The best bread in Tuscany

I've made this video in the "Fratelli Paganelli's" holdest wood-fired oven and today they are still using

the same techniques of their ancestors,they are carrying on this bakery for now three generations. Their oven is next to our restaurants and every morning you can feel the aroma of the fresh-cooked bread.
I believe that a good bread is the very first step to experience a great dinner.
Enjoy the video , i'm sorry to not be able to let you smell the fantastic aroma

Garmugia Lucchese (Soup)

Garmugia is a traditional recipe that dates back to the 16th century and can be pinpointed to Lucca and its province. Its origins are poor although the fact that some ground veal is present gives the recipe a certain richness. Peasants had loads of vegetables and very little meat, this is why they would add some dried pancetta (belly bacon – non smoked) and a little ground meat. If you’re vegetarian and want to keep it meatless it’s just as good. 

Ingredients:

1 Brunch Spring Onions
50 grams of  Ground Bacon
150 grams Ground Beef
4 Table Spoon of Broad Beans
4 Table Spoon of Fresh Peas
4 Table Spoon of Asparagus Tips
4 Artichokes
1-1/2 Litre 1 of beef stock
Oil for frying

Method:

Heat the oil in a large saucepan, add the chopped onions, ground bacon and beef. Cook for a  5 minutes and add the prepared chopped vegetables.
Mix well and cook for about 15 minutes stirring well. Add the stock and bring to the boil, allowing the
mix to simmeter for a few mins or until the vegetables are tender. Serve hot with toasted bread

Fagioli Cannellini & Sausage

60ml extra virgin olive oil

2 garlic cloves, chopped
6 fresh sage leaves
500g fresh cannellini beans

3 Tuscan Sausages
300g chopped tomato

1 Chili Peppers

Salt and Pepper

Heat the olive oil in a large frypan, add garlic and the chopped sausages (you need to remove the skin then chop them) . Let it fry for about 3 minutes. Add  Tomato, cook about 5 minutes and then add cannellini beans and sage. Cover with 2 glass of water, season with salt,pepper and cook until all the water steams.

My Easter Table

Pasqualina Tarte

 

Holy's Eggs

Filled Rabbit 1/2

Filled Rabbit 2/2

Roast Kid

Filled "Colomba"

Happy Easter

Wishing you all a very happy Easter weekend