Side Dishes
Tuscan style beans, fennel gratin, fried artichokes, vegetables with olive oil dressing, broccoli rabe or spinach …
Tuscan style beans: In Tuscany we use typically use dried cannellini beans, which we soak the night before. Then, the next day we put them in a pot with salted water, a clove of garlic, celery and a little bit of olive oil. We bring the beans to a boil, but then reduce the heat and cook the beans slowly over a low flame to ensure that the beans do not break. Once the beans are cooked, we sauté garlic and fresh sage in a pan and immediately add the drained beans and salt and pepper. Let them cook together for a few minutes, then we add tomato puree or tomato sauce and let it simmer for about 20-30 minutes, stirring occasionally. This is a wonderful dish on its own, served with some fresh Tuscan bread.
Fennel gratin: Cut the fennel into wedges, about eight pieces per fennel, and put them in salted water to boil. Once cooked, drain them and spread them on a baking pan. Add olive oil and a good sprinkling of grated Parmesan cheese. Bake at 180 °C/350°F until the cheese has melted.
Fried artichokes: Remove the tough outer leaves from the artichokes, making sure to leave the more tender leaves attached to the base of the artichoke. After cleaning each artichoke we put it in water with lemon for about 10 minutes so that the artichokes do not blacken, then we cut them into wedges and leave them to drain, or dry them with paper towels. We then flour them, dip them in beaten eggs and fry them in hot oil. We like to use extra virgin olive oil because it adds a nice flavor to the artichokes. When they are a nice golden brown color, remove them from the heat and serve hot.
Vegetables with olive oil dressing: This is a fresh side dish that consists of raw vegetables that are cut into slices or pieces. The vegetables are dipped in olive oil which has been seasoned with salt and pepper. You can use any vegetables such as celery, carrots, fennel, artichokes, radishes, radish, and peppers. Fill small bowls with the seasoned oil and then serve the cut vegetables with the prepared dressing.
Broccoli rabe or spinach: These vegetables are first boiled in salted water, then drained and sautéed in a pan with garlic and plenty of extra virgin olive oil. Usually we serve this side with stewed game like wild boar, or with sausages, or liver.
