“Primi” First courses

Traditionally consist of pasta, rice, soup, or polenta originally a means of filling up before the main meat or fish dishes to follow. Tuscany naturally has its pasta dishes—the most famous being pappardelle alla lepre (noodles with a hare sauce) but it puts more enthusiasm into its soups. Most ubiquitous of these is ribollita (literally “reboiled”), a hearty mix of vegetables, beans, cabbage, and bread, so reduced as to be more like a thick casserole than a liquid soup. Equally warming and also vegetable-based is the well-known minestrone. Pappa al pomodoro is a rich tomato soup, thickened with bread and seasoned with basil. Egg is whisked into acquacotta (literally “cooked water”) an onion, celery, and mushroom soup served over toasted bread. Bean soup (zuppa di fagioli) and onion soup (carabaccia) are other favorites. On the coast, every restaurant has its own version of cacciucco, a fish soup with more than a passing resemblance to the French bouillabaisse.
If pasta is your preference, most Italian staples are usually available. Try to venture beyond the old favorites  meat and tomato sauces (pasta al sugo or al pomodoro) and experiment with local specialties like pici (handmade pasta found around Siena), or tortelli (ricotta- and spinach-stuffed pasta from the Maremma).

PASTA AL FUMO (Smoked Pasta)

Recipe invented in Cortona

Preparation time: 15 minutes

The true story of the recipe of Pasta al Fumo (Smoking pasta)

This sauce was invented by the Cortonese (citizen from Cortona) “Adriana Biagianti Accordi”  when she was working for the famous restaurant Tonino’s  during one catering  trip in the notrh of Italy. Once she came back from this trip she start to work around from a mysterious dish that inspire her. We can say literally that she  “mashed-up” this unknown dish dish in to the greedy “Pasta al Fumo” recipe but only after several try. Today this recipe has become a cult-dish in Cortona area when the recipe spread out in many restaurant of Italy. Today is still one of the best dish present at Tonino’s Restaurant.
Picture courtesy of the Fufluns restaurant.

Ingredients x 6 person

  • 200 grams of smoked bacon
  • 100 grams of tomato purèe
  • 2 cloves of garlic and 
  • One twig of rosemary
  • 3 hot red peppers
  • 50 grams of extra virgin oil
  • 100 grams of cooking cream
  • One small glass of Vodka
  • types of pasta: spaghetti n. 5 | penne | Fresh Pici

Process

  1. Heat a small amount of oil in a pan, add the garlic, rosemary and hot peppers, Let it brown.
  2. Chop the bacon with a mincer and cook over high heat
  3. Pour the glass of Vodk.
  4. dd the tomato purèe and the cooking cream. Cook for other 10 minutes.
  5. oil the pasta you have choose in salted water, drain and add it in to the pan with sauce. Mix thoroughly and slowly, Enjoy your Smokey Pasta! taratarà.

* the above image courtesy from the Restaurant Fufluns