Citrus Salad to Brighten Winter Days
Particularly beloved during the deepest winter months when oranges reach their peak flavour, this simple yet aesthetically pleasing dessert provides a refreshing conclusion to any meal. The great advantage of this dish is its ability to be prepared in advance, allowing the flavours to meld beautifully while you enjoy your main course.
Orange and Cinnamon Salad Recipe
Serves 4
Ingredients:
- 4 oranges (preferably blood oranges for their vibrant colour)
- 1 tablespoon ground cinnamon
- 100g icing sugar
- Handful of fresh mint leaves
Method:
- Using a sharp knife, carefully remove the top and bottom of each orange to create stable bases. Following the fruit's natural curve, slice away the peel in strips until completely removed.
- Cut the peeled oranges into neat, reasonably thick slices and arrange them attractively on a serving platter. Liberally sprinkle with cinnamon and icing sugar using a sieve for even distribution.
- Just before serving, decorate with fresh mint leaves. While delicious on its own, this dessert becomes truly spectacular with a drizzle of cream or a dollop of vanilla ice cream.
Hearty Main Courses for Winter Evenings
When temperatures drop and appetites grow, Tuscan cuisine offers substantial dishes that satisfy without overwhelming. From pasta creations to robust stews, these recipes transform simple ingredients into memorable meals.
Tonnarelli with Artichokes and Prosciutto
Inspired by the menu at Florence's renowned Trattoria Cammillo during artichoke season, this version offers a convenient store-cupboard alternative using jarred artichokes without compromising on flavour.
Serves 4
Ingredients:
- 200g prosciutto, finely diced
- Olive oil
- 400g jar of artichoke hearts
- Sea salt and freshly ground black pepper
- 2 glasses white wine or prosecco
- 500g tonnarelli, linguine or spaghetti alla chitarra
- 50g parmesan, finely grated, plus extra to serve
Method:
- In a large frying pan, fry the prosciutto with olive oil until crispy, then transfer to a bowl, reserving the pan.
- Thoroughly drain the artichokes, pat dry, and slice into rough chunks, including any stems.
- Add more olive oil to the pan and fry the artichokes over high heat with seasoning for 5-8 minutes until slightly charred. Add wine, reduce heat, and simmer for 5 minutes.
- Cook pasta in well-salted boiling water until al dente. Halfway through cooking, add a ladleful of pasta water to the artichoke mixture.
- Reserve a mugful of pasta water, then transfer the cooked pasta to the frying pan. Toss with artichokes, seasoning, parmesan, olive oil, and reserved pasta water as needed. Add prosciutto and serve immediately with extra parmesan.
Sausage, Lentil and Chickpea Stew
This comforting dish offers a quicker version of traditional Emilian sausage and lentil combinations, delivering rich flavours and satisfying textures perfect for cold evenings.
Serves 4
Ingredients:
- 6 large organic pork sausages
- Olive oil
- 1 onion (red or white), finely diced
- Sea salt and freshly ground black pepper
- 1 garlic clove, grated
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- Few rosemary sprigs, leaves picked and finely chopped
- 1 glass red wine
- 1 teaspoon tomato concentrate
- Pinch of chilli flakes (optional)
- 200ml water or stock
- 400g tin peeled plum tomatoes
- 200g small black or green dried lentils
- 2 x 400g tins giant chickpeas
- Flat-leaf parsley, finely chopped (to serve)
- Parmesan, grated (to serve)
Method:
- Remove sausage skins and brown chunks in olive oil for 3-5 minutes, then set aside.
- Cook onion in the sausage fat with salt for 2 minutes, then add garlic, carrot, celery and rosemary, cooking gently for 5 minutes.
- Return sausages to pan with wine, tomato concentrate and chilli flakes, scraping up any stuck bits. Cook for 5 minutes to evaporate alcohol.
- Add water or stock, tinned tomatoes (plus tomatoey water from the tin), salt and lentils. Cook for 10 minutes, stirring occasionally.
- Add chickpeas and simmer gently for 20-25 minutes until thick and rich. Adjust seasoning and serve with parsley, parmesan and olive oil.
Versatile Side Dishes and Quick Solutions
Tuscan cooking excels at transforming humble vegetables into memorable accompaniments and providing ingenious solutions for last-minute meals.
Greens Tossed 'In the Pan'
A common Tuscan side dish that works beautifully with various leafy greens, prepared simply with garlic, olive oil and chilli.
Serves 4
Ingredients:
- Good-quality olive oil
- 2 garlic cloves, peeled and lightly crushed
- Pinch of chilli flakes, or 1 small dried chilli
- Sea salt and freshly ground black pepper
- About 400g of chosen vegetables: broccoli, cavolo nero, cabbage, chard, spinach or brussels sprouts
Method:
- Prepare vegetables appropriately: blanch tougher varieties like broccoli or cavolo nero for 3 minutes, then slice into ribbons if needed.
