Recipes for the week
Tuccu, soup, salad, and reader favorites 🌞
Happy Sunday. I’m visiting your inbox with new recipes, and I have plenty of them today.
Do you remember when I told you I was making tuccu a couple of weeks ago? I’ve made it a few times since and am very happy with the recipe. So much so that I have another batch of tuccu bubbling away on my stove as I type this email to you.
I mentioned that I learned about this dish from a chef I met in Genova. I ate at his restaurant, Ostaia de Banchi, and it was one of the most memorable meals of my trip. Naturally, I had to show him my attempt, and I think this is the best compliment I could receive; it almost made me cry! :’)
Okay, now that I’ve bragged myself up a little…let’s get into the recipes.
New recipes
Il Tocco: Genoese Meat Sauce
A classic Genoese meat sauce that even virtuoso violinist Niccolò Paganini was fond of, tocco–also known as tuccu–must make its way into your Sunday sauce rotation.
Weeknight Chicken Soup
Not ready to commit to a dinner that needs hours to simmer away on the stove? Fear not; this weeknight chicken soup has you covered. It’s quick, easy, and perfect for a hectic weekday.
Shaved Fennel Salad
I served this fennel salad with the flatbread pizza I posted about a few days ago. It’s an easy, flavorful salad that would even work well served alongside slices of the meat from your tuccu. :)
Stewed Beans with Manchego Cheese
This gorgeous bean recipe isn’t new, but I did give it a little bit of a refresh with new photos and some minor tweaks to the recipe to make it even better.
Reader Favorites
Spicy Shrimp and Lobster Bisque
If you do a Feast of Seven Fishes, may I present this gorgeous spicy shrimp and lobster bisque. Or if you just need a fancy Friday dinner, this bisque will be sure to please. Thank you, Emily, for the wonderful comment! I’m so thrilled that you and your husband loved it. I bet crab will be delicious in it!
Brothy Beans with Radicchio
In this radicchio and white beans recipe, bitter radicchio gets a little massage first and marinates with extra virgin olive oil, lemon juice, and salt. It’s served with creamy white beans for a balanced, flavorful vegan meal. Thank you, Helene, for the comment…so happy this is a hit for you! :)
That’s all for this week! Keep the comments coming; I truly love hearing from you when you try my recipes. I hope you all have a wonderful week ahead! Byeeeeee. 💖 💖
-kylie