Tuscany is bread without salt, is a good extra virgin olive oil, is grilled meat with friends, roasted chicken with potatoes and wild fennel, is cacciucco (a fish soup) on the seaside, panforte from Siena and Florentine schiacciata, it is rosemary and sage... Tuscany, for me, is Grandma Menna's cooking. Granny…
They are very good, fragrant and with a lovely dried tomato flavour.They are best eaten the next day, cut in a half and spread with goat’s milk cheese and olives, philadelphia and chive, grilled eggplants and mozzarella… everything that softens the muffin, that becomes a kind of sandwich!
Those speedy savouries, made with the ingredients I found in my fridge, are based on a Cavoletto recipe, but they are rearranged according to some absences: no cream, no taleggio cheese, no time to make the brisée.. but I had some puff pastry!
I used the last leeks I had, but they were really small, so let’s make savouries for two people!