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(Bread and tomato salad)
Serves 4

400g slightly stale country-stile bread
1 red onion 3 very ripe tomatoes
1 small cucumber
Fresh basil Best quality extra virgin olive oil
Wine vinegar
Salt, freshly grounded black pepper

Break the bread into pieces and wet it with cold water, being careful not to soak it too much. Peel and cut the cucumber, put it into a plate and sprinkle with salt to make it loose some of its water. Peel and chop the onion, roughly cut the basil leaves. Squeeze the bread dry with your hands, put it into a serving bowl with the onion, basil and the cucumber rinsed of the salt. Mix well. Chop and squeeze the tomatoes over the mixture, sprinkle with salt, pepper and drizzle with olive oil. Mix and leave to stand for 15 minutes before serving.


(Pappardelle with hare)
Serves 4

½ hare cut into small pieces
3 tablespoons of olive oil
Fresh rosemary
1 garlic clove
1 glass of red wine
50g of Pancetta (Italian bacon) finely chopped
1 tablespoon of concentrate tomato puree 300g
fresh Pappardelle (similar to tagliatelle but wider)
Freshly grated Parmesan

Heat the olive oil in a saucepan, add the hare pieces, seasoned with salt and pepper and cook until well coloured. Add the chopped garlic, the Pancetta and rosemary, as soon as this is cooked pour the wine with the tomato puree. Bring to the boil, lower the heat to a gentle simmer and let the juices reduce for an hour. Add some water if necessary. Remove the bones from the meat and break the meat into small pieces. Put the pieces back in the sauce and cook at a very low heat for a few minutes. In the meantime cook the Pappardelle in plenty of boiling salted water, drain, combine with the sauce and serve immediately with a generous helping of grated Parmesan.


(Tuscany fish stew)
Serves 4

About 1.5 kg. of mixed fish
(at least 3 of the following: red mullet, sea bream, eel, sardines, monkfish, turbot) and shellfish (large whole prawns, mussels, squid, clams)
8 tablespoon olive oil
1 small onion,
chopped Fresh parsley,
chopped 2 whole garlic cloves
500g. plum tomatoes
1 dried red chilli
1 glass of red wine
Salt 8 toasted slices of bread rubbed with garlic

Clean and wash the fish, remove the fish heads and boil them in 1,5 litres of water. Simmer for 30 minutes then strain the resulting stock. In the meantime warm the oil in a pot, add the chopped onion and parsley, the chilli and 1 whole garlic clove, which needs to be removed after five minutes. Add the squid (cut into rings) and cook gently with the pan covered for 10 minutes. Add the wine, let it evaporate and then add the tomatoes and the stock. Add salt, bring to the boil, and after 10 minutes add the fish in order of cooking time: firm fish pieces, whole fish, raw prawns, cooked prawns, mussels and clams. Cook without stirring the soup (just move the pot gently) for a total of about 20 minutes. The resulting stock should be quite thick. Serve in individual pots with the slices of bread rubbed with garlic.