During our college semester in Tuscany, I fell in love with the landscape, the people, the history, the food, and the wine. And if you’ve read about our summer in Tuscany, you know how I felt about my classmates. Returning to New York after that semester abroad, I wanted my kitchen to resonate with the smells and tastes of the food that I loved in Italy.
Bella’s Tastes from Tuscany is a collection of recipes I created through the years that capture some of the foods, tastes, and memories from that remarkable summer. They feature American—rather than Italian—ingredients and, by necessity in the early years, were easy on my restricted budget.
Bucatini All’ Amatriciana
Serves 4 This dish, “Angry Pasta,” many consider a Roman dish, but we found ...
Linguine con le Vongole
Serves 4 - 6 While in Tuscany, we visited the sunny Mediterranean coast. One of ...
Bistecca Alla Fiorentina
Serves 1 One night in Florence, we treated ourselves to the Tuscan specialty, Bistecca ...
Poached Eggs with Asparagus
Serves 1 This is my favorite quick lunch. The recipe can be expanded for more ...
Chestnut Bianco
Serves 4 The first chestnut harvest in Italy begins in November. Nonna Maria, my Italian neighbor, introduced ...
Monte Bianco
Serves 4 Monte Bianco, meaning “White Mountain”, is the highest mountain in the Alps and ...
Arugula and Beet Salad with Goat Cheese
(arugula is “rucola” in Italian, and is often listed as “rocket” on menus) Serves 8 ...
Lemon-Tarragon Vinaigrette
Makes about 1/2 cup 2 tablespoons fresh lemon juice 1/2 teaspoon honey 1/8 teaspoon Dijon ...
Truffle Vinaigrette
Makes about 1/4 cup 1 tablespoon champagne vinegar 1/8 teaspoon Dijon mustard 1/4 teaspoon salt ...
Pine Nut Cookies
3 Dozen Cookies I love the delicate and chewy texture of these cookies! The strong bite ...