Tuscany Flavours Stefano Conti, his wife Grazia, and his mother Germana have revamped their stand at the Central Market and it is fabulous! Since 1929, the Conti's have supplied Florence with the best the market has to offer, and now Stefano is bringing the market to you! Order direct from his stand in the Mercato Centrale! To help you set up your pantry, Divina Cucina and Stefano Conti have assembled a Tuscan Kitchen Starter Kit. Click here to order this fabulous package of goodies for setting up a Tuscan kitchen in your home! Stefano, Germana, and Grazia Conti

Bollito Misto Plus Salsa Verde and Lesso Rifatto This is true comfort food! I usually make the lesso to have the broth and the lesso rifatto! I freeze any leftover broth in small serving sizes so I can easily reheat! Bollito Misto 2-1/2 pounds beef (muscle, tongue, etc. for boiling) 2 beef bones 1 onion, peeled and left whole 2 carrots, peeled and cut into 3-inch lengths 1 celery stalk 1 tomato Parsley Sea salt to taste, about 2 tablespoons One-half capon or boiling chicken, optional Place all the ingredients in a large soup pot, and cover with water. Bring to a slow boil, covered for 1 hour. Skim the surface. Add the chicken and cook for another hour. Control the beef to see if it is cooked. It should be very tender; the skin will easily come off the tongue.(I like to make this the night before so I can remove any excess fat from the broth.) Remove the beef and vegetables from the broth. Throw away the tomato, parsley, and beef bones. Strain the broth and replace the beef in the broth. Refrigerate overnight. Remove the solidified fat from the broth the next day. Reheat all together. To serve, remove enough broth for the soup. Heat the tortellini in broth and serve with grated Parmesan cheese. Serve the beef already cut and arranged on a serving plate. Salsa Verde 1 cup Italian parsley, leaves only 2 tablespoons capers 1 garlic clove 1 anchovy filet Red wine vinegar, to taste 1/2 cup olive oil 1 slice white bread Finely chop the parsley, capers, garlic, and anchovy, using a sharp knife. Put the mixture into a serving bowl and add olive oil and red wine vinegar. Adjust seasonings. Remove the crust from the slice of bread, and soak the bread in red wine vinegar. Then crumble the bread into sauce. (This is the poor man's technique; the bread looks like pine nuts in the sauce! Instead you can add some chopped pine nuts!) I love salsa verde on hot green beans and boiled potatoes. I also make an appetizer by removing the yolks from hardboiled eggs and blending them with the sauce. Refill the eggs and refrigerate before serving. Lesso Rifatto 1 pound leftover boiled meat, chopped into small cubes 1-1/2 pounds red onions, finely sliced 2 cups stewed tomatoes, or red wine Olive oil Salt Sauté the onions in olive oil; when golden, add tomatoes or red wine. Season to taste with salt. Bring to a boil and let cook for 10 minutes. Add the leftover beef and cook covered for an additional 20 minutes. To make this even richer, add some cubed raw potatoes to the pan with the onions. NEW! Garmugia Watermelon Sorbetto RECIPES Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!