TOSCANO 52 RECIPES

Name: Tuscan Bread {Pane Toscano}
Total time: 45 min
Yield: 1
Cuisine: Italian
Ingredients: ? cup bread flour; ¼ cup water (lukewarm); ¼ tsp dry yeast; 3 ? cup flour; 1 ¼ cup water (lukewarm); Bread Scoring Lame; Kitchen Stand Mixer

TUSCAN BREAD {PANE TOSCANO} - ITALIAN RECIPE BOOK

Tuscan Bread {Pane Toscano} - Italian Recipe Book image

Original Tuscan bread recipe for Pane Toscano.

Provided by Italian Recipe Book

Categories Bread

Total Time 45 minutes

Yield 1

Number Of Ingredients 7

Ingredients

? cup bread flour
¼ cup water (lukewarm)
¼ tsp dry yeast
3 ? cup flour
1 ¼ cup water (lukewarm)
Bread Scoring Lame
Kitchen Stand Mixer

Steps:

Starter (Biga) - the night before
Dough - the next morning

SUPER-DELICIOUS ZUPPA TOSCANA RECIPE | ALLRECIPES

Super-Delicious Zuppa Toscana Recipe | Allrecipes image

This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!

Provided by souporsweets

Categories World Cuisine European Italian Soups and Stews

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound bulk mild Italian sausage
1?¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed

Steps:

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Nutrition Facts : Calories 554 calories, CarbohydrateContent 45.8 g, CholesterolContent 98.9 mg, FatContent 32.6 g, FiberContent 5.6 g, ProteinContent 19.8 g, SaturatedFatContent 15 g, SodiumContent 2386.4 mg, SugarContent 5 g

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