Serves 4 people

​Ingredients:

Beets,                                                               I lb
Potatoes,                                                         4 oz
Eggs,                                                                2
Parmigiano Cheese,                                        2 tbs.
Ricotta Salata- Dry Ricotta Cheese,               1/2 cup
Nutmeg,                                                          pinch
Sage,                                                               8/10 leafs
Butter,                                                             2 tbs.
Breadcrumbs,                                                 1 tbs.
Salt                                                                 1 teas
Black pepper                                                  pinch

Fresh Pasta Sheets                                        12 oz
                                                              
Fresh Chard or Kale                                       2 cups
Onions                                                            2 tbs..
Garlic                                                              2 cloves


Method:

Boil 2 pots of water. Add a little salt to each. Then use one pot for the beets and one pot for the potatoes.
Once cooked, place in a food processor and blitz to a puree. Place them over a fine-mesh sieve lined with muslin to drain for 10 minutes.
Place the beets and potatoes puree in a bowl with the eggs, parmigiano cheese, nutmeg, salt and black pepper.
Mix well together.
Lay the pasta sheets on a table, possibly on a wood table, cut 3 inch circle, brush with egg wash,  place 1/2 tbs. of the filling in the middle of the pasta circle, place a pinch of dry ricotta on top. Fold the pasta and close the edges.
Once the Casunsei are done, keep them refrigerated cover with plastic wrap.

In a large saute pan, cook the chopped onions and garlic with a little oil, add the chard or kale and cook for few minute, add salt and black pepper and remove them from the fire.
In a different saute pan, melt the butter with the sage, poppy seeds, and bread crumbs, until the butter reaches a dark brown color.
Cook the Casunsei in a large pot with boiling water and salt for 5 minutes, place the chard on the middle of the plate,
Drain the Casunsei and saute them with the hot brown butter sage. Place them over the chard and poor the remaining brown butter over it, Sprinkle with the remaining grated dry ricotta on top of the ravioli. Serve. Enjoy!   

I'm happy to share a simple Tuscan Christmas recipe. They are easy to make and they always remind me of Christmas at home. Buon Natale a Tutti and Merry Christmas.
Fabio

​
Cantucci alle Mandorle Toscani
Almond Tuscan Cantucci
Serves 8 people 

Ingredients:
Whole Almonds                        7 oz
AP Flour                                    1.2 lb
Sugar                                         10 oz
Butter - soft                               4.5 oz
Large Eggs                               4
Orange Zest                             1 Tbls
Vanilla Extract                         1 Tsp


Method:

1. Toast all the Almonds for about 10 minutes in the oven at 325 degrees. At the same time, mix the Flour, Sugar, Eggs and Vanilla Extract in a large mixing bowl. Once it’s all incorporated add the butter, a little at a time, and mix the dough until firm.
2. Once the Almonds are toasted, separate them into two equal parts. With the knife, chop one part of the Almonds in large pieces. Then mix the chopped and whole Almonds into the dough.
3. Divide the dough into 5 or 6 strips of 1.2 inch wide and bake for 15 to 20 minutes at 325 degrees. Once they are 75% cooked, pull out the Cantucci from the oven, let them rest for 5 to 10 minutes, then cut them into ½ inch thickness.
4. Lay the Cantucci on their side on a tray. Bring the oven up to 400 degrees and finish baking the Cantucci for 5 to 10 minutes, to give them a nice golden color.
5. Allow the Cantucci to firm up for a couple of hours before serving them. They are best with Vin Santo, which is the Tuscan tradition.