- Heat olive oil in a wide frying pan with garlic and chilli for about a minute. Add greens (the oil should sizzle) and stir-fry for 2 minutes with seasoning.
- Add 4 tablespoons water and more olive oil, reduce heat, cover and cook for 3-5 minutes.
- Uncover, allow liquid to evaporate while stirring, then adjust seasoning. Serve hot or at room temperature with extra olive oil.
Emergency Rosemary and Garlic Spaghetti
A Sienese recipe perfect for those evenings when time and ingredients are limited but appetite demands satisfaction.
Serves 2
Ingredients:
- 2 rosemary sprigs, leaves picked
- 4 tablespoons olive oil
- 4 garlic cloves, finely crushed or chopped
- Pinch of chilli flakes, or to taste
- Sea salt
- 300g spaghetti
- Grated parmesan, to serve
Method:
- Bring a large saucepan of well-salted water to a rolling boil.
- Finely chop rosemary leaves and gently heat with olive oil in a large frying pan to infuse flavours. Add garlic, chilli and salt, cooking gently for a few minutes.
- Cook spaghetti in boiling water until al dente, stirring to prevent sticking.
- Halfway through pasta cooking, add two ladlefuls of pasta water to the rosemary mixture and boil until reduced. Remove from heat.
- Transfer spaghetti to the frying pan, toss with the sauce, and serve immediately with extra olive oil and parmesan.
Comforting Bakes and Classic Preparations
For those seeking more substantial dishes or nostalgic flavours, Tuscan cuisine offers satisfying baked creations and traditional preparations that have stood the test of time.
Radicchio, Gorgonzola and Walnut Lasagne
An inventive twist on classic lasagne that combines bitter radicchio with creamy gorgonzola and crunchy walnuts for a sophisticated winter dish.
Serves 4
Ingredients:
- 1 large head of red radicchio
- 500ml double cream
- Sea salt and freshly ground black pepper
- ½ whole nutmeg, grated
- 70g parmesan, finely grated
- 6 fresh lasagne sheets
- 3 handfuls of walnuts or hazelnuts, roughly chopped
- 200g gorgonzola
Method:
- Preheat oven to 200C/180C fan/gas 6.
- Remove outer leaves from radicchio, slice in half, and cut into wide ribbons, avoiding woody stalks.
- Mix cream with salt, pepper, nutmeg and half the parmesan.
- Layer in an ovenproof dish: two overlapping lasagne sheets, a third of the cream, half the radicchio, half the walnuts, and a third of the gorgonzola. Repeat layers, then top with final lasagne sheets, remaining cream, crumbled gorgonzola and remaining parmesan.
- Bake for 30-35 minutes until bubbling and golden. Rest for 5 minutes before serving.
Lemony Escalopes
A classic Tuscan dish popular both in homes and restaurants, offering a quick, tasty preparation that reheats beautifully if made in advance.
Serves 4
Ingredients:
- Plain flour, for dusting
- 4 veal or lean beef escalopes
- Sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 glass white wine
- Juice and zest of 1 lemon
- 4–6 thinly sliced discs of lemon
Method:
- Spread flour on a dinner plate.
- Tenderise escalopes by lightly bashing with a rolling pin on both sides, then season and lightly coat in flour.
- Heat olive oil and butter in a frying pan, fry lemon slices for 1 minute per side until coloured, then remove. Sear escalopes for 1 minute per side until golden.
- Return all meat to pan, reduce heat, add wine and lemon juice. Sprinkle with lemon zest, season, and simmer for about 5 minutes until sauce reduces and thickens slightly.
Dada's Baked Leeks in Bechamel
A comforting winter dish that evokes memories of family meals and simple pleasures, perfect as either a substantial side or satisfying main course.
Serves 4
Ingredients:
- 6 leeks
- Sea salt and freshly ground black pepper
- 4 tablespoons grated parmesan
- Pinch of chilli flakes (optional)
- For the bechamel:
- 300ml full-fat milk
- 25g butter
- 25g 00 flour
- 20g grated parmesan
- ¼ whole nutmeg, grated
- ½ teaspoon Dijon mustard
Method:
- For bechamel: Heat milk with seasoning until edges bubble, then remove from heat. Melt butter in another pan, gradually add flour to create a roux, then gradually incorporate hot milk, stirring constantly until smooth.
- Add parmesan, nutmeg, pepper, salt and mustard to the sauce, whisking until thickened.
- Preheat oven to 200C/180C fan/gas 4.
- Trim leeks, removing tough green sections and outer layers. Slice into 2cm discs and place in an ovenproof dish.
- Season leeks, cover with bechamel, sprinkle with parmesan and chilli flakes if using.
- Bake for 25 minutes until bubbling and browned. Rest for 5 minutes before serving.
These recipes originate from Winter In Tuscany by Amber Guinness, with photography by Valentina Solfrini, published by Thames & Hudson. The collection offers a genuine taste of Tuscan winter traditions, bringing warmth and Mediterranean flavours to British kitchens during the coldest months.
