Tuscan recipes

Generally the Chianti Classico is enhanced if correctly combined with particular foods, especially containing meat or game, and mostly if tasted together with friends merrily reunited around a sumptuously table.

This is why the Chianti Classico is perfectly married with typical Tuscan recipes like the Pappardelle (large noodles) with hare and the Stracotto (stew) soaked in Chianti. Instead theIGT is excellent if tasted with the famous Tuscan Ribollita (boiled).

Pappardelle alla lepre

INGREDIENTS for 4 people

400 gr. pappardelle,
a saddle of hare,
½ onion, 1 carrot, ½ stem of celery,1 leaf of laurel, parsley,
50 gr. of bacon,
60 gr. of butter,
1 spoon of preserved tomato,
1 cup of broth, 1 spoonful of white flour, 1 pinch of nutmeg,
3 spoons of virgin oil, ground black pepper, salt.


Put in the saucepan the virgin oil with a half of butter, onion, carrot, parsley and celery minced; get it brown; add the meat of hare cut to bits, the minced bacon and the laurel.
Keep on browning for about ten minutes and when the onion starts to colour wet with the wine; allow to evaporate and then strew with flour.
In the meantime, dilute the preserved tomato in a cup of warm broth, add to the sauce and mix well everything.

Always mixing, add salt and pepper, add the nutmeg and allow simmer with low fire until the mixture won't have almost dried; once completed the cooking, separate the bits of meat from the sauce and mince them with a mincer.

Cook the pappardelle, drain and put them in a concave tray, season them with the remaining butter and then with the prepared sauce, finally add the remaining bits of meat.

Stracotto al chianti

INGREDIENTS for 6 people

1 kg meat of steer,
500 gr. sauce of tomato,
2 carrots, 3 onions, 2 cloves of garlic, 2 stems of celery, 1 lock of rosemary,
virgin oil, salt and pepper.


Drill the meat of steer with a knife and fill the hole with a minced of garlic, salt, pepper and rosemary.
Tie well the meat of steer with kitchen string, sprinkle it again with salt and pepper and put it in a saucepan of crock, allow to slowly brown for at least a quarter of hour.
Add a chopped up carrots, onions, stems of celery and allow to flavour, then wet with the wine; once evaporated, add the tomato.

Bring to slow cooking for 2 or 3 hours according to the piece of meat of steer used.
If the meat of steer was had to dry too much, add some broth or tepid water.

Before serving, remove the meat of steer from the pot, let it to cool, untie and cut it to thin slices to put on the course, finally add the shaken juice on the meat of steer.


INGREDIENTS for 4 people

Different leaves of black cabbage,
200 gr. dry beans,
2 potatoes,
3 mature tomatoes,
1 lock of spinaches,
2 zucchini,
parsley, basil, different leaves of beet,
2 stems of celery,
1 big onion, 3 carrots,
Tuscan bread well stale,
virgin oil, salt, ground black pepper.


Flavoured in virgin oil a chopped up of onion, a carrot, a stem of celery and parsley; allow browning and then add the remaining vegetables carefully cut with salt and pepper.
Allow simmer with low fire and add water if needed.
At the end of cooking, add the beans previously boiled, a half whole, the rest minced.
In a pot of crock alternate layers of thin slices of bread with the soup.
Allow to rest for a long time: it is preferable to consume the boiled the day after.
Before serving the boiled, put it on the fire, stirring again so that to amalgamate bread and vegetables.
It is suggested to serve with some virgin oil, possibly new, and to garnish at pleasure with sliced red onion.