Our friend Donata Origo, of Chiarentana has provided three heart-healthy, traditional Tuscan recipes for us to share with you. For each recipe she recommends her favorite extra virgin olive oil.
Pappa al Pomodoro with Chiarentana Tuscan Blend
Chiarentana: Tuscan blend from the Frantoiano, Leccino, Moraiolo and Pendolino varieties of olives
Recipe: Pappa al pomodoro is a thick soup substantial enough to eat as a main course, it can be made with canned tomatoes, but is better if you include some sun-ripened fresh ones.
Panzanella with Chiarentana’s Frantoioano Extra Virgin Olive Oil
Pendolino: monovarietal Tuscan olive oil, pressed immediately after picking in the estate press
Recipe: Passato di ceci con gamberi (chickpea soup with shrimp)